SAMMY HAGAR RAISES the bar when it comes to multitasking. The Mill Valley rocker, restaurateur, cookbook author, and spirits merchandiser is a successful businessman in a number of coveted métiers. So when it comes to cooking at home, Hagar likes to keep things low-key and simple. Entertaining? You bet, but as Hagar essentially entertains for a living and owns a number of restaurants that can easily host a party (such as the cozy-elegant El Paseo in Mill Valley), who needs to party big in one’s downtime? When he is home, it’s all about making food for his family and a few friends in his open kitchen with panoramic views of mountainous bliss. We navigated a vertiginous canyon road to visit Hagar and his wife, Kari, in their midcentury-modern home perched in the shadow of Mount Tamalpais, and we concluded that his cookbook pretty much sums up their lifestyle with its title Are We Having Any Fun Yet? Yes, they are.

Q: You divide your time between Mill Valley, Cabo and Maui. What distinguishes the Mill Valley kitchen from the others? 
A: For our Mill Valley kitchen we went all out when we remodeled it, because it’s our main residence. That said, we made sure Cabo and Maui both have very nice kitchens too.

Q: What changes did you make or challenges did you face when when you renovated the kitchen? 
A: Our house is solid steel-reinforced concrete, so installing the plumbing for a second sink in the center island was challenging but worth the mess and the jackhammering. A center island and work space with an extra sink is a must in my kitchens.

Q: Are there any specific design tweaks that are unique to you?
A: I like to have both electric and gas burners. Electric is more consistent for low simmering. I use them both when cooking.

Q: What is your favorite aspect of your kitchen? 
A: It’s all laid out right there. Everything is in reaching distance — refrigerator, stove and oven, with lots of counter and chopping space. Great prep areas are essential.

Q: If you could add or change one thing in your kitchen, what would it be?
A: I would spread my stove burners farther apart. As they are now, it’s very difficult to use more than two large pans at the same time.

Q: What role does the kitchen play in the context of your home life?
A: Food prep, and it is the heart of the family.

Q: How many cooks in the kitchen? Who does the most cooking?
A: I like no more than two people in the kitchen at once, and I am definitely one of them. I do most of the cooking. My wife, Kari, is the salad queen.

Q: Favorite utensil or special appliance you can’t live without?
A: A good cutting board, a good sharp knife, a nice pair of tongs, a good sautéing pan and spatula, and I’m there.

Q: Your favorite way to host a dinner party/entertain guests? 
A: Put out some nibbles like cured meats, bread, cheese and champagne or a nice chilled white wine and leave the guests to help themselves outside of the kitchen while I prepare the main course. I try to do all the prep work first and do the actual cooking while the guests are there. Our kitchen is set up so you can watch without getting in the way.

Q: Whom would you like to have as a dinner guest or cook with?
A: I’ve cooked for some of the great chefs: Emeril Lagasse, Mario Batali, Julian Serrano, Roger Verge, Peter Merriman and many more. Jose Andres is a friend, but I have yet to cook for him, so he is on the bucket list.

Q: Favorite meals to prepare at home?
A: Any pasta dish, roast chicken, tacos of any kind and paella.

Q: What is your favorite way to cook with rum?
A: I love cooking with rum these days. It has a sweetness that works well with spicy food, and it makes a wonderful concentrated reduced citrus sauce. I use my own rum, of course, and prefer white un-aged for cooking.

Q: What three ingredients can be found in your Mill Valley refrigerator at all times?
A: Eggs, good fresh tortillas and salsa.

Read the full story at: http://marinmagazine.com/July-2016/Turn-Up-The-Heat/