As Hunter S. Thompson said, "Buy the ticket, take the ride", and that is what I have done with Bourbon and Plants.
At the start of 2020 my touring schedule had me home for only three weeks out of the year. I got back to Salt Lake City March 2nd from the Korn and Breaking Benjamin tour and within a week realized the world I knew was put on hold with no idea of when it would start back up. With COVID-19 on the rise I was quarantined in my apartment from March until the middle of May. This gave me time to cook and drink and cook and drink and cook and drink. (You get what I mean.) I bombarded social media with the food I was throwing together and found a few people asking for the recipes. Then I posted about vegan fried chicken that I made and even my non-vegan friends were hitting me up for the recipe. I started taking the meals that I grew up on and recreating them. Vegan-ribs, steak, chicken, and sushi were now on my plate, and tasted amazing.
By the end of May the interest for my recipes had increased and the idea of taking this adventure to a new level was getting exciting. Throughout June, July, and August I was designing the cookbook that combines my love of bourbon and my love of food altogether. Here we are in September and the book titled "Bourbon and Plants" is off to the printer and will be released to the public November 30, 2020.