Foodie Friday

Foodie Friday: The “Finer Things” with Sean Ryan

Foodie Friday: The “Finer Things” with Sean Ryan


Good Afternoon Sean! Thank you so much for talking with Battered and Brewed! We are going to do things a little backwards for this interview and talk about your much anticipated album “Finer Things” that was released 02/14 first. What led to “Finer Things” being the title of this album?

“Finer Things” came about because as I grow as an individual, I am appreciating more of the finer things in life such as spending time with those who love and enjoying the beauty of the world around me.

What song are you most excited about on the album?

They all hold deep meaning for me, but my current favorites are “Edgar Allan Poe,” “Shattered Glass,” and “Who I Am.” The stories behind them are still very fresh in my head.

What inspired you to become a musician and how did you get started?

Music has been in my family professionally for three generations, starting with my grandfather Richard who played with the “Rat Pack” during their days in Vegas. My father also took up music as a piano player and when he was left alone to raise my older brother and me, he taught us about music. We were able to continue to be a family and play music together. My first professional show was in 1999 at a 4th of July City Parade for over 20,000 people. Since then, music has been instilled in my life.

What do you enjoy most about what you do?

I enjoy meeting all the new people from everywhere possible! It’s a wonderful feeling when you get a sense of how much we all have in common.

A taste of Nashville

Some of the “finer things” to us is of course eating and drinking. So what currently ranks highest on your foodie wish list?

Coming from California originally, I am in love with avocados! There was this delicious taco stuffed avocado I had recently at a private event where I performed. I would have loved to eat the entire tray! 

Does your food typically change when you’re on the road traveling as opposed to when you are home?

Very much indeed. Visiting different cities really gives me the chance to try local foods & flavors from all over. It works out great because I love to eat! I also tend to eat more guilty foods then when I’m at home, but don’t tell anyone.

@seanryanlive Nashville livin!

How involved where you when you were a kid in the cooking process at home? Or was it primarily just kind of watching and eating?

I learned when I was a child from my older brother & father. When I was of age to handle hot stoves and boiling water, it became my duty to be the family cook. I really enjoyed making my family happy with the food I cooked like: steak fajitas, oven roasted chicken, and pasta with homemade sauce.

Finally, some delicious tacos from Kathys Kitchen post gig! Food!!

What’s been your most memorable dining experience to date?

That’s tricky, but the one that comes to my mind the fastest was my experience at The Porterhouse in San Francisco. Something about the presentation from them mixing your salads to carving your meal just before it goes on the plate always make me hungry.

What is your favorite food city?


Do you have a favorite restaurant you try and stop at when you can or a favorite food you must have when you’re traveling?

Yes! Depending which city I am at and if I have toured though there before. I go back to my favorites spots if I have the time. It’s just a nice way to get connected with the local scene before a show.

@seanryanlive Breakfast for champions

What is your idea of a luxurious breakfast?

Shredded Brussel Sprouts from my kitchen with cubed hash browns,  fried eggs, and a drop of salsa on top . I throw on a little feta cheese to accent the salsa and have a nice cup of coffee with soy milk.

@seanryanlive Thankful to have hosts who gave me a great way to start my day here in California. 

What would you say is your favorite kind of food to make or eat?

I have been getting into the slow cooker a lot lately. It has expanded my ideas for new recipes and the flavors really blend in with each other as it’s slow cooked. 

Describe your three favorite recipes – do you have any go-to ingredients?

My favorites are always changing because I get to try new foods every time I travel. I was just in California this past month, so lately it’s been foods that have the West Coast flair. 
1. Street Tacos with a Chipotle Crema. I had some at a Taco Truck in LA and it was to die for! 

2. When I visited Santa Barbara, I enjoyed a Basil Pesto Chicken Pasta with sun-dried tomatoes and broccoli. I brought that inspiration back home with me and made it.

3. Grilled Skirt Steak with charred corn and avocado salad. Avocados are always on my short list of favorite ingredients and when I am in California, I try to eat as much of it as possible. A cool little local spot in Monterey, CA has avocado salads which goes great with the skirt steaks served together.

Cilantro is another favorite ingredient that I really enjoy. Other than that, I add olive oil to the majority of my foods, even to popcorn for those late-night snack cravings.

Still one of my favorite places to play! Come by and say hi — at Caffe Trieste Monterey.

What meal/snack is your guilty pleasure?

It sounds simple, but Cheez-its are my most guilty pleasure snack. I can only buy the small bags because otherwise I will eat the entire box in one sitting!

Outside of music and food, how do you spend your time?

Exploring the great outdoors with a nice hike, fishing when I am off the road, and reading books.

Finally for Battered and Brewed, If you could have a drink with one person, who would it be and what would you have?

Lagavulin 12-year scotch on ice with Frank Sinatra


About Sean Ryan:

Inspired by music of the past, this soulful artist has performed all over the nation for the past fifteen years from the Golden State to the heartland of Music City. Coming from a long line of musicians beginning with his grandfather who performed with the Las Vegas “Rat Pack” during their height, he was taught the drums by his father at the age of eleven and started playing professionally within the same year. After seven years performing with his father and brother, Sean left to pursue his own solo project and hasn’t looked back. He has opened for well-known acts including Anderson East and has already toured all over the country. While still performing some of the successful originals in his set list that everyone grows to love, he also integrates more of a contemporary sound, being compared to artists such as John Mayer, Cat Stevens, Bob Dylan and Tom Petty. With a sultry voice that radiates intensity and passion, this unconventional artist incorporates his everyday struggles and triumphs in his life into his music and does not plan to stop anytime soon.

Thanks for checking out this article! To read more great content on food, brews, reviews, and music, please visit our interview section. If you are a artist and/or food blogger and would like to share your culinary knowledge with our audience, feel free to let us know by dropping us a line via

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