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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

The St.John International Culinary Field Trip of 2009

…Good stuff, that. The daily journal entries from the trip can be found on my Facebook page for those who are friends, or my blog www.nobodyspoet.blogspot.com . The Top 10…

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Mississippi Mornings, The Photo Shoot Begins

…disconnect, I started going with my own instincts. And after the grilling book I went back to using my own imprint which gives me 100% autonomy, 100% creativity, and allows…

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The Liar’s Table

…the twain shall meet. Those men come in everyday and sit in the same seat and order the same thing for breakfast, and then they return for lunch. The restaurateur…

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The Unlikeliest Vegetarian Part I

…rolls aren’t made from meat. 2.) Neither are French fries 3.) One can easily gain weight on a vegetarian diet (I’ve gained two pounds in one week), see numbers 1…

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It’s A Tough Job but Somebody’s Got to Chew It

…is developed. That’s when the heart and soul of the concept starts coming together. It’s not until the menu is created that the kitchen layout can be developed. Next the…

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Home Away From Home

…that come naturally are the ones that mean the most and last the longest. Though, by “come naturally” I don’t think it’s by providential happenstance. I believe God opens doors…

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Local Hopes

…to get to it. The no-resolutions policy has never precluded me from having wishes, hopes, and dreams. I am 100% down with those three things. I’ve always been a dreamer….

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Juicing

…and Romaine are best paired with apples, pears, and grapes. Actually, pears, grapes, and apples are universal and juice well with almost other combinations. Watermelon doesn’t mix well, but we’ve…

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Michelin Dreams and BBQ Realities

…of a meal doesn’t always come from the precision or the luxury of the experience—it comes from how good the food tastes and how real it feels. That’s the difference…

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