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Robert St. John

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

Funeral Genes

…But when it comes to funerals, wakes, and dealing with the bereaved, he has no clue. Several years ago, when a co-worker’s spouse died, he and another guy purchased a…

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For the Love of Sausage

…sage— there is andouille, kielbasa, boudin, bratwurst, knackwurst, bockwurst, Polish, Italian, mortadella, chorizo, chicken, duck, apple and a several dozen other varieties that can be named. Upon further study, bacon…

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Wandering Westward Vol. III

…a year in Italy for the past several years. I feel 100% that I was born to be a restaurateur. But I also feel that the skills I developed— and…

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Parenting

…that I have made several times for company. It’s relatively easy to make, so much so that I can easily visit with guests while cooking it. He compiled a grocery…

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Fried Shrimp

…ingredient listing). There are a couple of big brand names that are almost 100% corn flour, which means that company is just purchasing truckloads of corn flour and portioning it…

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The Two Ladies in My Kitchen

for company. I can’t remember if we had a lot of company this holiday season, or if I was just in the kitchen more than usual. Either way, I had…

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The New Orleans Culinary Resurrection

…welcome the world with open arms. I’ll be there with an empty stomach and a hearty appetite. Tomorrow, if Bon Appetite were to compile an updated list of the nation’s…

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Extra Table 2020

…is that many of them can’t keep enough food on the shelves, and many times the food is very unhealthy. I founded Extra Table on two key principles: 100% of…

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Oysters

…One pays the bartender for how many oysters he wants, and the bartender hand the customer a small, custom logo’d poker chip. The customer then takes the chip over to…

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