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Robert St. John

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

Notes From A 25% Ham Disciple

…The company and conversation were outstanding. Sometime during the meal the conversation turned to food. That is a St. John thing. We talk about what we will eat for supper…

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Easy Bake 2012

…until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes, remove from pans; peel off wax paper; and let cool completely on wire racks….

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To the Mississippi Graduates of 2022

…a commencement address I delivered several years ago— to serve as this year’s unofficial 2022 commencement address to all Mississippi high school seniors. Dear graduates, there are two, seemingly unconventional,…

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Gratitude

I am feeling blessed today. There are a lot of benefits to being a restaurant owner for 30 years. The older I get, the more I have come to appreciate…

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A Different Kind of History Lesson

…All of this on a stretch of road that 99 out of 100 people would drive by oblivious to what has come before. In America our established history isn’t that…

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The Current State of Affairs

…a movie— and not a lighthearted romantic romp, a whacky screwball comedy, or even a big-business drama— but a disaster movie about a heretofore unknown virus spreading rapidly across the…

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An Unbalanced Force in the Foothills

…ever eat. Sam died tragically and unexpectedly several years ago. His wife, Mary Celeste, took the reins and hasn’t looked back. Actually, she’s led the largest growth this company has…

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Simply the Best

…its manufacturing to another great southern state, Tennessee. But the recipe and flavor profile are 100% New Orleans. It will always be a New Orleans mayonnaise in my book. I…

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Life Through Spinach-Colored Glasses

…will follow. It’s amazing. There have been over 100 people who have written or approached me in public to tell me that they are going vegetarian with me in the…

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