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Robert St. John

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


From my travel journal October 7, 2011: Everything here is so loose. Tuscans are even more laid back than Southerners. We are quickly learning that there aren’t a lot of specifics here. Plans, roads, addresses are obscure concepts and mere suggestions. It’s kind of a maybe-so-maybe-not-no-big-deal-either-way society. Throw in a passion for food and living, and one could get used to living around here pretty quickly. The stress level is so low I can almost feel my hair growing back.


2 Tbl Extra virgin olive oil
1 cup Yellow onion, julienned
1 tsp Garlic, minced
4 cups Zucchini, cut into 2” batons (about 6 small zucchini)
1 Tbl Kosher salt
1 tsp House seasoning blend (see recipe)


In a large skillet, heat the oil over medium. Add the onions and sweat until softened, about 4-6 minutes. Add the remaining ingredients and continue cooking until the zucchini just begins to soften but still has a little firmness. Serve immediately.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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