Robert St. John
Chef, Author, Restaurateur & World-Class Eater
With passion for great food and all its accompanying revelry, Robert St. John keeps the South in the eyes of the world's culinary scene ... and in mouths everywhere.As Executive Chef/Owner of the Purple Parrot Café, Crescent City Grill, and Mahogany Bar in Hattiesburg and Meridian, Mississippi, Robert is on the sharp side of the cutting edge of Southern fare.
As author, he has published five books, writes a weekly syndicated food column, and the list keeps growing.
Blog
Hunger at HomeFor over 25 years, the primary focus of my professional career has been food.
<!--StartFragment--> Let the Riots Begin I’m no Nostradamus, but I am about to make a bold prediction: Within a matter of days this country will witness a take-it-to-the-streets rebellion and massive, frenzied uprising like we have never seen.
Tennessee Top TenMy wife and I dropped the kids off at summer camp in Arkansas and then spent a week eating our way through Tennessee (summer camp for adults).
<!--StartFragment--> The Piney Woods Challenge Yesterday I drove a carload of kids— under the age of 12— on a seven-hour trek that ended in Arkansas’ Ouachita National Forrest so they could attend summer camp.
Praline BaconFor the last few months I have been hearing about a dish called “Praline Bacon.
Weekly Column
It's mid September in Mississippi. Is it fall yet?Yesterday I was watching the Weather Channel and the announcer talked about "fall" weather in the Northeast. Fall in September? You've got to be kidding.
more...I am a Methodist because my grandfather owned a pair of shoes. My great-grandmother was a Baptist. My great-grandfather was a Methodist.
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Featured Item:
All of the secret grilling techniques of the South are divulged by one of the South's premier Chef/Restaurateurs. Okay, we are kidding about ALL of the secrets, but if you want delicious recipes and grilling techniques that will help you make the most of an outdoor event, New South Grilling is your manual to success. Some of the topics covered are: How to grill fish without fear - and without burning it; Suggestions for grilling with your children; Versatile make-ahead marinades to use throughout the week; Common misconceptions about grilling; What non-Southerners should know about Southern food; How to prepare several meals with one grilling session; and Why grilling shouldn't be confined to the main course. Sorry we don't cover how to light that 12 year old rusty grill you refuse to throw out. more...
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