6 July

ON LOCATION: Nevis

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ON LOCATION: Nevis

Photographer Michael Pisarri shoots an array of fresh vegetables at Mansa’s Last Stop in Nevis, with owner Mervin “Mansa” Tyson. Mansa supplies produce for the Four Seasons Resort Nevis which has hired Story Farm to create a book commemorating its 25th anniversary.  Pisarri collapses after a long day of food photography at the Four Seasons […]

28 April

NEW CLIENT: Mazzaro’s St. Pete

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NEW CLIENT: Mazzaro’s St. Pete

STORY FARM is pleased to announce that we are in production on a new cookbook for the one and only Mazzaro’s Italian Market in St. Pete, Fla. The book, due out in late 2015, will showcase favorite recipes from the market, family stories, a glossary of pastas and much more deliciousness.

31 October

World’s Largest Outdoor Cocktail Party Recipe: Equinox Spritz

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World’s Largest Outdoor Cocktail Party Recipe: Equinox Spritz

(From The Ravenous Pig “Seasons of Florida” cookbook)   This is the happy result of our search for a Bellini-style cocktail for fall, when the cooler weather lets us go a bit heavier with the flavors. We like the aromas of black cherry and black raspberry in the Brachetto d’Acqui, a lesser-known sparkling wine from […]

29 September

NATIONAL COFFEE DAY: Coffee-Crusted Cowboy Rib-Eye Steak

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NATIONAL COFFEE DAY: Coffee-Crusted Cowboy Rib-Eye Steak

Coffee-Crusted Cowboy Rib-Eye Steak from The Southern Cowboy Cookbook by John Rivers  If you want to grill a steak the way they did it in the Old West, nothing beats a thick “Cowboy” cut bone-in rib eye. A Cowboy steak is a 2-to3-inch thick rib eye with the bone attached, usually weighing in at about […]

23 September

First Day of Fall: West Indian Bisque with Nutmeg Crèma

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First Day of Fall: West Indian Bisque with Nutmeg Crèma

From Chef Cindy Hutson’s, chef/owner of Ortanique Miami and Grand Cayman, cookbook From the Tip of my Tongue, this soup is fast to make, delicious to eat, and perfect to serve for fall and winter holidays. As smooth and rich as this soup is, no cream or roux is added. It is just fresh vegetables […]

29 August

TAILGATE TIP: Mojo-Roasted Pulled Pork with Citrus-Zested Onions in a Twice Fried Yucca “Tostones” Sandwich

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TAILGATE TIP: Mojo-Roasted Pulled Pork with Citrus-Zested Onions in a Twice Fried Yucca “Tostones” Sandwich

This mojo-roasted pulled pork with citrus-zested pickled onions in a twice-fried yucca “tostones” sandwich is a sneak peak at the creative Caribbean inspired recipes from Cindy Hutson’s, chef/owner of Ortanique in Coral Gables, Harbour Island and Grand Cayman, upcoming cookbook, From the Tip of my Tongue. Mojo-Roasted Pulled Pork 1 7-10 pound pork butt Mojo Marinade […]

28 August

TAILGATE TIP: Roasted Cauliflower Tart

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TAILGATE TIP: Roasted Cauliflower Tart

The recipe for this Roasted Cauliflower Tart comes courtesy of our friend Brandon McGlamery, head chef and partner at Luma on Park and Prato, and is featured in his cookbook 9 Courses. This version, with mascarpone and crème fraîche, is rich and voluptuous. Brandon claims the tart gets more “wows” than any dish he serves […]

26 August

TAILGATE TIP: Umatilla Smash

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TAILGATE TIP: Umatilla Smash

We’re big fans of Dick and Marti Waters, who make Palm Ridge Reserve Florida whiskey at their horse farm on the edge of the Ocala National Forest, just west of Umatilla. This cocktail, from The Ravenous Pig’s Seasons of Florida cookbook, undergoes slight variations throughout the year to reflect the season, but final local whiskey […]

25 August

TAILGATE TIP: Bacon-Wrapped Smoked Jalapeños

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TAILGATE TIP: Bacon-Wrapped Smoked Jalapeños

This is John Rivers, of 4 Rivers Smokehouse fame and author of The Southern Cowboy Cookbook, take on jalapeño poppers, or armadillo eggs, as they’re referred to in Texas. He finds smoking the jalapeño mellows the heat and produces a more distinct, sweet flavor that blends well with the smoky saltiness of the bacon. Every […]

18 July

Shooting Fabrizio

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Shooting Fabrizio

We’re on location in Naples as photographer Vanessa Rogers shoots chef Fabrizio Aieli, up to his knees in the Gulf with a double handful of sea salt. Look for this, or something like it, on the cover of the Sea Salt cookbook, out this fall.