30 January

Desserts at Luma

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Chef Brandon McGlamery sent these desserts to our table after a 5.5-hour tasting menu at Luma. We ate every delicious bite.  

30 January

Gone Shrimping

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On our field trip for Chef Brandon McGlamery’s upcoming book, we stopped at Dan Duda’s shrimp farm on Pine Island. Dan cast nets all the shrimp himself … and this is the happy result.

30 January

Old Skule Notes

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It might look like a jumble, but eventually Bob (behind the pad) will transform this into the intros to the recipes for THE SOUTHERN COWBOY COOKBOOK by John Rivers.

1 February

Lunch with John

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Photographer extraordinaire @dianazalucky captures John Rivers’ delicious grilled pizza with asiago cheese and @4rsmokehouse famous brisket. 

1 February

The Big Question

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That’s what all storytellers ask. We found this written on the back wall of a former steakhouse in Jacksonville that will soon be transformed into a new location for 4Rivers Smokehouse. With Jeff Palermo (left), operating partner of 4Rivers Smokehouse, and John Rivers, founder of 4Rivers and author of The Southern Cowboy Cookbook (Story Farm, […]

8 February

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THE WRITING ON THE WALL: We found this written on a wall in the warehouse of Bern’s Steak House in Tampa, home to the largest restaurant wine cellar in the world. Look for Bern’s: Rare and Well Done by Christina and David Laxer, with Chris Sherman. Photography by Peter Frank Edwards. (Story Farm; November 2013)  

19 February

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Story Farm proudly welcomes its newest client, Cynthia Brumback, one of the world’s leading authorities on the history and mystery of monograms. Cynthia’s fascinating book, THE ART OF THE MONOGRAM (Story Farm, October 2013), will trace the legacy of the original branding identity from the time of Charlemagne and British royalty to such modern-day monogram […]

7 March

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Cavernous as it is, Bern’s Steak House has but a single window — in the pastry kitchen. Photographer Peter Frank Edwards and his comely assistant, Sandy Lang, avail themselves of natural light to shoot the restaurant’s most iconic dessert — homemade Macadamia Ice Cream. (For Bern’s: Rare and Well Done, Story Farm, November 2013.)

13 March

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Caviar in an alley? Bern’s chef de cusiine Habteab Hamde set up his elegant caviar presentation in the alley behind the restaurant so photographer Peter Frank Edwards and assistant Sandy Lang could shine a bit of natural light on the matter. And, of course, when all was done, some mighty good snackage ensued.

25 March

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One of Story Farm’s fantastic recipe testers, Minter Byrd, just finished making executive chef Brandon McGlamery’s red snapper ceviche with cashew butter, pickled mango, fresh Thai basil and jalapeños. Brandon loves to start a great meal with a raw dish, which is why his cook book, due out later this year, will feature a whole […]