September 12, 2020
by ChefJohn
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The Maliks are leaving. We’re headed to Belize for two years and our Tin Roof Farm, with or without chickens, is available for rent. Our farm house, built in 1959, has been significantly renovated and features almost 3,000 square feet, … Continue reading
June 25, 2020
by ChefJohn
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“Chef Malik, we’d like to talk to you regarding our new restaurant in Sumter, SC, and coaching us through our reopening.” Sumter? Are they kidding? That was my first thought. A fried chicken house in Sumter wanted to waste thirty … Continue reading
July 18, 2019
by ChefJohn
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50 years ago, three American astronauts traveled to the moon, two of them landed on it, then all three returned safely to Earth. In the following years six other missions went to the moon, one failed to arrive (Apollo 13) … Continue reading
February 11, 2019
by ChefJohn
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I love almost everything about South Carolina. Except for Frogmore Stew. There. I’ve said it. Overcooked shrimp, sausage from who knows where, undercooked red potatoes, and way too much Old Bay. That pretty much describes 90% of the Frogmore Stew … Continue reading
December 24, 2018
by ChefJohn
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Robert could’ve passed for an NFL linebacker. He stood six foot five and every inch of his frame was chiseled muscle and dark tattooed skin. On another day, his embrace, if not for the tears that ran down his cheek, … Continue reading
October 24, 2018
by ChefJohn
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So you didn’t win a billion dollars. Well here’s a news flash: Money is no guarantee of happiness. I know because I’ve won the lottery and it’s so much more than money. Every time my wife kisses me, when she … Continue reading
September 12, 2018
by ChefJohn
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Are you prepared for a week without power? Here’s my tips to help your restaurant survive Hurricane Florence. Tonight. Cook and serve whatever you can. Offer to-go meals, half price specials, whatever it takes to move your food. When … Continue reading
September 8, 2018
by ChefJohn
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It’s inaccurate. As in it never happened. In the first place, who could’ve survived such an experience? Can you imagine how inhospitable the belly of a whale actually is? A large whale such as a humpback, must have gallons and … Continue reading
August 14, 2018
by ChefJohn
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“Chef Malik, would you like to come to California and cook with me this summer?” Her French voice crackled with sincerety and authenticity and I can remember thinking this could only be one particular woman on the other end of … Continue reading
July 30, 2018
by ChefJohn
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The go to model in today’s restaurant business typically features counter service, no matter how grand their culinary aspirations. The restaurant industry has never been static and in the last five to ten years it’s really had an overhaul. I’d … Continue reading