March 31, 2013
by ChefJohn
2 Comments
When my wife and I were in the restaurant business, there was nothing I wouldn’t do for press. It was all about keeping our little place relevant and buzz worthy. When April Fool’s Day was on the horizon I would … Continue reading
July 15, 2012
by ChefJohn
4 Comments
When we moved to Greenville in 1994 I had embraced the idea that great restaurant food should have a sense of place. In short order I ended up as Chef at a recently opened bistro that featured a New-American … Continue reading
June 11, 2012
by ChefJohn
2 Comments
“Who the hell’s talking to you , ya goh-dang moe-rahn!?” The words thundered out of his mouth on a vitriolic spray of spit, his bloodshot eyes burning into mine. My heart rate exploded and the bile immediately rose into my … Continue reading
May 22, 2012
by ChefJohn
1 Comment
Another solo lunch; I poked at my plate, mixing the green beans into the risotto and wished for my wife’s company. For seven years we shared lunch at our tiny, dinner-only restaurant. I always cooked extra because even in a … Continue reading
May 21, 2012
by ChefJohn
1 Comment
http://www.beachboundbooks.com/john-malik.html
May 12, 2012
by ChefJohn
0 comments
From the Fall of 2006 It’s 7:00 a.m. on a Friday morning and I’m lying in bed watching the ceiling fan as it slowly induces in me some well-deserved motion sickness. At least I am in a very nice bed and … Continue reading
May 4, 2012
by ChefJohn
4 Comments
Although our anniversary is still a few weeks away, Amy and I are celebrating this weekend. We’re headed to Chapel Hill where I’ll teach a cooking class at Southern Season centered around the food in my novel, Doughnuts for Amy. … Continue reading
April 29, 2012
by ChefJohn
5 Comments
Back in the summer of 2001, Fox & Friends was hosting a Labor Day Cookout show and they invited three chefs to prepare outdoor recipes and somehow or another I made the cut. So I reached out to Bell & Evans Chicken … Continue reading
February 1, 2012
by ChefJohn
0 comments
When our restaurant was open, my cooks could listen to whatever they wanted to on the radio. Punk, Country, Speed Metal, Top 40, didn’t matter to me so long as they were happy and getting the job done. I never … Continue reading