Explore Sean St. John’s modern twists on traditional British cuisine.

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Asian Spiced Bloody Mary

Posted August 4, 2015

Most of us have a love-hate relationship with Bloody Mary. The hate because it’s often the symbol of a night that went too far; one thinks of staggering into the kitchen to find a pitcher of thick red liquid in…

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Tea-Smoked Duck Breast and Pickled Rhubarb

Posted March 27, 2015

  Food gifts run the spectrum from sweet and sugary to savory and nutritious. Sean’s Tea-Smoked Duck Breast is savory and so thoughtful, nourishing in a way that candied gifts just can’t match. Don’t forget the Pickled Rhubarb — it’s…

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Chestnut Pear Tatin

Posted December 15, 2014

Ever since Paris, chestnuts have been that dreamy food that instantly evokes wintertime. Like hot dogs or pretzels are to New York City, chestnuts are to Paris, dotting every corner when you begin to see your breath. Sean shared this…

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Roasted Pumpkin Soup in Baby Squash Bowls

Posted October 24, 2014

Let’s just say I’ve fallen for pumpkin this season — not the canned stuff or the latte syrup (though they have their place, no doubt), but instead, I’m cooking every style of gourd and shape of squash imaginable. And now…

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Miso Beef with Soba Noodles & Crispy Kale Chips

Posted September 16, 2014

Let’s not jump into pumpkins and butternuts just yet. Let’s ease into this autumn thing. September is about crossover dishes – a little bit summer with a hint or two of fall. This dish is the perfect balance of both…

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Earl Grey & Gin Cured Salmon Appetizer Toasts

Posted September 11, 2014

I first found smoked fish when living in Manhattan; every Jewish-style deli worth its weight offered a great option. Smoked mussels were popular at my Maine wedding. And now, I generally only eat smoked salmon during layovers at London’s Heathrow…

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