St. Marys Native John Schlimm Reaches for Stars in New Cookbook

By SANDRA RHODES

Odds are that when John Schlimm decides to do a cookbook it will be outstanding. Add into the mix chefs from Harrah’s Entertainment casinos and what you’ll have is a sure bet.

That’s just the case with the St. Marys native’s new cookbook – a compilation of 125 recipes right from the chefs that have made their restaurants what they are today.

As Schlimm explained, the idea of “The Seven Stars Cookbook: Recipes from World-Class Casino Restaurants,” was born when he was on the national tour for the “Ultimate Beer Lovers Cookbook.” When he was on this tour and working with Harrah’s chefs, a light bulb went off.

“There was an absolute gold mine right here,” he said. His agent approached Harrah’s who then jumped right on board. Two years later is a cookbook that is much a work of art as it is a collection of recipes.

“It was very important to me that all three dozen (Harrah’s) properties in this country be in this book,” he said. “We worked very hard to reach out to each property. It was an open call for their best recipes.”

In the end, he received nearly 500 recipes, which then had to be cut down to 125.
Several factors went into what recipes were finally chosen. But one thing was sure – each chef, each property and each restaurant would be represented.

“The cutting process was quite heartbreaking,” said Schlimm, who already has several books under his belt.

The chefs were very willing to hand over their recipes.

“They were more than happy to participate in the project. They saw the vision from the beginning.”

Food Network personality Paula Deen, who lent her name to the Paula Deen Buffet at Harrah’s Tunica, wrote the book’s foreward. In addition to the foreward, Deen also has a couple recipes in the book as well as other famed chefs like Bobby Flay and Paul Prudhomme.

The local launch of Schlimm’s book will be from 7 to 9 p.m. Thursday, Nov. 11, at the Straub Brewery’s Eternal Tap. The evening will include a sampling of Straub beer, Straub Light and Peter Straub’s Special Dark. The event is free and open to the public. The evening’s book proceeds will benefit the Elk County Relay for Life.

Schlimm said that whenever he does a book event locally, there’s always a charity tie-in.
That is also the case at Saturday’s event at the Hamlin Memorial Library in Smethport. From 2 to 3 p.m., Schlimm will talk about his books and answer questions. From 2:30 to 5 p.m., Schlimm will sign cookbooks while supplies last. If the books are sold out, he will sign book plates that will be placed on the inside cover of the books when they arrive – before Christmas. Both of these events are open to the public and free of charge.

Then, from 3 to 5 p.m., there will be a Recipe Sampling in the main library for ticket holders who must be over 21 years of age to enter. Tickets are $10 in advance and $12 at the door. There will be a variety of food from all of Schlimm’s books, including cheddar beer biscuits, punch made with beer, turkey corn soup and much more. The Straub Brewery will also be on hand to offer samples of three beers. Full glass of beer will be available for purchase.

The proceeds from this portion of the event will benefit the library’s general operating fund. Having the books available at events like these is only natural considering Schlimm views the book as “a party in a book.”

“It’s a one-stop shop. From backyard barbecues to fancy parties.”

Does Schlimm have a favorite recipe?

“That’s like asking a parent who his favorite kid is,” Schlimm said. “If it wasn’t (a favorite) it wouldn’t be in the book.”

Naturally, the descendent of Peter Straub, the founder of Straub Beer in St. marys, is fond of the drink section as well as the dessert section. He did mention the garden basket-weave salad “speaks to the artistry in the book.” The hardcover book, with photography by Frankie Frankeny is as much as a coffee table book as it is a cookbook.

“There’s a perfect transition from the kitchen counter to the coffee table,” said Schlimm, the photography lends the food to be eaten “right off the page.”

The book also contains tips from the chefs.

“We had a wealth of experience and information and wanted to tap into that beyond the recipes,” he said. He assigned topics “like a school teacher” for the chefs to compile various lists. For instance, Executive Chef Christophe Doumergue from the Flamingo Las Vegas writes the top 10 spices that should be in every kitchen. (This includes paprika, sesame seeds and coriander.) Executive Chef Ray Leung from Harrah’s St. Louis tells the reader the top 10 alcoholic beverages every home bar should have. (This includes Kahlua, Jack Daniel’s whiskey and Nigori sake, chilled.)

And while Schlimm hopes from place to place promoting this book, he is already thinking of his next project, one he won’t talk about while focusing on promoting the Seven Stars cookbook. "We are gearing up for another fun party in the book,” the author of nine books teased. To find out more about Schlimm and his books, log onto www.johnschlimm.com or check out his Facebook page at www.Facebook.com/JohnSchlimm.

Currently, Schlimm is also a columnist for DailyCaller.com, where he writes popular opinion pieces exposing and celebrating the quirks and foibles of politics, entertainment, Pop Culture, everyday people, and celebrities from coast to coast, as well as more serious issues.

He has also written such books as “The Straub Beer Cookbook” and “The Pennsylvania Celebrities Cookbook.”

He has appeared on such national media outlets as The Ellen DeGeneres Show, QVC, NPR, Martha Stewart Living Sirius XM Radio’s Everyday Food, and cable’s number one morning show, Fox & Friends.