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Some of the firm members and their cookbook: (seated) Charles Jimerson and Jessica Campbell, and (standing) Katherine Thomas, Felicia Flaum, Samantha Trance and Chris Cobb.
Jax Daily Record Monday, Jan. 6, 201412:00 PM EST

A law firm's guide to cooking

by: Fred Seely

You had a Christmas card bonus if you’re on the Jimerson & Cobb law firm’s list.

“We have an events committee that plans something each month,” explained Charles Jimerson, a principal in the Jacksonville firm that specializes in construction law. “For instance, we put a miniature golf hole in each office and had a tournament. We also had food each day and different staff members would bring it in.”

Thus, there were recipes. Good ones, too, as the food itself became a competition.

It was Jimerson’s idea to compile the recipes and send the book as a holiday gift.

That idea was fine, but who would print it? Turns out there are companies that specialize in such things: you send them the recipes, they format everything and (for a fee, of course) send you however many copies you need.

Thus: “Law and Order Up: Where the Courtroom Meets the Dining Room,” a spiffy little book of recipes, 52 in all, each contributed by one of the 20 members of the firm.

Recipes range from the simple to the complex.

There’s a Slow Cooked Sticky Chicken from Felicia Flaum, the firm’s marketing coordinator, that should take no more than a few minutes to put together for its 3- to 4-hour cooking time in a slow cooker.

Partner Brent Zimmerman’s Chicken Andouille Gumbo, as anyone who has ever tried a roux-based dish knows, takes a lot of maintenance, and partner Chris Cobb’s Spaghetti Pie has more ingredients that perhaps your kitchen counter can hold.

You’ll like Operations Manager Henry Farber’s China Pepper Steak, even though the name is very misleading (it has chicken instead of beef) and any New Year’s resolution can be ignored with Flaum’s Cream Cheese Cookies.

And, if you aren’t into cooking, there’s always the mainstay for any amateur chef.

In this book, it’s “The Jimerson.”

Very simple recipe: “Glenlivet 18-year-old scotch on the rocks. Served in a Styrofoam cup.”

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