At Husk there are some rules about what can go on the plate. â€śIf it doesnâ€™t come from the South, itâ€™s not coming through the door,â€ť says Brock. As he explains, the resulting cuisine â€śis not about rediscovering Southern cooking, but exploring the reality of Southern food.â€ť This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.
Sean Brock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCradyâ€™s. As one of Charlestonâ€™s most decorated culinarians, he has twice cooked for the James Beard Foundation, was the winner of the â€śNext Great Chefâ€ť episode of the â€śFood Network Challenge,â€ť and will be appearing on â€śIron Chef Americaâ€ť in the fall of 2010.