There is no better region to eat in than the South. Am I biased? Yes. Do I care? No. And you wonâ€™t either once you see what these hyper-talented, uber-creative chefs are doing all over the South, from reinventing Southern cuisine in Charleston to recreating the entire dining experience in Atlanta and re-establishing Oxford as […]
Sean Brock was born and raised in a small town in rural Virginia. The town had no restaurants or streetlights, but it’s there that Brock learned to appreciate food and cooking from an early age, watching his family grow their own food.
Charleston, South Carolina is an undeniably great food town. Itâ€™s the home base of classic southern Lowcountry cuisine, with its abundance of seafood and stews, and has also become the base of operations for some of the countryâ€™s leading chefs, like Sean Brock and Mike Lata, who are elevating Southern cuisine to new heights. #1 […]
Husk in Charleston is now as much an emblem as a restaurant.Â Husk’s kitchen philosophy is, “If it doesn’t come from the South, it’s not coming through the door.” It delivered to Charleston diners a cross-section of regional ingredients, some prepared with a mind to tradition (rabbit stew with dumplings, fried okra, corn fritters) and others […]
The basic idea was to create a bacon-cheeseburger with bacon that didnâ€™t fly out of the bun when you took a bite. Itâ€™s pretty genius: chef Sean Brockâ€™s recipe (shared in his new book, Heritage) includes Bentonâ€™s bacon built right into the patties (along with ground chuck and steak).
Sean Brock of Husk Restaurant, a gourmet food destination in Charleston, creates amazing cuisine, and like me is a lover of Allan Benton and his Smoky Mountain Country hams and bacon, procured in Madisonville, Tennessee. When he opened Husk he says, â€ť I knew we had to have a cheeseburger on the menu!â€ť
“If it doesnâ€™t come from the South, itâ€™s not coming through the door,” Huskâ€™s James Beard Award-winning chef, Sean Brock, has famously proclaimed. Heâ€™s even struck olive oil from the kitchen. No matter, the market-driven menu doesnâ€™t need it (this coming from an olive oil addict). Husk is a pork loverâ€™s dream (glazed pigâ€™s ear […]
One of the most lauded food staples in Charleston is Carolina gold rice, which I readily purchased with an accompanying silver spoon at a gift shop. But for a bit more extravagant treatment, I head to Husk, where James Beard Awardâ€“winning chef Sean Brock uses it as one of the key ingredients on his modern […]