In Charleston, South Carolina, Sean Brock is leading a revolution in Southern cooking. Sam Sifton talks about Brock’s career and cooking in “A Southern Chef Doesn’t Stray Far,” tracing Brock’s work at McCrady’s and Husk.
At McCrady’s, Brock brought molecular techniques to a 200 year old building, creating whimsical dishes like powdered tortilla chips with jellied salsa and country-ham cotton candy. When Brock opened Husk in 2006, however, he decided to stay truer to the Southern tradition. There, Brock’s cooks only “work with what they can get from below the Mason-Dixon line.” Think shrimp and grits, Carolina Gold rice, and North Carolina duck over red-eye gravy.
Sean Brock is a rising star in the culinary world. His ability to navigate both contemporary and highly traditional cuisines is impressive. To read more about Brock’s cooking, click here.