19 October 2014

Heritage - Chef Sean Brock

Chef Sean Brock, Book Signing, Charleston, S.C.
Holding the book just like that it looks like the tattooed covered arms are around my neck! Tonight was the first book signing party for Chef Sean Brock's long awaited first cookbook Heritage and I was one of the first in line to get mine signed. The recipes look pretty complicated but there are a few I am willing to try and I know anything Chef Sean comes up with will be worth the effort. What an exciting day! Congratulations Chef!

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.