Ten years in the making and good to the last bite

Chef Jeremiah Langhorne, Andre Guillet, Chef Sean Brock

Although it seems a different lifetime ago, when I met my friend Andre he was the General Manager for one of the best restaurants in town - McCrady's and Chef Sean Brock was the Executive Chef. It was a new fine dining experience for me and I had such a good time eating the most wonderful food and taking pictures in the kitchen with visiting chefs from all over the country. Now, some ten years later Chef Sean Brock has since won every possible award, published his own cookbook and been on every food related tv show. Last night he celebrated his ten year anniversary of joining McCrady's with an alumni dinner welcoming back the chefs and sommelier he has worked with through the years.

And I enjoyed every bite. 

Just after most of us had our drink in hand and had enjoyed our appetizers, the fire alarm went off and we headed to Unity Alley to mix and mingle before continuing with our main courses. It was a wonderful night.  

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.

Signs of the times, Chicago style

No Parking

Had to laugh at this one! What part about No Parking in Front of a Driveway Don't You Understand?

We have no hours. We're never open. We're always closed.

Crochet Tree Owl!

Killing People is Rude

He That Loveth a Book

United Airlines - Hemisphere Magazine

Nothing like heading home to Charleston and finding Chef Sean Brock in the United Airlines Magazine. 

He is everywhere!

Ink good enough to eat

Look familiar? I posted this back in February 2010 after having dinner with chef Sean Brock. He had come from his tattoo artist and we carefully peeled the sticky wrap off his arm to get a picture of his fresh tattoo. It was only partially done at that time. Now look at the amazing image below. Yep. That is Chef Brock's arm featured in Vogue Magazine. How cool is that?! Pretty darn cool. He has all his favorite veggies on his arm.

Thanks to Holy City Sinners for the image scan.

Chef Sean Brock, Vogue Magazine