Sean Brock has one foot in the farm-to-table movement and another in the world of molecular gastronomy — he once used liquid nitrogen to pulverize heirloom corn to make grits. But these days the executive chef of McCrady’s in Charleston, S.C., is focusing on the food culture of the South, so much so that the new restaurant he’s planning to open in November, called Husk, will only use ingredients from the South. That means no olive oil or balsamic vinegar. He’s also ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!