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 ...
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