Sean Brock of Husk and McCrady’s restaurants in Charleston, Southern Carolina, is soon to open a restaurant in Nashville, Tennessee.
Both Sean’s restaurants, McCrady’s and Husk, focus on celebrating Southern ingredients – his mantra is ‘if it doesn’t come from the South, it’s not coming through the door’. The restaurant’s produce is sourced from Sean’s 2.5 acre farm on a local Island, where heirloom crops and indigenous seedlings at the risk of extinction are tended to.
Brock's menus change daily, and they highlight the food’s origin and creators. Sean believes that ‘low and slow’ cooking is most flavoursome, and embraces this with his in-house wood fire oven. Sean is also a fan of pickling, canning and making preserves from seasonal produce that can be enjoyed throughout the year.
Sean will be visiting Melbourne to showcase his Southern style cooking with Australian produce at Langham Melbourne MasterClass on 9 and 10 March 2013.
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