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  • Archives: press

    Daily Specials

    October 13, 2010 | The Charleston Post & Courier

    Sean Brock spies a sealed cardboard box on the floor in McCrady’s kitchen and quickly slits it open, eager to show-and-tell about its contents.

    Inside are vacuum-packed bags of bacon pieces as well as large streaky slabs that he holds aloft. Then the chef pulls out the bill of sale and invites one to take a whiff. The paper exudes the primitive, intoxicating smell of smoke and pork.

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    Southern Roots

    October 1, 2010 | Charleston Magazine

    As Sean Brock opens his second Charleston restaurant, Husk, the James Beard Award-winning chef’s commitment to restoring heirloom ingredients to the Southern table comes full circle—from lessons learned at his grandmother’s elbows to his passions for husbandry and horticulture

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