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  • Archives: press

    Husk Restaurant Past is made present on your plate at Brock’s excellent dining experience

    February 16, 2011 | Post & Courier

    Chef Sean Brock has been called a “dirt chef,” the “Grand Lama of Lardcore,” “the best farmer who ever became a chef.” He has been honored by the James Beard Foundation as Best Chef Southeast in 2010.

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    A Southern Chef Doesn’t Stray Far

    February 09, 2011 | NY Times

    SEAN BROCK is a Virginia boy who attended the Johnson & Wales cooking school on this beautiful, historic peninsula where the Civil War began, moved around the South in apprenticeship, and in 2006 returned as the executive chef at McCrady’s, the city’s oldest restaurant.

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    Working Both Ends of Farm to Table

    February 09, 2011 | NY Times

    SEAN BROCK’S obsession with the South’s culinary heritage grew out of frustration.

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    How one chef uses an entire pig

    February 07, 2011 | Nations Restaurant News

    Chefs seem particularly enamored of the idea of cooking every bit of a pig. It appeals to the conservationist in them, is easier to conceive of than cooking an entire cow, and a lot more impressive than cooking a whole chicken.

    Read more: http://www.nrn.com/article/how-one-chef-uses-entire-pig#ixzz1DglS59lx

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