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  • Archives: press

    50 Best Southern Bars

    | Garden and Gun

    

The Bar at Husk in 
Charleston, South Carolina
    Plenty of the crowd here are biding their time while awaiting a table at the main event, chef Sean Brock’s workshop of Southern locavore gastronomy next door.

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    AFAR Magazine

    March 14, 2012 | AFAR Magazine

    John Currence, chef/owner, of City Grocery Restaurant Group in Oxford, Mississippi was recently in Charleston, South Carolina to participate in the city’s annual Wine and Food Festival. Between his panel discussions on foraging and guest chefing at Husk, he had time to do some serious eating around the city. Here, he shares his impressions and favorite finds.

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    Just Released – The 100 Best U.S. Restaurants?

    March 13, 2012 | Forbes

    A few months ago I wrote about a new and different dining guide, Opinionated About U.S. Restaurants 2011, an interesting alternative to the Zagat or Michelin ratings.

    The book is the work of Steve Plotnicki, one of the highest profile, most opinionated, and most obsessive eaters in the food blogging world, and formerly involved with the site e-gullet. Plotnicki described his tome by saying, “This is a guide for people who regularly travel long distances solely for the purpose of eating at interesting restaurants.” I am definitely in that target audience.

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    Charleston Wine & Food Festival [Restaurants]

    March 12, 2012 | Eat It, Atlanta

    It’s been over a week since the Charleston Wine & Food Festival ended, and my hangover/permabuzz has relatively subsided, so it’s time I get crackin’ on some blog posts. I owe it to the festival coordinators who comp’d my admission, and to the many bartenders and waitstaff I annoyed with my camera.

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    Digging into Charleston’s dining scene

    March 8, 2012 | Chicago Sun-Times

    Relying solely on ingredients from below the Mason-Dixon line, James Beard Award-winning chef Sean Brock has created a temple to creative Lowcountry cuisine. Don’t skip the Southern fried chicken with hot sauce and honey. And make Mom proud and eat your vegetables, all of which are grown within 45 minutes of this uber-popular eatery.

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    From Lowcountry cuisine to colorful history, Charleston, S.C.’s charms as sweet as its tea

    March 8, 2012 | Chicago Sun-Times

    CHARLESTON, S.C. — Our horse-drawn carriage clip-clopped down the cobblestone street, lugging a wagon full of tourists admiring the antebellum homes and historic mansions laced with wrought-iron balconies.

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    Potlikker Charleston 2012, “Food is a Story”

    March 6, 2012 | Eat This! Charleston

    “Food is a story”. Dori Sanders, novelist and peach farmer in the upstate of South Carolina near Rock Hill reminds us to look past the powers that divide and see what unites us … the land … the fruit harvested from the local people and Food. Food is universal.

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    Lick the Screen – Boiled peanuts

    March 5, 2012 | CNN’s Eatocracy

    This did not deter the business-suited gentlemen and linen-frocked ladies lunching on the porch of Charleston’s Husk Restaurant on a recent sunny afternoon. There, like the patrons gobbling them down, the peanuts are a bit gussied up. Chef Sean Brock’s rendition of South Carolina’s official state snack is tangled in strands of salty country ham and spiked with tear-coaxing jalapeño peppers

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    Watch Sean Brock Talk Southern Food on Charlie Rose

    March 5, 2012 | Eater.com

    Chef Sean Brock of Husk and McCrady’s in Charleston was on Charlie Rose last week, and when asked how he got interested in cooking told Rose, cooking is the “only thing I have ever thought about.” Also, Brock defends molecular gastronomy against the haters, talks about his work with seed preservation, and says the reason he’s in Charleston comes down to one word: rice.

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    6 Crazy Waffle Dishes Across the Country

    March 5.2012 | Bon Appetit

    Breakfast for dinner. Those words have a magical ring.

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    Lick the Screen – Boiled peanuts

    March 5, 2012 | CNN's Eatocracy

    This is a dish of boiled peanuts. You love them, you hate them, or you just haven’t had them; they are not a foodstuff about which there is much neutrality.

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    Beer, Bacon and Butter

    March 2, 2012 | www.goodforthepalate.com

    That is my new mantra. (My friend Valencia kindly identified it for me)

    Beer in this case can be further elaborated to include bourbon, and Brewvival (and cocktails and spirits of every type known to man).

    Bacon is a more specific term for the broader category of pork, and by association all food.

    Butter is the the silent backbone. It’s presence an indication of a later appearance of breads and pancakes and other complex carbohydrates… which is never a bad thing.

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    Eat + Drink: Mixing It Up: Team Whiskey

    March 2012 | Charleston Magazine

    What do you get when you put together the unquenchably curious minds of James Beard Award-winning chef Sean Brock and craft cocktail guru Joe Raya? A delicious surprise, that’s what—dessert!
    Raya, a finalist in Esquire’s national “Manhattan Experience” competition, came to the table with thoughts of whiskey and perhaps some homemade apple-skin bitters, and Brock offered up his grandmother Audrey Morgan’s apple stack cake.

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    The 10 places to eat right now in Charleston

    March 1,2012 | Charleston City Paper

    In a town with as many dining options as Charleston, it’s virtually impossible to nail down a list of “must visit” restaurants. This year made things even more difficult as a wave of innovative new ventures opened their doors, some by newcomers, but many of them by the city’s most respected chefs. Here, in no particular order, is our selection of the ten spots generating buzz around town right now.

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    Best of Charleston 2012

    March 2012 | Charleston City Paper

    It’s been quite a year for your favorite celebuchef. Husk garnered the cover of Bon AppĂ©tit and designation as best new restaurant in the country.

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    Episode 94: Carolina Gold

    March 2012 | The Perennial Plate

    On our way through South Carolina, we cooked a multi-course dinner with Sean Brock (of Husk and McCrady’s) consisting entirely of grains from Anson Mills — the seminal grits and rice producer in the United States.

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