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  • Archives: press

    Five Fall Favorites: Travis Grimes

    October 31st, 2012 | Garden & Gun

    The menu at Husk, in Charleston, South Carolina, changes daily, depending on what’s available from local farmers, foragers, and fishermen. The man who writes that menu most days— the man whom Chef Sean Brock calls his “clone”— is Chef de Cuisine Travis Grimes. Over years spent cooking in the Lowcountry, he’s developed and refined an encyclopedic knowledge of seasonal meats and produce and how to use them.

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    Ep. 519: Lardcore

    October 20th, 2012 | The Splendid Table

    This week, we’re looking at the resurgence of cooking with lard with Charleston, S.C., chef Sean Brock. Chef Susan Feniger joins us with her new book Street Food, and The New York Times wine columnist Eric Asimov joins us with his observations from the wine world. His new book is How To Love Wine.

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    Charleston’s Husk Expands to Nashville

    October 15, 2012 | Southern Living

    Sean Brock is a busy man. We caught up with the Charleston chef—in between him going gator hunting and prepping for a $500-a-head dinner at McCrady’s with Swedish chef Magnus Nilsson—for the scoop on the new Nashville outpost of Husk, slated to open by March 2013.

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    Charleston’s Husk Restaurant to open in Nashville

    10/15/2012 | The Tennessean

    The Neighborhood Dining Group, a restaurant management group that operates the award-winning Husk Restaurant in Charleston, S.C., has announced plans to open Husk Nashville in the spring.

    Chef Sean Brock, a James Beard Award winner and respected hero of farm-to-table and Southern cuisine, will lead the culinary team at the restaurant.

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    Husk Restaurant to expand to Nashville

    10/14/2012 | The Post and Courier

    For 21/2 years before coming to Charleston, Sean Brock honed his culinary skills as executive chef at the elegant Hermitage Hotel in Nashville.

    Next spring, the award-winning chef at the nation’s No. 1 new restaurant in 2011, Husk in downtown Charleston, will return to his old stomping grounds in the country music mecca to set the table for another version of the critically acclaimed fine-dining establishment.

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    Sean Brock, Jeff McInnis, Noah & Rae Bernamoff At The Food Republic Test Kitchen

    October 1st, 2012 | FoodRepublic.com

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    Sean Brock: The Culinary Preservation Award 2012

    October 1st, 2012 | Cooking Light

    Food people, chefs leading the way, toss the terms “local” and “seasonal” around like so much loose change. And, indeed, the definitions can sometimes be conveniently flexible. But Sean Brock’s devotion to the local/seasonal principle is fierce. He makes his own salt from South Carolina seawater, for Pete’s sake. What truly sets him apart is his extraordinary crusade to restore the glory of Southern food by reintroducing local ingredients not widely used since the 19th century: Carolina Gold rice, palmetto asparagus, and James Island red corn, just to name a few. “I believe I was put on this earth to create this Restoration Era,” Brock says. “That’s what my passion is.”

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