Platelist: Sean Brock's Table Is a Time Transport Machine to Antebellum South

Photo: Platelist: Sean Brocks Table Is A Time Transport Machine To Antebellum South: McCradys Chef Loves Heirloom Seeds, Bourbon and the Power of Froot Loops
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Chef Sean Brock is three parts studious historian, one part good ol' boy.

Determined to revive antebellum cuisine with heirloom ingredients, Brock is blasting Southern cooking into the 21st century at the renown McCrady's restaurant in Charleston, S.C. As executive chef, Brock is updating dishes that enticed George Washington when he ate in the very same building in 1791.

"That's our mission right now," said Brock, winner of the 2010 James Beard Best Chef: Southeast award. "You have to understand the history before you move forward."

Scouring the yellowing pages of old cookbooks and ancient farm journals, Brock found recipes chock full of ingredients dwindling in supply or no longer existent.

"You start seeing antebellum wheat, rice peas, Sea Island red peas, native corns," Brock said.

They were crops planted on rice plantations of the 1700s to help restore nutrients to the soil when crops were rotated. Soon they became part of the local diet, making their way into the mouth-watering recipes of the Old South.

"We should be cooking those ingredients. ... We should be able to replicate it because that's our biggest inspiration," Brock said.

His dedication to the past prompted a search for heirloom seeds and livestock, and sources were shared with local farmers.

CLICK HERE to try some of chef Brock's recipes.

Grew Up In Town So Rural There Was No Restaurant

"Discovering these seeds, planting these seeds, convincing farmers to plant them, so we can get the seed stock up so ... you can sit down in a restaurant and eat the food that's supposed to be here," he said.

Under Brock's guidance, they're also cultivated on McCrady's own 2.5-acre farm on nearby Wadmalaw Island, which grows 90 percent of the restaurant's vegetables.

"We're getting to a point now where we're really able to take incredible ingredients -- super fresh -- and reinvent them and cook it the way it's supposed to be cooked, the way it used to be cooked," Brock said.

Brock's love of all things old belies his own youth. At 32, he is a rising star among celebrity chefs, with features on the Food Network and a slew of awards.

Before running the kitchen at McCrady's, the Johnson & Wales University graduate had worked as executive chef at Hermitage Hotel in Nashville, Tenn., executive sous chef at Lemaire Restaurant in Richmond, Va., and apprentice at La Terraza del Casino in Madrid.

In the fall, he plans to open a new restaurant in Charleston, called Husk, which will also feature Southern cuisine and local ingredients.

It's quite a resume for man who grew up in a rural Virginia town so small there were no restaurants and so provincial he had never heard the word "chef." That's not to say he never cooked. Indeed, every man, woman and child in his community had a hand in the daily preparation of family meals.

"My entire childhood, my chores were working in the garden, sitting on the porch shelling peas or shucking corn or grading cabbage for sauerkraut," Brock said.

By age 11, he knew he wanted to cook professionally. "At a very young age, 11 or 12, I started cooking entire meals," he said. "I had my own pots and pans. I had my own knives ... I would watch Julia Child, 'Yan Can Cook.' I would be amazed at how fast he [host Martin Yan] could chop and onion. I was like, 'I have to be able to do that.'"

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