Sean Brock is the executive chef of Husk and McCrady’s, two popular restaurants in the South. Sean’s new book Heritage is a reflection of his commitment to real ingredients (oftentimes native Southern plants and grains that predate the Civil War) that underpin traditional recipes. Brock will be signing books at Chino Farms on Sunday, November 16. It’s his only Southern California stop on his book tour.
Find a recipe for Brock's pickled shrimp with cilantro and fennel and pumpkin rolls on the Good Food blog.
Music: “Bartholemew Fair” by The Toy Band