Good Food

Sean Brock’s Southern Heritage

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.

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By Evan Kleiman • Nov 14, 2014 • 1 min read

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

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
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Good Food

Sean Brock’s Southern Heritage

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.

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Good Food

Sean Brock’s Southern Heritage

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.

Share