Monthly Archives: April 2008
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Trufflebert Farm
1April 24, 2008 by seanbrock
Ted Lang stopped by the kitchen yesterday and brought me the best hazelnuts that I have ever tasted!! These …
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Stick!
Leave a commentApril 24, 2008 by seanbrock
Foie Gras destined for the center of a country pate.
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Housemade Bacon
Leave a commentApril 24, 2008 by seanbrock
this cured for 4 months, thanks to my friend Alan Benton for the inspiration!
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The 5th Anniversary of FIG
3April 24, 2008 by seanbrock
FIG has always been my favorite restaurant in Charleston so when Mike Lata called me up and asked me if …
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Broccoli Seeds
2April 24, 2008 by seanbrock
these are very soft and pop like caviar, thought about using them on a fish course but it took thrity …
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Napoli Carrots
Leave a commentApril 24, 2008 by seanbrock
these took forever to grow, but they tasted awesome, braised in carrot juice and finished with a little citrus zest
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Local Shrimp
Leave a commentApril 24, 2008 by seanbrock
cucumber, jalepeno, sweetened buttermilk
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Crab Tail
Leave a commentApril 24, 2008 by seanbrock
these were on the tv show deadliest catch, they came form the boat “the time bandit”…super cool they taste …
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The “Ideas in Food” Dinner
5April 20, 2008 by seanbrock
June 29th, 2008 We are very proud to announce a guest chef dinner with two of the most exciting chefs …
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White Chocolate and Caviar
1April 16, 2008 by seanbrock
Years ago I read about this flavor pairing. It’s quite strange to think about but tastes wonderful together. here …
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Snacks
1April 16, 2008 by seanbrock
this is a fun way to start a tasting menu..it’s crispy foie gras croquant with truffled chicken liver mousse
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Country Pate
Leave a commentApril 16, 2008 by seanbrock
preppin the country pate….using housemade bacon for pate work is rewarding..this came out really good. can’t wait to make …
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Foie Gras
1April 10, 2008 by seanbrock
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Fish Rinds
2April 10, 2008 by seanbrock
Puffed Fish Skin with Vinegar Powder, fish and chips anyone??
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Estagiere
2April 10, 2008 by seanbrock
We have been lucky enough to have some incredible chefs staging with us for the last couple of weeks. It …
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Perigord Black Truffles
Leave a commentApril 8, 2008 by seanbrock
these were layered into a foie gras terrine
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Gifts
Leave a commentApril 8, 2008 by seanbrock
this is a good luck gift from my friend Saramel
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Red Ribbon Sorrel
1April 8, 2008 by seanbrock
I planted this on January the 21st….and all of a sudden it decided to grow the other day…great lemon …
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Garden Onions
Leave a commentApril 8, 2008 by seanbrock
these are some Texas 1015 onions that we are growing for our restaurant. They taste great when they are this …
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Confit of Lamb Neck
Leave a commentApril 8, 2008 by seanbrock
Date Puree, farro Verde, Thackeray Cabbage Thanks to Damon Campbell for prepping and cooking the lamb neck.
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Thickened Olive Oil
2April 8, 2008 by seanbrock
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Recent Pics from our Kitchen Garden
Leave a commentApril 4, 2008 by seanbrock
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Bacon, Egg and Cheese Gougeres
Leave a commentApril 4, 2008 by seanbrock
we filled these with aged sherry cream, they ended up looking kinda like creme puffs.
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Star Provisions
3April 4, 2008 by seanbrock
I was recently invited to cook dinner service at The Quinones Room at Bacchanalia with my friend Andy Carson. Wow, …
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Tomatoes
Leave a commentApril 4, 2008 by seanbrock
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Wild Char Roe
1April 4, 2008 by seanbrock
with smoked ice cream and crispy blood orange
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Spicy Pork Rinds with Beer Powder
2April 4, 2008 by seanbrock
We have been making some great pork skins lately, thanks to some direction from our friend Andy Hayes. Clean the …
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Langston Progress Peas
3April 4, 2008 by seanbrock
We started picking these a couple of weeks ago. Super Tasty
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House made Butter
1April 4, 2008 by seanbrock
It doesn’t get much better. What a fun thing to make. We used local milk from grass fed jersey cows
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Nitro Grits
Leave a commentApril 3, 2008 by seanbrock
We have always heard that the secret to good grits is cold milling. In fact, people use to rush to …
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From our Garden
Leave a commentApril 3, 2008 by seanbrock
From left to right: Napoli Carrots, Forono Beets, Shunkyo Radishes, Albino Beets, Easter Egg Radish
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Cured Egg Yolks
4April 3, 2008 by seanbrock
A really neat technique. Now we start playing with flavoring the salt
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A gift from the Quinault Indians
Leave a commentApril 3, 2008 by seanbrock
Wild Sturgeon buy some from Tyler
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The handy work of Jaques Larson
1April 3, 2008 by seanbrock
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Farro
Leave a commentApril 3, 2008 by seanbrock
this stuff takes forever to grow, and then the deer eat it, thank god for Anson Mills
