Category Archives: purveyors
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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 Santa Monica Farmer’s Market
February 18, 2008 by seanbrock
We have incredible produce here in South Carolina, but I have always been jealous of the chefs who have the …
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Raspberry Vinegar
February 5, 2008 by seanbrock
This stuff is unbelievable. We serve it with tomatoes when they are in season and here we are serving them …
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Tennessee Truffles
January 27, 2008 by seanbrock
These are Perigord Truffles that are grown in TN by a genius named Tom Micheals. In my opinion these truffles are …
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Mango Vinegar
January 27, 2008 by seanbrock
I got some mango vinegar from my good friend Tyler Gray a while back, this stuff is insane. Tyler can …
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Restructured Poularde from Four Story Hill Farm
January 7, 2008 by seanbrock
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South Carolina Squab
December 28, 2007 by seanbrock
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Fresh
December 28, 2007 by seanbrock
We are lucky enough to get this fish straight from the boat. Grouper and Porgy, although each catch may bring …
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Fata Paper
November 25, 2007 by seanbrock
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The Upstate Farmers Alliance
November 25, 2007 by seanbrock
this is very exciting for us….tamworth pigs taste really good.
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Carolina Suckling Pig
November 1, 2007 by seanbrock
Spending a little time in the CVAP…..
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Ocean Pearls
October 15, 2007 by seanbrock
We topped this oyster with absinthe, cubeb peppercorns, apple and ocean pearls. The pearls were inspired by a conversation with …
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Cvap
October 15, 2007 by seanbrock
Daurade Royale.. This was started in the cvap and finished on the plancha. This is a really nice way to …
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Sardines
September 8, 2007 by seanbrock
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Sometimes a picture speaks for itself
September 7, 2007 by seanbrock
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Local Eggs
August 28, 2007 by seanbrock
These are poached at 70c for 10 minutes then topped with????????????????? The possibilities are unlimited. My latest thoughts are uni …
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Products-Ideas-Execution
August 28, 2007 by seanbrock
I love how certain dishes come together and how they spark new ideas for other dishes….Here we wanted to serve this …
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Campari-Watermelon
August 28, 2007 by seanbrock
The sweetness of the wartermelon plays nicely with the bitterness of the campari…Here we serve it with peekytoe crab and …
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Peekytoe Crab
August 27, 2007 by seanbrock
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Tomato Salad
August 22, 2007 by seanbrock
This tomato weighed nearly 2.5 pounds….we serve it with mozzeralla sheets. We make traditional mozz and then poach it at …
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Pears from Farmer Joseph Fields
August 15, 2007 by seanbrock
We compressed these with agave nectar and hazelnut oil…..We served the pears with duck ham, balsamic pearls and blue cheese
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Summer Vegetables
August 14, 2007 by seanbrock
The vegetables are braised with vegetable juices and truffle butter. We serve them on our truffle menu with tuna spiced …
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Potatoes from Kennerty Farms
August 14, 2007 by seanbrock
These potatoes are wonderful, we braise them submerged in a mixture of duck fat, olive oil , bacon fat and …
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Beets
August 11, 2007 by seanbrock
We cook these beets in the pressure cooker with beet juice. The yellow blocks are pressure cooked golden beets restructured …
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Some Random Pics from Today
August 11, 2007 by seanbrock
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Ups and Downs
July 20, 2007 by seanbrock
On the positive side………………… this is a tomato from my grandmother’s garden….the seeds will be saved and planted here in charleston …
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Oils and Vinegars
July 12, 2007 by seanbrock
these are so important to our cuisine. They bring balance
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Four Story Hill Farm
May 29, 2007 by seanbrock
This will be roasted and presented whole for our first chef’s table dinner on Wednesday.
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Rita’s Beets
May 24, 2007 by seanbrock
These things taste amazing……
