Monthly Archives: April 2008

  1. Trufflebert Farm

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    April 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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  2. Stick!

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    April 24, 2008 by seanbrock

    Foie Gras destined for the center of a country pate.

  3. Housemade Bacon

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    April 24, 2008 by seanbrock

    this cured for 4 months, thanks to my friend Alan Benton for the inspiration!

  4. The 5th Anniversary of FIG

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    April 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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  5. Broccoli Seeds

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    April 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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  6. Napoli Carrots

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    April 24, 2008 by seanbrock

    these took forever to grow, but they tasted awesome, braised in carrot juice and finished with a little citrus zest

  7. Local Shrimp

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    April 24, 2008 by seanbrock

    cucumber, jalepeno, sweetened buttermilk

  8. Crab Tail

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    April 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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  9. The “Ideas in Food” Dinner

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    April 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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  10. White Chocolate and Caviar

    1

    April 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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  11. Snacks

    1

    April 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

  12. Country Pate

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    April 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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  13. Foie Gras

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    April 10, 2008 by seanbrock

  14. Fish Rinds

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    April 10, 2008 by seanbrock

    Puffed Fish Skin with Vinegar Powder, fish and chips anyone??

  15. Estagiere

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    April 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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  16. Perigord Black Truffles

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    April 8, 2008 by seanbrock

    these were layered into a foie gras terrine

  17. Gifts

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    April 8, 2008 by seanbrock

      this is a good luck gift from my friend Saramel

  18. Red Ribbon Sorrel

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    April 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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  19. Garden Onions

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    April 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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  20. Confit of Lamb Neck

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    April 8, 2008 by seanbrock

    Date Puree, farro Verde, Thackeray Cabbage   Thanks to Damon Campbell for prepping and cooking the lamb neck.

  21. Thickened Olive Oil

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    April 8, 2008 by seanbrock

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  22. Recent Pics from our Kitchen Garden

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    April 4, 2008 by seanbrock

  23. Bacon, Egg and Cheese Gougeres

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    April 4, 2008 by seanbrock

    we filled these with aged sherry cream, they ended up looking kinda like creme puffs.

  24. Star Provisions

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    April 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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  25. Tomatoes

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    April 4, 2008 by seanbrock

  26. Wild Char Roe

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    April 4, 2008 by seanbrock

    with smoked ice cream and crispy blood orange

  27. Spicy Pork Rinds with Beer Powder

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    April 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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  28. Langston Progress Peas

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    April 4, 2008 by seanbrock

    We started picking these a couple of weeks ago. Super Tasty

  29. House made Butter

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    April 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

  30. Nitro Grits

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    April 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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  31. From our Garden

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    April 3, 2008 by seanbrock

    From left to right: Napoli Carrots, Forono Beets, Shunkyo Radishes, Albino Beets, Easter Egg Radish

  32. Cured Egg Yolks

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    April 3, 2008 by seanbrock

    A really neat technique.  Now we start playing with flavoring the salt

  33. A gift from the Quinault Indians

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    April 3, 2008 by seanbrock

    Wild Sturgeon buy some from Tyler

  34. The handy work of Jaques Larson

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    April 3, 2008 by seanbrock

  35. Farro

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    April 3, 2008 by seanbrock

    this stuff takes forever to grow, and then the deer eat it, thank god for Anson Mills