Category Archives: Uncategorized

  1. The dish that changed the way I look at FOOD

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    September 13, 2012 by seanbrock

    The dish that changed the way I look at FOOD

    a simple bowl of rice…………..

    the older we get the more we understand about THINGS. its pretty simple if you really think about it. WISDOM is a crazy thing to try and wrap your head around. somehow it just happens, you can try and force it as much as you want but I believe wisdom only happens naturally.

    this very well be my favorite dish that we have ever served at McCrady’s and maybe my career. this dish is simple in appearance, but it tells an incredible story. Before we serve this dish we tell the diner about the importance of rice in Charleston during the rice era….which I believe was somewhere like 1700-1927….lots of speculation there of course….but regardless, the story is fascinating. it often helps people realize how a foodstuff can influence and help shape a culture. when you tell a story like this before a guest eats a dish their perspective changes completely…especially while sitting in an 18th century tavern in the middle of Charleston…..this is usually difficult to achieve….to truly have the full attention of the diner. but this dish is different….there is a connection between the room, the staff, the history, the city, the future and the diner….people love this kind of thing…i love this kind of thing…this dish is a journey thru the history of eating in Charleston.

    the rice is served in the middle of our tasting menu….its always everyone’s favorite course….it IS pretty damn delicious….its pretty amazing how you can taste care, how you can taste intention, how you can taste respect, how you can taste hard work, how you can taste sacrifice, how you can taste true happiness…and how you can taste wisdom and lessons learned…well, at least I think its amazing…food taste better to me when those words are rolling thru my mind…sometimes these moments happen in your life and they can seem more important than they really are……but this is what makes this journey so fulfilling I suppose…….you never know what the future holds….

    what is your bowl of rice?

  2. sorry for the iPhone pic, my lens is pretty scratched up

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    September 13, 2012 by seanbrock

    sorry for the iPhone pic, my lens is pretty scratched up

    Iphone 5 coming soon!

    anyways…

    thanks to the vinegar man, ideas in food, nordic food lab, JJ and the momofuku lab we have a whole new outlook on the world of vinegar. this is turnip juice that is on its way to becoming vinegar. our goal is to have vinegar for every vegetable and fruit that we work with. We are well on our way with almost 60 different vinegars working between the two restaurants. I am really impatient, i wish things were different but they simply aren’t. I taste these way too much during the vinegar making process. Sometimes being impatient pays off…..but only sometimes. I tasted this turnip juice about 4 days under the bubbler…it was so delicious. It tasted like biting into a turnip straight out of the ground. it almost tasted like prepared horseradish. it instantly brought a smile to my face and my mind started racing. we currently reheat some barely braised turnips in this juice a la minute. the results are mind bending. this is what we are striving for…..things in our pantry that can enhance the natural flavor of the product without getting in the way……cooking is so much fun.

    oh yeah….don’t throw away the pulp from the juicing process……add some salt and ferment that shit….its super tasty

  3. an oldie but a goldie

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    September 13, 2012 by seanbrock

    an oldie but a goldie

    octo cooked low and slow in olive oil, real low and real slow. then charred over super hot embers. raw fennel bulb compressed with fennel essential oil and fennel juice, then dressed with variegated lemon and olive oil. potato puree enriched with squid ink. egg yolk with olive oil and fennel pollen. charleston coriander, fennel flowers, wild fennel fronds. yum

  4. hard to beat

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    September 13, 2012 by seanbrock

    hard to beat

    I’ve been playing a lot with this idea lately. The ember/live fire combo. Its hard to explain how delicious this pork was. You really have to stick with it and keep the fire the correct temperature and the embers the correct temperature while rotating the meat by feel. I adore cooking this way. How can we do this during a busy service? its best right out of the fire.

  5. Amazing Flavor

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    September 12, 2012 by seanbrock

    Amazing Flavor

    Do we have anything like this in America?
    I need a lot and this stuff ain’t cheap.

  6. Does this thing still work?

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    September 12, 2012 by seanbrock

    photo by PFE Husk Shrimp and Grits with Crispy Pig Ears and Preserved Tomato 

  7. Paul Cheney

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    August 22, 2010 by seanbrock

    A Cool Pic from my friend Paul

  8. Smoked Trout

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    June 11, 2010 by seanbrock

    Squash Pickled Ramp Flowering Herbs

  9. Foie Gras Terrine

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    June 11, 2010 by seanbrock

    Pineapple Cashew Puffed Rice Spice Tea

  10. Charleston Roe Shrimp

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    June 11, 2010 by seanbrock

    Pickled Shrimp Radish Frozen Buttermilk Pepper Cress

  11. One Dish, Two Presentations

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    June 11, 2010 by seanbrock

    Scallop Rhubarb compressed with Rhubarb Bitters Ginger-Meyer Lemon Jelly Coriander Berries and Flowers Cilantro Ice Celery

  12. Strawberries

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    June 11, 2010 by seanbrock

    Strawberry Gazpacho Frozen Olive Oil Wood Sorrel Stone Crab Green Strawberries

  13. Cochon 555

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    June 11, 2010 by seanbrock

    Country Pate glued to  a Pork Loin, wrapped in Caul Fat

  14. Pickled Hot Links

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    June 11, 2010 by seanbrock

  15. Ramp Pasta

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    June 11, 2010 by seanbrock

    Braised Lamb Ragout San Marzano Flowering Brassicas Ramp Top Pasta

  16. Peekytoe Crab

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    March 24, 2010 by seanbrock

    Crab, Saffron, Apple, Wood Sorrel, Vadouvan

  17. Garnish A la Minute

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    March 24, 2010 by seanbrock

    I have always wanted a green house on the roof to grow garnishes.  This will have to do for now.  …
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  18. White Chocolate

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    March 24, 2010 by seanbrock

    White Chocolate, Yoghurt, Blood Orange, Strawberry

  19. A Typical Delivery

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    March 24, 2010 by seanbrock

  20. 100 percent Ossabaw

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    March 24, 2010 by seanbrock

    Ecofriendly Foods, Sir Bev Eggleston, outrageous

  21. Running Squirrel

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    March 24, 2010 by seanbrock

      I am crazy about stuff harvested by hand in the forest

  22. Three Little Pigs

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    March 24, 2010 by seanbrock

      Thanks to our friend Mr. Thackeray these made incredible porchettas.  Raised on Wadmalaw

  23. Bar Snacks

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    March 24, 2010 by seanbrock

      we have recently launched a new bar snack program.  Chalkboard menu, changing daily come check it out and have …
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  24. Veal Breast from Bev Eggleston

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    March 24, 2010 by seanbrock

    Brined, Cleaned, Glued, Rolled, Poached in Milk, Rolled

  25. Garnish Tray

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    March 24, 2010 by seanbrock

  26. Yep, That’s a Beef Tenderloin wrapped in Pancetta

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    February 15, 2010 by seanbrock

  27. Cotechino

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    February 15, 2010 by seanbrock

    studded with pork skin and flavored with cinnamon, mace and clove we serve it on toasted bread smeared with a …
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  28. Urchin Powder

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    February 11, 2010 by seanbrock

    Frozen Sea Urchin Powder, parsnip, wood sorrel, leek

  29. Pig’s Head in the Style of Pancetta

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    February 4, 2010 by seanbrock

      After this was cured we cooked it in Pork Stock and rerolled it.  It gets sliced paper thin and …
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  30. Uni

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    January 18, 2010 by seanbrock

      Black Sesame Crystal Lettuce Seaweed (2 types) Basil Seeds Ginger-Togarashi Snow Frozen Nasturtium Leaf powder

  31. Country Ham from our Pigs

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    January 18, 2010 by seanbrock

    There is just something amazing about tasting a ham from an animal that you raised personally.  These hams were from 7oo …
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  32. Vita Prep

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    January 11, 2010 by seanbrock

    Proof that the vita prep is actually tougher than nails I bet it would turn nails into a powder if they …
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  33. Surf and Turf

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    January 10, 2010 by seanbrock

    Scallop, Matsutake, Pine Nuts, Black Garlic, Black Truffle, Bitter Cress, Spruce Custard photo credit: paul cheney

  34. Chocolate Mousse

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    January 10, 2010 by seanbrock

      About to go into the vita prep to make a frozen powder.  The resulting texture is wonderful. photo credit: …
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  35. Geoduck

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    December 31, 2009 by seanbrock

    Clam Ikura Roe Borage Ginger Australian Finger Limes Marsh Grass Grapefruit meringue frozen Black Sesame powder

  36. Uni

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    December 31, 2009 by seanbrock

    Apple Celery Buttermilk Seaweed

  37. Green Tomato Pickle

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    December 27, 2009 by seanbrock

    There is nothing more satisfying than preserving food.  These were pickled with fresh picked dill, mustard seed, celery seed, tumeric, …
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  38. Pork Sirloin

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    December 27, 2009 by seanbrock

    these came from our pigs…cooked them in lard at 55 c for 8 hours.  we then portioned them into steaks …
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  39. Big Ass Pigs

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    December 18, 2009 by seanbrock

    lots of curing to do….these were too big for the scales….I’m guessin 750-800 pounds live…..tasty stuff, kinda like kobe pork

  40. Tamworth Pork from Thackeray Farms

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    December 18, 2009 by seanbrock

    free roaming, wadmalaw foraging goodness these pigs are raised the right way, thanks to shawn for hookin us up with …
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  41. Foie Gras

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    December 18, 2009 by seanbrock

    Foie Gras with Milk, Walnuts and Huckleberry thanks to john for sharing the crispy milk technique

  42. Slow Cooked Vegetables

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    December 18, 2009 by seanbrock

    I love the broth this technique yields…slow cooked with a little butter and some really good vedge stock….everything is cooked …
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  43. Can Anyone ID this Wild Cress?

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    December 18, 2009 by seanbrock

  44. The Winter version

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    December 18, 2009 by seanbrock

      Triggerfish with a pistou of garden vedge and herbs, braised pine nuts

  45. Stone Crab

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    December 3, 2009 by seanbrock

    Stone Crab with Tropical Flavors

  46. Sunchokes

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    December 1, 2009 by seanbrock

    Pickling 220 pounds of sunchokes, that’s alot of jars

  47. A New Egg Dish

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    November 29, 2009 by seanbrock

    A couple of days ago we added a new egg dish to our tasting menu.  Inspired by drunken-late nights at …
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  48. Some Pics from our New Kitchen

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    November 29, 2009 by seanbrock

  49. The New Pork Belly

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    November 29, 2009 by seanbrock

    Fudge Farm Pork Jowls Brined for 24 hours and cooked SV for 36 hours at 71.1C, pressed and then fried. …
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  50. Happy 2nd Anniversary Guerrilla Cuisine

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    November 24, 2009 by seanbrock

    A good time was had by all…. congrats to chef hat, well done sir

  51. Flowers

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    November 24, 2009 by seanbrock

    Just picked radish and borage

  52. Australian Finger Limes

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    November 24, 2009 by seanbrock

    Buy Some from Tyler   super cool, lots of ideas bouncing around

  53. Three Flavors

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    November 24, 2009 by seanbrock

        Saba, Balsamic and Apple Cider Vin   A great way to add acid to a dish….

  54. As Hot as it Gets

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    November 24, 2009 by seanbrock

      These things are very sneaky.  They taste so good and look so innocent….and then the heat comes….wow these are …
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  55. A Bunch of Sea Island Red Peas

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    September 11, 2009 by seanbrock

    One of the most important ingredients in southern cooking.  It just feels good to be around these things growing.  Thank …
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  56. The Importance of Chickens in Cooking and Agriculture

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    September 11, 2009 by seanbrock

    We really do owe alot to the chicken.  They provide us with so much.  These guys provide us with incredible …
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  57. Nasturtium

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    September 11, 2009 by seanbrock

       almost ready to transplant

  58. Foraging

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    September 11, 2009 by seanbrock

          I really like wood sorrel and it’s free, this stuff grows like crazy on the farm

  59. Twitterific

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    September 6, 2009 by seanbrock

    just a reminder, I am updating almost daily with pics from my phone, check out the pics from my california …
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  60. Another One of our 1 year Country Hams

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    September 6, 2009 by seanbrock

    I can’t even begin to tell you how rewarding it is to slice into something like this.  Waiting one year …
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  61. Shrimp and Grits

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    August 29, 2009 by seanbrock

    for star chefs

  62. Garlic Buds

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    August 6, 2009 by seanbrock

    These are really cool.  Great flavor.  We are turning them into capers.

  63. Holloway Hams

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    August 6, 2009 by seanbrock

    Chef Michael Paley of Proof on Main in Kentucky sent me this ham. Super smoky, super delicious.  This thing is …
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  64. I Love Hot Sauce

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    August 6, 2009 by seanbrock

    This is a simple green jalepeno hot sauce.  My friend Linton Hopkins taught me this technique.  Make sure you give …
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  65. Wild Wadmalaw Rice

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    August 6, 2009 by seanbrock

    Found this on the side of the road today out at Wadmalaw.  There is this one little spot where it …
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  66. More Manipulation of Fats

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    June 6, 2009 by seanbrock

    this is agar and olive oil….thanks to john shields for the inspiration and knowledge…if you haven’t been to townhouse…make a …
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  67. i have a dream……..

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    June 6, 2009 by seanbrock

    of pickling enough ramps to get me through an entire year…..200 pounds and counting

  68. Farmer Maria Baldwin

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    June 6, 2009 by seanbrock

    she continues to blow me away with every encounter….we are very fortunate!…look at the care put into these lettuces

  69. Charleston Roe Shrimp

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    June 6, 2009 by seanbrock

    for a short period of time in charleston the local shrimp can be harvested carrying roe.  and man are they …
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  70. Floral

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    June 6, 2009 by seanbrock

  71. Grass Fed Jersey Beef

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    May 26, 2009 by seanbrock

    This is “buster”, Celeste Alber’s raised this animal for two years.  She was kind enough to sell half of him to …
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  72. Capturing a Specific Day

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    May 25, 2009 by seanbrock

    The great thing about this dish is that it is going to be different everyday it’s a celebration of the …
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  73. Fried Chicken and Waffles

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    May 25, 2009 by seanbrock

    Bourbon-Banana Puree blis Maple Fried Chicken Liver terrine red may waffle   photo by joan perry

  74. Chocolate Covered Carrots

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    May 25, 2009 by seanbrock

    Chocolate Covered Carrots Brown Butter Caramel Ice Cream cocoa Crumble photo by our friend joan perry

  75. Seaweed

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    May 25, 2009 by seanbrock

    Seaweed Puree Marintated Seaweed Cvap Spot Prawn Spot Prawn jus frothed mango vinegar togarashi

  76. White Chocolate-Strawberries-Citrus

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    May 25, 2009 by seanbrock

    Yuzu Curd Strawberry Puree Fresh Strawberries Cara Cara Oranges White Chocolate Cup Crispy White Chocolate Pearls

  77. Wild Ramps

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    May 25, 2009 by seanbrock

    Morels  Charleston Stone Crab Nasturstium Butter Ramp Pasta Pickled Ramps

  78. Twitter

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    April 29, 2009 by seanbrock

    http://www.twitter.com/hseanbrock keep up with my ramblings, this should be interesting, especially after 2am

  79. Rabbit Mortadella

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    April 29, 2009 by seanbrock

  80. Beet Glazed Beets

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    April 29, 2009 by seanbrock

  81. Wild Wood Sorrel

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    April 29, 2009 by seanbrock

  82. on the fly

    1

    April 8, 2009 by seanbrock

    The guy on my left shoulder hates creating dishes on the fly and the guy on my right shoulder lives …
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  83. Birch smoke

    1

    April 8, 2009 by seanbrock

    I travel alot and get to eat at some incredible restaurants.  recently I was eating at one of my favorite …
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  84. miso bacon

    4

    April 8, 2009 by seanbrock

    we used miso instead of salt to cure this bacon…we added some thai red curry paste for spice

  85. Wild Onions

    1

    April 8, 2009 by seanbrock

  86. What Now?

    1

    April 8, 2009 by seanbrock

    thinkin braised in mustard consomme and paired with honey vinegar and smoked steelhead roe with a puree of cauliflower leaves

  87. The Vita Mix XL

    1

    April 8, 2009 by seanbrock

    4 horsepower what a pleasure to use, this thing is a monster really, really awesome

  88. Rabbit

    1

    April 8, 2009 by seanbrock

    deboned, glued together and crusted with chicken skin.  We cook this until the internal temp in 60c..then press a la …
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  89. The Pig Dinner at Quinones

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    April 2, 2009 by seanbrock

    Has a blast cookin with Tyler Brown, Andy Carson and Dan Latham…. always thankful for the incredible hospitality of Anne …
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  90. Smokin!

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    April 2, 2009 by seanbrock

  91. A quick Interview with Angel Powell of the Post and Courier

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    April 2, 2009 by seanbrock

    http://www.charleston.net/news/2009/apr/02/sean_brockfrom_dumplings_mccradys77207/

  92. Inch Worm

    21

    March 23, 2009 by seanbrock

    Tonight at the restaurant a guest found the smallest inch worm I have ever seen on a leaf of lettuce.  …
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  93. Tarver

    4

    March 17, 2009 by seanbrock

    http://goodstoneblog.blogspot.com/ One of the best chefs I know, he is missed dearly in Charleston can’t wait to hang out on …
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  94. Liquid Foie Gras Lollipops

    2

    March 17, 2009 by seanbrock

    Foie Gras Puree trapped inside white chocolate and grapefruit

  95. Green Strawberries

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    March 17, 2009 by seanbrock

    My first attempt at growing strawberries….fingers crossed

  96. Just Picked

    2

    March 17, 2009 by seanbrock

    The aroma that is released from turnips when they are pulled from the ground is one of my favorite things …
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  97. Vegan

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    March 17, 2009 by seanbrock

    We created this dish for a vegan tasting menu we were doing for our friend Billy a couple of months …
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  98. Crispy Celeriac

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    March 17, 2009 by seanbrock

    I luv the idea of using dehydrated vegetables as a coating for proteins.  Especially for meats that are just poached …
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  99. Cardoons

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    March 17, 2009 by seanbrock

  100. Rhutabega

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    March 17, 2009 by seanbrock

    you rarely find rhutabegas in the baby stage.  these took a really long time to grow.  This is an old …
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  101. Our Spring Onions

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    March 16, 2009 by seanbrock

      we planted a shit load of onions this year…..we staggered them so we can have them in various stages…this …
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  102. Cauliflower

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    March 16, 2009 by seanbrock

    saduchi and smoked honey glazed with pickled winter squash

  103. Bristol Burger

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    March 16, 2009 by seanbrock

      my favorite thing in the world is cheeseburgers…. thanks to amy and rathead for allowing me to be their …
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  104. Being A Pig Farmer

    2

    March 16, 2009 by seanbrock

      Well, raising pigs is real easy until it’s time to get them into a really small trailer after they …
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  105. Roasted Mushrooms

    1

    March 16, 2009 by seanbrock

    our attempt at making a tighter looking plate with simple roasted mushrooms….agar

  106. The Naples Trip

    1

    March 16, 2009 by seanbrock

    pictures speak for themselves…     special thanks to travis and chris d for stickin it out and the biggest …
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  107. Alright, I’m back

    7

    March 16, 2009 by seanbrock

    sorry for the delay in posts for a little while I decided that I wasn’t going to blog anymore then …
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  108. Carrageenan

    6

    January 29, 2009 by seanbrock

    I need to spend a little more time thinking about this particular hydrocolloid.  I think there might be some different possibilties …
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  109. Frozen Coconut Powder

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    January 29, 2009 by seanbrock

    we treated coconut milk like a granita and then dipped the shaved ice into ln2 here it is served with: …
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  110. Come See Me in Naples

    5

    January 25, 2009 by seanbrock

    http://www.napleswinefestival.com/chefs.cfm I am honored and really excited to be a small part of such a prestigous festival.  Thanks to my …
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  111. Marinated Sferification

    4

    January 19, 2009 by seanbrock

    it looked like mozz, so I marinated it like mozz..we were really happy with the results

  112. Perfect for Movie Theatres in the South

    3

    January 19, 2009 by seanbrock

    it eats like popcorn handfuls of delicous, wonderful, flavor packing crispiness except its pork rinds and not popcorn screw popcorn…… …
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  113. Curing then Cooking

    4

    January 14, 2009 by seanbrock

    We cure alot of meat at the restaurant.  It goes without saying that we really enjoy it.  Curing has really …
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  114. Pecan Oil

    4

    January 14, 2009 by seanbrock

    something I have been tinkering around with for a while for some reason manipulating fats feels rewarding here we wanted …
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  115. Redneck Pig Cooker

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    January 14, 2009 by seanbrock

    this thing was made out of tin roofing, old lumber and highway signs thanks to randolph for babysitting our pig …
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  116. Our First Country Ham

    1

    January 14, 2009 by seanbrock

      it sure takes alot of patience to wait one year to taste something. it was well worth the wait. …
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  117. Midnight Snack

    2

    January 11, 2009 by seanbrock

    Cruze Farm buttermilk makes the world go round and some mighty tasty cornbread, this particular one is studded with Alan …
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  118. A Picture of some Pigs

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    January 11, 2009 by seanbrock

    fat and lazy enjoying a gorgeous day on wadmalaw

  119. Buttermilk

    1

    January 11, 2009 by seanbrock

    aerated buttermilk liquid nitrogen my favorite way to enjoy buttermilk is when it’s ice cold, or colder…..

  120. Chicken Liver Parfait

    1

    January 11, 2009 by seanbrock

    traditional style recipe, pulled at 63c and whipped with gelatin

  121. The Color Black, an ode to Metallica

    4

    January 4, 2009 by seanbrock

    ever wonder what a color tastes like? I have been wanting to do this dish for quite some time and …
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  122. Raising Animals for Food

    2

    January 4, 2009 by seanbrock

    Our smallest pig dressed out at 195.  I am guessing the biggest is well over 400 pounds.  This has been …
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  123. Birch flavored Bourbon

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    January 4, 2009 by seanbrock

    I have been really enjoying the flavor of birch lately.  We recently served it with country ham wrapped quail and …
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  124. The OAD Best Meals of 2008

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    December 16, 2008 by seanbrock

    check out this survey that I was asked to participate in… looks like NOMA is the hottest restaurant in this survey among …
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  125. More Pics from the Town House Dinner

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    December 12, 2008 by seanbrock

    make sure you check out these pics that john and karen just posted really, really cool stuff click here

  126. Glenn Roberts of Anson Mills

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    December 10, 2008 by seanbrock

    Just ran across an article about a guy that I admire a great deal. We are very fortunate to have …
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  127. The Town House Dinner Recap

    1

    December 10, 2008 by seanbrock

    this turned out to be one hell of a dinner.  these guys showed up so prepared it was silly, they …
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  128. Yuzu

    3

    November 17, 2008 by seanbrock

    pugdog

  129. Onions

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    November 17, 2008 by seanbrock

    you can never grow enough onions

  130. Growing

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    November 17, 2008 by seanbrock

    it tastes so much better when you grow it yourself!

  131. orion fennel

    1

    November 17, 2008 by seanbrock

    I planted this just for it’s pollen

  132. Our Pigs on Wadmalaw

    1

    November 17, 2008 by seanbrock

    our pigs don’t have it so bad…well, at least for now

  133. The Town House Dinner

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    November 17, 2008 by seanbrock

    Please join us in welcoming John B. Shields and Karen Urie to Mccrady’s on December 7th for a guest chef …
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  134. Thanks

    3

    November 11, 2008 by seanbrock

      http://www.charleston.net/news/2008/nov/12/brocks_star_rising_fast61247/

  135. Heirloom Black Peanuts

    4

    November 10, 2008 by seanbrock

    anybody know where to get these seeds??

  136. Local Triggerfish

    1

    November 10, 2008 by seanbrock

    a wonderful fish our friend mark marhefka catches these for us

  137. Check out our new Website

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    November 10, 2008 by seanbrock

    http://www.mccradysrestaurant.com   thanks to green olive media for doing such a great job!

  138. SweetWater Beer Dinner

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    November 4, 2008 by seanbrock

    Sunday, November 9th, 2008…7:30pm   Join the McCrady’s Team in the restaurant’s newest space, the gallery, for a special evening …
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  139. Something to Think About

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    November 4, 2008 by seanbrock

    these are some stats from El Bulli 15 – Tables per day 50 – Guests per day 160 – Days …
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  140. Taylor Grocery

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    November 4, 2008 by seanbrock

    Always a highlight of the SFA Symposium. Their slogan is “Eat or we both starve” The best catfish that I …
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  141. Touched by the Hands of Alan Benton

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    November 4, 2008 by seanbrock

    This ham is over 2 years old. We use the fat to braise fall greens and to flavor a sauce …
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  142. Our Fall Scallop Dish

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    November 4, 2008 by seanbrock

    Poached, Seared, Poached Scallop Sunchokes cooked SV Barigoule Style with Black Truffles Braised and Raw Radishes Black Truffle Blanket Truffle-Barigoule-Veal …
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  143. Jowl Bacon

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    November 4, 2008 by seanbrock

  144. Heirloom Turnips

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    November 4, 2008 by seanbrock

    From our garden..these seeds came from Baker’s

  145. Chicken Thigh

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    November 4, 2008 by seanbrock

    TG

  146. Fall is here

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    November 4, 2008 by seanbrock

    Autumn is such a great time to be a chef and a farmer.

  147. Matsutake

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    October 30, 2008 by seanbrock

    Seared matsu Black Garlic Milk Sweet and Sour Turnip

  148. Raw Fish and Pork

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    October 30, 2008 by seanbrock

    Snapper Crudo Warm Lardo Pork Rind Fennel Pollen Compressed Fennel Bulb

  149. Ocean Broth

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    October 30, 2008 by seanbrock

  150. Bacon Flavored Bourbon

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    October 30, 2008 by seanbrock

    My two favorite things in one glass…..