1. Kumo

    Leave a comment

    October 30, 2008 by seanbrock

    one of my favorite oysters   here we serve it with raw apple consomme , pickled pears and frozen horseradish

  2. Blis Brook Trout Roe

    2

    October 30, 2008 by seanbrock

    this dish was really tasty   passion fruit powder spray dried coconut lychee sorbet   lime basil

  3. God Bless Meat Glue

    2

    October 30, 2008 by seanbrock

    Black Cod, tightened up!

  4. Our Bacon

    1

    October 6, 2008 by seanbrock

    Still not as good as Mr Benton’s but pretty tasty.  This was cured with honey from our farm.  I look …
    Continue reading

  5. Tasting Menu

    Leave a comment

    October 6, 2008 by seanbrock

    We now offer two tasting menus, 5 for 55 and 10 for 90

  6. Carolina Trout

    Leave a comment

    October 6, 2008 by seanbrock

    Bacon Poached Potatoes Crispy Potato Sheet Pernod Compressed Celery Benton’s Bacon Shellfish Vin Blanc Poached Clams Onion Soubise Glued Trout

  7. Lardo

    Leave a comment

    October 6, 2008 by seanbrock

    Chilled Scallop Warm Lardo Vinaigrette Compressed Fennel Fennel Pollen

  8. Malpeque Oyster

    Leave a comment

    October 6, 2008 by seanbrock

    Raw Oyster Miso-Dashi Yuzu White Soy Pearls Wild Steel head Roe Tart Apples

  9. “Ham and Gravy” Crowder Peas

    2

    October 6, 2008 by seanbrock

    these are part of our on going seed saving project.  These were given to me by the master himself, John …
    Continue reading

  10. Our Pigs

    3

    October 6, 2008 by seanbrock

    they are gettin bigger and lookin mighty tasty, check out those hams!!

  11. Support

    7

    October 6, 2008 by seanbrock

    thanks to everyone for all the emails and text messages concerning last night’s show.  I truly appreciate the support, man …
    Continue reading

  12. General Tso’s Sweetbreads

    4

    September 28, 2008 by seanbrock

    Broccoli Puree Fried 64 degree egg yolk pork fried rice (belly, lard, braised shoulder) really, really delicious, props to Andy …
    Continue reading

  13. Salami Cappota

    1

    September 28, 2008 by seanbrock

    Coppa wrapped in Spicy Soprasatta Aged for 4 months

  14. Some Pics from the Van Winkle Dinner

    2

    September 28, 2008 by seanbrock

  15. Poached and Chilled

    Leave a comment

    September 24, 2008 by seanbrock

    Pickled Radish Miso-Buttermilk Dressing Wood Sorrel Crispy Nori

  16. Just a picture of an Oyster

    Leave a comment

    September 24, 2008 by seanbrock

  17. Raw

    Leave a comment

    September 24, 2008 by seanbrock

    Kona Kampachi Spiced Saduchi Puree Puffed Kelp Miso Powder Shiso Apples compressed with Sake

  18. Television

    3

    September 24, 2008 by seanbrock

    http://www.foodnetwork.com/food-network-challenge/challenge-the-next-great-chef/index.html Full broadcast schedule as follows: Oct 05, 2008, 8:00 PM ET/PT Oct 06, 2008, 3:00 AM ET/PT Oct 08, 2008, 7:00 PM …
    Continue reading

  19. Star Chefs 2008

    8

    September 17, 2008 by seanbrock

      Just got back from the annual star chefs trip.  Trying to backtrack and reflect.  This is such an important …
    Continue reading

  20. My New Favorite Magazine

    1

    September 9, 2008 by seanbrock

    A Celebration of Southern Lifestyle click on the link below http://gardenandgun.com/stories/features/best_of_the_new_south-166

  21. The Pappy Van Winkle Dinner

    1

    September 5, 2008 by seanbrock

    Come and experience a once in a lifetime opportunity.  Julian Van Winkle will be at our restaurant to tell stories …
    Continue reading

  22. The Richard Blais Dinner

    2

    September 5, 2008 by seanbrock

    On August 31st we hosted chef Blais for our guest chef series.  I first me Richard almost 5 years ago …
    Continue reading

  23. Crispy Buttermilk

    3

    August 25, 2008 by seanbrock

    designed to be a crispy garnish for bacon ice cream with buckwheat soil

  24. Milk Bubbles

    2

    August 25, 2008 by seanbrock

    Milk with sucroester..a little to silly to serve but fun to make

  25. Caw Caw Creek Pork

    5

    August 25, 2008 by seanbrock

    It doesn’t get much better than this.  In my opinion you can’t find a better pig.  Every time I order …
    Continue reading

  26. Excited

    Leave a comment

    August 17, 2008 by seanbrock

    Thackeray Farms “Wadmalaw Fuglies”…you can clearly see how pumped up I am to eat this gorgeous tomato

  27. Orange-Cardomom Marmalade

    1

    August 17, 2008 by seanbrock

    We made this with no food additives…just the natural pectin from the seeds and pith…We served it with Foie Gras …
    Continue reading

  28. Olive Snow

    Leave a comment

    August 17, 2008 by seanbrock

    Dehydrated, dropped into ln2 and then blasted in the vita…I suppose a pacojet would work as well….or a hammer

  29. Black Summer Truffles

    Leave a comment

    August 17, 2008 by seanbrock

    these tasty truffles garnished a stone crab bisque with celery and nasturtium

  30. Simple, Simple, Simple

    Leave a comment

    August 17, 2008 by seanbrock

    We created this for a whiskey tasting…. Foie Gras Terrine with smoked butterscotch and tart apples Perfect with Whiskey

  31. Charleston Stone Crabs Again

    Leave a comment

    August 17, 2008 by seanbrock

  32. Bubbles

    5

    August 17, 2008 by seanbrock

    I have always wanted to be able to create bubbles like you get when you are washing dishes.  I finally …
    Continue reading

  33. The Raw Product

    Leave a comment

    August 17, 2008 by seanbrock

    these are some really incredible black velvet apricots…I love stumbling across ingredients that are perfect in their raw form….

  34. Changing the Texture

    2

    August 17, 2008 by seanbrock

    compression is such a great tool..I wanted to serve the beets raw but wanted them to be a little softer…this …
    Continue reading

  35. Heat

    Leave a comment

    August 7, 2008 by seanbrock

      today the heat index was between 102 and 110…no bueno

  36. Pickled Chanterelles

    3

    August 3, 2008 by seanbrock

    Such a nice staple to have on hand.  It’s amazing how complex pickling can be and what a pickled element …
    Continue reading

  37. Charleston Stone Crabs

    Leave a comment

    August 3, 2008 by seanbrock

    Yuzu-Black Truffle Puree, Celery I love they way the natural pine flavor of yuzu tastes with black truffles…they actually seem …
    Continue reading

  38. Red Ribbon Sorrel

    Leave a comment

    August 3, 2008 by seanbrock

    Smoky Hollandaise, Leek Puree, Beets

  39. One more thing off the checklist

    8

    July 31, 2008 by seanbrock

    I recently met a really cool chick named Winborne (no, not our pastry chef Winburn) who was nice enough to …
    Continue reading

  40. Pics from the New Garden Set up

    2

    July 31, 2008 by seanbrock

    I love our new set up..so many positives..you live and you learn, that’s what keeps me going

  41. Jimmy Red Seeds

    2

    July 31, 2008 by seanbrock

    i have recieved alot of requests for the Jimmy Red seeds.   If you really want them call the kitchen …
    Continue reading

  42. Chuckeats

    2

    July 20, 2008 by seanbrock

    We really enjoy cooking for people who are serious eaters check out chuck’s recent experience with us http://www.chuckeats.com/2008/07/15/mccradys-charleston-sc-ingredient-fetish/ if you …
    Continue reading

  43. Whipporwill Field Peas

    1

    July 20, 2008 by seanbrock

    this is one of my favorites it’s an old pea introduced in the late 1800’s the flavor when they are …
    Continue reading

  44. Five Months

    6

    July 20, 2008 by seanbrock

    we finally harvested our jimmy red… anybody want to grow some next year??   we now have a ton of …
    Continue reading

  45. Cooking Class

    1

    July 14, 2008 by seanbrock

    I am doing a participation cooking demo at Charleston Cooks on July 31st.  Charleston cooks is right across the street …
    Continue reading

  46. A Change of Plans

    1

    July 13, 2008 by seanbrock

    We have decided to take a different approach to gardening.  I have pulled inspiration from Thomas Jefferson’s garden at Monticello.  …
    Continue reading

  47. Checklists

    1

    July 13, 2008 by seanbrock

    Since attempting to raise vegetables and pigs my daily checklists have changed a bit. Fish Carcasses (tomatoes) Egg Shells (tomatoes) …
    Continue reading

  48. Peaches and Cream

    1

    July 13, 2008 by seanbrock

    The peach is compressed and then bruleed.  We serve it with a brown butter crumble and honey-mascorpone cream….

  49. Jimmy Red

    2

    July 13, 2008 by seanbrock

    This has been an incredible project on many different levels.  This corn is from James Island, here in Charleston.  Jimmy Red Corn …
    Continue reading

  50. Milk-Fed

    3

    July 13, 2008 by seanbrock

    my piggies love milk.

  51. The Dinner with Aki and Alex

    1

    July 13, 2008 by seanbrock

      http://www.ideasinfood.com/ideas_in_food/2008/07/photos-of-mccradys.html here is a link to some pics from the dinner with the guys from ideasinfood.. what a great …
    Continue reading

  52. McCrady’s Guest Chef Series

    4

    June 24, 2008 by seanbrock

    August 31st, 2008   Richard Blais   100 per person 50 wine pairing reservations can only be made through me.. …
    Continue reading

  53. Our Pigs

    1

    June 22, 2008 by seanbrock

    this should be interesting…. Our newest project is raising pigs for the restaurant.  These pigs are our responsibility and will …
    Continue reading

  54. Tomatoes from our Garden

    3

    June 22, 2008 by seanbrock

    the great thing about growing produce for the restaurant is the learning curve involved.  Today I realized that 700 tomato …
    Continue reading

  55. The Ideas in Food Dinner

    2

    June 22, 2008 by seanbrock

    some seats have opened up…..who wants them?? june 29th…….75 bucks for 12 courses is a pretty darn good deal reservations …
    Continue reading

  56. Messin Around with foie Gras

    3

    June 16, 2008 by seanbrock

      discovered a new foie terrine technique…rather easy..   temper the foie and clean it….cure it for 24 hours…push it …
    Continue reading

  57. Can Anyone Guess what this is??

    8

    June 16, 2008 by seanbrock

      one hint……it’s totally natural

  58. Keepin A Head of the Game

    1

    June 13, 2008 by seanbrock

    The heads are salt cured for 24 hours, then braised in pork stock in the cvap for 24 hours. We then …
    Continue reading

  59. Tuna

    Leave a comment

    June 13, 2008 by seanbrock

  60. 50 Degrees C

    Leave a comment

    June 13, 2008 by seanbrock

    the scallops are cooked sous vide in olive oil until they reach 50 c…then they are chilled and sliced…we then …
    Continue reading

  61. Ice Cream and Fish Eggs

    Leave a comment

    June 13, 2008 by seanbrock

    Coconut, Curry, Nasturtium and Artic Char Roe    

  62. Charcuterie

    2

    June 13, 2008 by seanbrock

      Travis Grimes loves to cure meat, Thank God, he is damn good at it too

  63. Fresh Coriander Berries

    1

    June 13, 2008 by seanbrock

  64. The 2008 James Beard Awards

    3

    June 10, 2008 by seanbrock

    What an incredible thing to be a part of.  Congrats to all the nominees and winners.

  65. Good Times in NYC

    4

    June 10, 2008 by seanbrock

    this city really never sleeps…which works out good for me!!

  66. The Big Apple BBQ Block Party

    Leave a comment

    June 10, 2008 by seanbrock

      This event is so much fun….pretty funny seeing newyorkers going crazy over BBQ….my favorites were the ribs by my …
    Continue reading

  67. Headin to the Big Apple

    Leave a comment

    June 4, 2008 by seanbrock

    reservations at: Tailor Yankees Stadium Eleven Madison Park Wd-50 Bar Boulud Back Forty can’t wait, I’ll take lots of pictures!!

  68. The end of May

    Leave a comment

    June 4, 2008 by seanbrock

     

  69. The First Tomato

    Leave a comment

    June 4, 2008 by seanbrock

      Our tomatoes are struggling a bit right now……hope that they can pull thru, we shall see.  They sure are …
    Continue reading

  70. Hudson Valley Foie Gras

    Leave a comment

    June 4, 2008 by seanbrock

    This was one of the components of a dish that Micheal Ginor cooked at the Share our Strength dinner in …
    Continue reading

  71. Palmex Carrots

    Leave a comment

    June 4, 2008 by seanbrock

  72. A trip To Music City USA

    3

    June 4, 2008 by seanbrock

    just got back from a great trip to my old stomping grounds.  I did an event with the Southern Foodways …
    Continue reading

  73. Forono Beets

    2

    May 27, 2008 by seanbrock

      these grow cylindrical instead of spherical…tonight we served them poached in strawberry consomme with whipped blue cheese, cocoa nibs …
    Continue reading

  74. The Biodynamic Planting Calender

    Leave a comment

    May 27, 2008 by seanbrock

    this is proof that if you follow Maria Thun’s planting calender you will get straight, consistent carrots….when I pulled them out …
    Continue reading

  75. Stone Crab Claws

    Leave a comment

    May 27, 2008 by seanbrock

      These came straight from the boat and were still moving, one scared the crap out of me when it …
    Continue reading

  76. Micro Ice Plant

    Leave a comment

    May 27, 2008 by seanbrock

    these edible succulents are really neat.  What a cool texture

  77. The Garden in May

    Leave a comment

    May 27, 2008 by seanbrock

    the may garden is great because you are still harvesting some things from the late winter garden but you also …
    Continue reading

  78. Baby Shallots from our Garden

    Leave a comment

    May 27, 2008 by seanbrock

      Sometimes it pays to be impatient.  Most of the time it doesn’t.  One of the best things about our …
    Continue reading

  79. Farro Verde

    Leave a comment

    May 27, 2008 by seanbrock

    We finally harvested our farro.  What a cool experience.  You certainly cook it with more care after you see the …
    Continue reading

  80. Jowl Bacon

    1

    May 27, 2008 by seanbrock

      we are fortunate enough to make jowl bacon out of emile’s pigs from caw caw creek.  The quality of …
    Continue reading

  81. Local Shrimp

    Leave a comment

    May 27, 2008 by seanbrock

    Insipred by the local shrimp arriving with it’s roe local shrimp, avocado, white soy, red miso powder, perilla

  82. Isar Beans

    Leave a comment

    May 27, 2008 by seanbrock

  83. More Thickened Olive Oil

    2

    May 24, 2008 by seanbrock

    This technique allows us to get the olive oil on the plate exactly where we want it and the guest …
    Continue reading

  84. Summer Truffles from Tyler

    Leave a comment

    May 24, 2008 by seanbrock

  85. Early Thanksgiving

    Leave a comment

    May 24, 2008 by seanbrock

      this is so good….really well balanced. 

  86. Dehydrated Goat Cheese

    Leave a comment

    May 24, 2008 by seanbrock

          Something tells me this will be served with zucchini puree

  87. We had a Nice Rain

    3

    May 24, 2008 by seanbrock

    Yesterday I picked a few squash and zucchini…nothing to speak of, most of them were small

  88. Fried Pig’s Ears

    1

    May 18, 2008 by seanbrock

      what a great snack…….these were wonderful dipped in Frank’s Red Hot

  89. Tornado

    Leave a comment

    May 18, 2008 by seanbrock

    the tornado killed our scarecrow

  90. Peas and Carrots

    5

    May 18, 2008 by seanbrock

      liquid center english pea soup encapsulated with crispy carrot puree

  91. Scallops with Wild Char Roe

    Leave a comment

    May 18, 2008 by seanbrock

      We really like this dish…the scallops are poached until the reach 50c and then chilled..then we slice them and …
    Continue reading

  92. Strawberries and Beets

    Leave a comment

    May 18, 2008 by seanbrock

    Today we cooked beets in the pressure cooker under vaccum in strawberry consomme….really tasty…once this dish is complete it will …
    Continue reading

  93. My Apologies

    1

    May 12, 2008 by seanbrock

    Haven’t posted anything in a while………..been on the road, but I’m back!..promise to post more often

  94. Spring Garden

    3

    May 12, 2008 by seanbrock

    The garden is growing like crazy..lots to look forward to.

  95. Guest Chef Series

    2

    May 6, 2008 by seanbrock

    I am proud to announce Chef Todd Richards as our May guest chef.  Todd is a great guy and one …
    Continue reading

  96. Trufflebert Farm

    1

    April 24, 2008 by seanbrock

      Ted Lang stopped by the kitchen yesterday and brought me the best hazelnuts that I have ever tasted!! These …
    Continue reading

  97. Stick!

    Leave a comment

    April 24, 2008 by seanbrock

    Foie Gras destined for the center of a country pate.

  98. Housemade Bacon

    Leave a comment

    April 24, 2008 by seanbrock

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

  99. The 5th Anniversary of FIG

    3

    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 …
    Continue reading

  100. Broccoli Seeds

    2

    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 …
    Continue reading

  101. Napoli Carrots

    Leave a comment

    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

  102. Local Shrimp

    Leave a comment

    April 24, 2008 by seanbrock

    cucumber, jalepeno, sweetened buttermilk

  103. Crab Tail

    Leave a comment

    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 …
    Continue reading

  104. The “Ideas in Food” Dinner

    5

    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 …
    Continue reading

  105. 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 …
    Continue reading

  106. 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

  107. Country Pate

    Leave a comment

    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 …
    Continue reading

  108. Foie Gras

    1

    April 10, 2008 by seanbrock

  109. Fish Rinds

    2

    April 10, 2008 by seanbrock

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

  110. Estagiere

    2

    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 …
    Continue reading

  111. Perigord Black Truffles

    Leave a comment

    April 8, 2008 by seanbrock

    these were layered into a foie gras terrine

  112. Gifts

    Leave a comment

    April 8, 2008 by seanbrock

      this is a good luck gift from my friend Saramel

  113. Red Ribbon Sorrel

    1

    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 …
    Continue reading

  114. Garden Onions

    Leave a comment

    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 …
    Continue reading

  115. Confit of Lamb Neck

    Leave a comment

    April 8, 2008 by seanbrock

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

  116. Thickened Olive Oil

    2

    April 8, 2008 by seanbrock

    <

  117. Recent Pics from our Kitchen Garden

    Leave a comment

    April 4, 2008 by seanbrock

  118. Bacon, Egg and Cheese Gougeres

    Leave a comment

    April 4, 2008 by seanbrock

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

  119. Star Provisions

    3

    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, …
    Continue reading

  120. Tomatoes

    Leave a comment

    April 4, 2008 by seanbrock

  121. Wild Char Roe

    1

    April 4, 2008 by seanbrock

    with smoked ice cream and crispy blood orange

  122. Spicy Pork Rinds with Beer Powder

    2

    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 …
    Continue reading

  123. Langston Progress Peas

    3

    April 4, 2008 by seanbrock

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

  124. House made Butter

    1

    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

  125. Nitro Grits

    Leave a comment

    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 …
    Continue reading

  126. From our Garden

    Leave a comment

    April 3, 2008 by seanbrock

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

  127. Cured Egg Yolks

    4

    April 3, 2008 by seanbrock

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

  128. A gift from the Quinault Indians

    Leave a comment

    April 3, 2008 by seanbrock

    Wild Sturgeon buy some from Tyler

  129. The handy work of Jaques Larson

    1

    April 3, 2008 by seanbrock

  130. Farro

    Leave a comment

    April 3, 2008 by seanbrock

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

  131. Rice Variations

    6

    March 15, 2008 by seanbrock

    I’ve had some new thoughts on rice recently.  I am still quite obsessed with cereal production.  We wanted to create …
    Continue reading

  132. The Chef’s Office

    1

    March 15, 2008 by seanbrock

  133. Random Thought #1

    Leave a comment

    March 13, 2008 by seanbrock

    “You are not finished seasoning or balancing a dish until it tastes so good you can’t stop eating it”

  134. Service

    Leave a comment

    March 13, 2008 by seanbrock

  135. Cocoa Jelly

    Leave a comment

    March 13, 2008 by seanbrock

  136. Pork Rinds

    Leave a comment

    March 11, 2008 by seanbrock

    Dear Lord, pork rinds taste good

  137. Local Strawberries

    1

    March 11, 2008 by seanbrock

    First of the season.  These were compressed with honey vinegar and served with Meyer Lemon curd, white chocolate and yoghurt.

  138. Seed Saving

    Leave a comment

    March 11, 2008 by seanbrock

    Ted and Susan Chewning have done some incredible things with seed saving, among other things.  They were kind enough to …
    Continue reading

  139. Chorizo Grouper

    Leave a comment

    March 11, 2008 by seanbrock

    Chorizo glued to Grouper….this is then poached at 60 C for 12 minutes and finished on the plancha.

  140. Black Garlic

    4

    March 11, 2008 by seanbrock

    Aged Korean Black Garlic.  Truly a unique ingredient.

  141. Balsamic Salt

    2

    March 11, 2008 by seanbrock

    created for a foie gras dish, we needed acid and salt, two birds with one stone

  142. Franken Pork

    Leave a comment

    March 5, 2008 by seanbrock

     shoulder and belly

  143. Foie Gras

    5

    March 5, 2008 by seanbrock

  144. Uni Ice Cream

    Leave a comment

    March 5, 2008 by seanbrock

    We had some uni left over from our David Chang dinner.  I thought it would be fun to make a …
    Continue reading

  145. Milk Fed Pigs

    Leave a comment

    February 27, 2008 by seanbrock

    Thanks to Emile for providing us such a great product….this stuff tastes awesome.

  146. Radishes

    Leave a comment

    February 27, 2008 by seanbrock

  147. Thermomix

    Leave a comment

    February 27, 2008 by seanbrock

    Our Thermomix is four years old….we use this to hydrate and disperse lots of food gums, this works great with …
    Continue reading

  148. Sausage

    Leave a comment

    February 27, 2008 by seanbrock

    The last couple of days Travis, Timmy and I were able to make lots of great sausage.  We were lucky enough to use …
    Continue reading

  149. Clear Chocolate

    February 18, 2008 by seanbrock

    this is a sam mason creation, a true visionary, and one hell of a nice guy.  We are going to …
    Continue reading

  150. Dungeness Crabs

    February 18, 2008 by seanbrock

    really delicous, we served them with kaffir lime, avocado, fresh hearts of palm and caviar