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Photo Credits: Andrea Behrends (Sean Brock), Gabriele Stabile (David Chang)

Sean Brock—“the most conspicuously gifted American chef of his generation” (Time)—is the James Beard Award­-winning chef of Husk and McCrady’s in Charleston and of Husk Nashville.

His much-anticipated first cookbook, Heritage, reveals how he’s transforming American flavors by exploring our culinary roots. Each chapter begins with the deliciously accessible dishes he cooks at home (Chicken Simply Roasted in a Skillet) and builds toward the recipes that have made him a magnet for the global spotlight (Roasted Cauliflower with Meyer Lemon and Pickled Ramps). Join Chef Brock for an evening of stories that explain Brock's background and give context to his food.

Price includes signed copy of Sean Brock’s Heritage.


Brief Bios

Sean Brock is executive chef and partner of three restaurants: McCrady’s and Husk in Charleston, South Carolina, and Husk in Nashville, Tennessee. Brock won the James Beard Award for Best Chef, Southeast, in 2010; he was a finalist for Outstanding Chef in 2013 and 2014. His TV resume includes "Iron Chef America" and hosting season 2 of "The Mind of a Chef," for which he has been nominated for an Emmy Award. Raised in rural Virginia, he is passionate about preserving and restoring heirloom ingredients. He divides his time between Charleston and Nashville.

David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney and Toronto as well as a best-selling cookbook and print journal called Lucky Peach.


This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.


This event is part of

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