Time magazine called him “The most conspicuously gifted American chef of his generation.” Anthony Bourdain said “Sean Brock is one of the most important chefs in America. He is an absolutely transformative figure.” When he opened Husk in 2011, The New York Times called it “The most important restaurant in the history of Southern cooking.”
Now, as Sean Brock publishes his new cookbook South: Essential Recipes and New Explorations, join him for a conversation with fellow James Beard Award-winning chef David Chang (Momofuku) about why he thinks Southern food should be considered among the most revered cuisines of the world. He’ll share his insights into the simplicity, diversity, thrift, comfort, seasonality, and pure deliciousness of the South’s many regional cuisines.
Discover for yourself why David Chang says, “Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in South.”