If you're enthusiastic about heritage produce or Southern food/foodways or watch Mind of a Chef, then chances are you already know Sean Brock. The James Beard Award winning chef is a poster boy for using local, heirloom ingredients and does so daily at this restaurants Husk (Charleston, S.C. and Nashville, Tenn.) and McCrady's (Charleston, S.C.).
Besides being named Best Chef, Southeast by the JBF in 2010, Brock has been dubbed "one of the most important chefs in America" by Anthony Bourdain.
Next month you can catch the all-star chef at Changing Hands Bookstore and Southern Rail, where he''ll be signing copies of his forthcoming book, Heritage, and visiting with diners during a dinner featuring some of his own recipes.
On Monday, November 17 Brock will appear at Changing Hands Bookstore at The Newton in Phoenix for an intimate book signing event at 5:30 p.m. Admission to the signing costs $40 and includes one copy of Heritage.
The book, which will hit shelves on Tuesday, October 21, includes Brock's recipes for dishes ranging from classic comfort food to more upscale, restaurant-style fare. The book includes Brock's take on Southern favorites such as Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake, as well as recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. It also includes headnotes and essays giving insight into the chef's background and context for his dishes.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Following the book signing, Brock will head over to Southern Rail for a four-course prix-fixe dinner featuring chef Justin Beckett's take on dishes from Brock's Heritage book. During the event, Brock will visit diners at their tables to sign copies of the book and answer questions.
The dinner costs $95 a person and includes a copy of Heritage; beverage pairings featuring cocktails from Heritageand Southern Rail are available for an additional $30. Reservations are required and can be made from 6:30 to 8 p.m. Call 602-200-0085.