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We’d never claim to be foodies (because ew), but we are staunchly in favor of chefs who take their cooking seriously and know how to have a seriously good time. James Beard Award-winning chef Sean Brock is that type precisely.
Based in Nashville and Charleston, where he owns restaurants, Brock has made a name for himself cooking humble and traditional Southern dishes made with local, traditional ingredients such as okra, red corn, and lard. Hoecakes, grits, and cornbread are dietary staples. And if his time spent as both a guest and host on PBS’ Mind of a Chef is any indication, so’s whiskey. In his debut cookbook, Heritage, Brock presents down-home recipes he can trace through family lineage and more elegant, contemporary dishes, too.
The jovial chef visits Changing Hands, 300 West Camelback Road, to sign his book at 5:30 p.m. on Monday, November 17. After the signing, he’ll mingle with diners next-door at Southern Rail, during a dinner event featuring some of his recipes. The signing costs $40 and comes with a copy of Heritage. Visit www.changinghands.com. for more. The dinner is $95 per person. Reservations are required and can be made by calling 602-200-0085.
Mon., Nov. 17, 5:30 p.m., 2014
