615.256.6565 | 37 Rutledge St. | map it
At Husk there are some rules about what can go on the plate. â€śIf it doesnâ€™t come from the South, itâ€™s not coming through the door,â€ť says Brock. As he explains, the resulting cuisine â€śis not about rediscovering Southern cooking, but exploring the reality of Southern food.â€ť This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. â€śThis was a coal-field town with no restaurants or stoplights,â€ť he explains. â€śYou grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when youâ€™re not cooking, youâ€™re preserving.Â If you were eating, you were eating food from the garden or the basement–it’s a way of life.â€ťÂ These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.