2014 U.S. TOP 100 RESTAURANTS
April 1, 2014 | Opinionated About Dining
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Why Is Charleston America’s Favorite City
December 2013 | Conde Nast Traveler

Why is Charleston America’s favorite city? Christian L. Wright returns to her ancestral home to dish with the local gentry and finds an irresistible new buzz in the air

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Southern Style: A Beginner’s Charleston Guide
January 2014 | VirginAtlantic.com

Situated in South Carolina’s bucolic Lowcountry, the Charleston area is a veritable living museum, thanks to pretty, preserved antebellum public buildings, mansions and plantations, lamp-lit cobblestone streets, the restored Historic Charleston City Market, and renowned restaurants serving farm- and sea-to-table southern cuisine the way it was prepared in the Lowcountry centuries earlier.

 

Originally settled by British colonists as “Charles Town” in the 1670s, the area that is now Charleston quickly grew into a busy seaport, with many wharves along East Bay Street – which is now lined with award-winning restaurants. Ships bearing deer skins, rice, indigo, and cotton sailed for England and they returned with European staples and luxury items to give the growing town a cosmopolitan air it still retains today. Many places of worship were also built, earning Charleston the nickname “The Holy City.” Today, Charleston’s rich 300-year history is still very much in evidence as one of America’s most beautifully preserved architectural and historical treasures.

 

Museums, historic houses, plantations, and restaurants take centre stage in Charleston today. Depending on your interests, museum possibilities have to include: the Charleston Museum; the Gibbes Museum (specialising in southern art and the Charleston Renaissance period); historic Patriot’s Point and the USS Yorktown (a decommissioned aircraft carrier that’s now a floating museum with vintage aircraft lining the flight deck); the world-class South Carolina Aquarium right on the Cooper River; and the Civil War’s Fort Sumter National Monument—reached by tour boat.

 

Though there are many possibilities open to the public, two of Charleston’s best historic houses (Aiken Rhett and Nathaniel Russell houses) can be visited through the Historic Charleston Foundation. And don’t miss the Foundation’s two great shops at 108 Meeting Street and in the Historic Charleston City Market, which is also the place to buy famed sweetgrass baskets

 

Finally, the many plantations surrounding Charleston are truly living museums and many locals will tell those new to Charleston that Middleton Place provides the perfect introduction to Lowcountry plantation life. This is thanks to working gardens, fields, and stableyards, the House Museum, a restaurant serving typical plantation fare (think she crab soup and shrimp and grits), and even modern accommodations at The Inn at Middleton Place for those who want to live like a plantation owner for the night.

 

Charleston has also made modern history by becoming one of America’s premier dining destinations. For chef-driven restaurants that feature the bounty of nearby farms and waters make sure to stop by: Slightly North of Broad (SNOB to locals); Charleston Grill; Peninsula Grill; McCrady’s; Husk; FIG (Food is Good); Circa 1886; The Macintosh; and Magnolias. Yep, Charleston first-timers should plan on staying several nights and making many lunch and dinner reservations in advance!

 

Our partnership means you can enjoy our award winning service on Virgin Atlantic flights to New York, Boston, Los Angeles, Washington, Chicago and San Francisco and then travel onwards to 45 North American destinations with Delta Air Lines – earning miles every step of the way.

 

You’ll also be able to book direct flights from London Heathrow. Plus, you can look forward to more frequent flights from Heathrow to New York and Boston, giving you even more choice.

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Twelve Wines of Christmas
December 2013 | WineMag.com

If you’re already scratching your head on the first day of Christmas about what bottle to gift your true love—or anyone, for that matter—we’ve got you covered. Wine Enthusiast picked the brains of some of the nation’s best sommeliers for the perfect wines to present to your loved ones on all 12 days of Christmas.

 

 

 

 

 

Bottle: Chartogne-Taillet NV Brut Cuveé Ste. Anne (Champagne), $40

 

“I always prefer giving Champagne as a gift, especially for Christmas,” says Patrick Cappiello, managing partner and wine director at Pearl & Ash in New York City. “My hope is that it won’t live to see the New Year, or just ‘til the stroke of midnight New Year’s Eve.”

 

Bottle: Alain Voge 2009 Vieilles Vignes (Cornas), $70

 

“When I think of wines I like to drink, share and gift during the holidays, I immediately go to wines that pull at my sensory heartstrings,” says Shelley Lindgren, co-owner and beverage director at A16, SPQR, and A16 Rockridge in San Francisco and Oakland. “Cornas has long been one of these special wines.”

 

Bottle: Robert Sinskey Vineyards 2010 Pinot Noir (Carneros), $38

 

“This Pinot Noir is incredibly versatile, and as Christmas parties can be a smorgasbord of dishes and flavors, a wine like this is necessary,” says Cappie Peete, beverage director at McCraddy’s Restaurant in Charleston, South Carolina. “Robert Sinskey believes in producing elegant wines with bright acidity so that they can age beautifully. This gives the recipient the freedom to decide whether to share the wine during the holidays or tuck it away for another special occasion.”

 

Bottle: Grosjean 2005 Fumin (Vallée d’Aoste), $40

 

“Instead of defaulting to a cult Cabernet or—even though we love Champagne—a predictable bubble this holiday season, explore the wines of Vallée d’Aoste,” says Charlie Berg, assistant sommelier at Blue Hill at Stone Barns in Pocantico Hills, New York. “There is something about [the region’s] snow-covered Alpine slopes and the spicy varietals that evoke a wonderful sense of the yuletide.”

 

Bottle: Montes 2011 Outer Limits Beyond Frontiers Apalta Vineyard Red (Colchagua Valley), $48

 

“This blend of 50 percent Carignan, 30 percent Grenache and 20 percent Mourvèdre shows beautiful aromas of dried figs, blackberries and warm cinnamon spice, all flavors that are perfect to complement any holiday gathering,” says Christopher Birnie-Visscher, head sommelier at db Bistro Moderne in Miami. “A wine of this complexity from one of the best vineyards in Chile is a fantastic way to unwrap the holidays.”

 

Bottle: Cobb 2010 Jack Hill Vineyard Pinot Noir (Sonoma Coast), $150 (11.5L)

 

‪“Some people fear the size of magnums, although it is only two bottles of wine and typically wine in large format bottles tastes better as the wine has a chance to evolve slower and maintain its freshness,” says Michael Scaffidi, beverage director at Plume Restaurant at The Jefferson in Washington, D.C. “[This wine] is light in body, but the rich flavor of the Sonoma fruit shines through like a powerful dragon.”

 

Bottle: The Rare Wine Co. NV Historic Series Thomas Jefferson Special Reserve (Madeira), $60

 

“This legendary beverage would be great for a range of wine lovers from novice to professional,” says John Mitchell, beverage director/sommelier at Stella! Restaurant in New Orleans. “Madeira is eternally good after being opened so it isn’t a wine people would have to rush to drink: savor and enjoy it over the entire holiday.”

 

Bottle: H. Billiot NV Brut Rosé (Champagne), $55

 

“Champagne is an artisanal product,” says Neal Wavra, general manager and sommelier at The Ashby Inn & Restaurant in Virginia. “Giving such a gift conveys the message that the recipient is deserving of something special and unique.”

 

Bottle: Brovia 2010 Valmaggione (Nebbiolo d’Alba), $32

 

“While many of the Brovia Barolos improve with age, the Valmaggione is a complex and astounding Nebbiolo that can be had now or aged,” says Helen Johannesen, director of operations/beverage director at Animal in Los Angeles. “Its rich and welcoming nose, coupled with beautiful linear lines on the palate, are perfect for snuggling up by a fire or drinking with friends. It is an elegant gift that is perfect for this time of year.”

 

Bottle: Bergström 2011 Cumberland Reserve Pinot Noir (Willamette Valley), $40

 

“This is a medium-bodied wine, with notes of black cherries, cloves and cinnamon spices, macerated raspberries, all supported by a well-structured frame,” says Alpana Singh, master sommelier and proprietor at The Boarding House in Chicago. “Any wine enthusiast would be pleased to find this in their ‘wine stocking.’ ”

 

Bottle: Borgo del Tiglio 2010 Studio di Bianco (Collio), $98

 

“This bottling, made from Friulano, Riesling and Sauvignon Blanc vines grown on steep slopes along the Italian-Slovenian border, is one of the estate’s brightest and also longest-aging, and it will grow more nuanced and layered with time,” says Jordan Salcito, beverage director at Momofuku in New York City. “Plus, it’s off the beaten path and likely to stun your recipient with something new for their cellar.”

 

Bottle: Quinta do Vesúvio 2011 Vintage Port, $75

 

“Friends receiving wine as gifts never open them when they should. It’s usually on a visit many years later, when you find that bottle and say ‘you should have opened this five years ago,’” says Nelson Daquip, sommelier at Canlis in Seattle. “So, I went with a wine that will withstand the test of time and guilt of being opened too soon.”

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If pigs had wings
March 2013 | Cook It Raw

Looking back on my experience I must say that my trip to Japan was life changing. As chefs, we certainly have a specific level of respect for products, techniques and culture. I saw a different level of respect in Japan. Any time that you are able to have these sort of moments in life where you realize that you can always take things a bit further is quite inspirational. I was amazed at the way people handled and respected ingredients in Japan. It certainly has influenced my daily life and I have really enjoyed passing along that message to my team. Being from the South, we pride ourselves in our genuine love of hospitality. In Japan, and specifically in Ishikawa, I experienced a whole new level of hospitality

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WHERE TO SHOP, STAY, AND DINE IN CHARLESTON, SOUTH CAROLINA
March 2013 | Architectural Digest

Coursed by palmetto-lined promenades and graced with some of America’s best-preserved historic architecture, Charleston, South Carolina, still bows to traditions—from Sunday suppers to sweet tea and pralines—while keeping up with the 21st century. The city is bursting with a cosmopolitan energy that is attracting once-strayed Southerners and a growing number of transplants who are shaking things up—in food, fashion, and design. “Charleston is filled with people doing creative things,” says Brett Carron, a former New Yorker who owns the men’s shop Indigo & Cotton. “This is a receptive, supportive community. You can take risks.”

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Sean Brock Tastemaker
March 2013 | Startle.com

In his relatively short career, Charleston’s Sean Brock has become one of the most important chefs in the country. As executive chef and owner at both McCrady’s and Husk, the James Beard Award-winning chef is a leader in the movement to preserve and restore traditional Southern heirloom ingredients.

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Chef Sean Brock shared a bunch of behind-the-scenes photos with Vanity Fair of his upcoming restaurant Husk Nashville.
March 26, 2013 | Eater

And this slideshow has everything: kitchen layout schematics, test runs of fried chicken, construction shots, and “hundreds and hundreds of jars” of pickled vegetables “in anticipation of the first Husk Nashville winter.”

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Hot Grease – Episode 141 – The Melbourne Food & Wine Festival
March 25, 2013 | "Hot Grease" on Heritage Radio Network

Nicole Taylor is back to report on her experiences at the Melbourne Food & Wine Festival! Tune in to hear Nicole talk about the coffee culture in the Australian city, as well as the prevalence of re-purposed shipping containers in Melbourne. Later, Nicole plays an interview with food historian Auntie Carolyn Briggs about Aboriginal cuisine, and the parallels it shares with Southern food ways. Learn about Carolyn’s rediscovery of indigenous food, and how it connects her to her roots. Nicole also interviewed chef Sean Brock down under! Listen in to hear Sean talk about West African influence on Charleston food, as well as the rich food culture in South Carolina. Don’t miss Nicole’s Australian recap; check out this installment of Hot Grease! This program has been brought to you by Fairway Market.

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Sean Brock’s favorite Charleston restaurant; Sniffing olive oil and diagramming March Madness’ greatest moments
March 20, 2013 | Hilton Head Island Packet

In the new issue of Travel+Leisure, Sean Brock praises Charleston restaurant Two Boroughs Larder, saying the Coming Street eatery is his favorite place to eat in town.

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What James Beard Nominees Did Last Night
March 19, 2013 | Garden and Gun

Yesterday morning, at Charleston’s Lowndes Grove Plantation, officials from the James Beard Foundation announced the nominees for this year’s James Beard Foundation Awards. Often described as the Oscars of the food world, the awards recognize chefs, food writers, restaurateurs, and other food and beverage professionals who are performing at the tops of their respective fields.

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Sean Brock and The Ordinary move on as James Beard Award finalists
March 18, 2013 | TheDigitelCharleston.com

The James Beard Foundation announced the semifinalists for the 2013 Restaurant and Chef Awards today and some top Charleston-based culinarians have made the cut.

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James Beard 2013 Outstanding Chef Nominee Sean Brock: Brock Bites
March 18, 2013 | Southern Living

It’s a big day for chef Sean Brock of McCrady’s and Husk in Charleston. Today he got word that he’s one of five nominees nationwide for the prestigious James Beard Foundation Award for Outstanding Chef. And he’s the only Southern chef in this elite group (which includes his bro-friend David Chang of the NYC Momofuku empire).

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SOUTHERN RADICLE
March 18, 2013 | Outside Magazine

In 2010, James Beard “Best Chef Southeast” winner Sean Brock started a new restaurant to protect the legacy of a lost cuisine. He ended up sowing a revolution.

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SEAN BROCK’S JOHNNY CAKES
March 18, 2013 | Outside Magazine

The chef of McCrady’s and Husk in Charleston, South Carolina, shares an appetizer recipe that highlights some of his favorite southern ingredients

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Who will win the Beard Awards?
March 18, 2013 | Nation's Restaurant News

Congratulations to all the nominees of the James Beard Foundation Chef and Restaurant Awards, just over half of who are returning for another try after having been nominated last year.

It’s no surprise that so many nominees return every year, since the same people generally nominate them.

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JAMES BEARD AWARD FINALISTS 2013
March 18, 2013 | FineDiningLovers.com

The finalists for the James Beard Awards 2013 (JBF) have been announced with a huge mix of diverse talent across America represented.

The final winners will be revealed at the annual JBF awards night taking place May 6th at the Avery Fisher hall inside the Lincoln Centre in New York.

This year’s ceremony will be presented by the award winning actor Stanley Tucci with the awards sponsored, among others, by S.Pellegrino and Acqua Panna.

The James Beard Awards have been running for over 20-years with the sole purpose of highlighting the exceptional work of professionals within America’s culinary industry.

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2013 James Beard Awards: Chefs and restaurants finalists
March 18, 2013 | CNN.com's Eatocracy

The 85th Academy Awards may have come and gone, but the James Beard Awards, better known as the “Oscars of the Food World,” are just getting started.

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SC Again Recognized for Culinary Excellence
March 18, 2013 | Crescent Magazine

During today’s press luncheon at the historic Lowndes Grove Plantation in Charleston, James Beard Foundation president Susan Ungaro and JBF board chair Emily Luchetti announced the finalists for the 2013 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the culinary world—from restaurants and chefs to cookbook authors and media.

“The Lowndes Grove Plantation is the perfect setting for this year’s finalist announcement as we celebrate Charleston’s rich culture and culinary excellence,” said Ungaro noted.

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No Filter Needed- Eating House
March 14, 2013 | TheHungryPost.com

When he does decide to leave his kitchen, Rapicavoli ventures to Yakko-San, Pubbelly, Xion, and Macchialina. But the best meal of his life has been at McCrady’s in Charleston, an 18-course meal to celebrate his Chopped win.

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Rx’s Doss among eight chefs remaining in Fire on the Dock dining competition
March 11, 2013 | Port City Daily

A native of Goldsboro, Doss moved to Wilmington in 1996, attending classes at UNCW and finding work in local restaurants. After deciding cuisine would be his career, Doss set out to learn from as many chefs as possible—among them, Sean Brock, a James Beard Award winner, at his restaurant Husk in Charleston, S.C.

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Sean Brock on buckwheat
March 9, 2013 | NPR's "The Splendid Table"

Nothing trends like an ingredient nobody’s paid attention to since your great-great-grandmother made pancakes with it. One of these maligned foods is buckwheat, which is now enjoying a resurgence among curious cooks such as Sean Brock.

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The Work of Chefs in the Age of Digital Reproduction
March 6, 2013 | Bon Appetit

It’s an odd thing, going to restaurants these days. The Internet Age has collided with the Foodie Revolution (yes, foodie) to create a world where dishes travel far from their restaurant homes, thanks to professional photobloggers and chefs embarking on the never-ending food-festival circuit. Nowhere was this more apparent than in Charleston, SC, last weekend. I was in town for theCharleston Wine + Food Festival and in the dining room at HuskSean Brock’s celebrated restaurant and ground zero for the Southern food revival. It was a meal I’d been looking forward to ever since BA’s own Andrew Knowlton named it the Best New Restaurant of 2011. 

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What does Charleston’s culinary renaissance mean for Beaufort County?
March 5, 2013 | Hilton Head Island Packet

The rise in prominence of chefs such as Sean Brock, Mike Lata, Craig Deihl and Jeremiah Bacon and the James Beard awards and nominations heaped upon them has helped make Charleston one of the nation’s premiere culinary destinations and advanced the perception of Lowcountry cuisine as being about more than just shrimp and grits, she-crab soup and Frogmore Stew.

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McCrady’s – Charleston, South Carolina
March 5, 2013 | FoodForThought.com

For at least a couple years, I’ve been building a proposed itinerary for what I call the Grand Southern Dining Tour. At its most elaborate, it would go up Florida’s east coast en route to Charleston, South Carolina,[1] keep going to Raleigh, North Carolina,[2] then possibly head further north to Richmond, Virginia[3] before detouring west to Louisville, Kentucky,[4] then work back the long way to South Florida by way of Nashville, Tennessee,[5]Asheville, North Carolina[6] and Atlanta, Georgia.[7]

Of course, that’s never going to actually happen. I just don’t have the time to devote to such a lengthy dining and driving agenda. But maybe it can be done in bits and pieces. My first step in that direction was a short visit to Charleston before the New Year, and the first reservation I booked was atMcCrady’s.

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Gra’ Moore with Chef Sean Brock of McCrady’s and Husk restuarants – Shopping, selling and eating local is a growing trend
March 5, 2013 | Examiner.com

Chef Sean Brock of McCrady’s in Charleston, South Charleston uses Carolina Heritage Pork and local vegetables. The McCrady’sRestaurant uses as many sustainable, local products from farmers, artisans, and fishermen throughout the south. Chef Sean Brock pickles, cans and preserves from the produce that is not immediately used in preparation of menu items. Selecting the correct wine to go with your meal is made easy by Cappie Peete, McCrady’s wine sommelier. The bar is managed by Morgan Chapman.

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Meet the Official Young Guns Selection Committee
March 5, 2013 | Eater

Good day, and welcome back to Eater Young Guns, our second annual roll call of the next guard. The public call for nominations continues untilMarch 15, but first, time to introduce the esteemed group of veteran chefs from around the country who, along with our local and national Eater editors, will choose this year’s class of Eater Young Guns. The committee of leaders this year— a mix of holdovers from last year and new faces — represents regions across the nation from Boston to PDX, Austin to Chicago, Louisville, Kentucky to Oxford, Mississippi. We have Chang in New York, Waters in San Francisco, Goin in LA, Andrés in DC.

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Five Highlights from the Charleston Wine + Food Festival
March 4, 2013 | Garden and Gun

The weekend was filled with highlights, from Ayden, North Carolina pitmaster Sam Jones’simpressive rendition of “Stand By Your Man” to the delicate plates at McCrady’s New + Notables Dinner to the ungodly amounts of pork at Sunday’s Rigs, Pigs, and Swigs barbecue blowout.

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Here’s Sean Brock Eating a Lobster Roll after #CHSWFF
March 4, 2013 | Eater

Is this is the image that best captures the spirit of Charleston Wine + Food? Perhaps. Last night, Husk and McCrady’s Chef Sean Brock tweeted this picture of himself, with the caption, “@EatTheOrdinary Thanx for am amazing meal. This is how you feel when u put the caviar service on the lobster roll !” One Holy City chef enjoying the caviar-topped handiwork of another (that’d beThe Ordinary’s Mike Lata) is pretty much festival perfection.

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Food Programme – US Southern Cooking and Chef Sean Brock
March 3, 2013 | BBC Radio

Richard Johnson is in South Carolina to see how chef Sean Brock is reviving flavours not experienced for 200 years in a fusion of British and African food history.

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Beef tongue and tom-yum-goong at Salute to Chefs
March 1, 2013 | Charleston City Paper

Charleston’s hottest restaurants were missing their star chefs Thursday night, because they were all at the Aquarium. It was the site of the Salute to Chefs, the official kickoff to the Wine + Food Festival.

Chefs like Michelle Weaver, Sean Brock, and Jeremiah Bacon flexed their culinary muscles with inventive small plates like Tom-yum-goong with grilled pineapple, tomato, and basil salad (Charleston Grill) and corned beef tongue with pickled walnuts (Macintosh). Our favorite taste of the night was from High Cotton’s Joe Palma, a teensy little bite of fresh vermillion snapper ceviche with sea beans, tomato, coconut, milk, and sweet and sour beets. Cypress’ Craig Deihl brought his signature charcuterie, serving up country pate with (again) pickled walnuts, dried fruit, and bread — and if you asked nicely, he’d carve you up a few extra bits from behind the table.

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Eating & Drinking Out
March 2013 | Charleston City Paper
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Must Hit Charleston Restaurants for Out of Towners
February 28, 2013 | Eater.com

Visiting Charleston can present something of a culinary conundrum: so many restaurants, so little time. And while you might already have tickets or reservations for some bigger dinners you’re planning, there are still lunches, coffee and cocktails to consider. This map should fill in the gap on your eating and drinking agenda. Sadly, some Eater favorites aren’t listed, because reservations were either limited or already filled, but do call or stop by the bars at FIGHusk and McCrady’s to get in on the action.

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28 Charleston chefs are among the best in America
February 28, 2013 | Charleston City Paper

“If you really want an inside look at who the best chefs in America are, you have to ask the chefs themselves,” says Gabe Joseph, Chief Operating Officer and General Counsel for Best Chefs America. And that’s exactly what they did.

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Ten places to eat in Charleston right now
February 27, 2013 | Charleston City Paper

This is not a compilation of the best restaurants in town but rather the hottest ones, the ones with the most buzz, the ones that are generating the most conversation. And we threw in one or two where the buzz may not quite be there yet, but it’s coming, so you can get out ahead of the crowds. But buzz isn’t the only factor. Execution has to be solid too, so you won’t feel disappointed and wonder what all the hype is about. Pick any one of these places — or three or four, for that matter — and eat there. Now.

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The Obi-Wan of Southern Food
February 27, 2013 | Charleston City Paper

Birmingham chef Frank Stitt’s trajectory to Southeastern food fame is more than just a corn pone to coq au vin story. In this era of clichéd and comfortable farm-to-table cuisine, try to remember life before organic stone-ground grits.

Stitt’s story mirrors the story of Southern food. A quiet revolutionary, Stitt changed the face of our plates and our palates with Southern gentility and European panache.

Affectionately named the Godfather by his gastronomic peers, the James Beard award winner will be honored at this year’s Wine + Food Festival’s first-ever tribute dinner, which stars a preeminent selection of chefs handpicked by Stitt himself: Mike Lata of FIG, Sean Brock of Husk and McCrady’s, Karen and Ben Barker of Magnolia Grill in Durham, Linton Hopkins from Restaurant Eugene in Atlanta, and Hugh Acheson of Empire State South in Atlanta. Wine will be provided by Harry Root of Grassroots Wine.

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The Shepherd and the Chef
February 27, 2013 | Charleston City Paper

If you had to be born a sheep, you’d probably want to be born somewhere remote in New Zealand, on a farm that uses only your wool and leaves you alone for 99 percent of the year. The shearing might be slightly traumatic, but being a sheep, you’d probably forget that it had happened as soon as it was over.

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All I Wanted Was a Bottle of Pappy Van Winkle
February 26, 2013 | Nashville Scene

Really. That’s all I wanted. And since I’m not privy to Sean Brock’s Sean Van Winkle’s strategic Pappy reserve, I sent Steven Godfrey out to find a bottle for The City Paper.

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Country boy Sean Brock delivers a modern take on all-American cuisine.
February 26, 2013 | Good Food

THREE YEARS IS A LONG TIME TO wait to get an ingredient for a dish you want to cook, but Sean Brock is a patient man. As one of America’s most talked-about chefs, with two of the country’s hottest restaurants in Charleston, South Carolina, Brock struggled to find the southern ingredients he needed for his modern take on what was once considered America’s greatest cuisine, so he decided to grow them himself on a leased plot.

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Charleston in charge
February 25, 2013 | New York Post

The historic, walkable, (pleasantly) spooky Lowcountry port city of Charleston, S.C., earned the No. 1 spot on Condé Nast Traveler’s “Top U.S. Cities” list for the past two years, and in 2012 readers named it their favorite city in the world. In the world? Really? New York City ranked a measly No. 5, so it all seemed a bit suspicious . . . until we saw it for ourselves.

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Brock: Pig Roast Means Being ‘Part Boy Scout, Part Caveman’
February 25, 2013 | Eater.com

The endlessly quotable McCrady’s and Husk chef Sean Brock broke down pig roasting for Popular Mechanics. Yes, there are details about secret spices and ideal hogs (that’d be Berkshire or Tamworth Cross), but there are also some fantastic Brockisms:

“A pig roast is like a big party where you get to be part Boy Scout, part caveman. You can’t do it by yourself, and that’s the beauty of it. You’re sitting in lawn chairs, telling stories, and tending a huge fire all night long. It’s the opposite of fast food. Nothing makes me happier.”

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How to Cook the Whole Darn Pig
February 22, 2013 | Popular Mechanics

If you’re planning a big pig roast, chef Sean Brock is your man. (Read on for his 5 steps to roast a whole hog.
)

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The Lee Brothers on Their New Cookbook, Charleston, and Southern Food
February 22, 2013 | Eater.com

The Lee Brothers — that’s Matt and Ted — tell Eater that their third cookbook is the one they intended to write from the beginning. Since 2006, the Charleston natives have written two pan-Southern cookbooks, but The Lee Bros. Charleston Kitchen is the first one that focuses on the food of their home town. The Lees dug deep for this one: texts from as early as 1774 informed the book, and they interviewed everyone from the children of Junior League cookbook authors (Charleston Receipts is perhaps the most famous Junior League cookbook ever printed) to the lawyers of shrimp boat captains. Below, Matt Lee and Ted Lee talk Southern food, their new cookbook-writing boot camp for chefs, and how Charleston is just getting started. The Lee Bros. Charleston Kitchen comes out February 26 from Clarkson Potter; check out a preview of the book.

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A culinary bucket list: 101 Best Restaurants in America
February 20, 2013 | New York Daily News

New Yorkers looking to eat in the best restaurants in the America are at quite an advantage. According to a ranking just released by the Daily Meal of the 101 Best Restaurants in America, 27 of the country’s top restaurants are in the Big Apple.

Read more: http://www.nydailynews.com/life-style/eats/foodies-101-best-restaurants-america-article-1.1268066#ixzz2ZE5JJr1N

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Lowcountry restaurants, chefs make James Beard semifinalist lists
February 20, 2013 | Charleston Regional Business Journal

Charleston has six chances to claim a James Beard Foundation award winner this year.

Four chefs and two restaurants were named semifinalists for the 2013 awards, which highlight achievements in the food and beverage industry.

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JBF Announces 2013 Restaurant and Chef Semifinalists
February 19, 2013 | Eater.com

Today the James Beard Foundation announced the semifinalists in the 2013 Restaurant and Chef Awards (alas only in PDF format). Do note that this is the “long list” of semifinalists before it gets winnowed down. The finalists will be announced on Monday, March 18, 2013 and livestreamed right here on Eater; the winners will then be announced at the James Beard Foundation Awards on Monday, May 6, 2013 at Lincoln Center’s Avery Fisher Hall in New York City.

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Charleston’s 2013 James Beard Award Semifinalists
February 19, 2013 | Eater.com

The James Beard Foundation announced the 2013 semifinalists, and some of Charleston’s heavy-hitters made the cut. The finalists will be announced here at Lowndes Grove Plantation on March 18, and livestreamed on Eater National. A big congrats to everyone who made the long list:

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French Laundry Tops Ranking of Best Restaurants in U.S.
February 19, 2013 | Bloomberg.com

The French Laundry in Yountville, California, is the finest restaurant in the U.S., followed by Gramercy Tavern and Le Bernardin in New York, according to a survey by The Daily Meal.

The website editors, headed by the food writer Colman Andrews, got together with 174 judges and came up with a shortlist. They then voted, based on cuisine, region and factors such as the level of formality and buzz and the prices.

“To be exceedingly fair, the ranking gives equal weight to highbrow eateries like The French Laundry and less expensive institutions like Shake Shack in New York,” the editors said in an e-mailed release. “If it’s good food, it’s fair game.”

Like all lists, this one is subjective. The fact that 10 of the first 13 establishments are in New York may raise a few eyebrows. I wasn’t a voter and have no connection with the website. (I interviewed Andrews once in 2010, along with El Bulli’s chef,Ferran Adria, whose biography he wrote.)

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Hottest Chef Semifinals: Langhorne vs. McMahon
February 14, 2013 | Eater.com

Can you handle the hotness? This hour, the semifinal round is on between Jeremiah Langhorne of McCrady’s and Frank McMahon of Hank’s Seafood. The winner will go straight on to the finals, and then one Charleston chef will be competing for the national title.

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Explore The Charleston Wine + Food Festival
February 11, 2013 | Forbes

Small-town Charleston, S.C., is a big draw for foodies. The historic coastal city is home to more than 150 restaurants and several James Beard Award-nominated and -winning chefs, including Sean Brock of Husk and McCrady’s, Mike Lata of FIG and Craig Deihl of Cypress. To cement its gourmand status, it throws the annual Charleston Wine + Food Festival, an epic celebration of Southern cuisine and culture that’s as Lowcountry as it gets. This year’s festival features tons of epicurean events to explore, and the Forbes Travel Guide team has the inside scoop on how to navigate your way through the best of them.

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Preview: Atlanta Food & Wine Festival 2013
February 10, 2013 | Luxe Crush

Expect top chefs, tasting tents, technique classes, tippling and major food raves when AFWF kicks off May 30-June 2

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Sean Brock On Tomorrow’s Top Chef
February 5, 2013 | Holy City Sinner

Chef Sean Brock will be appearing as a guest judge on tomorrow’s (2/5) episode of Top Chef: Seattle. The show airs on Bravo at 10 pm EST.

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New York City: Underground Eats’ Supper Bowl Was Better Than Most Tailgates
February 5, 2013 | Food Republic

Underground Eats, organizers of creative dining experiences, pulled out all the stops for last night’s Supper Bowl. The six-course menu was prepared by Portuguese powerhouse chefs George Mendes (Aldea) and David Santos (Louro, where the event was held) and our dude from Charleston Sean Brock.

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THE CHEFS WHO WON SOCIAL MEDIA THIS WEEK
February 1, 2013 | First We Feast

Following friends who eat out a lot on Instagram and Twitter is one way to stay on top of the food scene, but why not go straight to the source? Chefs are just as likely to wield smartphones as Japanese knives these days, and they often bring you behind the scenes at their restaurants, tweeting brand-new specials, off-the-menu creations, and experimental dishes in the works.

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12 Chefs Pick the Restaurants Where They Love to Splurge
February 1, 2013 | Eater.com

Here are a bunch restaurants where chefs and restaurateurs love to go all-out and splurge when they can. Though usually they don’t have the means — or the time — to do things like hop on a private jet whenever they want, chefs perhaps know best where to find show-stopping meals around the U.S. and the globe. These are places operating at the highest level, where the chefs and owners spare no expense to provide the best food and service around. And when colleagues are in the house, it only gets more extreme. The stereotypical whales may shell out the most dough, but odds are they’re having way lessfood, booze, and fun than the restaurant people who come to the same places.

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Brock Star
February 2013 | Australian Gourmet Traveler

Sean Brock is full of beans. Pumpkins, peas and corn as well. They swirl down his tattooed left arm as a testament to his reverence for rare cultivars that he thinks deserve preservation, not just in ink but also in the culinary canon of the American South. Even more specifically, those crops indigenous to the Carolina Lowcountry, a coastal region of old rice fields, pecan groves, tidal marshes, and sea islands surrounding the city of Charleston, where Brock lives and works.

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For first time since the late 1800s, Southern farmers are growing olives for olive oil Read more here: http://www.islandpacket.com/2013/01/30/2359887/for-first-time-since-the-late.html#storylink=cpy
January 30, 2013 | Hilton Head Island Packet

Extra virgin olive oil used by some of the most influential chefs in the South isn’t being imported from Spain or Italy or Greece; instead, it’s coming from farms in south Georgia whose owners are hellbent on lessening the region’s dependency on foreign oil.

Read more here: http://www.islandpacket.com/2013/01/30/2359887/for-first-time-since-the-late.html#storylink=cpy
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Best Southern Food in the U.S.
12/1/2012 | Food & Wine

Southern ingredients also take center stage at Sean Brock’s low-country fine-dining establishment, located in an 18th-century historic building that once was one of the city’s more famous bordellos. Order à la carte or from a multicourse tasting menu—both celebrate regional farms, local purveyors and heirloom produce, while the bar specializes in pre-Prohibition cocktails.

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McCrady’s selected for Nation’s Restaurant News’ 2012 Fine Dining Hall of Fame
11/12/2012 | National Restaurant News

McCrady’s is the oldest restaurant in Charleston, S.C., which in a pre-colonial coastal city means this establishment, on the National Register of Historic Places, can trace its lineage back more than 200 years and count George Washington as a past customer.

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Vacation Ideas: Where to Go this Winter for Top Value
11/13/2012 | Conde Nast Traveler

Itching to get away this winter? I’ve got ten unusual ideas for you that are a good value for your dollar from now through March. Some of the offers below are available only through destination specialists on my annually updated list of top travel specialists revealed today in Condé Nast Traveler’s December issue. Some are actually available even during the peak Christmas/New Year’s period. Happy travels!

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A Southern States Food Tour
11/1/2012 | Conde Nast Traveler

I’d been on the road for a day or two, taking to and fro among the nouveau food snob destinations of backwoods Tennessee, before I met the man gourmet chefs in tony Yankee-style restaurants call the Rock Star of Country Ham. During the course of my travels, I’d already tasted “hand-wrapped” artisanal chocolates touched with barrel-aged bourbon and discussed the merits of the corn bread madeleine with several loquacious self-proclaimed food snobs from Nashville. I’d stood in line for a taste of that city’s famously addictive Prince’s “hot” fried chicken and paid one hundred dollars for an elaborate eleven-course tasting menu that included a strange, intoxicating substance called Wonder Bread Purée. I’d visited with an artisanal “seed saver” who travels the mountain valleys looking for ancient beans and strains of corn, and sat at the bar of a little barbecue joint in Nolensville, Tennessee, contemplating the Big Momma Sampler, an impressive local specialty that includes a pile of barbecued pork products roughly the size of my head.

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Sean Brock: The Culinary Preservation Award 2012
11/1/2012 | Cooking Light

Food people, chefs leading the way, toss the terms “local” and “seasonal” around like so much loose change. And, indeed, the definitions can sometimes be conveniently flexible. But Sean Brock’s devotion to the local/seasonal principle is fierce. He makes his own salt from South Carolina seawater, for Pete’s sake. What truly sets him apart is his extraordinary crusade to restore the glory of Southern food by reintroducing local ingredients not widely used since the 19th century: Carolina Gold rice, palmetto asparagus, and James Island red corn, just to name a few. “I believe I was put on this earth to create this Restoration Era,” Brock says. “That’s what my passion is.”

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Ep. 519: Lardcore
October 20th, 2012 | The Splendid Table

This week, we’re looking at the resurgence of cooking with lard with Charleston, S.C., chef Sean Brock. Chef Susan Feniger joins us with her new book Street Food, and The New York Times wine columnist Eric Asimov joins us with his observations from the wine world. His new book is How To Love Wine.

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Sean Brock, Jeff McInnis, Noah & Rae Bernamoff At The Food Republic Test Kitchen
10/1/2012 | FoodRepublic.com

Today we are live from the Food Republic Test Kitchen & Interview Lounge at Little Owl The Venue in New York’s West Village. A lot of our friends from the culinary world are stopping by for interviews and fun in the kitchen.

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Meet the Chef: Sean Brock
8/22/2012 | Saveur.com

Restaurant Name: McCrady’s • Husk
Location: Charleston, SC
Cuisine Type: Southern

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Fäviken Book Tour Announced; Includes Dinners with Sean Brock and Daniel Patterson
8/20/2012 | Eater.com

This coming October, chef Magnus Nilsson will make six stops across North America to promote the release of the Phaidon book for his remotely located, fiercely local restaurant in Sweden, Fäviken (ranked #34 in the world). The tour begins with an October 11th stop in Toronto, before entering the U.S. for visits to New York City during the NYC Wine and Food Festival, Charleston for some signings and a guest dinner at McCrady’s with Sean Brock, Chicago for a dinner at Paul Kahan’s Publican, and Seattle for a book dinner at The Old Chaser Farm. The last city Nilsson will hit is San Francisco, where he’ll do a book signing, give a masterclass, and cook a dinner with Daniel Patterson at Coi.

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Top 10: Sean Brock Shares The Greatest Southern Cookbooks You’ve Never Read
8/16/2012 | Southern Living

What’s the future of Southern cooking? For Sean Brock, it’s already written, published in books that are more than a century old (and in some cases, two).

The James-Beard Award winning Chef at Charleston’s Husk and McCrady’s, lauded for his preservation and reinvention of Southern foods, says he is “obsessed” with vintage cookbooks. The limited-edition, letterpress-printed, crumbling tomes have been used by generations of Southerners but remain largely forgotten — except by culinary bibliophiles like Sean.

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101 Best Places to Eat: North America
8/13/2012 | Newsweek

HUSK

Charleston, S.C. 843-577-2500
Specialty: Pig’s-Ear Lettuce Wraps

“Chef Sean Brock cooks with such a distinctive point of view that you can’t help but fall in love with the flavors of the Low Country.”

—Michael Anthony, Gramercy Tavern, New York

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2012 Culinary Trends
7/14/2012 | Fox News

While food production and preparation have been aided by advancing technology, iPads, Androids and ever-evolving social media are now connecting food and foodies in all sorts of interesting ways. America still loves farm-to-table menus and the comfort of burgers and Italian food including pizza. But Peru is bursting onto the cuisine scene with the rise in popularity of ceviche and pisco (grape brandy). While we are thinking about drinking, beer pairings and cocktails are reinventing everything we thought we knew about the brew. And move over molecular gastronomy, America’s most creative chefs are evolving a new Progressive American Cuisine.

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Fresh Prince: Charleston Chef Sean Brock Reinvents Southern Cooking
7/10/2012 | Vogue

John T. and I were discussing Sean Brock’s arm, the one pictured above. “Five years ago it seemed like every chef in the South was getting a pig tattoo,” John T. recalled. “Now they’re getting collard-patch half-sleeves and cornfield full-sleeves. The vegetables depicted are heirloom varietals, of course.” I have examined Sean’s arm in person without touching it in any way, and you can clearly identify pink-striped beets, nicely trimmed baby leeks, little radishes, what look to me to be potato flowers (though I’m no expert on potato flowers), and an ear of corn that may just be purple. Insisting on anatomical accuracy, he took seed catalogs to the tattoo artist he had engaged for his full-sleeve job.

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Eater.com Announces Inaugural EATER YOUNG GUNS Class of 2012
6/25/2012 | Eater

Today, the leading restaurant website Eater.com announces its Eater Young Guns Class of 2012, a group of 16 of the most distinguished young chefs, restaurateurs, sommeliers and hospitality industry professionals in the country. All honorees are under 30 years of age or have worked in their chosen field for less than five years and are currently employed in the hospitality industry in the United States.

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Going to Seed
7/1/2012 | Hemispheres Magazine

Lots of chefs today sport food tattoos: inked-on images of sunny-side-up eggs or pigs diagrammed into butcher’s cuts. Sean Brock, head chef at the celebrated restaurants Husk and McCrady’s in Charleston, S.C., has an ear of corn. It’s actually part of a full sleeve of botanical tattoos on Brock’s left arm that includes pea shoots, candy-striped beets and black radishes, but the corn — the brick-colored, nearly extinct Jimmy red corn — gets special prominence, as well it should. It helped make him what he is.

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Meet Chef Sean Brock
6/26/2012 | Williams-Sonoma

Growing up, Sean Brock was part of a family that grew and harvested everything on its table. When his family wasn’t cooking, it was preserving food for the future. Chef Brock has carried over this connection to ingredients at his Charleston, South Carolina, restaurants McCrady’s and Husk, where he’s known for his fresh, seasonal southern cooking.

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Charleston Appetizer Crawl
6/1/2012 | Travel Channel

When you’re planning to spend a weekend in Charleston, a destination on the fast track to becoming the new culinary mecca of the South, you’ll realize that there just aren’t enough meals on the docket — let alone room in your stomach — to sample every delectable dish that the destination has to offer. That’s when its time to plan an appetizer crawl: a progressive tasting that allows time-sensitive foodies to experience the atmosphere and flavors of several different dining establishments, rather than eating a multi-course meal at just one.

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Top 25 South & Southeast
2012 | Opinionated About Dining

What do you call a restaurant that is set in an old public house that dates from the early 1800’s, and which mixes progressive culinary technique with terrific bio-dynamic ingredients that are raised on a two-and-a-half acre patch of land on nearby Wadmalaw Island.

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Lowcountry Soft-Shell Crab
05/03/2012 | The Wall Street Journal

IF YOU HAVEN’T yet made the acquaintance of Lowcountry cuisine—the cookery associated with the coastal regions of South Carolina and neighboring Georgia—now is the time. Scrappy and soulful, it involves coaxing maximum flavor out of local ingredients such as okra and black-eyed peas. In this Lowcountry dish, deep-fried soft-shell crabs sit atop buttery greens and get dressed with bacon bits, drippings and a fried egg.

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Top 5 rising chefs in the U.S.
04/22/2012 | Fox News

We’ve voyaged across America to discover this year’s hottest young talent riding a wave of gastronomic creativity from coast to coast.

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The Heart of a Printer, the Art of a Chef
4-20-2012 | The Austin Chronicle

“I think that art is about evoking emotion,” says Jeff Scott, creator of the new two-volume book Notes From a Kitchen, which almost exhaustively documents the work and lives of some of the best chefs in this country.

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Notes From a Kitchen: A Journey Inside Culinary Obsession
4-20-2012 | The Austin Chronicle

In my mind, the most appealing aspect of Jeff Scott’s two-volume culinary art book series, Notes From a Kitchen: A Journey Inside Culinary Obsession, is the series’ focus on a generation of chefs avidly pursuing their culinary passions with seeming disregard for the trappings of the cult of culinary celebrity.

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Is Local Farming Still Popular in 2012? More Than Ever.
4-19-2012 | PBS

The local food movement trend is carrying over from 2011 because chefs argue that locally-grown food tastes better. Sean Brock, executive chef of McCrady’s in Charleston, S.C., said that his restaurant appreciates local farming and now only uses ingredients from these farms.

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Is Local Farming Still Popular in 2012? More Than Ever.
04/19/2012 | PBS Food

The local food movement trend is carrying over from 2011 because chefs argue that locally-grown food tastes better.

Sean Brock, executive chef of McCrady’s in Charleston, S.C., said that his restaurant appreciates local farming and now only uses ingredients from these farms.

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Beet, Berry and Sorrel Spring Salad
4-18-2012 | The Wall Street journal

These heirloom-crazy days, a perfectly fresh baby beet can elicit as much excitement as a gorgeous lobe of foie gras. Beets are available throughout the year but their flesh is particularly flavorful when the weather warms.

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Celebrating the Gibbes Museum’s renovation plans
4-18-2012 | Charleston Scene

This third annual street party offers food, music and fun, all while celebrating the Gibbes Museum’s renovation plans. With some of the top restaurants participating, among them…

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Beet, Berry and Sorrel Spring Salad
04/18/2012 | The Wall Street Journal

THESE HEIRLOOM-CRAZY DAYS, a perfectly fresh baby beet can elicit as much excitement as a gorgeous lobe of foie gras. Beets are available throughout the year but their flesh is particularly flavorful when the weather warms. The best beets have enough sugar and water content to be served raw, thinly sliced and tenderized with just a sprinkling of citrus and salt. Add plump strawberries, crisp sorrel leaves and rhubarb purée to the mix, and you have a completely simple yet surprising spring salad.

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For book, photographer followed noted chefs around kitchen
4-17-2012 | Austin360.com

It’s a two-volume, nearly 1,000-page cookbook with nary a recipe a food photography book chock full of chaotic kitchen shots, double-page spreads of hog farms and vellum pages bearing the scribbled writings found in chefs’ notebooks.

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Slow Food Fast: Antebellum Oats
04/17/2012 | The Wall Street Journal

Learn how to prepare antebellum oats with peas and ramps – cooked risotto style – with Kitty Greenwald.

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Eat this tonight: spring lamb
4-13-2012 | Charleston City Paper

Baa, lamb. Be it braised or grilled, a chop or the whole rack, there’s just something springy about lamb, something that speaks to a certain occasion. But who really needs a special occasion to enjoy a good food in Charleston?

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Spreading life stories on a plate
4-12-2012 | Haaretz.com

Photographer Jeff Scott describes his new book, ‘Notes From a Kitchen,’ as a time capsule that contains what famous chefs around the world did at a particular moment in history.

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Butter-Braised Asparagus With Shrimp and Lemon Hollandaise
04/12/2012 | The Wall Street Journal

Silky hollandaise sauce is the perfect cloak for sweet, crisp asparagus and briny just-cooked shrimp. A balance of tastes and textures, this plate of soft pinks, yellows and greens is a delightful celebration of spring.

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Five American Cities – New Food Hot Spots
4-11-2012 | Docsconz

When thinking about American food destinations, the cities most likely to come to mind are New York, San Francisco and Chicago with Los Angeles, New Orleans and recently Portland, Oregon in the mix for most people as well.

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Eat Your Greens
04/08/2012 | The New York Times

Phytoplankton, tiny oceanic micro-organisms, feed herring, mussels and giant, phallic-shaped clams known as geoducks. And now humans too. “It’s this crazy, bright green alien-like thing,” says Sean Brock, the executive chef at McCrady’s in Charleston, S.C. 

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Sean Brock Sows an Oat Risotto
04/05/2012 | The Wall Street Journal

In a rags-to-riches transformation, old-fashioned oats turn into a buttery, wine-enriched risotto. This easier riff on the elegant—and traditionally persnickety—dish comes with sweet, plump peas and pungent sliced ramps. Black truffle oil completes the metamorphosis.

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