food, lifestyle, marriage, relentless journey

SEAN BROCK’S WORKSHOP 1.0

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When Chad and I first got married, a successful meal consisted of something not burnt out of a box (to no fault of my Mom’s who prepared meals for us almost every night growing up). But over the years, I have grown to love the entire process of cooking. I love the planning, the shopping, the chopping and the preparation. I love to plate it, serve it, and share it with as many people as I can. By no means, would I call myself a chef, but I know enough and have enough passion to make me dangerous.

Being in a city like Nashville and it’s exploding food scene has exposed us to arguably some of the best chefs not only in the country, but quite possibly in the world. It is inspiring to not see food as quick way to fill your belly, but as an intentional art that serves to gather, nourish and create memories. Some of my greatest have been made around a table sharing a meal. To me, putting your heart and soul into a meal and creating a space where anyone is welcome is one of the greatest ways to serve others.

So when Chad surprised me by buying two tickets to Sean Brock’s first ever ‘Workshop Sessions’ dinner at the award winning Husk restaurant, I could hardly contain myself. Sean epitomizes what it is to be a chef today. Growing up in rural Virginia, he was immersed into a family that grew and prepared all of their own food. That passion for ingredient driven, heirloom food fueled him to where he is today.

Husk opened it’s first restaurant in Charleston, SC in 2010 followed by the eagerly anticipated Nashville location in 2013. The restaurant itself resides in a building with a long history, a setting that immediately takes you into something out of a dream.

And a dream this night was. The table was set in Husk’s historic carriage house, entered into only as you pass a carefully planted and cared for garden. Throughout the night, Sean would pick and prepare food directly from that garden that incorporated beautifully into each dish.

Over the span of three and a half hours, we were served sixteen brilliantly curated dishes. The tone was set with Husk Ham, aged for 2 years (before the opening of Husk) under the Porch. That first taste left you wondering if it could get any better, and somehow it did.

The full menu, as told by the Chef himself was as follows:

Husk Ham, aged for 2 years under the Porch

Radicchio and Bottarga

Pokeweed Fritter, Smoked Duke’s, Vinegar Powder

Oyster in Cucumber Jellyand Trout Roe Warmed over Embers

A Shitload of TN Caviar, Scrambled Corn, Potato

Tomato, Lovage, Benne

Ruby Red Shrimp, Shisho and Onions

Golden Crab, Squash Seeds, Nasturtium

Grilled Trout, Sour Hominy, Peas

Roasted Duck, Bradford Watermelon Molasses, Cauliflower and Elderflower

A Bite of Foie Gras Ice Cream and Peach Sorbet

Grilled Beef, Fava Beans, Palm Oil, West Africa Garnishes (the only dish not pictured)

Blueberries, Grapefruit, Anise

Caramel, Chocolate, Penuts, Meringue, Flaming Willett

10 yr Van Winkle Gummy

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Husk Ham, aged for 2 years under the Porch

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Radicchio and Bottarga

Pokeweed Fritter, Smoked Duke’s, Vinegar Powder

Oyster in Cucumber Jellyand Trout Roe Warmed over Embers

A Shitload of TN Caviar, Scrambled Corn, Potato

Tomato, Lovage, Benne

Ruby Red Shrimp, Shisho and Onions

Golden Crab, Squash Seeds, Nasturtium

Grilled Trout, Sour Hominy, Peas

Roasted Duck, Bradford Watermelon Molasses, Cauliflower and Elderflower

Blueberries, Grapefruit, Anise (Plating)

Blueberries, Grapefruit, Anise

Caramel, Chocolate, Penuts, Meringue, Flaming Willett

Sean Brock Workshop

Caramel, Chocolate, Penuts, Meringue, Flaming Willett (flaming prep)

10 yr Van Winkle Gummy

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The beautiful Husk Restaurant, Located on Rutledge Hill in a complex, Nashville, TN

HUSK

Garden & Carriage House

One of the many Heirloom features

Sean Brock slicing and plating Husk Ham

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Cock ‘n’ Bull (Heroes Vodka, HUSK Ginger Cordial, Lime, St. George Spiced Pear Liqueur, Blenheim Hot Ginger Soda)

Sweet Virginia (Old Grand-Dad 114, HUSK Sweet Tea Syrup, Chamomile Vinegar and Tincture, Spiced Cherry Bitters, Lemon Peel)

workshop-12workshop-16If you ever get the chance to visit Husk, by all means do. But make your reservation in advance because it fills up quick! To learn more about Sean click here. Thank you Chef for a night we will not soon forget!