A celebration of southern ingredients. -- Husk Restaurant
I am a fan of food. Southern food, in particular, because it tastes like home. When it comes to cooking southern, I don't believe I have ever experienced anything like what chef Sean Brock is serving. He would make my Granny proud.
Brock has built his brand on using local grown wherever possible. Heritage meats, heirloom vegetables, and, perhaps most notably, Carolina rice. You truly can taste the difference. Thanks to the work of Anson Mills, Brock is able to use legitimate lowcountry rice in his dishes. In fact, this is the focus of a segment on Mind of a Chef, narrated by late chef and traveler Anthony Bordain. There is a quick two-minute clip on the history of rice in the south here.
In case you've never had it, Carolina Gold Rice is not to be compared to white rice. While it is still in the bag, this yellow toned long grain already smells of butter, not because there is any on it, simply because that is indicative of that heritage grain. It has so much more taste and fragrance, perfect to pair with breakfast, dinner, and supper. Yes, I said breakfast, as Carolina Gold can be ground in to rice grits. But, I digress...
When my husband and I celebrated a recent anniversary, we headed south to Charleston to dine at Brock's flagship restaurant, Husk. It was absolutely worth the drive. You know when you are still talking about a meal months later, it was something special.
We asked the server to recommend an appetizer. Their choice: Pigs Ears. After the first bite, any hesitation was gone. They were amazing. I'm afraid to count the number of pork chops I've eaten in my lifetime. The one I had that night was in a class of its own. A cut of meat that is usually tough, was, instead, melt in your mouth.
The only downside is the price does not allow for more frequent trips.
The menu changes often, varying with the seasons and what is available. Here is a sampling of today's menu:
FIRST
Wood Fired White Stone Oysters, Green Garlic Butter, Lemon Vinegar, Fermented Chilies $18
House Made Crackers, Whipped Pimento Cheese, Country Ham Cracklins, Pepper Mash, Chives $10
Southern Fried Hot Quail, Heirloom Potato Salad, Charred Ramp Dressing, Spring Onion, Buttermilk $17
Broccoli Grilled over the Embers, House Cured Bresaola, Green River Blue Cheese, Beef Crisps $12
Pepper Glazed Pork Belly Lettuce Wraps, Sweet Vinegar Cucumber and Red Onion, Togarashi $12
Arugula, English Cucumber, Radish, Soft Boiled Egg, Charred Peppers, Goat’s Milk Feta, Green Goddess $12
Vertical Roots Lettuces, Spade and Clover Beets, Spring Berries, Spiced Pecans, Candied Benne, Ricotta $12
Grilled Octopus, Royal Red Shrimp, Cucumber “Salsa Verde”, Olive Oil Poached Fingerlings, Green Tomatoes $18
Slow Smoked Pork Ribs, Peach BBQ with Sorghum, Preserved Peach, Pork Rinds $15
KY Broadbent Country Ham, HUSK “Reserve” Pickles, Dijonnaise, Black Pepper Biscuits $15
SUPPER
Cornmeal Dusted Catfish, Carolina Gold Rice Purloo, Collard Greens, Preserved Tomato, Shrimp Bisque $29
NC Chicken, Spring Alliums, Sugar Snaps, Cheese Dumplins’, English Peas, New Potato, Whey Broth $29
Mark’s Amberjack, Summer Squash, Cauliflower, Chorizo Tortellini, WV Ramps, Fennel, Cherry Tomato $32
Confit Duck Leg, Sea Island Peas, Heirloom Baby Kale, Pot Likker Broth, Pan Fried Farm Egg $32
Carolina Heritage Pork, Pan Fried Cabbage, Edamame, Spring Onion, Sweet Peppers, Spiced Peanut, Cilantro $33
TN Strip Steak*, Edisto Farro Piccolo, Embered Mushrooms, SC Asparagus, Vidalia, Sweet Pepper Jus $35
SIDES
A Skillet of Real Cornbread, Benton’s Bacon Crumble
Butterbeans, Heirloom Kale, Ham Hock, Smoky Tomato
Wood Fired Summer Courgettes, Golden Wax Beans, Preserved Lemon, Basil
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