Artisan Books
If you haven’t yet stopped by The Peacemaker, Kevin Nashan’s spiffy new/old lobster and crab shack in Benton Park, October 25 is the perfect day to do so.
Chef Sean Brock will be in town to celebrate the October 21 release of his first cookbook, Heritage, as well as prepare some of the items within.
For those unfamiliar, Brock is what we foodie scribes call a major player, a game changer. Nashan and Brock crossed paths several years ago and became friends. Brock's last trip to St. Louis was to help cook at the 10th Anniversary Party of Nashan's Sidney Street Cafe, so small feat, as he did so on crutches.
A native Virginian, Brock’s lifelong passion is to explore the roots of Southern food. He began by dabbling on a 2.5 acre farm, experimenting with crops that were on the brink of extinction--heirloom varieties—some of which he continues to grow today, including James Island Red Corn (used for grits), Flint Corn, Benne Seed, Rice Peas, Sea Island Red Peas, and several varieties of Farro.
Heirloom ingredients are in abundance at the three restaurants he co-owns: McCrady’s and Husk in Charleston, South Carolina and Husk in Nashville, Tennessee. At McCrady's, some of the cooking is done in the dining room, in the two fireplaces, just as was done in the 1780's when the building was built. The Southern-inspired cooking at both locations of Husk (“If it ain’t Southern, it ain’t walkin’ in the door,” Brock says) has spawned numerous awards, the most recent being Husk Nashville being named one of the 12 Most Outstanding Restaurants of the year by GQ.
In 2008 and 2009, Brock was a finalist for the James Beard “Rising Star Chef” award. In 2010, he won the Beard Award for "Best Chef, Southeast" and he was a finalist for "Outstanding Chef" in 2013 and 2014. Brock appeared on Iron Chef America and hosted Season 2 of the Emmy Award-winning The Mind of a Chef.
Guests at the October 25 event will be treated to the following tastings of savories, sweets, and cocktails from recipes in Heritage:
Savory
- Corn-Goat Cheese Soup with Shrimp and Brown Butter Chanterelles
- Carrots Braised and Glazed in carrot juice
- Crispy Sweetbreads and Spicy Red Pepper Glaze, Egg, Broccoli, and Puffed Rice
- Rabbit Stew with Black Pepper Dumplings
- Seed-Crusted Snapper with Roasted Okra, Tomato Dashi, and Benne
Sweet
- Buttermilk pie with Cornmeal Crust
- Sweet Potato Doughnuts with Bourbon Caramel
Speaking of both Brock and Heritage, Anthony Bourdain had this to say:
“Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he’s changing the face of American food in wonderful ways. Heritage will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had—and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure.”
Another revered member of the fooderati, Mario Batali, was no less flattering:
“Sean Brock is a national treasure, at once leading the charge to define new Southern cooking while carefully being one of the leading preservationists of true traditional, soulful Low-Country flavors and techniques. His approach to the intersection of the old and the new is nothing short of MacArthur Prize–worthy and, most important, the recipes are deliciously easy to make…”
The book retails for $40; the October 25 event is $75, and that includes Brock's eats, drinks, and a signed copy of his new book. If you're unsure of what to ask him to scribble, I’m sure the good chef would not be averse to writing: “Merry Christmas & Best Dishes -- Sean Brock”
Sean Brock at The Peacemaker Lobster & Crab Co.
Saturday, October 25, 4:30-6:30 pm
1831 Sidney Street
314-772-8858
Complete event details (and the link to buy tickets) can be found here.
