Sometimes its worth sticking your hand in the fire to remind yourself that its hot, ya know.
Catalog
Sean Brock
Sean Brock is a chef who primarily works with the cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant. The menu at Husk is based on what is available locally and on food grown in Brock's garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the “Best New Restaurant in America” in 2011. A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. His Heritage cookbook won the James Beard Foundation's American Cooking in April 2015. In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Che
I told someone today that I was going here to get the extra hot. They said, "Go ahead and put the toilet paper in the freezer right now."
I like how there's a body waxing place beside it. So if you didn't torture yourself enough eating hot chicken, you can go and get a brazillian.
This has ruined regular fried chicken for me. Its too boring.