Sean Brock at Husk Restaurant

About Sean Brock

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement–it’s a way of life.”

My Restaurants

Where I Eat

Behind the Scenes

Chef Sean Brock reviews  at post.venue.name
"•Shrimp and Baked Hominy Grits• In the works for @husksavannah"
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Chef Sean Brock reviews  at post.venue.name
"•Pigeon, greasy beans, pokeweed, elderberries, muscadine•"
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Chef Sean Brock reviews  at post.venue.name
"Gold Rush Apple clafoutis with hickory ember ice cream and brown butter. Question, what is your idea of cobbler?"
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Chef Sean Brock reviews  at post.venue.name
"One of my favorites from @huskgreenville. Grilled @bearcreekfarm pork, coated in an umami crisco type concoction made by blending shio Koji rice and an oil infused with hearth dried shittakes and hearth dried greasy beans (leather britches). Looks just like crisco and tastes like “accent”. Sunchokes braised in a pork Barigoule. Mustard Onions that are sliced, salted and then frozen to achieve a cooked texture but retain a raw flavor. Sunflower seeds, shoots and freshly pressed @oliverfarm sunflower oil"
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Chef Sean Brock reviews  at post.venue.name
"Pork ribs slowly cooked in lard for 24 hours. Then grilled over hickory coals and painted with pawpaw BBQ sauce. Finished with salt and vinegar pork skins and several sprays of @linderafarms pawpaw vinegar. @huskgreenville"
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From My Menu