You should be excited because on Monday, Nov. 17 Southern Rail and Changing Hands Bookstore will welcome James Beard Award-winning Chef Sean Brock for a book signing and dinner in celebration of his first book, Heritage.
The evening will begin at 5:30 p.m. with an intimate book signing at Changing Hands Bookstore ($40 for a copy of Heritage to be signed) before Sean joins Chef Justin Beckett at Southern Rail for a four-course prix fixe dinner ($95 per person plus tax and gratuity, includes one copy of Heritage). In addition to enjoying Chef Beckett’s take on dishes from Heritage, Sean Brock will visit diners tableside to sign books or answer questions. Reservations are available for seatings from 6:30 to 8:30 p.m. by calling 602.200.0085.
Deemed “one of the most important chefs in America” by Anthony Bourdain and “a national treasure” by Mario Batali, Sean Brock is best known for his drive to preserve the heritage foods of the South. His dishes are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston.
The recipes in Heritage include comfort food (think food to eat at home) and high-end restaurant fare (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This book is very personal, including headnotes that explain Brock’s background and give context to his food as well as essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Chef Brock’s work at his game-changing restaurants Husk (Charleston, S.C. and Nashville, Tenn.) and McCrady’s (Charleston, S.C.) earned him the 2010 James Beard Award for Best Chef, Southeast and secured his spot as a finalist for Outstanding Chef in 2013 and 2014. His TV resume includes Iron Chef America and hosting season 2 of The Mind of a Chef, for which he has been nominated for an Emmy Award. Raised in rural Virginia, he divides his time between Charleston and Nashville.