Season 2, Episode 1: Southerners - Sean Brock
Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
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23m
It's Sean Brock's mission in life to expose to the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, he explores a few of the unique regional cuisines in the South. Chef Steven Satterfield form Georgia cooks okra and grits. Chef John Currence makes tamales - that's right...tamales. Chef Ed Lee cooks a dish using the Kentucky holy trinity: bourbon, sorghum and country ham. Tennessee pastry chef Lisa Donovan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version: "Jesus crabs."
Up Next in Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
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Season 2, Episode 2: Seeds - Sean Brock
It all began here when Sean went looking for Jimmy Red Corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are the legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina profess...
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Season 2, Episode 3: Rice - Sean Brock
This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina-Gold rice was once the primary crop in South Carolina and sought after worldwide. Using ani...
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Season 2, Episode 4: Louisiana - Sean...
This episode focuses on the heavy influence Louisianan cuisine has on Sean. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his “favorite place on Earth”, Middendorf’s Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. ...
