Season 2, Episode 3: Rice - Sean Brock
Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
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23m
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 animation and archival images, a timeline will highlight how the Civil War as well as changes in the agricultural economy caused Carolina Gold to all but disappear. Glenn is the reason for it’s resurrection and Sean is its biggest champion. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, pilau. And in Nashville, Sean makes Hoppin’ John and Chef Ed Lee shows Seran how to make Korean BBQ.
Up Next in Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
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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. ...
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Season 2, Episode 5: Preserve - Sean ...
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Season 2, Episode 6: Roots - 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. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, coo...
