Husk’s Fried Chicken Featured on The Chew

friedchickenWhen it first debuted, Husk’s fried chicken was sold only by reservation. Then it was made available to a few lucky eaters who were first to follow social media clues to the restaurant’s bar. Now a nation of eaters is going to get a crack at the celebrated dish – or at least a good view of it.

Chef Sean Brock is preparing the fried chicken on today’s episode of The Chew. The segment was shot at Husk.

Back when it was fried in fried in butter, chicken fat, bacon fat and country ham fat, the chicken was named one of the best fried chickens in the U.S. by Food & Wine. The recipe has since evolved; Brock describes the current version as a mix of  styles including “gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken, and buffalo wings.”

The Chew airs on ABC at 1 p.m. After its initial broadcast, it will be archived here for online viewing.

No Charleston Chefs Nominated for JBF Best Chef Southeast

brockSean Brock is the lone Charleston chef up for James Beard Foundation honors this year.

Brock was nominated this morning for the organization’s prestigious Outstanding Chef award, along with Gramercy Tavern’s Michael Anthony, Lucque’s Suzanne Goin; Manresa’s David Kinch and Mozza’s Nancy Silverton and Vetri’s Marc Vetri. Brock , the executive chef of McCrady’s, Husk Charleston and Husk Nashville, was nominated for the same prize in 2012; he won the Best Chef Southeast category in 2010.

Local semi-finalists Jeremiah Bacon of Oak Steakhouse and The Macintosh; Josh Keeler of Two Boroughs Larder and Kevin Johnson of The Grocery didn’t make the short list, which was announced in a lengthy ceremony live-streamed from Chicago. Continue reading

Keeler, Johnson and Bacon Named James Beard Semi-Finalists

Three Charleston chefs are in the running for finalist status in the Southeast division of the James Beard Foundation’s Best Chef awards.

Josh Keeler of Two Boroughs Larder, Kevin Johnson of The Grocery and Jeremiah Bacon of The Macintosh are semi-finalists for the prestigious prize, which will be awarded this May in New York City. Bacon is a semi-finalist for the third year running; Keeler was also a semi-finalist last year.

Other local semi-finalists include McCrady’s for Best Service; Sean Brock for Outstanding Chef, a national award, and FIG for Best Wine Service. “Greatest honor to date,” FIG’s sommelier David McCarus tweeted. Continue reading

More Details on “Rodney in Exile” Downtown Charleston Finale

rodneycook-e1386868427610Eastern Carolina barbecue virtuoso Sam Jones of Skylight Inn is planning to join friend and fellow Fatback Collective member Rodney Scott in downtown Charleston next month for a dinner which will serve as the finale to Scott’s six-state fundraising tour.

Tickets to the Feb. 4 dinner, prepared by the pitmasters and Sean Brock, are priced at $100 apiece.

The Southern Foodways Alliance last year chronicled the relationship between the two wood-and-vinegar devotees: “I’ll joke sometimes and say that he’s my first cousin,” Jones (who’s white) said of Scott (who’s black.) Jones first met Scott at a Charleston Wine + Food event. Continue reading

Brock’s Not the Only Local With Starring Role in PBS Series

mocA 15-year old Johns Island seafood retailer stands to become a Martha Lou’s Kitchen- level food world sensation after The Mind of a Chef’s second season debuts this month.

The PBS show, which endeavors to probe the methods and motivations of the nation’s most progressive chefs, last year won a James Beard Foundation award for its season’s worth of episodes devoted to David Chang. For the second season, April Bloomfield is splitting hosting duties with Sean Brock: The show’s first eight episodes feature Brock’s travels in Louisiana, Virginia, Tennessee and Senegal.

But the show’s opener – premiering nationally on Saturday, but scheduled to first air locally at 10 p.m. on Oct. 17 — is set mostly in Charleston. To demonstrate that Southern food “is not just a plate of fried chicken,” Brock invites a series of pals into Husk’s kitchen. He makes a peanut and field pea salad with Steven Satterfield, who regularly demonstrates his vegetable mastery at Atlanta’s Miller Union, and prepares Delta-style tamales with Mississippi’s John Currence.

“We’re at Husk,” points out Currence, who Brock identifies as one of his best friends. “How the hell do you not make tamales?” Continue reading