03-10-2013
One of dishes served for brunch on Sunday September 29th atSean Brock’sHusk Restaurant, in Charleston, South Carolina: Wood fired Oyster "Bloody Mary"
(read part one) I was impressed by Sean Brock because he has created two establishments with a very different offer but sharing the same philosophy and the same suppliers and products, only a short walk apart, in the historic centre of Charleston, South Carolina. He’s certainly not the first chef to manage two distinct restaurants, especially not in the United States. Except he hasn’t created, say, a gourmet place and a pizzeria or a Mexican restaurant, two completely different things, that is. He’s grown evolving along the line that he himself had began to trace, with a strong link with the territory in which he lives and in a way even that in which he was born, since Virginia is not that far away, just two states to the North.
Tomato salad with tomato sauce emulsion and olive oil at Husk Restaurant brunch. Extravirgin oil is a Texas product
Super pork ribs, slowly smoked with pecan nuts' shells at Husk BBQ. Pure poetry
The entrance of McCrady's on East Bay Street, downtown Charleston. The 'real' entrance is in side little street, Unity Valley, number 2
2. The end
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi