Southern Design by Sean Brock

Some may think that "James Beard Award" and "Southern food" are opposing terms.  But you would be dead wrong, as that is exactly the style of award-winning cuisine that Chef Sean Brock is known for.  As an owner of his cookbook, Heritage, I was thrilled to taste his interpretation of classic Southern cooking.  Having Thomas Fogerty wines pair perfectly with each dish was an added touch to this lunch.

He started off the meal with a tender two year old smoked ham with pineapple, papaya, local callaloo, peanuts and a creamy aioli. 

We moved onto to the next course where the oaky Thomas Fogerty Chardonnay paired well with the spiny lobster and grits dish.  This was by far the most tender lobster I have had in years!

The floral notes of the Lexington Cabernet Franc paired just right with our third course, a succulent short rib with sweet potato puree and black truffle.

Finally, we ended the meal with a luscious dessert consisting of a passionfruit sorbet with edible flowers on top of a homemade marshmallow mixed with the nutty bene seed.  Mind. Blown. 

It was eye opening to see that Chef Sean's dishes weren't deep fried or smothered in thick sauces as I would have stereotyped for Southern cuisine.  He took the time to highlight Southern ingredients in a lighter and more refined format.  I look forward to planning my next foodie trip to Charleston and will definitely visit his restaurants Husk and McGradys.