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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Dec 30

Dec 30 Husk Restaurant, South Carolina

Photographs from my meal in United states , South Carolina at Husk Restaurant on December 30, 2011.

Charcuterie plate: pancetta di testa, ham of pork loin, fennel bologna, local beef salami, house pickles, beef rinds, coppa, pancetta, ham of loin from African guinea hog

Charcuterie plate: pancetta di testa, ham of pork loin, fennel bologna, local beef salami, house pickles, beef rinds, coppa, pancetta, ham of loin from African guinea hog

1st Course: Harvest of the day: leaves, flowers, and shoots atop a purée of those vegetables. Eaten with the hands.

1st Course: Harvest of the day: leaves, flowers, and shoots atop a purée of those vegetables. Eaten with the hands.

2nd Course: Oysters from "clammer Dave," harvested 2-hours ago. Topped with house-fermented rutabaga, lime, and coriander.

2nd Course: Oysters from "clammer Dave," harvested 2-hours ago. Topped with house-fermented rutabaga, lime, and coriander.

3rd Course: Rice cake, pimento cheese, ossabaw lardo with tarragon cooked from an 1885 cookbook as a way to use leftover rice.

3rd Course: Rice cake, pimento cheese, ossabaw lardo with tarragon cooked from an 1885 cookbook as a way to use leftover rice.

6th Course: Husk bouillabaisse. Surry county sausge, smoked peppers, and onions.

6th Course: Husk bouillabaisse. Surry county sausge, smoked peppers, and onions.

4th Course: Pullet eggs from the first laying of a hen, aged for 6 months. Filled with trout roe, chive, and cheese.

4th Course: Pullet eggs from the first laying of a hen, aged for 6 months. Filled with trout roe, chive, and cheese.

Dried benne

5th Course: Crispy chicken skins with honey and husk hot sauce.

5th Course: Crispy chicken skins with honey and husk hot sauce.

Portrait of Chef Brock

Portrait of Chef Brock

7th Course: Oysters and benne

7th Course: Oysters and benne

8th Course: Sunny-side up egg on a johnny cake with pig ears.

8th Course: Sunny-side up egg on a johnny cake with pig ears.

9th Course: Foie gras biscuit. Wheatless biscuit from Carolina gold rice, Sea Island red peas, and benne, stuffed with foie gras and pickled young strawberry.

9th Course: Foie gras biscuit. Wheatless biscuit from Carolina gold rice, Sea Island red peas, and benne, stuffed with foie gras and pickled young strawberry.

9th Course: Foie gras biscuit. Wheatless biscuit from Carolina gold rice, Sea Island red peas, and benne, stuffed with foie gras and pickled young strawberry, up close

9th Course: Foie gras biscuit. Wheatless biscuit from Carolina gold rice, Sea Island red peas, and benne, stuffed with foie gras and pickled young strawberry, up close

Fire pit in the parking lot

Fire pit in the parking lot

Fire pit

Roasting beets and onions in the fire

Roasting beets and onions in the fire

Roasted beets

10th Course: Pork cooked over an open fire in the parking lot

10th Course: Pork cooked over an open fire in the parking lot

11th Course: Beef slowly cooked with roasted onions and celeriac, served with fresh cress and cress purée.

11th Course: Beef slowly cooked with roasted onions and celeriac, served with fresh cress and cress purée.

Van Winkle, 12-years

Van Winkle, 12-years

12th Course: Chocolate and mocha pie

12th Course: Chocolate and mocha pie

13th Course: Oatmeal pie, brown sugar custard, oatmeal cookie crust, buttermilk ice cream

13th Course: Oatmeal pie, brown sugar custard, oatmeal cookie crust, buttermilk ice cream

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