Sean Brock's African Culinary Adventure

By Alex Vallis Posted October 16, 2013

Chef Sean Brock is known for obsessively championing Southern ingredients at his restaurants. Brock's research takes him as far as Senegal, and F&W joined the chef there for a story in our November issue.

Chef Sean Brock is known for obsessively championing Southern ingredients at his restaurants: McCrady's and Husk in Charleston, as well as the new Husk Nashville. Brock's research takes him as far as Senegal, and F&W joined the chef there for a story in our November issue, The Senegalese Roots of Southern Cooking. He shares behind-the-scenes photos from the trip in an online exclusive, Chef Dream Trips: Senegal. The experience was so influential that Brock returned to the country for an upcoming episode of PBS's brilliant series The Mind of a Chef. Narrated by Tony Bourdain, the show examines the process of two of the country's most compelling chefs, Brock, and later this season, April Bloomfield. Watch a Senegal clip above–the full episode airs the week of October 26 (check local PBS listings for the time).

Click through the the slideshow, Chef Dream Trips: Senegal

Related: Ken Oringer and Jamie Bissonnette's Toro Recon Mission
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