Each drink at the newly opened and much-anticipated Husk Nashville attempts to tell a story—start with setting, add a dash of history, build on character, and let the experience unfold.
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Traveling through South Carolina, the Perennial Plate cooked and collaborated on a multi-course dinner with chef Sean Brock of Husk and McCrady's, which consisted entirely of grains from Anson Mills, the seminal grits and rice producer in the United States. "I'm a seed collector. I collect seeds like kids collect baseball cards," said Brock.