America's Classics: Sean Brock on Prince's Hot Chicken in Nashville

Photo by James Collier

 

Prince’s Hot Chicken
Nashville

 

No one knows exactly what’s in Prince’s addictive hot chicken—the recipe is so closely guarded the kitchen is practically barricaded off from the booth-filled dining area—but it’s so spicy and so good no one really cares. There are plenty of other places in Nashville that serve great hot chicken, but at Prince’s there’s a patina of authenticity that you just can’t fake, explains JBF award winner Sean Brock. However, eating chicken this hot is not for the faint of heart, the chef cautions. To really enjoy the experience, one needs to have a strategy. With that in mind, Brock laid out his hot chicken–eating game plan.


JBF Award Winner Sean Brock’s 5 Tips for Eating Prince’s Hot Chicken


Hot chicken here is a religious thing. There are all different... Read more >

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Tastebud: Use Your Lemon

 

“If you’re not cooking with lemons, you’re not really cooking.” This proclamation, uttered by JBF Award winner Sean Brock during his Taste America: Washington, D.C. 2013 demo, cast some existential doubts over my own culinary chops. Was I using lemons enough? When had I last bought one to simply to have on hand, without a specific use in mind? If my food hasn’t been seasoned with lemon, is it even food?

 

Well, sure it is, but with unmet potential. Lemons are high in acid, and, like salt, acid triggers your saliva glands. The dissolving power of saliva helps our taste buds derive more flavor (in other words, greater enjoyment) from our food. Zippy lemon also energizes heavier ingredients, transforms texture, and is a great value. Lemon perks up my pancakes, massages my kale salad, and lends... Read more >

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JBF Award Winner Sean Brock’s DIY Whiskey Bar

 

JBF Award winner Sean Brock has a passion for educating friends and family about the plurality of fine bourbon in our country, but at parties he often found himself playing bartender instead of host. In this excerpt from his Beard Award-winning cookbook Heritage, Brock gives tips for setting up a DIY bar, which allows him to showcase some choice whiskeys while letting guests go wild with cocktail experimentation—and frees him from the role of permanent bartender.

 

Choose five whiskeys that are different in flavor, age, and proof: 

  • A high-proof bourbon, something above 107 proof
  • A rye whiskey
  • A lower-proof bourbon (between 80 and 90 proof)
  • An older bourbon (at least 10 years old)
  • White corn whiskey 

 

Fill out your station with glassware, water, ice, and various items like bitters,... Read more >

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Happy Hour: Sean Brock’s The Charleston Light Dragoon Punch 1792

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards.

 

Although JBF Award winner Sean Brock is a self-proclaimed bourbon buff, his innate Southern love of entertaining extends across the spirit spectrum. This punch is a mélange of the historic and the present-day South, updated from an antebellum militia recipe found by a friend of Brock’s at the South Carolina Historical Society. Mixing a sweet tea base with rum and brandy, this crowd-pleasing punch is a perfect expression of Southern hospitality.

 

Get the recipe here.

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Winner, Winner, Chicken Dinner: JBF Award Winner Sean Brock Schools Us on Fried Chicken

 

"When you're a chef in the South, fried chicken is your responsibility," says Sean Brock, acclaimed chef of Husk, McCrady's, and Minero, solemnly. And for the James Beard Award–winning chef and proud rural Virginian, that burden means burying your head deep in old recipes, cooking with every fat you can think of, and eating lots and lots of fried bird, naturally. "I was born this way," he says with a laugh. "Growing up in the South, you go to KFC and all the mom-and-pop places along the roadside. Honestly, it's my obsession."

 

It's our obsession too, so we asked for Brock's tips on how to master fried chicken at home after browsing the very intense, very delicious-sounding recipe in his recent JBF... Read more >

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James Beard Foundation's Taste America® Preview: Chicago

 

This weekend James Beard Foundation’s Taste America®, our national epicurean tour, stops in Chicago, the future home of the 2015 James Beard Awards. We’ve got two days of food-filled exclusive events featuring Taste America All-Star and James Beard Award Winner Grant Achatz, and local star and James Beard Award Winner Sean Brock. Friday night kicks off with a tasting reception from a stunning lineup of JBF Award winners from the Windy City, followed by an exclusive dinner prepared by Achatz and Brock. Saturday the action moves to Sur La Table, for cooking demos and book signings from Achatz and JBF Award Winner Tony Mantuano and Cathy Mantuano, and free tastings from local vendors Publican Quality Meats and Little... Read more >

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Interview with Outstanding Chef Award Nominee Sean Brock

Sean Brock is a nominee for the 2014 James Beard Award for Oustanding Chef

 

For the second year in a row, the well-rounded Sean Brock, whose obsessions stretch from fine-tuning burgers and fried chicken to resurrecting heirloom seeds and studying Senegalese cookery, is nominated for the JBF Award for Outstanding Chef. Below, Brock tells us about his sprawling cookbook, an upcoming Charleston concept, and much more.

 

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JBF: Let's start with a subject that's near and dear to your heart: burgers. You do such an admired one at Husk. What are some other chef-driven burgers that have you have tried and really loved?

 

SB: For me, burgers are an enormous passion. But anything that's an icon like that is going to result in some really bad versions of it. For every ten bad ones, there's a half-good one. People try to do too much to it. You have to keep it simple. So, my favorite burgers? The one at... Read more >

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Sponsored Post: Fly Delta Innovation Class with JBF Award Winner Sean Brock

Delta Innovation Class

 

When you fly Delta, the official airline of the James Beard Awards, you can count on world-class service, a wide spectrum of in-flight entertainment, and so much more. But what about a smart and engaging seatmate? Turns out you can have that, too.

 

Introducing Delta Innovation Class, a mentoring program at 35,000 feet. For this one-of-a-kind experience, the airline is flying forward-thinking leaders to events around the world. They’re also giving you a chance to tag along. 

 

What does this have to do with JBF? One of the Delta Innovation Class destinations is the 2014 James Beard Foundation Awards on Monday, May 5, in New York City. The passenger flying there? 2014 ... Read more >

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James Beard Foundation’s Taste America® Las Vegas Recap

James Beard Foundation's Taste America® Las Vegas

 

Our second weekend of James Beard Foundation's Taste America® also made a stop in Las Vegas. On Saturday we went to Sur la Table to see cooking demonstrations by Taste America All-Star Masaharu Morimoto (who also showed off his vocal talent) and JBF Award–winning pastry chef François Payard. Later that night we headed to the main pool at the Mirage for a walk-around tasting of food and drink prepared by local James Beard Award winners and other Sin City talent. Check out photos from the evening here.

 

We would like to extend our sincerest thanks to all our Las Vegas participants! And don't forget: Taste America is stopping in... Read more >

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James Beard Foundation’s Taste America® Washington, D.C. Recap

James Beard Foundation's Taste America®

 

The second weekend of James Beard Foundation's Taste America® is in the books! Last Friday our team headed to our nation's capital, where we enjoyed a spectacular meal prepared by local James Beard Award winners and other top D.C.-area chefs. On Saturday we went to Sur la Table to see cooking demonstrations by Taste America All-Star Sean Brock and dumpling maker extraordinaire Scott Drewno of the Source.

 

We would like to extend our sincerest thanks to all our Washington, D.C. participants! And don't forget: Taste America is stopping in plenty of other cities soon.

 

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James Beard Foundation’s Taste America® would... Read more >

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