In the latest video for the book Notes From a Kitchen, Husk and McCrady's chef Sean Brock takes a walk through Charleston's Wadmalaw Island to forage, watch little piglets roam, and get inspiration for a dish (see a previous installment with Brock here). "There's nothing like the sounds of birds and the wind blowing through the trees and the sounds of the pigs to get your senses more alert," describes Brock in a contemplative voiceover. "The older I get and the more I cook, the more I'm able to realize that the products and the ingredients tell you how they want to be on the plate — that's cooking in it's most beautiful form." In this case, the stroll results in a dish of pork ribs with salsify, antebellum oats, truffle, and sea island onion.
Video: "The Private Obsessions of Sean Brock"