On PBS's The Mind of Chef, Sean Brock teams with now-former McCrady's sous chef Jeremiah Langhorne to express their mutual love for country ham. While caressing a country ham leg, Brock declares that while he often deems ingredients his "favorite," he really, really means it when it comes to the cured pork: "This I've used as a pillow before — I've taken naps on country hams."
In the McCrady's kitchen, Langhorne cooks up a dish that pairs the smokiness of country ham fat with the sweetness of Carolina Calico scallops. The quick tutorial also reveals Brock's approach to plating and creating the "anatomy" of the perfect bite: "Plating is very important here," Brock says. "There's 15 bites — how do you want that guest to experience that dish in those 15 bites? ... Plating has to be natural and you have to keep the guest in mind." Go, watch: