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Brockwire

brockchef150.jpgZagat conducts a Q&A session with Husk/McCrady's chef Sean Brock. During the interview, Brock explains Charleston cuisine, reveals his love of Southern historical cookbooks and hints at a NYC restaurant, as well as other "top secret" projects. The takeaway quote? "It is just such an exciting time to be a chef in the South right now." [Zagat]

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