Husk Restaurant, South Carolina

Photographs from my meal in United states , South Carolina  at Husk Restaurant on October 4, 2011.

A bourbon tour, led by Chef Sean Brock and Roderick Hale Weaver

Dinner at Husk

The Mabelflower cocktail: shrubs, peach, apple cider vinegar, old Overholt rye whiskey, a splash of lemon, finished with St. Germaine

1st Course: Sam Edwards Serrano Virginia Ham, 4-minute boiled hen eggs with salt + pepper, guinea hog coppa wrapped in bologna, pickled vegetables

2nd Course: Duo of crispy pig ears - crispy pig ears with vinegar glaze, beans, as well as cilantro, benne, and radish

2nd Course: Crispy pig ears with cilantro, benne, and radish, wrapped in bibb lettuce

2nd Course: Crispy pig ears with vinegar glaze, beans wrapped in bibb lettuce

"Breaking" the Ameztoi Txakoli 2010 to remove effervescence

3rd Course: Green tomatoes fried in country ham fat, marrow from a 1-year country ham, preserved young strawberries

4th Course: Southern fried chicken hearts with hot sauce and honey

4th Course: Southern fried chicken hearts with hot sauce and honey, sauced

5th Course: Oak smoked chicken wings, placed in a wood-burning oven to finish them, topped with benne and barbecue sauce

6th Course: Vegetable crudite with house-made salt from local ocean water

7th Course: Local shrimp and grits

8th Course: Corn bread baked in a wood-burning oven: Anson Mills cornmeal, Happy Cow Creamery buttermilk, Thornhill Farms eggs

9th Course: Local rice with flowers

10th Course: Sting ray, golden raisins, squash with blossoms

11th Course: snapper, tomato gravy, pickled vegetables

12th Course: Heritage pork, bitter vegetables

House-aged vinegar, on its way to becoming a balsamic

13th Course: Apple crisp, Anson Mills buckwheat crumble, pecan ice cream

14th Course: Donut holes

Dessert with Sean Brock

The aftermath

Mixology with Chef Sean Brock

A sphere of ice

Chef Sean Brock's garden

We're just getting started.

1st Course: Local oysters from Charleston bay

2nd Course: Keegan-Filion Country Pate with HUSK Pickles and Mustard

3rd Course: Roasted Fall Squash Soup with Smoky Pecan and Confit Duck, Anson Mills Oat Granola

4th Course: Kurios Farms Bibb Lettuce with SC Blue Crab, Soft Boiled Egg, Heirloom Tomatoes, Shaved Radish and Cucumber Buttermilk

5th Course: HUSK Cheeseburger with Fried Potato Wedges

5th Course: HUSK Cheeseburger with Fried Potato Wedges, side view

Side: Tender Broccoli Raab with Lemon, Garlic and Chilies