chefseanbrock

ANSON MILLS GRITS TAKES HOURS AND HOURS TO COOK.........AND YOU HAVE TO STIR CONSTANTLY............WE COOK OURS FOR ABOUT 6 HOURS OVER SUPER LOW HEAT........THE RULE IN THE KITCHEN IS.....IF YOU PASS BY THE GRITS YOU HAVETO STIR THEM.....IT IS A SMALL PRICE TO PAY

foie gras with deconstucted banana split?????????????????

how many egulleters are from nashville???????????

thanx for the great reply..............i would love for you to come see us in nashville......you should check out our website..........if you like i can get you a great deal on a room if you would like to visit.............seriously.. i don't think know anyone from marietta......but that doen't mean we are not related ...................call me if you would like to visit

word

i guess i am a bit biased...........i drove to atlanta just to eat at blais and drove right back to nashville yesterday..........i also just spent about 400 bucks at trio and flew there to eat a couple of weeks ago .........i really don't think about price when i eat.........the restaurant industry is my life and to me dining is priceless.........i also understand your point.........and i was the executive sous chef at lemiare for two years and i did all the ordering and the network of purveyors they use at lemaire could rival that of charlie trotter's......... just one man's opinion...........that's the beauty of egullet

i've been using anson mills products for nearly five years and i can't seem to find a better source for heirloom grits.............we also use their rice, biscuit flour, cornmeal, hominy and polenta..........i'll go out on a limb and say there isn't and can't be a better product available............

you guys have to try lemaire............i can't believe you haven't been there...they use the best products available to man kind and the service is razor sharp.....

had dinner at blais on saturday night.....................kicked all kinds of ass......everything we had was bad ass, the wine pairings were money, the burger with the foie shake was amazing .....i wonder if they fedex??????

i don't get out much........has anyone been to tayst????

i am looking for suggestions for fine dining in and around nashville, tn.....can anyone help me?

the papers are made from a modified potato starch and melt when they come in contact with a liquid.......we do a dish called "childhood memories on paper".......we do about 3 or 4 different ones per person and have them guess the childhood memory..........it is alot of fun and believe it or not people guess what they are 99 percent of the time........we have done banana pudding, root beer, orange cream cicle, apple jolly rancher, pop rocks, blt and people really get a kick out of it sean

had dinner at moto on tuesday night............19 courses, i took pictures and will post them along with a review as soon as i get a chance.............amazing restaurant!!!!!!!!!!

from my experiences the best way to make preserved lemons is in the freezer, i worked with walter bundy for two years as his sous chef, he helped open the french laundry with thomas keller and spent a couple of years there. everything we did at the restaurant was exactlly the way thomas did it.....here is the way thomas does preserved lemons......... cut the lemons into quarters but not all the way through, just so they open up, add your sugar, salt, spice mixture and let stand at room temp for a few days depending on the temperature in your kitchen.........when you see that alot of the liquid has dissolved, divide them into plastic ziploc bags, i put three or four in each bag, then place them in the freezer, they will continue to preserve in the freezer (the salt and sugar doesn't allow it to freeze..........it usually takes a couple of months, enjoy..........we make an emulsification of the rind for our crab cakes, people love them.............. sean

i would suggest the capitol grille in the five diamond hermitage hotel, if you would like i would be happy to make reservations for you.........just let me know, i love cooking for fellow egulleters sean

i worked in charleston for three years at the peninsula grill, i would highly recomend it, tell chef carter sean brock sent you, he'll get a kick out of it, also i would highly recomend union hall.....my very close friend is the chef and we worked together at pgrill........he is an amazing cook, i'm sure you will love it.....also vintage is really good.........

can anyone tell me how they make the paper..........it sounds like a lot of fun!!!

if you are slicing and searing you can see where the veins are after you portion it, they are tiny little bloody red dots, i know it sounds gross but you can blow the veins out, just hold it up to your mouth and blow, the vein will shoot right out......there is nothing worse that finding bloody veins in a delicious piece of gras

i appreciate all of the wonderful comments, we are very grateful for the review we recieved, i hope everyone had wonderful christmas sean

thanx for the great compliments, i look forward to having you as our guests in the capitol grille...........has anyone had dinner or have any questions for me?

you guys should come and have dinner at the capitol grille in the hermitage hotel, we use really high quality ingredients and we are in a gorgous 5 diamond hotel, would love for some fellow egulleters to give us a try

hello, i am the chef at the capitol grille at the hermitage hotel in nashville, you guys should check us out we are doing really cool food and the newly renovated hotel is gorgeous......... let me lnow about your recent experiences

have you ever been to the capitol grille in the hermitage hotel?????