Each episode is a 45 minute long brainstorm on a single style, ingredient, or process. David Chang has been a darling of the food media for the last few years, and has created a lot of signature dishes. Momofuku Pork Buns or maybe some Cereal Milk anyone? It's very interesting to see his thought process and to actually have the chance to watch him cook. Flavor and texture are played with in dishes like Popcorn Grits
|Chang's Popcorn Grits|
Or fermentation is discussed with dishes like Kimchi.
Then there was Sean Brock's episode about fermentation and canning simply called "Preserve". He's made over a dozen different types of Miso, and leather britches, and what the frack is that? It's rare for a food conversation to go right over my head. It's incredibly interesting and he has a deep connection to his food and his history that makes it come alive. I am just so impressed by Sean Brock. I'm excited to go back to Charleston and will definitely be making a reservation at Husk.
However she never deeply delves into any subject like Sean Brock does. She has a frenetic recipes rarely have much instructions and doesn't have a central theme. It's an interesting view of some rarer recipes but doesn't capture the viewer like Sean Brock sections.
This series has given me an idea for a future segment. I'm planning on working with the Conscious Carnivore to find the best pig farmer in Southern Wisconsin. I am going to go out and follow a single pig from a meeting on the farm, through a processing plant, to a butchering class at the Conscious Carnivore and onto my plate. I'll be purchasing a whole Heritage breed hog, probably a Red Waddle. This will be a multi part feature coming up this winter! So stay tuned!