Husk proudly sources impeccable vegetables from a roster of all-star farmers, but to really embrace the ethos of this new Southern-to-the-core restaurant, it’s important to submit to bacon, lard and ham. All three pork products are all in full-effect on the menu from chef Sean Brock, who recently won the James Beard Award for Best Chef: Southeast. On any given day, it would be easy to anoint the four-pile platter of country ham, the elusive bacon donuts, or perhaps the Walterboro cocktail, which features vodka, house-made peanut orgeat and boiled peanut and pork jus. This week, however, we opted to celebrate the Skillet of Benton’s Bacon Cornbread ($7).
Our waitress brought a tiny skillet to the table and flipped over the grease-infused disc onto a white plate. The crisp-on-the-outside cornbread was flecked with smoky bits of Benton’s Smoky Mountain Country Ham and practically glistened due to all the pork fat. And it gets even better, since they provided a ramekin of pork butter. Yes, Chef Brock actually folds his butter with pork grease to spread on the complimentary sack of salt-dusted rolls, and lucky for us, on slices of cornbread. Five of us split a six-inch disc, which was plenty because the combination was so rich.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.
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December 29, 2010 at 4:01 PM
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December 29, 2010 at 9:31 AM
Wow does that sound good. Sure beats the Bacon Salt that I got for Christmas.