During the last season of Mind of a Chef I feel in love with Sean Brock. Like a let’s be best friends and drink beer and cook kinda love. He is down to earth, an amazing chef, and mindful about each ingredient and where it comes from – without being pretentious. He recently released his first cookbook, Heritage. It features a mix of recipes from comfort food to high end restaurant along with background of how the dish came to be. I can’t wait to order up some Anson Mills and bring a taste of the South to the Midwest. What could be better than a warm bowl of grits on a cold winter morning?
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