On our way through South Carolina, we cooked and collaborated on a multi-course dinner with Sean Brock (of Husk and McCrady's) consisting entirely of grains from Anson Mills -- the seminal grits and rice producer in the United States. But before we embarked on dishes like sweet bread and red fife ravioli, we spent a day with the brains and passion behind the Southern Food Renaissance: Glenn Roberts. Through our interaction with this inspirational man and the chef under his tutelage, we learned and enjoyed more than we could handle. This episode aims to share that experience.
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