Nibbling On Some Pig’s Ear in High Style Husk Charleston, South Carolina.
I’m on a South Carolina food journey to chow down at the best restaurant in each of the 46 counties while seeking the Top 100 Food Dishes To Eat In South Carolina While Alive, Or, Before Dead, Whichever Comes First. Follow along!
Tasty Tuesday at Husk in Charleston South Carolina, and my 2 cents on this highly regarded restaurant.
Although Husk is not on the “46 Best List,” that I follow loosely, for a few years, it was on my food bucket list for places to eat in the U.S.A.
I think that it all began when I was on my first Craft Bourbon visit at Willett Distillery on the newly founded Craft Distillery Trail, separate from my visits to the Kentucky Bourbon Trail. You can link to those blogs above Destinations United States and Canada. > Kentucky.
Anyway, I’m in this barn, and in the bourbon world, they call it a storage house.
I saw some creepy things hanging in the rafters. Like body bags.
Through the tour guide, I learned that a renowned chef was experimenting with curing ham using the “Angel’s Share.” The Angel’s Share is the term used to describe the alcohol that escapes during the aging process. The ham can age anywhere from 6 months up to three years. Old school but with bourbon. Through the passion of this guide, we were informed that the person doing this experiment was Chef Sean Brock, a passionate advocate for Southern, local, and regional foods.
Our tour guide further explained that he is co-owner of the successful HUSK restaurant, located in Charleston S.C., and now Nashville Tennessee. (Since that blog, he has opened another Husk in Greenville, S.C.) The chef is the recipient of many awards and accolades; he has also been featured on various television shows. His cookbook “Heritage “ was the 2015 James Beard Foundation Book Award for “American Cooking.” I did research after this visit and was excited to try this restaurant in the future.
*On this note, I have read that Chef Brock, the guy with Bourdain in that late night Waffle House drunk food episode, has now joined the world of sobriety. I read that he cashed in his extensive bourbon collection for a killer old-school car. I wish him all the best. Keep coming back!
A frequent visitor to Nashville, I always imagined visiting that location. By serendipity, I was wandering up and down the historic streets of Charleston,
trying to walk off a large breakfast, when I literally stumbled onto Husk.
What to do on a full stomach?
Not much of a choice when serendipity calls. I decided if they could seat us, I would eat. So, I ate.
The chalkboard is a reminder that food choices are from Southern sources, some of which are regional.
The interior is new and fresh while maintaining some of the original character of the home. The walls are lined with accolades from the likes of Bon Appetit, The New York Times, and local Charleston Historical Awards. Chef Sean Brock has one of the longest lists of James Beard Nominations and awards that I have ever seen. Some have called him America’s best chef.
The staff as you would expect were courteous and knowledgeable. The Husk menu changes twice per day. From the lunch menu, I thought of that pork for inspiration and I chose the Buffalo Glazed Pig’s Ear Lettuce Wraps, Marinated Cucumber and Red Onion, Asher Blue Cheese. (Not listed on board-from Georgia.)
Why I attempted this dish is beyond me. Call it sustainable, call it nose to tail, call it no waste, call it nasty bits, but I had that Kentucky Angel’s Share on my mind. These local farm-raised pig ears are slow cooked until tender, then cut into strips and fried until super crispy. The strips are then tossed in a spicy buffalo sauce for a unique appetizer that is a favorite.
You can watch Chef Brock make this dish on YouTube
I was also able to taste this TN Country Fried Steak, Fingerling Potato, and Cauliflower, Melted Onions, and Arugula.
MEGastars 5 ***** Both dishes were above par. Although I could only eat one of the lettuce wraps, it was like nothing that I have ever eaten before and I had that out of this world moment. I will most definitely visit again, this time when I am hungry.
- Do as I say and not as I do, make a reservation. Husk Charleston, SC
- Visit Husk in Charleston and Greenville S.C. Soon to be in Savannah, GA
- Mc Crady’s high end tasting restaurant (do reserve months in advance.)
- More casual experience? Try Minero’s of Charleston or Atlanta, GA for a take on Mexican dishes.
- Want to cook like this chef? I found lots of YouTube clips with Chef Sean Brock.
- Of course, he has written several cookbooks, check them out.
- Be an ambassador for your local foods and learn about regional dishes throughout the United States, and the greater world, share them humbly.
- When I visited, I saw so many people eating cheeseburgers. I thought it was weird. I later watched Chef Brock make them on YouTube. They are made in a particular way, with special cuts of meat, with bacon, and special sauce. It made me excited, in the food porn way. I’m having what he’s having. Can’t wait to check it out.
- For heaven’s sake, don’t waste your visit with a full stomach.
ABOUT: This MEGabites and MEGastars description is found at the bottom of each post and may be helpful if you are new to my Tasty Tuesday eat and write.
*100 Dishes To Eat In South Carolina While Alive or Before You Die, Whichever Comes First.” is my compilation of food to chow down on “Carolina style.” It is my S.C. Food Bucket List and you may follow as I chow down like Ms. Pacman in another gorgeous state that I call home.  I am loosely following Snacks of Jax 2016 46 County Best Restaurant List as a guide. From the Mom and Pop diner to the James Beard Chef, this journey is an opportunity for me to explore my new state and experience pride in food from restaurateurs who are dedicated to local food. From my bucket list, I select stops based on convenience of location and they are in no particular order (but I already have a few favorites.)  http://www.snacksofjax.com
I use a 5 MEGastar rating system. For the most part, I am traveling a distance to try these dishes and generally, the experience gets one shot at how I view the food. I factor this in using my own star system so that I may be fair to the wonderful dishes and people behind them. I’m very easy to please, I can overlook quite a bit and have worked in the foodservice industry.
- *Meh food. Just wasn’t good. Maybe the food came from a can? Or, the place was not one that I would want to send someone to show pride in South Carolina. This has happened to me a few times and is always a difficult write.
- ** Passable – the food was “ok” but the place was not “ok” or vice versa.
- *** Good but not outstanding or unique.
- **** Very tasty dish AND meets one of the definitions set forth by Alabama Foods/Tourism, of local food and/or truly highlights Alabama Pride.
- ***** I actually died, went to heaven and came back when I ate the dish. And/Or, something is very unique, something you cannot get anywhere else.
 Snacks of Jax Snacksofjax.com 2016 46 Best County Restaurant List