On a hot summer day in 1984, a young Sean Brock sat in the kitchen at his Grandma Morgan’s farm in Wise, Va., counting the minutes waiting for the bell to signal the completion of his first attempt at baking. The timer rang, and Grandma Morgan carefully removed six crispy buttermilk biscuits — one to celebrate every year of her grandson’s life. For Brock, marking that milestone with his grandmother was much more satisfying than blowing out a candle-laden birthday cake. From that day forward, he spent as much time as possible in his grandmother’s kitchen, where he enthusiastically embraced her vast knowledge of Southern cuisine.
These days, Brock is the executive chef at one of Nashville’s premier dining venues — Capitol Grille. Located in the Hermitage Hotel, Capitol Grille is favored by such notable celebrities as Dolly Parton, Reba McEntire, Faith Hill and Hank Williams Jr., who frequent the dining venue to savor Brock’s signature culinary style: a tantalizing blend of upscale Southern cuisine and contemporary flair.
An honors graduate of the Johnson & Wales University culinary school in Charleston, S.C., Brock perfected his progressive Southern style by working with several renowned chefs, including Robert Carter at the Peninsula Grill in Charleston and Walter Bundy at the AAA five-diamond Lemaire restaurant at the Jefferson Hotel in Richmond, Va. He also studied with Rick Tramanto and Gail Gand at Tru in Chicago, and with Grant Achatz at Trio in Evanston, Ill. Readers of the Nashville Scene recently voted Brock the city’s best chef.
Grandma Morgan is very proud.
Artisan foie gras with steel-cut oats, apples, Tennessee sorghum and vanilla bean Serves 4
For the caramelized apples:
2 Granny Smith apples
Pinch ascorbic acid
Powdered sugar
1 tablespoon whole butter
Cut the apples into eights and cut away peel. Mix a small pinch of ascorbic acid with a tablespoon of water. Toss apples in acidulated solution, then coat with powdered sugar. Heat a medium-size nonstick sauté pan over high heat and add butter. When butter becomes frothy, add the apples and caramelize.
For the steel-cut oats:
1/2 cup dry Irish steel-cut oats
1 cup milk
1 tablespoon sugar
1 tablespoon soft butter
Combine all ingredients except butter, and cook over low heat for 30 minutes. Fold in butter and hold warm.
For the foie gras:
4 two-ounce portions of foie gras
Salt, to taste
White pepper, to taste
4 vanilla beans
In a very hot cast-iron skillet, sear foie gras until just soft, and season with salt and white pepper. Remove from heat, and skewer a vanilla bean through the center of each portion of foie gras.
For the garnish:
Sorghum syrup
Fleur de sel (French sea salt)
Chervil
PRESENTATION: Place a small scoop of oats in the center of each plate and arrange apples around the edges. Place foie gras on top and drizzle sorghum syrup over all. Garnish with fleur de sel and chervil.
Maine lobster sous vide with parsnips, leeks and citrus Serves 4
For the lobster:
2 one-pound lobsters (live)
Salt, to taste
White pepper, to taste
4 tablespoons whole butter
Bring a large pot of water (enough to cover the lobsters) to a boil. Turn off heat and drop lobsters into water; boil for seven minutes. Remove cooked lobster meat from shells and place in Cryovac bags with salt, white pepper and whole butter. Cook in a hot-water bath set at 118 degrees for 10 minutes. Remove lobster meat from bags and drain.
For the parsnips:
2 large parsnips
1 tablespoon butter
2 tablespoons cream
Peel and dice parsnips. In a medium-size pan, add butter over medium-high to high heat. When butter foams, add parsnips and stir to coat. Turn heat down to medium and cook parsnips until fork-tender. Add cream and a splash of water. Bring to a simmer. Puree all ingredients until smooth.
For the leeks:
1 bunch leeks
1 tablespoon whole butter
Cut away green part of leeks and reserve for stock. Cut leeks into diamond shapes and wash thoroughly. Cook over low heat with whole butter for five to seven minutes.
For the citrus emulsion:
4 oranges
1 tablespoon butter
Salt and pepper, to taste
Juice oranges and strain pulp. Over medium heat, reduce juice until one tablespoon remains. Swirl in the butter. Season with salt and pepper.
PRESENTATION: Place parsnip puree in center of bowl. Drizzle orange emulsion around puree. Place melted leeks on top of parsnip puree, followed by the lobster meat.
CAPITOL GRILLE
The Hermitage Hotel
231 Sixth Ave. N.
Nashville, TN 37219
tel 615 244 3121 or 888 888 9414
http://www.thehermitagehotel.com
Read This Next
November 2006 Cover
2006 / November 2006
Nov 1, 2006Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedDaily
Mar 28, 2024Athens’ National Museum of Contemporary Art Opens What if Women Ruled the World? Exhibition
National Museum of Contemporary Art Athens was founded in 1997 and is supervised and subsidized by the Hellenic Ministry of Culture and Sports. The museum began its operation in 2000, when it acquired the first artwork of its collection and the first temporary exhibition took place.
Sponsored Content
Experience Luxury and Tranquility at Hamad International Airport’s Hotel
Known as one of the best airports in the world and voted Best Airport in the Middle East by Global Traveler readers, Hamad International Airport aims to set new standards for the airport industry that exceed the expectations of travelers through its facility.
Daily
Mar 28, 2024AmaWaterways Debuts Specialty Summer Cruises in Europe
AmaWaterways recently unveiled its lineup of experiences and exclusive offers for its 2024 Summer European river cruise season, and the list includes 20 Celebration of Wine Cruises, with two hosted by Samantha Brown and Chef Joanne Weir; and three Loyalty Appreciation Cruises.
March 2024
Mar 27, 2024Udaipur Unveiled: A Walking Tour in Rajasthan’s Most Romantic City Reveals Its Many Layers
Anyone who makes their way to Rajasthan in northern India has likely heard of Udaipur’s allure. The city revered for its lakes and marble palaces is considered by many who know not only the Indian subcontinent but the planet as a whole to be the most spectacularly romantic city on Earth.
Daily
Mar 27, 2024Go Island Hopping in Spain with Meliá Hotels International
It’s time to start planning summer travel. Consider a chic island getaway off the coast of Spain. Spain’s Meliá Hotels International offers a collection of hotels throughout the islands that highlight the Spanish lifestyle.
Hotel Indigo La Paz Puerta Cortés Review
eFlyer Reviews
Mar 27, 2024Japan Airlines Purchases 32 Airbus, 10 Boeing
eFlyer News
Mar 27, 2024eFlyer Deals
Mar 27, 2024Relax by the Sea at Cadillac Hotel & Beach Club
Head to Miami Beach and book a stay at Cadillac Hotel & Beach Club. This oceanfront resort recently debuted its Relax by the Sea offer. Guests enjoy a two-night stay in a suite, K’Alma Spa Rosé eye patches, K’Alma Spa Rosé Dreams massage and a complimentary umbrella.
Sponsored Content
L’Ermitage Beverly Hills: A Discreet Hideaway Awaits
Nestled between the palm-lined boulevards of residential Beverly Hills, L'Ermitage evokes a sense of refined elegance and unparalleled service. This Forbes Five-Star and AAA Five Diamond haven continues to captivate discerning travelers and Angelenos with its unwavering dedication to personalized hospitality.
eFlyer Deals
Mar 27, 2024Celebrate the 3 Z Hotels San Francisco with Limited-Time Offer
Z Hotels SF, a collection of boutique properties in downtown San Francisco, launched a limited-time offer. Whether you opt to stay at Hotel Zelos, Hotel Zetta or Hotel Zeppelin, book The Best Things Comes in Threes offer and receive:
ShareThis