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, 2006
Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedDaily
Feb 13, 2025Trendy Delano Miami Beach Hotel Reopens This Year
Ennismore and partner Cain International are expecting to reopen the well-known Delano Miami Beach hotel in 2025 after completing a full renovation.
Sponsored Content
Discover the Pristine Beauty of the Sporades Islands
Nestled in the northwest Aegean Sea, the Sporades Islands are a hidden gem of Greece, offering breathtaking natural beauty and unique experiences for every traveler. Comprised of four main islands — Skiathos, Skopelos, Alonissos and Skyros — this island cluster is renowned for its lush pine forests, crystal-clear waters and idyllic beaches.
Daily
Feb 13, 2025Florida’s Amrit Ocean Resort Launches Wellness Retreat Series
Situated on Florida’s Singer Island, recently opened Amrit Ocean Resort launches a wellness retreat series. Held monthly, this series aims to inspire longevity. The first retreat kicks off Feb. 27.
Daily
Feb 13, 2025Aman to Open Its First Property in Bangkok
More than 35 years after opening its first property, Amanpuri, in Phuket, Aman returns to Thailand with the opening of Aman Nai Lert in Bangkok. Set to debut April 2, the 52-suite property lies within privately owned Nai Lert Park, offering guests a secluded haven in the middle of the bustling city, much like sister property Aman New York.
Sponsored Content
A Summer Sojourn Along Europe’s Rivers with AmaWaterways
This summer, elevate your vacation experience with award-winning AmaWaterways. Offering a seamless blend of unparalleled luxury, authentic cultural experiences and unrivaled service, AmaWaterways cruises are the perfect way to uncover the heart of Europe during the sunniest season with itineraries that glide along the continent’s most iconic rivers, including the Danube, the Rhine, the Seine and the Douro.
Daily
Feb 12, 2025Colorado Dragon Boat Film Festival Returns in March
Celebrating the best of Asian and Asian American filmmaking, Colorado’s Dragon Boat Film Festival is a fun mix of screenings by established and emerging artists. The theme of this year’s event is Honoring Our Past to Guide Our Future, held March 14–16 at Denver Sie Center.
6 Destinations and Hotels for Solo Women Travelers
Daily
Feb 12, 2025New SIRO Hotel to Open in Tokyo in 2029
eFlyer News
Feb 12, 2025eFlyer Deals
Feb 12, 2025Have a Galentine’s to Remember at Holston House Nashville
Available for stays Feb. 13–17, Holston House Nashville’s Galentine’s offer is sure to elevate your girls’ trip to the next level. This offer starts at just $50 above the hotel’s standard room rate and comes with:
Sponsored Content
Sailing the Ionian Sea: Explore Greece’s Nautical Gems
Sailing the Ionian Sea is an enchanting way to experience Greece's breathtaking islands and pristine waters. Known for its favorable winds, calm seas and stunning landscapes, the Ionian Sea offers a paradise for both experienced sailors and those looking to explore for the first time. From lively beaches to secluded bays, these waters have something for every traveler seeking adventure and relaxation.
eFlyer Deals
Feb 12, 2025Last-Minute Valentine’s Day Deal at The Benjamin Royal Sonesta Hotel
Still looking for a Valentine’s Day offer? The Benjamin Royal Sonesta Hotel, in New York City, has the LOVE Ben promotion available. With this offer, enjoy a stay in the hotel’s signature suite, as well as a private, late-night MoMA tour for two (with transportation included).
ShareThis