{"id":12230,"date":"2014-11-11T13:12:29","date_gmt":"2014-11-11T20:12:29","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=12230"},"modified":"2014-11-11T13:12:29","modified_gmt":"2014-11-11T20:12:29","slug":"q-james-beard-winning-chef-sean-brock","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/q-james-beard-winning-chef-sean-brock","title":{"rendered":"Q & A: James Beard-Winning Chef Sean Brock"},"content":{"rendered":"

\"Chef<\/a>
\nOn Monday, Nov. 17, Phoenix’s Southern Rail and Changing Hands Bookstore will welcome James Beard Award-winning Chef\u00a0Sean Brock<\/a> for a book signing and dinner in celebration of his first book, Heritage<\/a><\/em>. (Heritage <\/em>became a New York Times bestseller in one week.) The evening will begin at 5:30 p.m. with an intimate book signing at Changing Hands Bookstore<\/a> ($40 for a copy of Heritage<\/em> to be signed) before Chef Brock joins Chef Justin Beckett at Southern Rail for a four-course prix fixe dinner. In addition to enjoying Chef Beckett\u2019s take on dishes from Heritage<\/em>, Sean Brock will visit diners tableside to sign books or answer questions.
\nAZFoothills chatted with Chef Brock about this highly anticipated upcoming event, his best-selling book and more.
\nWhat can Southern Rail diners expect during your visit?<\/strong> This will be my first time in Arizona. I\u2019m thankful to Chef Beckett and his team and to the booksellers of Changing Hands for inviting me.
\nTell me about Heritage.<\/em><\/strong> It\u2019s a deeply personal book–stories and recipes about my journey in trying to understand Southern food. I hope it inspires people to do the same with the food of their own region whether they\u2019re from West Virginia or western Arizona.
\nWhat do you think it is about your restaurant Husk that makes it so very successful?<\/strong> It\u2019s a place where everyone is welcome and it\u2019s food that so many different people can relate to. People who grew up in the South eat there and are flooded with memories of where they\u2019re from while people from elsewhere experience the flavors as what it tastes like to eat on that particular day in the South. Our menu changes every day so it\u2019s a unique experience in that way.
\nWhat\u2019s your advice for a home cook who\u2019s new to Southern cooking?<\/strong> One of the great things about Southern food is that the more you make a dish, the more you understand it, so you\u2019ll do it better each time. Know that the first time you make a dish, it\u2019s not going to be perfect\u2014and you shouldn\u2019t feel bad about that. My grandmother\u2019s cornbread was good because she made it every day for 50 years. That\u2019s a good lesson and a good way of learning and approaching any recipe you encounter.
\nWith the holidays coming up, is there a Southern dish you recommend at-home chefs try this season?<\/strong> My slow-cooked rib eye is the perfect thing to cook for the holidays. It\u2019s so easy to make\u2014and the technique works out perfectly. And it\u2019s fun to carve. I developed the technique specifically for the book so that home cooks could use it during celebrations.
\nWhat has been your proudest moment professionally?<\/strong> Watching young cooks come through my kitchens and grow as chefs\u2014helping them become successful in their careers\u2014that will always be my proudest accomplishment.
\nWhat do you love most about being in the kitchen?<\/strong> It\u2019s the creativity, the smells, the technical aspect of being a craftsman, and the opportunity to share a beautiful moment with my family and friends.
\nThe Southern Rail dinner is $95 per person plus tax and gratuity, includes one copy of Heritage. Reservations are available for seatings from 6 to 8:30 p.m. by calling 602.200.0085.
\nPhoto credit: Andrea Behrends<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"On Monday, Nov. 17, Phoenix’s Southern Rail and Changing Hands Bookstore will welcome James Beard Award-winning Chef\u00a0Sean Brock…\n","protected":false},"author":5,"featured_media":12232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2703,2912,4971,6498,12546,12547,13001,13002],"class_list":{"0":"post-12230","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-changing-hands-sean-brock","9":"tag-chef-sean-brock","10":"tag-featured","11":"tag-heritage-book","12":"tag-sean-brock","13":"tag-sean-brock-heritage","14":"tag-southern-rail-phoenix","15":"tag-southern-rail-sean-brock","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"\nQ & A: James Beard-Winning Chef Sean Brock<\/title>\n<meta name=\"description\" content=\"On Monday, Nov. 17, Phoenix's Southern Rail and 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