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Charleston: Husk – Berry Spice, Charleston Light Dragoon’s Punch
Image by wallyg
Berry Spice (left), fresh berries, basil, black pepper, ginger beer.
Charleston Light Dragoon’s Punch (appropriate), from a recipe dating to 1783 discovered in the archives of the Preservation Society of Charleston, with California brandy, Barbados rum, peach brandy, black tea, lemon juice and raw sugar.
Husk, at 76 Queen Street, was opened by Executive Chef/proprietor Sean Brock in November 2010. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding location, exploring an ingredient-driven cuisine that starts in the rediscovery of heirloom items.
Husk occupies adjacent renovated spaces on Queen Street. The two-floor principal dining property property, constructed in 1893, with its Victorian specifics and turned columns layered more than an authentic Queen Anne-type facade is fronted by sweeping porches and a courtyard. It features an open kitchen with a wood-burning oven and dining area. Up coming door, a rusticated two-story bar characteristics exposed-brick.
Sean Brock was the recipient of the prestigious James Beard Greatest Chef Southeast award in 2010. Prior to opening Husk, Brock had been the Executive Chef at McCrady’s since 2006. Just before accepting that place, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef beneath Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his occupation as chef tournant underneath Chef Robert Carter at close by Peninsula Grill in 1999. In the spring of 2013, Brock expanded with a 2nd spot of Husk in Nashville.
Husk was named one of the Greatest New Eating places in America by Bon Appetit Magazine in 2011. has been a normal assortment on the EATER 18 record.