What are Sean Brock’s favorite ingredients?
I get crazy obsessive about ingredients. Right now I’m going through this bizarre sorghum phase. I’m collecting 20 to 30 different sorghum sources, tasting them all and rechecking plant varieties, cooking techniques, steam verses wood, the cooking process and terroir of different states. I’ve eaten sorghum every day since I was a little kid. I love the traditions and cultures that go along with it.
I get excited about cornmeal just as much. It’s so cool because there are a hundreds of different varieties of corn, hundreds of milling techniques from a hundred different places and different grinds, and it’s just all so different in flavor. It’s just so much fun to play with.