What would Sean Brock serve at his ultimate dinner party?

If I have lots of folks over or visitors from out of town or out of the country, I always replicate a meal from my grandmother’s house, like a classic meal that I grew up with. So there would be a beautiful pot of chicken and dumplings, a huge pan of cornbread, a pone bread, biscuits. There would be a huge crudité platter of lots and lots of raw vegetables — sliced tomatoes, onions, banana peppers, and cucumbers and onions and vinegar. And then tons of vegetables — whatever’s fresh. I’d also serve preserved vegetables from mason jars like navy beans, mixed pickles and lots of different condiments. And then a beautiful sorbet and apple stack cake for dessert.

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