Sean Brock & Sam Jett Keynote Heirloom Cooking: Reverence, Curiosity & Discovery

In this live cooking demo, Chef Sean Brock and Director of Operations Sam Jett talk about why seed saving is important to them as Southerners, how they approach ingredients utilizing their creative process, and what the true possibilities are for these ingredients in their lab.

Hosted by Jeanine Scheffert, SSE Education & Engagement Manager

00:00:00 - Introduction
00:00:33 - Conference Agreements
00:00:54 - Introducing Chef Sean Brock
00:02:26 - Introducing Sam Jett, Director of Operations at Audrey
00:03:52 - Chef Sean Introduces the Lab Origins and Influences of Appalachian Grandmother
00:09:20 - Culinary School and Sharing Grandma's Sour Corn
00:11:00 - Obsessing Over Varietals, Details, Flavor, and Stories
00:14:04 - Meeting Glenn Roberts and John Coykendall; Connection to Cuisine & Culture
00:17:23 - Unlocking Hidden Flavors & Starting a Seed Saving Journey
00:22:24 - Ingredient Exploration at Audrey Lab: Greasy Beans of Sean's Childhood
00:30:17 - Mr. Stripy Tomato Concentrated Syrup
00:32:34 - Sam Introduces Demo Ingredients: How Many Tastes Can a Bean Make?
00:43:45 - Cooking Demo Begins: Succotash
00:52:00 - Plating the Succotash for Maximum Taste
00:56:46 - Q&A Begins
00:57:20 - How Many Flavors Can a Variety Have?
00:59:10 - Varieties of Greasy Beans and Where to Find Greasy Beans
01:00:01 - What Oil Did Grandma Audrey Use?
01:02:00 - What Does Grandma Audrey Think of Your Cooking?
01:03:25 - How Do People Relate to Science in Cooking?
01:04:15 - Proprietary vs Community Sharing
01:06:41 - Where to Start if New to Creating Seasonings
01:09:05 - Influencing and Collaborating With Farmers
01:10:58 - What Varieties Influence Your Cooking?
01:13:24 - Final Advice: Look Outside of Your World

Видео Sean Brock & Sam Jett Keynote Heirloom Cooking: Reverence, Curiosity & Discovery канала SSEHeritageFarm