Presented by the American Lamb Board
Sean Brock - McCrady’s, HUSK Charleston and HUSK Nashville and
Michael Tusk - Cotogna and Quince
Celebrated chefs Sean Brock and Michael Tusk share a unique dedication to distinctive, but very different, regionally inspired cuisine. Sean has his roots in rural Virginia and the low country of the South with restaurants in Charleston and Nashville while Tusk explores Italian and French cuisine in San Francisco. They’ll reveal a fierce shared devotion to selecting the highest, seasonal bounty of their corners of the country in this demo and bring it together with American lamb and Northern California ingredients.
Blending Napa Valley Cabernets