True grits

4 December 2015

THREE YEARS IS A LONG TIME TO wait to get an ingredient for a dish you want to cook, but Sean Brock is a patient man. As one of America’s most talked-about chefs, with two of the country’s hottest restaurants in Charleston, South Carolina, Brock struggled to find the southern ingredients he needed for his modern take on what was once considered America’s greatest cuisine, so he decided to grow them himself on a leased plot.