Chef, restaurateur, James Beard Award winner, and cookbook author Sean Brock is a maestro of Southern cuisine, which started with him using “authentically” Southern ingredients (everything originating below the Mason-Dixon Line) and food grown in his own garden at his South Carolina venture Husk in 2010. He went on to open seven more restaurants (including three more Husks). Last August, he stepped away from Husk, making his departure permanent this past spring as he focuses all his attention on building a new empire in Nashville dedicated to the food he grew up eating in Virginia’s Appalachian coal country. He also finished his second cookbook, South: Essential Recipes and New Explorations, with recipes of reimagined Southern classics. For this Book Larder–hosted event, he’ll be chatting about Southern cuisine and the deep and varied food culture of the region with Seattle's own Warren Etheredge. Admission includes a copy of South. by Leilani Polk