Giddy Goat Cheese Joins the Menu of James Beard Award-Winning Sean Brock's - McCrady's Restaurant
We are very happy to announce the addition of our Pure and Pimiento Goat Cheeses to the menu at McCrady's restaurant in downtown Charleston. McCrady's chef Sean Brock just became the third consecutive Charleston chef to win the coveted James Beard Award.
After working under Robert Carter at Penninsula Grill, Sean took on a number of challenges at four and five star restaurants around the Southeast, eventually ending up back in Charleston.
Brock is a passionate advocate for seed preservation and he continues to grow a number of heirloom crops, including James Island Red Corn (aka “Jimmy Red”), from which he makes grits, Flint Corn, Benne Seed, Rice Peas, Sea Island Red Peas, and several varieties of Farro.
In addition to serving our local handmade Giddy Goat cheeses, Sean is also using our Whey in his Charcuterie and meat curing processes. As we strive to reduce our waste, this is a great home for the by-product of our cheese making process.
LOWCOUNTRY LOCAL FIRST DOCUMENTARY - as part of our MEDIA work we are currently working on a documentary short focused on the "Farm to Table" relationship between Sean and local farmer Maria Baldwin @ Thornhill Farms in McCleanville. This second installment of our LLF documentary project is set for completion mid-Summer. You can see the first installment at GiveGround.tv.
As a side note, he also has one of the most rad tatoos ever. Talk about dedication to the craft!
