New Orleans Culinary & Hospitality Institute and Garden District Book Shop are thrilled to host James Beard Award-winning chef Sean Brock to celebrate the release of his new cookbook, South, on Thursday, October 17th at 7pm. Brock will be joined in conversation by Chef Kelly Fields, a fellow James Beard Award recipient, chef-owner of Willa Jean in New Orleans, and cookbook author. Two ticket options are available for this event: a ticket that admits one person and includes one signed copy of South or a ticket that admits two people and includes one signed copy of South. Additional copies of the book will be available for purchase at the event. If you have already preordered a copy of South from Garden District Book Shop and would like to attend this event, please contact the GDBS orders team at email@example.com for assistance. If you purchase a ticket but are unable to attend, you may request a refund up to one week before the event. If you do not attend the event and do not request a refund, you may make arrangements to obtain your signed copy of South after the event. You must contact Garden District Book Shop within one month of the event to make arrangements for book pick-up or shipping (for an additional shipping fee). No books can be claimed more than a month after the event has occurred. About the Book South: Essential Recipes and New Explorations is the much-anticipated new bible of Southern home cooking from Brock, “the most conspicuously gifted American chef of his generation” (Time), who has revolutionized the way the world thinks about Southern food. In 125 irresistible recipes, Brock—founding chef of Husk, two-time James Beard Award winner, and New York Times bestselling author—highlights the simplicity, diversity, thrift, comfort, seasonality, and pure deliciousness of the South’s regional cuisines. The book includes starters, mains, sides, desserts, and drinks, plus key knowledge such as how to care for cast iron, how to fry, how to cook over a hearth, and more. About the Author Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of a forthcoming to-be-named restaurant in Nashville. His New York Times bestselling first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times Book Review. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.