The Tasting Panel magazine

JUNE 2011

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Clint Sloan Beverage Director of HUSK, Charleston, South Carolina The 2 3 4 5 LIST Clint Sloan’s Five Pet Peeves 1 Guests who book reservations at multiple restaurants on a special occasions. Guests that don’t show up for their reservation. Guests who order their proteins way too overcooked; the flavor is in the blood! Guests that turn away perfectly sound wines. Belligerence. Clint Sloan’s Top Five Faves: 1 Guests that allow the server to order the meal for them. A lot of times being a server can be a thankless job, and when a guest allows them to create the experience, it is the ultimate compliment—aside from a 30% tip! Clint Sloan. S pearheaded by Executive Chef Sean Brock, HUSK is a refined interpretation of ingredients sourced only from the South—in the words of Chef Brock, “If it ain’t Southern, it ain’t walkin’ in the door.” Leading the restaurant’s day-to-day operations is Charleston native Chef de Cuisine Travis Grimes. Grimes works closely with Chef Brock to ensure the menu’s authenticity and commitment to traditional Southern techniques is upheld. Husk’s use of ingredients from Southern farmers, artisans, and fisherman—including Thornhill Farm, a 100-acre parcel of land operated by farmer Maria Baldwin that provides fresh produce to the kitchen—means that the menu will consist of what is fresh and available that day, or even that hour. Drawing inspiration from 19th-century cookbooks, the menu will be an interpretation of Southern classics such as deviled eggs with pickled okra and trout roe; sassafras-glazed pork ribs with pickled peaches and Reverend Taylor butter beans; and South Carolina shrimp and Choppee okra stew with Carolina Gold rice and flowering basil. The restaurant’s bar—a rusticated, exposed-brick affair, with a cozy, two-story outlay—is located in a freestanding building next to the restaurant, recalling a bygone era of Charleston’s nightlife. Beverage Director Clint Sloan’s extensive menu of classic and creative cocktails honors Southern spirits and the historic mixology of the region. Following the same philosophy as the rest of the menu, the beverage program features more than 50 different varieties of bourbon and also has a heavy focus on artisanal microbrews and housemade ingredients such as bitters and mixers. 130 / the tasting panel / june 201 1 2 3 4 5 Guests that allow me to pair wines with the meal that the server has selected. When a man allows his date, girlfriend or wife to select or accept the wine. There are so few gentlemen left in the world. Watching Charleston grow as a dining destination. A packed dining room. Hard-to-find Pappy Van Winkle bourbon is a favorite at HuSk. Our series continues, thanks to Funkin fresh fruit purées, a brand that supports the integrity of the Food and Beverage people in our industry. Taking Inventory with. . . “ 5 ”

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