Sean Brock is the James Beard Award­-winning chef of Husk and McCrady’s in Charleston and of Husk Nashville. His much-anticipated first cookbook, Heritage, reveals how the Wise County, Virginia native is transforming American flavors by exploring our culinary roots.

Each chapter begins with the deliciously accessible comfort food he cooks at home (Chicken Simply Roasted in a Skillet, Chocolate Alabama Stack Cake) and builds toward the recipes that have made him a magnet for the global spotlight (Roasted Cauliflower with Meyer Lemon and Pickled Ramps; Flounder Crudo with Rhubarb, Buttermilk, Radishes, and Sea Beans).

Join Chef Brock for an evening of stories that explain how his childhood in Appalachia (and especially the time he spent in the garden with his grandmother) gives context and inspiration to the food he cooks today. In conversation with Michele Kayal, a regular contributor to the Associated Press and the co-founder of American Food Roots. Book signing to follow.