Here's an early candidate for dinner of the year - a meal at Charleston's McCrady's featuring guest chefs Wylie Dufresne of WD-50 and pastry chef Johnny Iuzzini. I'll have to dig up the menu for exact descriptions of what we ate...as you can imagine, if you take these two chefs and add Sean Brock to the mix, the food's going to be a little disorienting...
Scallops...I believe the pork rind looking things on top were actually made with beef tendon:
'Lobster Legs:'
'Chicken and Waffles' - was this fried chicken liver mousse on a waffle? I think so...
Pork, from the pigs on McCrady's own farm:
