Sean Brock Gives Grits An Upgrade With Heirloom Corn and Sorghum-Cured Egg

At Audrey, one in his suite of Nashville restaurants, Chef/Owner Sean Brock delves deep into the food of Appalachia. Starting with classic foods of the region, like killed lettuces, salt-risen bread, and chicken and dumplings, he pulls in different techniques and unexpected flavors to gently nudge the dishes in new directions. Take the grits: He joins a homey base of Jimmy Red grits—an old corn variety he started...