Sean Brock and Jordan Kahn Team Up for Takeout

You wouldn’t necessarily put the neo-expressionist cuisine of Vespertine’s Jordan Kahn together with the salt-of-the-earth goodness of Sean Brock’s southern food, but these are strange times and anything goes.

Both with a southern upbringing to draw on, the two chefs have teamed up to create a unique takeaway menu. Their Southern Supper - using artisanal Lowcountry ingredients and recipes from chef Brock’s newest cookbook, ‘South' - is available at the LA restaurant for pickup, Fridays to Sundays, until 22 November.

Orders can be taken via Tock. The menu is $89 per person (served family style; two guest minimum) and includes:

• Dilly Beans - by Sean Brock
• She-crab soup - by Sean Brock
• Zucchini - by Jordan Kahn
• Slow-smoked heritage pork - by Jordan Kahn
• Carolina gold rice - by Sean Brock
• Shrimp & grits - by Sean Brock
• Braised collard greens - by Jordan Kahn
• Baby sweet potatoes - by Jordan Kahn
• Black Skillet Cornbread - by Sean Brock
• Wild Blackberry Biscuit Cobbler - by Sean Brock

_{Shrimp Grits Pickled Snacks, Collard Greens - photo credit Anne Fishbein}

_{Shaved Zucchini - photo credit Anne Fishbein}

_{Sweet Potatoes with Embrued Pecans and Sweet Onions - photo credit Anne Fishbein}