Though he's known for upgrading traditional Southern cuisine with cutting-edge techniques (he uses liquid nitrogen in cold-milling corn for grits), Mr. Brock believes cooking simply is just as challenging as cooking with modern gadgets.
Taste a more traditional take on things with the shrimp cake over Anson Mills grits, topped with fried tomato and a silky poblano corn cream sauce the finish of jalapeno gastrique is a nice touch.