On July 18, the James Beard Foundation Award–winning chef Sean Brock ventures north from Charleston to cook a five-course meal at Aldea, the next event in the restaurant’s visiting-chefs series. Brock won’t show up empty-handed: He’s toting heritage grits (check them out above; they’ll be served with Carolina shrimp and Benton’s sausage) and a country ham aged for eighteen months and made from a pig raised on his own South Carolina farm. Rounding out the menu: Charleston stone crab with summer-fruit gazpacho; pork with heirloom beans and pickled peaches; lamb with rice, Sea Island benne seeds, and toasted hay (!); and chess pie with blueberries for dessert. For tickets, $135, call 212-675-7223.
Photo: Jason Miller