Get on over to Eater and read the interview w/ Sean Brock. It does the best job I've seen of articulating the vision he has for Husk. One thing that Brock emphasizes which bears repeating is that Southern food is a blanket term for a variety of distinct regional cuisines, rather than a specific cooking style. As a result, Husk is a rigorously ingredient-driven and compelling restaurant, while in the hands of a lesser cook, the food from the South rule would have been somewhere between an albatross and a gimmick. Go read the whole thing.
Especially nice to see some love for noted Gamecock polymath David Shields, who evidently has a terra cotta army of himself holding it down at the distingushed professor day job, so he can produce a definitive guide to heritage vegetables.
Also, if Charleston is not on your summer itinerary, Sean Brock will be making a return visit to Tony Maws at Craigie on Main on July 12th. When Tony went to Charleston this spring, it went down like this. Craigie will have more deets on this meal this week.
I hope that this guest cheffing thing catches on. Folks in the Southeast seem to turn up in one another's kitchens on the reg, but it would be fun to see more. In particular, I'd like to see Sean head to LA for Lou(Brock).