Ben Norton

Husk is renowned for its inventive takes on Southern cuisine, drawing inspiration from tradition while planting the menu in today’s modern landscape. Ben Norton, executive chef, offers a standout dish that serves as a nostalgic nod to his grandmother’s favorite snack of peeled cucumbers and raw onion. As a child, he never understood her love for this combination, but she “ate it like candy.” Husk’s version, called Tyria Cucumber, elevates the homespun snack with a few clever enhancements. The onion is nowhere to be found, a splash of vinegar brightens the dish, peanuts introduce nutty fattiness, and a crowning disk of frozen goat cheese brings in a tangy creaminess.

The true stroke of culinary genius lies in the goat cheese. Served very cold, it gradually softens, slowly melting into a luscious, creamy dressing. This transformation not only adds a visual element to the eating experience but also ensures that each bite offers a burst of flavor and texture. “We always have some form of ‘not-salad’ salad. I want to have a vegetable-forward option that’s cool and refreshing but isn’t necessarily lettuce,” says Norton. “This dish is visually attractive but it’s also delicious to eat.”

Read more Best of Flavor 2024