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Transcripts for CNN Anthony Bourdain Parts Unknown 20240604 04:18:00

will be bourbon. sean: i just like to start a meal with pickles and ham. i ll try not to geek out too much, but this is a very special breed of pig that came over here in the 1500s called ossabaw. the spaniards brought it. it has a very particular flavor. this one s aged three years. anthony: it s ridiculously good. that s the best american ham i ve ever had far and away. that is unbelievable. sean: these two things together, these are my two favorite things in the whole entire world. stitzel weller whiskey and old country ham. so this is an old dish, um, that i dug up in one of those old books that i that i study. it s an old-fashioned oyster pie. anthony: ooh. sean: so just grab your spoon and just dig all the way down. the oysters are in the bottom. anthony: how old is this recipe? sean: it was well-documented

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Transcripts for CNN Anthony Bourdain Parts Unknown 20240604 04:17:00

if i were a southerner, i would, i would make it a personal mission because it was distorted for so long. but as a northerner, why should northerners care? sean: well, i think if you look at the history of food in america there s no denying that southern food was the first, you know, true cuisine that had this foundation and that s important to preserve. and to me, though, it kind of goes back to the idea you should be cooking and preserving and celebrating the food of your grandmother. bill: people take a real pride in their ability to cook my aunt s recipe, my grandmother s recipe of this is how we made these, and the standard of food here is so high that when i go around any place i just go, eh. anthony: country ham, bread and butter pickles and, of course, sean being sean, there

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What to eat at Saratoga Chowderfest

What to eat at Saratoga Chowderfest
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What to eat at Saratoga Chowderfest

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Holiday Lunch, Bubblyfest at Bacchanal and a Party in the French Quarter

Tomorrow, Palm&Pine’s three course Holiday Lunch Extravaganza is returning to the cozy restaurant at the edge of the French Quarter from 11 a.m. - 2 p.m. 

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