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 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.
anthony: as difficult as it might ve been to forgo the joys of the bacon-wrapped foot-long corn dog known as the pig on a stick, we knew we d be coming here, husk, sean s restaurant in downtown charleston, one of two that have helped make the city a fine dining destination. so i wanna know, southern living, it s very different up there and down here. it s a big transition. easy, easy for you or not? bill: it s easy. the only driving was the real transition because i drive like a new york person. when you come here driving like new york, you know, it takes you a while to recover. but, you know, i m right on the edge here, like telling people that this is a really nice place to come and really i don t want
that shot you heard was me shooting a producer in the calf and telling him to hobble over to the piggly wiggly for a frozen gobbler before he bleeds out. and like magic, behold. turkey. slow, slow barbecue turkey with all the sides you want and need. what do we got going on here, chef? sean: pig s feet and collared greens. anthony: oh damn. sean: pickled pigs feet and collared greens. anthony: oh yes. sean: and then barbecue cole slaw, some potato salad with ramps, baked red peas. anthony: mm-hmm, oh there s my weakness right there. sean: and we made you some very special bright orange mac and cheese anthony: mac and cheese. i do love bright orange mac and cheese, as you know. and that s a turkey. sean: yup. anthony: let that be a lesson
in season, and lettuces. and this ode to all things glenn is responsible for bringing back. heirloom rice and peas, suckling ossabaw pig and chicken confit with carolina gold rice. oh, that s good. glenn: isn t that great? this is phenomenal. these peas are killer. anthony: i m hitting the rice next. glenn: that s got the entire history of southern agriculture in it. anthony: right here? glenn: right there in that little bowl. this whole idea of having a century in a dish, none of this stuff was here 20 years ago. anthony: near the end of the civil war during general sherman s scorched earth campaign, seed stores were a favored target. it was largely african slaves who were able to save the seeds that glenn is now able to locate and reintroduce. glenn: it is those people who kept the corn. it is those people who kept the cowpeas. it s those people who kept the
to you. jeff: like going to grandma s house. anthony: mike lata from fig is here and jeff alan, owner of rebellion farm. so at this point, how many others are there like you guys, like, who are basically keeping it real as far as real southern culinary traditions as opposed to sort of the jokey ones? sean: i feel like just about everybody here is. mike: yeah, more than you would think. anthony: well, how many people is that? mike: 12? sean: yeah, in a town like this, that s pretty amazing. anthony: god damn, this is good. pig s feet and green is just ridiculously good. jeff: this is really moist for a wild turkey. sean: people who say they don t like turkey need to eat this. mike: so what s your impression of charleston? anthony: it s a, you know, it s one of those weird, distinctly american mutations, kind of like rock n roll or jazz or blues. sean: that s what makes charleston so cool, though. there s really nothing else like it in america, and it s been u