sean: pig s feet and collard 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 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:
for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. anthony: slow baked black bass, anson mills farrow, ramps 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.
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 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 unique since the early part of the 18th century. and the city works hard to preserve that. we have an incredibly gorgeous city that people want to visit so we have the advantage of tourism. mike: the clientele definitely gives us the opportunity to be this progressive or relevant. sean: they almost push us to be more than we can even be. jeff: we have an active cuisine. i mean, we recovered all these, you know, ingredients and rediscovered a lot of the agricultural influ
beers to drive, i m gonna take shotgun. bill: we re gonna see how fast he can go all the way around the outfield. anthony: today the river dogs are facing the evil forces of the dreaded savannah sand gnats. bill: yow! that s going to score a run, and that s going to leave a mark. he s gonna hold him. anthony: bad day for the sand gnats. bill: you re hated. you re hated. anthony: we will crush you like a well, sand gnat. bill: a sand gnat has almost no backbone. almost not skeletal structure. they fold. 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