chef mike latta s restaurant, fig, was one of the first and most important on the charleston scene. determined to source the kind of local products you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i d slit my best friend s throat for. wow, that looks great. yeah. that s beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you d just come to understand? 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. right. i gave away tons of product. and guess what, they went crazy.
[ gunshot ] that shot you heard was me shooting a producer in the calf and telling him to wobble over to the piggy wiggly for a frozen gobbler before he bleeds out. and like magic, behold. turkey. slow, slow barbecued turkey, with all the sides you want and need. what do we got going on here, chef? pigs feet and collard greens. pickled pigs feet and collard greens. oh, yes. barbecue coleslaw. potato salad and ramps. baked red peas. there s my weakness right there. we made you some very special mac and cheese. bright orange mac and cheese. i do like bright orange mac and cheese as you know. that s a turkey. yep. let that to be lesson to you. mike going to grandma s house. mike latta from fig is here and jeff, owner of the farm. at this point, how many others are there like you guys
you re looking at medicine, you re looking at the advanced thinking. i ll agree with you, there s nothing more political than food. you got it. chef mike latta s restaurant, fig, was one of the first and most important on the charleston scene. determined to source the kind of local products you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i d slit my best friend s throat for. wow, that looks great. yeah. that s beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you d just come to understand? 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. right.
freaking turkey on camera. [ gunshot ] that shot you heard was me shooting a producer in the calf and telling him to wobble over to the piggy wiggly for a frozen gobbler before he bleeds out. and like magic, behold. turkey. slow, slow barbecued turkey, with all the sides you want and need. what do we got going on here, chef? pigs feet and collard greens. pickled pigs feet and collard greens. oh, yes. barbecue coleslaw. potato salad and ramps. baked red peas. there s my weakness right there. we made you some very special mac and cheese. bright orange mac and cheese. i do like bright orange mac and cheese as you know. that s a turkey. yep. let that to be lesson to you. mike going to grandma s house. mike latta from fig is here
you re looking at the advanced thinking. i ll agree with you, there s nothing more political than food. you got it. chef mike latta s restaurant, fig, was one of the first and most important on the charleston scene. determined to source the kind of local products you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i d slit my best friend s throat for. wow, that looks great. yeah. that s beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you d just come to understand? 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. right. i gave away tons of product.