Page 2 - Orange Mac News Today

>> 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 influences that were destroyed in the 20th century, but were not -- were not just recreating history. were not going back and cooking the civil war. these guys are pushing the food forward here and were creating...

[ 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. >> theres my weakness right there. >> we made you some ...

Rediscovered a lot of the agricultural influences that were destroyed in the 20th century, but were not -- were not just recreating history. were not going back and cooking the civil war. these guys are pushing the food forward here and were creating a new cuisine. >> anthony: its gotta be a happy day when you can take a caesar off the menu forever. >> sean: yeah, man. >> anthony: im gonna be getting some more of that mac and cheese in a minute. >> sean: hell yeah. relieve some of the house-buyi...

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: pigs 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 theres my weakness right there. >> sean: and we made you some very special bright orange mac and cheese. >> anthony: mac and cheese...

Basically, a magical unicorn is going to land in front of me and shower me with candy and vicodins before i shoot a freakin turkey on camera. [ gunshot ] 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: pigs feet and collared greens. >> anthony: oh damn...

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, weve recovered all these, you know, ingredients and rediscovered a lot of the agricultural influences that were destroyed in the 20th century, but were not -- were not just recreating history. were not going back and cooking the civil war. these guys are pushing ...

Going to land in front of me and shower me with candy and vicodins before i shoot a freakin turkey on camera. [ gunshot ] 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: pigs feet and collared greens. >> anthony: oh damn. >> sean: pickled pigs feet and...

Its one of those weird, distinctly american mutations, kind of like rock n roll or jazz or blues. >> sean: thats what makes charleston so cool, though. theres really nothing else like it in america, and its 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. >> ...

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: pigs 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 theres my weakness right there. >> sean: and we made you some very special bright orange mac and cheese. >> anthony: mac and c...

Rediscovered a lot of the agricultural influences that were destroyed in the 20th century, but were not -- were not just recreating history. were not going back and cooking the civil war. these guys are pushing the food forward here and were creating a new cuisine. >> anthony: its gotta be a happy day when you can take a caesar off the menu forever. >> sean: yeah, man. >> anthony: im gonna be getting some more of that mac and cheese in a minute. >> sean: hell yeah. so, that goal youve been savin...