Restaurant Fig News Today

>> anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then theres charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la sha la la la la la ♪ ♪ sha la la la la s...

>> 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. i do love bright orange mac and cheese, as you know. and thats a turkey. >> sean: yup. >> anthony: let that be a lesson to you. >> jeff: like going to grandmas 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...

Compelled to answer? >> glenn: im a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, youre looking at politics. youre looking at medicine. youre looking at the advanced thinking. >> anthony: ill agree with you that there is nothing more political than food. >> glenn: you got it. >> anthony: chef mike latas restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that y...

Why do something as unwanted, meaning nobody was particularly crying out, "you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits." what called to you that you felt compelled to answer? >> glenn: im a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, youre looking at politics. youre looking at medicine. youre looking at the advanced thinking. >> anthony: ill agree with you that there is noth...

>> sean: pigs 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 theres 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 thats a turkey. >> sean: yup. >> anthony: let that be a lesson to you. >> j...

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. i do love bright orange mac and cheese, as you know. and thats a turkey. >> sean: yup. >> anthony: let that be a lesson to yo...

Meaning nobody was particularly crying out, "you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits." what called to you that you felt compelled to answer? >> glenn: im a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, youre looking at politics. youre looking at medicine. youre looking at the advanced thinking. >> anthony: ill agree with you that there is nothing more political than food. ...

Be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this? why does something as unwanted, meaning nobody was particularly crying out, "you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits." what called to you that you felt compelled to answer? >> glenn: im a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, youre looking at politics. your...

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. i do love bright orange mac an...

Youre looking at politics. youre looking at medicine. youre looking at the advanced thinking. >> anthony: ill agree with you that there is nothing more political than food. >> glenn: you got it. >> anthony: chef mike latas restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as id like to illustrate that solid grounding and traditional ingredients and preparatio...