this has changed my life. i m now going to make this forever. this is amazing. for me, the contrast of hot beans with cold is a revelation. and who would have thought those ugly fish could taste so exquisite? but apparently there s more. these are soft-shelled crabs? exacto. [ speaking non-english ] these blue crabs must be caught just before they shed their exoskeleton and then cooked straight after, while they re still soft. [ speaking non-english ] oh, look at that. that s gorgeous. [ speaking non-english ] so, that goes first? exacto. soft shell crabs thrive in warm waters of the gulf, making them an easy catch.
compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s 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 i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could 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. 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 s
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: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s 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 i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d sl
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: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s 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 i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season.
and traditional ingredients and preparations with my order, i could 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. 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