Page 7 - Jeff Alan News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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, ...

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 j...

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: 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 th...

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: 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 we're not -- we're not just recreating history. we're not going back and cooking the civil war. these guys are pushing the food forward here and we're creating a new cuisine. >> anthony: it's gotta be a happy day when you can take a caesar off the menu forever. >> sean: yeah, man. >> anthony: i'm gonna be getting some more of that mac and cheese in a minute. >> sean: hell yeah. sively with e arm of your glas...