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anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s 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 sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this ....
Anthony what are we drinking . Beer . We drinking harder stuff . Whats going on . Sean i usually go with a budweiser and a jagermeister. Anthony budweiser and a jagermeister . So any notion of going local right out the window. Sean yeah. Bartender two jagers . Anthony uh, yeah, two jagers. Yeah. Cheers. Good to see you again, man. Sean cheers, man. The first ones never good. The first one is never good. But it gets easier after the first one. Anthony so, look, um, this is not my first time to, uh, charleston, as you know. I did do a show here before and im still taking about it. Apparently i really up the first time i came here because i made a number of errors, apparently none more egregious than going out for, like, doing oyster roasts and drinking champagne. Sean id never heard for such a thing. Well, champagne of beers is okay with oysters. Anthony right, see thats what it mustve been a typo. Sean maybe somebody got, yeah, confused somewhere. Anthony yeah. Anyway, i got it wrong. T ....
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 sha la la la la la la anthony what are we drinking . Beer . We drinking harder stuff . Whats going on . Sean i usually go with a budweiser and a jagermeister. Anthony budweiser and a jagermeister . So any notion of going local right out the window. Sean yeah. Bartender two jagers . Anthony uh, yeah, two jagers. Yeah. Cheers. Good to see you again, man. Sean cheers, man. The first ones never good. The first one is never good. But it gets easier after the first one. Anthony so, look, um, this is not my first time to, uh, charleston, as you know. I did do a show here before and im still taking about it. Apparently i really up the first time i came here because i made a number of errors, apparently none more egregious than going out for, like, doing oyster roasts and drinking champagne. Sean id never heard for such a thing. Well, champagne of beers i ....
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 sha la la la la la la what are we drinking . Beer . Harder stuff . Whats going on . I usually go with a budweiser and a jagermeister. Budweiser and jagermeister. Any notion of going local right out the window. Two jagers . Yeah, two jagers. Cheers. The firsts ones never good. The first one is never good. But it gets easier after the first one. So, look, this is not my first time to charleston, as you know. I did do a show here before, and im still taking [ muted ] about it. Apparently i really [ muted ] up the first time i came here because i made a number of errors. Apparently none more egregious than going out like, doing an oyster roast and drinking champagne. I never heard of such a thing. Well, champagne and beers is okay with the oysters. So it must have been a got confused somewhere. Anyway, i got it wrong. This time im getting it right which is why ive ....
'Merroir,' the seafood version of terroir, has become the defining focus of Charleston restaurants like The Ordinary, Chubby Fish, and The Quinte Oyster Bar. Here's how chefs are working with seafood purveyors to create a more sustainable and exciting seafood scene. ....