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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, we've 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 wh...

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: 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...

It's one of those weird, distinctly american mutations, kind of like rock 'n' roll or jazz or blues. >> sean: that's what makes charleston so cool, though. there's really nothing else like it in america, and it's 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. >> sean: they almost push us to be more than we can even be. >> jeff: we have an active cuisine. ...

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 that's a turkey. >> sean: yup. >> ...

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. so, that goal you've been saving for, you can do it. we can do this. at fidelity, our online planning tools are clear and st...