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All these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and they're gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i'm not hating that, for sure. there's also homemade ricotta served with a cold smoked sausage and roasted acorn squash. >> pat: you bet...

Sought-after caustic kick. with the wet, the chef's mix of hot spice comes in an oil-based sauce or paste that the chicken is dipped in or coated with. other cooks use the dry method, coating the chicken with a blistering blend of cayenne, sugar, paprika, and other secret spices that form a fiery outer layer. if you come here to the very fine bolton's for your hot chicken or their optional hot fish, it can, in its milder forms, which are still scorchingly hot, be delicious. but try the hot stuff, and watch out. no, really, watch out. uh, how long you been in naville? >> alison: four years mayb...

It is a national day of mourning in central italy. just days after a deadly earthquake hit a very popular

Block all the time. >> it is good to be known. >> that does it for tonight. >> see you next week. report" is.

>> early to bed and early to rise. >> lame. >> if i don't have coffee i do not want to be there. >> bye, everyone.