🇺🇸 Charleston

Chef VJ Dennis cooked some gullah classics here at Mosquito Beach on James Island, home of Ashley Green. They had local blue crab, garlic shrimp, softshell crabs & conch in a peanut stew with sauteed Carolina squash and zucchini

Tony ate with Fig owner and executive chef Mike Lata, Rebellion Farm owner Jeff Allen, and Sean Brock. They had barbecued turkey, pickled pigs’ feet and collard greens, barbecue coleslaw, potato salad with ramps, baked red peas, mac and cheese

Tony met with local chef Sean Brock to have beer, Jägermeister, Brock’s 1991 Stitzel-Weller bourbon

Chef Sean Brock introduced Tony to the wonders of the Waffle House, the only place for late night eats in the area. They had pecan waffles, patty melt cheeseburger, green salad with Thousand Island dressing, thin-cut pork chops, T-bone steak, hash browns

A feeder team for the NY Yankees, Tony met with Bill Murray who is an owner of the team, to watch a game

One of Chef Sean Brock's restaurants, Tony and Billy Murray had a meal here. "Husk directly addresses Southern culinary traditions using the best of modern techniques, but always, ALWAYS respecting the originals and who made them," Tony says. They had old country ham made from a pig brought over from Spain in the 1500s called asabal, and aged 3 years. They also had oyster pie (a pre-Civil war recipe), shrimp & grits, hoppin john with Carolina gold rice, grilled whiting, suckling pig, creamed corn, and cornbread.

Tony ate with Chef Glen Roberts, owner of heirloom grain company Anson Mills. He ate in season soft-shell crab with pasta and shaved bottarga ("which frankly, I'd slit my best friend's throat for"), heirloom rice and peas with suckling pig and chicken confit over Carolina Gold rice

Shrimp n grits are good. Tony had "The Big Nasty," which is a biscuit topped with fried chicken, cheddar, and sausage gravy. Also the buttermilk pie.