The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Charleston, SC for his show, Parts Unknown Season 6 Episode 9 (originally aired November 15, 2015):
DISH – Pecan Waffle, Patty Melt, Green Salad with Thousand Island Dressing
and T-Bone Steak
WHAT IS IT?
Pecan Waffle – waffle with pecans in it; Patty Melt –
sandwich of burger patty, cheese and caramelized onions; Green Salad with
Thousand Island Dressing – salad of leafy vegetables with Thousand Island
dressing; T-Bone Steak – steak from the short loin.
In Parts Unknown Charleston, Anthony Bourdain had a “tasting menu” of Waffle House classics, where the Patty Melt was split into two triangles.
DISH – Country Ham, Oyster Pot, Grits, Pit Peas
and Rice, Grilled Whiting, Roasted Suckling Pig, Creamed Corn, and Cornbread
WHAT IS IT?
Country Ham – cured and smoked heavily salted ham; Oyster
Pot – oysters, blanched then sautéed with in a clay pot; Grits – made from
boiled cornmeal; Pit Peas and Rice – peas slow-cooked in a pit and rice;
Roasted Suckling Pig – suckling pig cooked on a spit, roasted; Creamed Corn – whole
corn pieces in a soup of milky residue from corn kernels that have been scraped
off the cob; Cornbread – quick bread from cornmeal.
The Country Ham at Husk is aged for 3 years and comes from
the Ossabaw pig. It is often served with bread and butter pickles. Their Old-Fashioned
Oyster Pot follows a recipe from the 19th century. Their Pit Peas
and Rice are made of red peas from Africa and Carolina Gold Rice. The Roasted
Suckling Pig is Ossabaw mixed with Mulefoot.
DISH – Soft-Shell Crab with Pasta and Shaved
Bottarga, Slow-Baked Black Bass, and Heirloom Rice and Peas
WHAT IS IT?
Soft-Shell Crab, topped with pasta and shaved bottarga: Slow-Baked
Black Bass – black bass, slowly baked; Heirloom Rice and Peas – rice mixed with
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