Season 1, Episode 4

Charleston, South Carolina

Ben Sargent discovers the foundations for Charleston's current culinary renaissance is the region's rustic lowcountry cuisine and its seemingly timeless union with all things fresh and aquatic. He experiences firsthand the essence of that union in rustic institutions like Bowens Island Restaurant, a local marsh-side oyster house where it's a monumental understatement to say the amenities are sparse. Whether pan-searing sheepshead fish at Husk in historic downtown Charleston or preparing stuffed blue crab at T.W. Graham & Company in nearby McClellanville, Ben's ingredients are nothing if not local.
See Tune-In Times

Similar Topics:

Recipes From This Episode

Previous Episode

Bayou Country

On TV

Southern and Hungry

7:30am | 6:30c

Brunch at Bobby's

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Burgers, Brew & 'Que

10:30am | 9:30c

Burgers, Brew & 'Que

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Man v. Food

3pm | 2c

Man v. Food

3:30pm | 2:30c

Man v. Food

4pm | 3c

Man v. Food

4:30pm | 3:30c

Man v. Food

5pm | 4c

Man v. Food

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
9pm | 8c
1am | 12c
What's Hot
What's Hot

Man Fire Food

Wednesdays 8|7p

Watch Full Episodes

So Much Pretty Food Here