Influencer Journeys: Gabe Kennedy Digs Into Some Soul Food in Charleston, North Carolina

Chef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, North Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.

Released on 7/22/2016

Credits

Starring: Gabe Kennedy and Shanelle Tanaka

Transcript

00:00
Hey guys, I'm Gabe Kennedy and I'm taking a food road trip
00:03
through the south with my good friend Shanelle.
00:05
We have only 12 hours to explore each city,
00:07
so buckle up.
00:09
It makes my heart feel good.
00:11
(soft guitar music)
00:16
First stop of the last stop Charleston, South Carolina,
00:18
is Bertha's Kitchen.
00:19
We're stopping in to get some down-home funky soul food.
00:23
Everything's good.
00:23
Everyone says everything's good.
00:25
Yeah, we're gonna get some stuff to go,
00:27
we would love your expertise and guidance.
00:29
So I think that we should do some yams,
00:30
I would love to try those pigtails,
00:32
'cause that sounds phenomenal.
00:34
Maybe a couple okra soups.
00:36
We'll do some cabbage,
00:37
definitely limas.
00:39
You know pigtails are in the lima beans?
00:41
Oh, you eat around the pigtail?
00:44
You can pass me your pigtails.
00:47
We'll try it.
00:48
We'll do it all.
00:49
At this point, we're gonna do it all.
00:50
Light lunch.
00:51
(laughs)
00:52
So are we laying this out on the hood, or what?
00:54
Yeah.
00:55
It looks so good that we decided to get everything,
00:58
and have a family meal.
01:00
Crew meal.
01:02
First things first,
01:03
this is the beef stew.
01:05
We got yams. Yams!
01:06
That's the okra soup. (whispers) Yes.
01:08
And I know why it's called soul food, right,
01:11
'cause it's like, feels good for the soul.
01:12
But I'm trying to figure out what kind of flavors.
01:17
I mean, three generations inside, they're eating the food.
01:19
A lot of love.
01:20
A lot of consistency, a lot of love.
01:22
You got to jump into all these different,
01:25
sort of like, nouveau Southern cuisine.
01:28
All of these places are drawing inspiration
01:31
and influence from this.
01:34
Holy moly.
01:36
That is so good!
01:38
(light rhythmic percussion)
01:45
Two Boroughs Larder.
01:47
I'm just stoked because
01:48
this keeps coming up in conversation.
01:49
And the fact that they're kind of like,
01:51
hooking it up.
01:51
They're hooking it up.
01:52
They weren't open.
01:53
They're hooking it up special.
01:54
I know.
01:55
But it's just beautiful,
01:56
right, like, one restaurant,
01:58
we hear a story, it leads to another,
01:59
it leads to another.
02:00
Everyone's connected.
02:01
They all know each other.
02:03
They're all friends.
02:06
C-Town.
02:07
These are benne seed steamed rolls.
02:10
Really classic kind of steam bun recipe,
02:12
but we used 50% benne cake flour.
02:14
And then we did a tartare,
02:15
we used some butter on top,
02:17
a little bit of fermented pepper powder.
02:20
I'm just gonna go for it pretty hardcore on this one.
02:26
I'm gonna go soft-core on this one.
02:30
You're gonna do a soft-core on the raw meat?
02:32
She likes it.
02:33
I like it.
02:34
So we have a grilled South Carolina rose shrimp,
02:37
with a rhubarb and hibiscus vinegar.
02:39
Looks really good.
02:42
Alright, you're gonna have to show me how to do this.
02:44
I'm a newbie.
02:45
So I'm gonna just get down on the head first,
02:46
'cause you've never done this before,
02:48
and then just (sucking noise).
02:53
This is a sticky rice from North Carolina,
02:55
so we make like really classic sticky rice
02:57
and then we start charring it in a really hot pan.
02:58
It's served with kind of a cross
03:01
between salami keto and kielbasa,
03:03
grilled squid and then some charred local peas.
03:06
This rice gets the stamp of approval.
03:08
From me. (laughs)
03:11
What we have here is Clammer Dave's clams,
03:14
he is a real person, he's not a myth.
03:15
What we did is,
03:16
we did them with a really nice sweet corn,
03:18
kind of miso purée,
03:19
and then some real bitter grilled escarole,
03:21
tossed with some preserved lemon.
03:22
This is bomb.
03:23
Did you get that sauce?
03:25
Yeah. I did.
03:26
Do you see me drinking it out of the shell?
03:28
Nature's spoon, you know.
03:33
And it's a burger.
03:35
Dude.
03:36
That's indulgent.
03:39
It is, it's a lot of burger.
03:43
Should we just give it the one-two?
03:48
Ah, the juices!
03:49
Chin chin.
03:55
I need some alone time.
03:57
Shit.
04:00
That's just a dank burger.
04:01
(laughs)
04:02
(upbeat guitar music)
04:05
[Gabe] We've got a craving for some
04:07
sweet Southern hospitality, and a cold cocktail,
04:09
I hear the Zero George is just the place for that,
04:11
so we're gonna check it out.
04:14
(upbeat guitar music)
04:25
[Shanelle] Eatin' and drinkin',
04:26
I kinda like, need a little snack for the end of the night.
04:34
Xiao Bao Biscuit,
04:35
it's rad, this is where it all started.
04:36
This is the OG.
04:37
I'm stoked.
04:38
Yes.
04:40
[Waitress] This is a okonomiyaki with farm egg.
04:42
[Shanelle] Breakfast for dinner.
04:44
[Waitress] And then this is our special,
04:47
[Gabe] Oh!
04:49
[Waitress] So this is our cabbage pancake,
04:52
it has a farm egg, it's got fir huckey
04:55
which is a kind of seaweed,
04:57
and sesame seeds, and mayo, and sriracha.
05:00
And then the fish garbanzo bean with
05:02
a little rice and fingerling potato and pork fat.
05:07
So good.
05:08
And this is the yew.
05:09
It's the local rec fish.
05:10
Stir it up?
05:12
[Waitress] Here is the chili cured lamb racks.
05:16
Mmmm.
05:18
(laughs)
05:20
My kind of Saturday night right here.
05:22
(laughs)
05:24
Oh!
05:26
That's crazy, right?
05:27
That's candy.
05:29
Gabe's rendered speechless.
05:31
The best rib I've had in the South.
05:33
There's a level of sophistication
05:35
on this, that is rarely experienced.
05:38
Agreed.
05:40
I couldn't think of a better spot to
05:42
finish off the trip...
05:44
The best.
05:45
The best ending.
05:46
You know, for me it was really interesting
05:47
to get outside of my comfort zone of southern cuisine.
05:51
Like, to go and experience all these different levels
05:53
from Bertha's today, to then the interpretations
05:58
at Buckson Hall, to Picnic, then
06:02
a place like here.
06:04
All these chefs have spent time
06:05
in each others kitchens, or found inspiration
06:07
from each other, and it's a community
06:09
that is feeding each other in a really
06:12
really positive way and creating...
06:14
And they all support each other!
06:15
Yeah!
06:16
I love that so much!
06:18
It's not about being in competition
06:19
it's about collaborating and learning
06:21
and challenging and growing, and ultimately
06:23
creating a food culture and an identity
06:25
that is beyond what someone would traditionally
06:28
think the south has to offer.
06:30
And I think that that is what we just experienced.
06:34
Bing!
06:35
Boop!