. >> chef mike latta's restaurant, fig, was one of the first and most important on the charleston sceneo find everywhere in the low country. as much as i'd like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i'd slit my best friend's throat for. wow, that looks great. >> yeah. >> that's beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you'd just come to understand? >> i did not run up and down the streets of charleston. it was tough to dislodge people here, so i just went straight to san francisco. >> right. >> i gave away tons of product. and guess what, they went crazy. >> slow baked black bass, ramps in season, and lettuces. and this to all things glen is responsible for bringing back. heirloom rice and pigs, suckling asabal pig and carolina gold rice. >> isn't that great? >> this is phenomenal. these peas are killer. >> i'm