[Screenshot from the NYT video]
"You can reduce lobster stock, but it's very difficult to reduce Cheerwine," is just one of the great quotes from this video of The New York Times' Sam Sifton and Mark Bittman, as they cook an "East-Over" (that's Passover and Easter) feast here in the Holy City. In an attempt to use local ingredients, Sifton made a Cheerwine demi glace that didn't exactly go over well ("It tasted like the worst cough syrup.").
They got some advice from a restaurant that knows a thing or two about Southern ingredients. Bittman says, "The folks at Husk, an excellent restaurant in town, where we ate the night before, told us to buy Geechie Boy grits, which we picked up at the Piggly Wiggly."
Check out the video to see the other Charleston favorites get airtime, like Ted's Butcherblock and Growfood Carolina, right over this way.