Adam goes oyster-harvesting, eats at Hominy Grill and challenges himself to a spicy tuna hand roll challenge at Bushido Japanese Restaurant. Check out the Charleston Chow Down Slideshow.
Cameraman Scott Sans records Adam and Victor "Goat" Lafayette harvesting oysters.
Goat tells Adam what details to look for in selecting oysters
Bowen's Island Restaurant owner, Robert Barber, shows Adam how Frogmore Stew is made.
Adam and Robert sample the stew and seafood platter.
Customers flood Hominy Grill for breakfast, lunch and dinner.
Adam adds a few drops of the Hominy Grill special sauce before digging into a tasting menu with owner, Robert Stehling.
Adam listens to the sizzle of the chicken frying for the Big Nasty Biscuit at Hominy Grill.
Adams talks to local and out-of-town customers at Hominy Grill to get their take on the delicious food.
At Bushido Japanese Restaurant, Adam learns about the preparation for spicy hand rolls from sushi chef Rallee Balagtas.
Sushi chef Rallee Balagtas assembles spicy hand rolls.
The assembly process and ingredients of spicy sushi rolls.
Before the challenge, the fabulous makeup stylist Angela Collins applies final touches to Adam.
Ten spicy sushi rolls are presented for the challenge at Bushido.
Some diners stand on their chairs to get a clearer view of Adam as he works his way through the spicy sushi rolls.