fried until golden brown, sandwiched between a flaky, freshly baked buttermilk biscuit, a hearty sprinkling of sharp cheddar cheese, and then slathered with thick and creamy sausage gravy. the only thing that's nasty about this heavenly creation is the cholesterol. we are on the heart association's hit list, but-- it tastes real, real good. when making these biscuit, start with a little biscuit mix-- soft wheat flour, salt, and baking powder and some sugar in it. and it also has butter, shortening, and large, because i can never decide which one is best. not a light meal, is it? no. it's a little nasty. it's nasty. there's no such thing as a little nasty, so. how it got the name? we were going into a fast food restaurant, ordering the chicken biscuits with cheese on them. we wanted a little extra gravy on the side. and the girls behind the counter started going, oh, that's nasty. you boys are nasty. nasty boys. and then we were like, oh! i like the sound of that-- the charleston nasty.

it took a little while getting used to. narrator: we combine a splash of whole milk to the dry ingredients and give it a good mix and a knead. so we got a nice little dough ball there. you want to roll them out for us? i totally want to roll them out. just go back and forth. and then this way, you're looking to be about two inches tall. -like this? yep. great job. oh. it's my beautiful little biscuit right there. oh yeah, nice tray full of biscuits. very well done. we'll pop them in the oven. narrator: we assemble the beast, and then it's ready to eat. all right, guys, a couple charleston nasties. oh, here we go. i'm just going to get in here. that's really good. it's, like, soft for the biscuit, but then you have a little bit of crunch. the flavors in that gravy are amazing. very traditional kind of breakfast sausage ground up. taste the sausage. just a little bit of chicken broth. peppers are in there. and that chicken is like a little goodness in the middle. is this traditional southern food?

it is all the traditional southern food on one plate. all of it. and what is it about southern food that makes it feel good? what's not to like about sausage and cheese and butter? food for the heart. good for the heart, exactly. food for the hea-- oh! narrator: and if after that hearty helping of hominy, you've got room for another bite, you're in luck. because in a town known for its culinary creations, you're only a few blocks away from your next delicious meal. at xiao bao biscuit, the traditional southern fare you've come to expect in charleston has evolved with chef josh walker's asian-inspired flavors in the best possible way. two biscuits walking in, steven. narrator: along with his partners, wife duolan and mixologist joey, josh is serving up small plates that feature enormously robust flavors. and you're going to want to start with their okonomiyaki, a japanese cabbage pancake topped with the optional fried farm egg, bacon, and pork candy. and when we say that's optional, we mean necessary. that's bangin'.

awesome. oh, my god. there's so many flavors-- the crunchiness and the cabbage, and the egg is creamy, that pork. josh walker: that pork candy, right? that is where it's at. wow, that's amazing. so tell how this came about, all these flavors. josh walker: we were living in new york. i was working mostly in fine dining restaurants. we went to japan, and then we traveled to southeast asia. and i would have cravings for okonomiyaki. and that's kind of how it came out. josh walker: so that was the emphasis of the restaurant, was to recreate all these foods that we loved and missed and wanted to eat. ashley roberts: and are you guys the only authentic asian restaurant in charleston? i think we're the only people to do our style, because it's inspired by street food and family-style country food. it's so delicious. ashley roberts (voiceover): so whether feeling adventurous or hankering for something familiar, when southern comfort food is what you crave, charleston has got you covered. coming up-- this is why you come and paddleboard in charleston. this is my life right now. this is pretty frickin' cool. ashley roberts (voiceover): it's goin' down in the low country machete! [sighs]

i don't know if i'm built for this manual labor stuff. ashley roberts (voiceover): from tea fields to gin joints-- whoa! dangerous! ashley roberts (voiceover): --watch us turn up the heat in the holy city, when "1st look" returns. can't get enough of "1st look"? check out 1stlooktv.com for full episodes, behind-the-scenes extras, and more.

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tonight we're turning up the charm in charleston, south carolina. sandwiched between two rivers, coincidentally named ashley and cooper, charleston is known for its ancient architecture, lush gardens, and sprawling plantations. and travel just 10 minutes from downtown, and you'll end up at the "edge of america," otherwise known as folly beach. all right, guys, we're off. woohoo! let's go! what body of water are we on? i call this the folly harbor, which is part of the folly river, which is just a small part of the atlantic ocean. i love it. i love being on the water. i love the wind-- just-- oh, i feel so free. what kind of marine life will we find here? richard: dolphins.

this is where they hang out. all these rock-like looking structures, those are oysters. ashley roberts: all these? when you're sitting in a restaurant and you're feeling fancy and you're like, i'll order the oysters, there's a good chance they come from right here. they don't look that appetizing from here, i'm not gonna lie. so what are we slowing down for? oh, this is the part of the tour where i slow it down a little bit. wow, do we get music? [squeals] i see a dolphin! captain richard, you found them right away. what is that? is that something? that's a pelican. ok, good times. richard: so ashley, that's the morris island lighthouse. that's where we're headed. you're going to paddle-surf, and you're going to do your yoga. down. wait for it. boop. woo! sweet. oh, am i supposed to help you? thanks.

ashley roberts (voiceover): and waiting for me on shore is sup safaris instructor al with a few interesting tidbits about paddle boarding on folly beach. why is this the perfect place to come and do paddle surfing. al: a great bohemian atmosphere, lots of natural wildlife here. south carolina has the most untouched coastline along the east coast. we got dolphins swimming all around. that's really what makes it. [inaudible] 10 times. we're gonna see some dolphins. right behind us. he's coming to play. his eye came up above the water. he's checking you out. wow. so that's why folly's a great place to come. ashley roberts (voiceover): and after a crash course in the basics, i'm ready to some paddle boarding before squeezing in a bit of yoga. where am i going? forward paddle on your right side like you're doing. there you go. how's this feel? -all right. -go ahead. well, stand up. one. two. keep the knees bent. three. you're crushing it. just keep those legs bents, hips in a swivel. nice. this is why you come and paddle-board in charleston. this is my life right now.

it's pretty freaking cool. ashley roberts (voiceover): now it's officially warmed up, i meet with a few local yogis. and together, we're going to see just how balanced we really are. instructor: we'll start on hand and knees. get acquainted with the board itself. look up towards the sky. exhale. push your back up. let's go ahead and just tuck our toes on the floor and push up into downward facing dog. woo! nice! and from here, let's go ahead and step your right in between your hands. oh. yeah, that's at a balance there. and then let's try inhaling up towards the sky. [harmonizes] warrior one. oh, [bleep]. aah! girl down! i was like, i should not grab for her board! well, we got it there. namaste. namaste. namaste. ashley roberts (voiceover): well, what's a trip to the beach without a little dip? let's try that again. oh. congratulations. you are standing on your paddle board.

woo! core tight. nice. ever so slightly, take your hands behind your head. form a little triangle. and this is shark pose. na-na-na-na, na-na-na-na. ha! that's amazing! and then bring your hands in front of your heart. namaste. namaste. at least for me, i know that yoga's about being calm, being balanced, being serene. and so i think the surroundings here and the landscape definitely adds to that. that's really special. so are you going to leave tomorrow? nah, i'ma stay. [others chuckle] ashley roberts (voiceover): coming up-- do you want to smell? how's it smell? ready to drink is how it smells. ashley roberts (voiceover): --we're turning over a new leaf in chucktown, south carolina. ooh. [clears throat] it has flavors, wow. james, you have successfully turned me into a gin girl.

ashley roberts (voiceover): up next on "1st look." (♪♪) grace didn't believe in magic. but her daughter was happy to prove her wrong. you were made to dream about it for years. we were made to help you book it in minutes. it's been said that when someone you love has parkinson's, you have parkinson's. the truth is parkinson's disease doesn't just affect the diagnosed,

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when you think of life in the low country, you might picture sitting on a porch while sipping a tall glass of sweet tea on the sticky summer day. and here on this remote corner of charleston, that's more than just a thought. it's a way of life. so i can't believe that this is the only working tea plantation within the united states. so where does the rest of the bulk of tea come from? the huge producers of tea is india and china. argentina is one of the huge suppliers of tea to america. and how many acres of tea are we looking at here? the whole farm is 127 acres. we're on an island called wadmalaw, and that is about 20 miles south of charleston. ashley roberts: so tell me about this island. what makes it perfect for growing tea? what tea likes is high temperature, high humidity, and good rainfall. and you got that all here. i love tea. i'm excited to drink this. so am i just going to grab some of those leaves, and we'll put some mint and some awesome flavors in it and drink it? no, no, no.

i've got to put you to work in a field pulling some ways before we can harvest that tea and bring it to the factory. ashley roberts (voiceover): and since this plantation doesn't use any pesticides, i'm attacking the weeds the old fashioned way. machete! yo, this is not working. [sighs] i don't know if i'm built for this manual labor stuff. go ahead and really whack it. rah! -there you go. -yes! all right, look at that. i'm macheted that weed! (heroically) dah, dah-dah-dah, dah! now we can just finish these rows all the way down here. we're doing this whole row? this whole field. see, basically, what we're looking for is just to harvest these top leaves. ashley roberts: only the top two? yep. every 15 days, these tea leaves grow back up. [giggles] aah. ew, there's sticky little dudes down here. oh, [bleep] it. [laughs] ok, we'll just leave that. maybe he won't notice.

ooh, i found one. oh! yeah, i don't like this job. i just want to drink the tea. there's only three types of tea-- green, black, and oolong. what we're making here on the tea plantation is black tea and green tea. ashley roberts (voiceover): with my hack job complete, we roll out the tractor for harvesting then hit the factory for processing. that's a load of leaves, honey. this is a leaf that has just been ground up. and this is the leaf that's been on the oxidation belt for 50 minutes. to give you an analogy, it would be like taking a bite of an apple, leave the apple on the counter, begins turning brown. same thing happens with the tea leaves. and this is for black tea. green tea, we would eliminate this whole oxidation stage. and it would stay green through the whole process.

should we drink it? not yet. we got to put it through the dryer. so the tea's now dry. so you need to pull these stems and fibers out all the way to the back and bring them forward. ashley roberts: woo! and then the black tea continues on. ashley roberts: next step. pick up this bucket. now, we will put it in the air to get all the rest of the fiber out. and you're done. now we can drink it? almost. ok, ashley, this is the result of all the hard work you've done today. you want to smell? mm. how's it smell? ready to drink is how it smells. absolutely. let's go do some tea tasting. that's what i'm talking about, bill. all right. there's some elements that you need to know when you're making a good cup of tea. you pour the hot water on the tea. you never put the tea into the hot water. if you want it a little stronger,

brew it for six to seven minutes. if you want it lighter, two to three minutes is all you need. and this is how we taste. you dip your spoon in, and you want to go like this. [slurps loudly] ashley roberts: ooh. bill: and what you're doing there is rolling the flavor over your pallet. [lips squeaking] [laughter] are you all right? this is a delicious black tea, though. it's totally different than anything you had. try the green. [slurps] whoa. ok, yeah. you taste the freshness. which one do you like more? i think i like the black tea better than the green. i do too. i just like the more rounded flavor that the black tea gives you. after today, i have a greater appreciation for the love and the effort that gets put into making a fresh, beautiful cup of tea. thanks for all your hard work today. cheers. ashley roberts (voiceover): coming up, we're chopping it up in the country's friendliest city. are you double dipping?

[laughs] it's ok. we've only known each other i few seconds, but i'm excited to share this cheese with you. ashley roberts (voiceover): when "1st look" returns. (♪♪) ♪ healthier's not something that happens all alone ♪ ♪ it takes greg and lydia, and josie on the phone. ♪ ♪ it's grammy getting checked on in her favorite chair. ♪ ♪ or dolling herself up to go ♪ ♪ handle all of her care. ♪ ♪ with doctors to nurses ♪ ♪ and all the people in between ♪ ♪ healthier happens in more ways ♪ ♪ than ray's ever seen. ♪ ♪ healthier happens together. ♪ new axe black vanilla? ♪♪ ♪he like when i get dressed♪ ♪i live life with no stress♪ ♪he said that's my best flex♪ ♪♪ new axe black vanilla. get closer with the finest fragrances. is it menopause or something else?

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tonight, we're turning it up down south. voted america's best city several times over, charleston is famous for its great food, good manners, and proper drinks. bourbon is king in south carolina. and for being the holy city, there's a lot of drinking going on. non-holiness going on. ashley roberts (voiceover): preserving that culture is the gin joint, specializing in expertly crafted pre-prohibition cocktails. and in those days, some of today's go-to spirits

weren't even on the menu. ashley roberts: i'm pretty much a vodka girl. that's usually my poison. so am i definitely in the wrong place? we don't have vodka here, but not because we're called the gin joint. we just wanted people to come here and try something out of the ordinary. ashley roberts (voiceover): while keeping their libations unique, the gin joint takes the art of crafting cocktails very seriously. from the mixers to the ice, every ingredient is handmade. [saw buzzing] woo! ashley roberts (voiceover): in the 1920s, icemakers didn't exist, a fact joe doesn't taste lightly. oh! oh, god. joe raya: all the way. there you go. then you turn it, and you can do it the other way. like a baller! woo! boom, baby. so that seems like a lot of work for the cocktail.

you feel like it's definitely worth it, huh? if you look at this ice, it's perfectly clear, which is visually really attractive in a drink. but also the ice inside of a really large block is a lot colder. i cut up my cubes. ashley roberts (voiceover): to pair with their bold cocktails, joe's wife and partner, marielena, handcrafts what the gin joint calls defiant bar food. since day one, we've been known for our soft pretzels. we make the dough, roll it. we use a nice local bulls bay sea salt on top. and then we serve it with a spicy sriracha cheese sauce. ashley roberts: ooh! i want to get down and dirty with this pretzel dough. charleston's a foodie place, isn't it? it really is. there's so much competition here now, so many great restaurants. and our focus isn't the food. although once you start having a drink or two, i mean, he doesn't want a salty bittersweet snack to kind of go with it? i definitely do. all right, bartender's choice-- tell me about.

just choose two words off there, and then i come up with a concoction. i'm gonna go with refreshing and fizzy. perfect. ashley roberts: you could maybe turn me into a gin tonight. hopefully. what's that stuff? so we house-make all our cordials and juices in house. so that is a house-made violet cordial. and an egg. all egg white. ashley roberts: ok. ooh. this is refreshing and fizzy. yep. so that has gin, egg white, lime juice, simple syrup, sage. wow. that's really good. i would have never ordered something like this before. round two-- strong and unusual. what are you doing there? this is the ice. oh, that's the cube. yep. i chainsawed one of those cubes out there earlier. just in case you're wondering. yeah, it felt pretty-- pretty awesome. so this one is house-made vanilla, pineapple juice, mint leaves, sage, and then some burlesque bitters. it's got a nice spice to it. ashley roberts: look at that presentation. that's the most beautiful cocktail i've ever seen.

here you are. oh, wow. you get the mint as you go in, and then all the flavors. the bitters get you on the back end. strong and unusual going to get me good tonight. i'm wondering if i just come up with two words, could you just make something that maybe isn't on the menu? possibly. dangerous and dirty. sure. are you double dipping? [laughs] whoa! dangerous! what are you doing? it's an old whiskey barrel. woo! dangerous and dirty. all right, james, i'm going in. james: let's see if it lives up to the words. ooh. [clears throat] it has flavors. wow. james, you have successfully turned me into a gin girl. perfect. cheers to the gin joint? together: cheers. cheers! gracias, james. james: cheers, yep. ashley roberts (voiceover): with its sinful bites, stunning views, and dangerous spirits, charleston really knows how to show a girl a good time. catch me on my next adventure same time next week.

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i'm sara gore, and welcome to "open house nyc," everyone. modern elegance and relaxed charm this week, and i am bringing it all to you from this grand apartment on fifth avenue, just steps from the iconic metropolitan museum of art. this palatial upper east side home combines the best of classic new york living with contemporary design. from the entry gallery, you step into this huge, bright living room with coffered ceilings, beautiful molding and millwork, plus a wood burning fireplace. there's an easy flow to a vibrant, formal dining room and cozy library, both connected to a huge modern kitchen. and the corner primary suite is both massive and intimate. with two dressing rooms, a luxurious bathroom, and even a study, it's one of six bedrooms in this 6,000