If you didn’t turn on the Today show
on May 2 and May 3, you missed seeing Kathie Lee Gifford and Hoda Kotb enjoying the sights and tastes of Charleston
During their visit, Gifford and Kotb took a tour of the city on a horse-drawn buggy, sampled Callie’s Charleston Biscuits
, and tried Indigo iced tea from The Cocktail Club
, made with Firefly Vodka
, made on Wadmalaw Island.
The two hosts of the fourth hour of the morning show were on the College of Charleston campus.
Chef Graham Dailey of the Peninsula Grill
served Gifford and Kotb slices of the restaurant’s famous 12-layer coconut cake
. “How cute are you,” Gifford said to Dailey as he walked to their table. The two said they’d had several delicious meals at Peninsula Grill.
On a tour of the Charleston City Market
, they stopped by the Food for the Southern Soul 'Cue-osk where barbecue master Jimmy Hagood handed them a glass of sweet tea.
Cookbook authors Matt and Ted Lee
were on the second day of the show, serving moonshine martinis garnished with a boiled peanut, pickled shrimp, shrimp and grits and apple pie.
Mark Marhefka of Abundant Seafood
showed the two how to peel shrimp before they competed in a shrimp-peeling contest.
Chef Frank McMahon of Hank’s Seafood Restaurant
prepared a Lowcountry bouillabaisse, including local clams from Clammer Dave’s
and wreckfish from the Charleston bump. (The Bump, a deep area off the Charleston coast, is the only place in the country where wreckfish, a grouper-like fish, are abundant.) He also made a Lowcountry seviche with wreckfish, and a crème brulee and pecan pie.
The pair had already enjoyed a meal from Hank’s. “I know we're talking seafood, but can I tell you quickly that I ate the best fried mashed potatoes from your restaurant?” Kotb said to McMahon. “They were buttery and delicious and mouth-watering.”