>> ALEX THOMOPOULOS: Coming up on Moveable Feast, we're in Eugene, Oregon.

This vibrant, progressive city in the Pacific Northwest is known for its natural, stunning beauty and thriving eco-conscious culinary scene.

We'll be meeting up with two local celebrated chefs, famous for their farm-to-table cuisine: Chef Stephanie Kimmel and Chef Crystal Platt.

First up, Chefs Stephanie and Crystal will take us to Groundwork Organics to source a veritable rainbow of farm-fresh fruits and vegetables.

Next, we're headed to Provisions Market Hall in downtown Eugene, a gourmet grocery store built to inspire chefs and food lovers alike.

After that, we're headed to Antiquum Farm to meet farmer and winemaker Steven Hagen, who's blazing a new trail in grazing-based viticulture.

And once we've gathered all of our ingredients, we'll cook up a feast that honors the stewardship and integrity of the chefs and the farmers who have dedicated their lives to this community.

So grab a plate, grab a glass.

You don't want to miss it.

Join us on a mouthwatering journey that takes us all across America, traveling from coast to coast with America's most creative chefs.

(food sizzling) They'll be sharing their favorite recipes... ♪ ♪ ...and sourcing the finest local ingredients.

♪ ♪ And it's all served up at some awe-inspiring locations and parties.

It's a Moveable Feast with me, your host, Alex Thomopoulos.

And together, we're celebrating ten amazing years.

>> Major funding provided by... >> Everyone's going to be here.

(car honks) >> Try to have fun.

>> Hey you.

(music playing on headphones) Let's go... (playing "Best Day of My Life" by American Authors) (singing along): ♪ This is going to be the best day ♪ ♪ Of my life ♪ >> Seriously?

>> (singing along): ♪ My li-i-i-ife ♪ >> ALL: ♪ This is going to be the best day of my life ♪ >> I can't believe I'm related to you guys.

>> Well, you are, so... >> ♪ My li-i-i-ife ♪ ♪ Ooh, ooh... ooh-ooh.

♪ ♪ ♪ (glasses clink) (singer vocalizing) ♪ ♪ (waves crashing) >> ALEX: Good morning, everybody.

We are in Eugene, Oregon.

And we are going to meet Chef Stephanie and Chef Crystal.

They're gonna take us to one of their favorite farms, Groundwork Organics, where they're growing an abundance of fresh fruits and vegetables.

Let's go check it out.

Good morning, chefs.

>> Hey.

>> Alex!

>> ALEX: Hi, Crystal.

How are you?

>> I'm great.

>> ALEX: Very nice to meet you.

Stephanie.

Pleasure.

>> Nice to meet you.

>> ALEX: Thank you for taking us here, to Groundwork Organics.

>> Of course.

Our pleasure.

>> It's one of our favorites, for sure.

>> ALEX: I think we should maybe grab some berries, tomatoes, a few things to try, and then I'd love to just chat a little bit about the farm?

>> Yeah, there's a great little spot, right around the corner.

>> ALEX: Great.

Let's go.

>> Yeah.

>> Hey, Sophie!

>> ALEX: Hi, Sophie!

>> Hi.

>> Sophie and her husband, Gabe, started this quite a few years ago.

>> Welcome to the farm.

>> ALEX: Thank you so much for having us.

I would love to know, like, how you started this farm, how long it's been here.

>> My husband and I started the farm about 2000.

Started pretty small, um, at farmers markets and selling to a few local restaurants, including Marché.

We're on about 65 acres here and another 60 acres down the road... ALEX: Whoa, what?

>> ...where our home is.

But it's been a beautiful thing to grow food in this area, which has been in food production for a long time.

>> ALEX: We keep talking about all this wonderful produce.

I'd love to just, like, maybe dig in and taste some of these different varieties.

So, you grabbed some tomatoes for your dish for tonight's feast.

>> These are hard to beat.

These are the Sungolds.

And we've got lots of varieties coming, but this is just sort of the first rotation that's come on.

These are the black cap raspberries.

They're super firm.

They don't look like they'd be that appealing, but I think they're incredible for desserts.

They really... >> ALEX: Some of my favorite.

>> Don't they hold up, like, beautifully on a dessert?

>> ALEX: They have incredible texture.

And they almost have, like, a, like an apricot flavor to them.

>> You've got some good choices to work with.

>> ALEX: And how do you two chefs know each other?

>> I wanted to work at the best restaurant I could, and that was clearly Marché.

Stephanie is a bit of an icon.

>> ALEX: So, chefs, what sort of ingredients are you gonna grab for tonight's feast?

>> My dish was inspired solely by all the berries that Groundwork Organics grows.

It's pork belly with all the berries, so it's all of them.

>> ALEX: Yum.

>> Yeah.

(laughs) >> Well, the grand aioli, of course, is the traditional Provençal summer feast.

It's prime time here for the tomatoes, the zucchini.

>> ALEX: I want to do some shopping in the farm shop, get some vegetables and herbs.

And then, where else should I go in the Eugene area to get inspired for tonight's feast?

>> Provisions Market Hall, offshoot of Marché.

>> ALEX: All right.

Would you mind taking me?

>> No.

I'd love to.

Let's go.

>> ALEX: Okay.

>> ALEX: Sophie, thank you.

>> My pleasure.

>> ALEX: More berries for me.

Mmm.

♪ ♪ All right.

We'll see you at the farm later.

Stephanie and I are on our way to go to Provisions Market, which is a gourmet market that she owns and is attached to her restaurant called Marché.

We're gonna meet some of her team and the network of chefs that she's mentored over the years.

It's like a wonderland in here.

>> Hi.

>> This is Leah Pearl.

>> ALEX: Alex.

>> Nice to meet you.

>> ALEX: Very nice to meet you.

>> Hi, Alex.

I'm Jess.

>> ALEX: Hi, Jess.

>> Nice to meet you.

>> Welcome to Provisions.

>> I'm gonna run and turn this over to Leah and Jess.

>> ALEX: Great.

>> And I will see you later.

>> ALEX: I'll see you later.

>> All right.

>> Thanks, Stephanie.

>> Bye, Steph.

>> ALEX: Now that the boss is gone, tell me a little bit about Provisions, and what you're sourcing here.

>> It's kind of like the back door into the restaurant.

Like, really, so much of what we do here is about inspiring people to cook at home the way that our philosophy is in the restaurant.

>> ALEX: I never understood the excitement of when people walked into a department store, and they sell clothes.

I'm like, whatever.

But when I walked in here, I was like... (claps hands) "It's shopping time, baby."

Hopefully, I'll be able to find a few things for our feast tonight.

I would love to get, like, maybe a baguette.

>> Okay.

>> ALEX: Some cheese.

>> Come this way.

>> ALEX: Perfect.

Ask, and you shall receive.

So, are you making this bread in-house?

>> Mm-hmm.

>> Yep.

One of our pastry chefs, Natalie, who's making the dessert for the feast, started on our bread department.

>> ALEX: Let's go meet Natalie.

Look at all of this delicious food.

>> Nice to meet you.

I'm Natalie.

>> ALEX: Nice to meet you, too.

I hear that you are an incredible pastry chef, and you're gonna be making a dessert tonight for the feast.

>> Yes, I am.

I am going to be making a hazelnut frangipane tart.

>> ALEX: Yum.

Well, I can't wait to see you later and, uh, get to bake with you some more.

Let's cook.

>> ALEX: Let's cook, baby.

(chuckling) So, now we're headed to Antiquum Farm, which is a really unique, small, family-run farm, where they're raising animals, and they're making wine.

And they're doing something very cool there.

They don't use any fertilizer.

They are relying on their animals to graze and naturally fertilize the land.

Good afternoon!

Hello.

>> Hey!

How are you?

>> ALEX: I'm Alex.

>> Sam.

>> ALEX: Nice to meet you.

>> Hey.

Stephen Hagen.

Nice to meet you.

>> ALEX: Stephen Hagen.

Very nice to meet you.

And I know you, chef.

>> Nice to see you again.

>> ALEX: Nice to see you, too.

>> We're at Antiquum Farm in Junction City, Oregon, in the southern end of the Willamette Valley.

But we're a 20-acre estate vineyard.

And we practice a pretty unique style of viticulture here, called grazing-based viticulture.

So, it's an entirely self-contained vineyard, using livestock to support the vineyard system.

>> ALEX: I'd love to learn a little bit more about the wine-making process from you guys.

>> Absolutely.

>> ALEX: Okay, let's go.

>> Great.

>> ALEX: So, what kind of dogs are these dogs?

>> Uh, these are Maremma.

They are a smaller livestock guardian breed.

>> ALEX (baby voice): Hi.

Hello.

Come on this way.

>> Oh.

>> ALEX: And there's a pig.

Hello.

(laughter) He said, "I want to come to the party."

>> This is the star.

>> This is Roger.

>> ALEX: Hi, majestic Roger.

>> Yeah.

Majestic Roger is a Kunekune pig.

From a sustainability standpoint, he is not being fed.

He is thriving off of the forage that is out here in the vineyard.

>> ALEX: Oh, wow.

>> So, these sheep are all crossbreeds of between about three different breeds that I've been working with over time that can be entirely independent from the outside world.

So, these sheep are able to thrive on the resources of this vineyard.

>> ALEX: And Sam, how is it, as a winemaker coming to a farm like this?

>> My role as the winemaker is just to try to translate what Stephen and what this property is giving into a bottle of wine.

This place is an expression of every dog, every sheep, every pig and every person that comes in here.

And that makes it a very special place to work with fruit from.

>> This vineyard is six acres of pinot gris.

And then, we're growing pinot noir in the upper site.

>> ALEX: Can we go look at the pinot noir?

>> Absolutely.

Let's do it.

I'm from here.

I grew up four miles away from this property, trespassed all over this place when I was a kid.

Used to sneak over the hill, tie my horse up in the woods, and sneak down here to the head of the pond and fish.

>> ALEX: Look at this view!

>> Yeah.

So, on a clear day, you can see all the way to the Central Oregon Cascades.

>> ALEX: Do you have any irrigation running through these vineyards?

>> No, it's all dry-farmed.

So, really important, get the root systems going as deep as possible.

And the deeper they go, the more complexity, the more personality we're getting in the wines.

>> ALEX: So fascinating.

>> Yeah.

>> ALEX: All right.

Let's go back down and cook.

So, we're here in the kitchen with Stephanie Pearl Kimmel.

And what dish will you be making for our feast?

>> Provençal grand aioli, which is the typical summer feast in Provençe.

It's beautiful because it showcases all the fruits and vegetables in their season.

First thing we're gonna do is to confit the halibut.

Normally, I would do albacore tuna.

This year, the tuna is swimming a little slowly up the Pacific, so we are going with Pacific halibut.

>> ALEX: I love that you're making that adjustment, because... >> That's what you do.

>> ALEX: That's what you do.

>> I mean, when you're cooking seasonally, you have to be flexible, for sure.

>> ALEX: Right.

>> I've got some oil heating here, it's olive oil.

Going to add some bay leaf.

This is fresh bay leaf from my garden.

>> ALEX: Of course it is.

>> Picked this morning.

And some garlic.

And a little lemon.

And this will infuse the fish while it cooks slowly.

It gives the fish a chance to really absorb the flavors.

So you want to have the fish completely submerged.

>> ALEX: And how long will that take?

>> Probably, about 15 minutes.

>> ALEX: Okay.

A grand aioli would not be a grand aioli without... >> Aioli.

>> ALEX: Aioli.

>> It's the centerpiece sauce.

It is the classic sauce.

We're gonna start with grating some garlic.

>> ALEX: Where does your love of food and fresh seasonal produce come from?

>> I think a lot of it came from time in France as a student.

To see how their cuisine really revolves around what's fresh, and local, and in season.

You know your farmer.

You know your winemaker.

You know the cheese maker.

You know everyone.

It becomes personal.

And so, I thought, "That's what I really want to do."

Big pinch of salt.

The, uh, egg yolk goes in next.

So we're gonna whisk it until it gets a little sticky.

And we're gonna add a teaspoon of lemon juice for a little acid.

And we're gonna slowly start emulsifying... >> ALEX: Okay.

>> ...with the olive oil.

>> ALEX: Do you want me to whisk, and you can add?

>> Yes.

Thank you.

That's just perfect.

>> ALEX: You got to put me to work.

>> Yeah, so, we're gonna start very slowly with just a few drops.

Make sure you incorporate each time.

>> ALEX: If you add it too quickly, your emulsion will break.

>> Will break, yes.

There are faster ways, but I think this is really the best way to go.

Smelling like aioli.

>> ALEX: Mm-hmm.

It really is.

>> Looks like the halibut is perfect.

>> ALEX: Oh.

Smells incredible.

>> You can tell it's going to flake away.

>> ALEX: How do we finish that?

>> We're going to put some olives on, for some deliciousness and color.

The universal fixer, and that's parsley, just for a little additional... >> ALEX: So it's a nice contrast.

So we've got this plate of gorgeous produce from Groundwork Organics.

>> Right.

>> ALEX: And...?

>> We're gonna add some of these gorgeous heirloom tomatoes.

>> ALEX: Of course, it wouldn't be Provençal style without some.

>> Beautiful eggs here.

Just put them around.

Sort of like a deconstructed niçoise salad.

>> ALEX: It absolutely is.

It is a feast for the eyes, and I know it will be a feast for our guests.

>> There we are.

>> ALEX: This was fun.

>> Really a pleasure.

Thanks for your aioli help.

>> ALEX: Of course.

And I can't wait to taste the fruits of our labor.

♪ ♪ Chef Crystal, what is the dish that you'll be making today?

>> Today, we are gonna be making a sugar-and-spice pork belly, with all the berries, porcini cream and puffed rice.

>> ALEX: Yum.

>> We have the Antiquum Farm's pinot.

We're gonna start reducing that.

You want to reduce it down to about two cups.

We're gonna add some sugar, some shallot.

>> ALEX: Is this a dish that you serve at Lion & Owl?

>> It actually is, and it's actually an original dish to the Airstream.

So, our restaurant actually started in a Airstream food trailer.

>> ALEX: No way.

>> Uh, yeah.

(laughs) While that's reducing, we're gonna season our pork.

We have some salts.

So, this is an Antiquum Farm pork.

Sugar.

We have some spices here: cinnamon, clove, allspice.

>> ALEX: Oh, yum.

>> Rub that in, and then we have a Ziploc bag here.

And we're now gonna cook that in a water bath at 158 degrees.

>> ALEX: So, you can use a sous vide machine... >> You can.

>> Or just hold a thermometer in there and kind of watch the temp.

>> 100%, yeah.

So we want to reduce this down, but we're not looking for a real syrupy consistency.

The real thickening happens when we add the agar.

>> ALEX: And agar-agar powder is a seaweed derivative.

>> Yeah.

>> ALEX: It helps thicken, much like gelatin.

>> Exactly.

>> ALEX: Got it.

>> So, once that happens, we then have this product here.

If you want to blend that up for me, that would be great.

>> ALEX: Yeah, if I don't eat this all before.

>> (laughs) I find, occasionally, I might need to add a little bit of water just to get the right consistency.

>> ALEX: Got the wine jelly in here.

>> Perfect.

>> ALEX: Oh, there we go.

All right.

(whirring stops) >> Great.

So now we're just gonna strain this to get any residual bits and bobs out.

So now we have our pork belly, our finished pork belly.

>> ALEX: Okay, so that's been cooking all night, and then cooled.

>> And cooled.

Nice and chilled, so it's firm, easy to cut into planks.

What we're gonna do next is sear the pork belly.

>> ALEX: Great.

>> Okay?

Cut side down.

(sizzles) Nice sizzle.

>> ALEX: Mmm.

>> Place a few of those in there.

>> ALEX: What was it like in your early career, working under Stephanie?

>> It was so transformative.

I think that whole experience really opened my eyes to the whole world of food and what was even possible.

>> ALEX: You got bit by the food bug.

>> Yeah, totally.

>> ALEX: Yeah.

>> So what we're looking for is some nice browning.

(Alex chortles) We'll let that brown on the other side.

And then we can begin our plating.

So we have a porcini cream, Which is, essentially, shallots, porcini, sherry, chicken stock cooked down and blended.

We're gonna place our pork.

And then, we have our pinot noir jam.

Do some elements there.

A little sprinkling of our puffed wild rice.

And now we have all of the berries.

>> ALEX: All of the berries from Groundwork Organics.

>> As many as you can find.

And then, we're just gonna artistically place these.

>> ALEX: This is literally like watching an artist paint a painting.

>> (chuckles) A little tastier.

Some final touches.

We have our porcini meringue.

And then, we have some anise hyssop from Long Table Farm.

Has a very licorice-y, root beer... >> ALEX: Mmm.

Yeah.

>> ...mint.

>> ALEX: That is probably the most beautiful dish I've ever seen.

>> Thank you.

>> ALEX: Mm-mm-mm.

Mmm.

That tastes like a Sunday morning hug.

>> Yeah.

(laughs) >> ALEX: Like, it has all the flavors that you want.

>> Thank you.

>> ALEX: It hits every texture.

It hits every flavor on your palate.

This-- o-our guests are gonna absolutely love it.

>> I'm so excited.

>> ALEX: So, it's dessert time.

We're here with pastry chef of Marché Provisions, the whole enchilada, Natalie Dutton.

Thank you for being here.

>> Oh, I'm stoked.

Absolutely.

>> ALEX: Chef, what are you making for today's feast?

I'm going to be making a blackberry and hazelnut frangipane tart.

Trying to use as much local things as we can here.

>> ALEX: Love it.

What is a frangipane tart?

>> An almond custard, a little bit of egg, a little bit of butter.

Typically, almond is common.

We're in Oregon, number one producer of hazelnuts, so we're using hazelnuts.

To start, we're gonna make the custard.

Take my sugar here, pop it right into my butter.

And we're just gonna cream this.

You can do this by hand.

You can do it in a mixer.

>> ALEX: How did you become a pastry chef?

>> The best day at home was when mama was making chocolate chip cookies.

Like, could not move past that, just in my mind.

Like, "I could be the one.

It could be me."

>> ALEX: "I could make this day happen every day."

>> Honestly, yeah, quite selfish.

(both laughing) We're gonna move on to our next step here.

(cracks egg) I'm just gonna pop one right in there.

I like to do one at a time.

If you're crazy, you can do two.

Gonna go in next with our dries: ground hazelnuts.

I'm just gonna flop that right in there.

>> ALEX: The flavor of hazelnuts is, like, one of my favorite.

>> We got a little bit of flour.

>> ALEX: You guys are really lucky here in Oregon to have such crazy amounts of berries, and these delicious hazelnuts.

>> Girl, you're telling me.

>> ALEX: Yeah.

>> I've made a hazelnut sweet crust pastry.

I like to use a piping bag with my filling.

>> ALEX: Mmm.

>> We have a little bit of marionberry jam.

I just chopped up about a cup of berries, just loosely halved them.

These are quite sweet, because they're, you know, in season and local.

Maybe your berries aren't gonna be as sweet.

So, I went with an eighth cup of sugar.

You might want a quarter.

And then I just cooked them over medium low, until they somewhat broke down.

>> ALEX: The flavor's so intense.

It's not too sweet.

And that berry flavor just-- pop.

Pop, pop, pop.

>> That was the goal, so.

>> ALEX: Yeah.

>> I was literally over the pot, just like... (both imitating guns firing) >> ALEX: What other fruits could you make this frangipane with?

>> Anything close to you.

You can make this with peaches, apples, pears, blueberries, anything around you.

Like, this is something that I've made as local as I can.

And, hopefully, you can make it in a way that's local for you.

If you want to just work this around for me.

>> ALEX: I'm gonna let you do that 'cause I'm nervous.

>> Are you sure?

>> ALEX: Yeah.

>> It's really easy; it spreads even easier than butter.

We have some fresh berries here.

So we have our tart with our jam, our frangipane, our berries.

But if you're working with a home oven, I would recommend about 350, 20 to 30 minutes.

A light golden brown all the way around the top.

It will look set.

So, I've made a little stencil here.

>> ALEX: Very cute.

And it adds a little bit of a personal touch.

>> Oh, absolutely.

>> ALEX: Very cute.

>> So, I've brought some local Oregon honey.

I'm gonna take some of these berries.

I want to get into these edible flowers.

And just layering them up with our berries.

They can be our support.

Some macaron shells from Marché Provisions.

Just some little candied hazelnuts.

>> ALEX: It's very colorful.

>> The last thing that we have here is honeycomb.

>> ALEX: I love that you're using a classic frangipane recipe, but using it in a way that showcases everything that Oregon has to offer: from hazelnuts, to the seasonal blackberries, to the local honey, and all of these gorgeous flowers from Long Table Farms.

I think our guests are absolutely gonna love this dessert, I'm gonna keep cooking, and then I'll see you at the feast.

I wanted to create a little appetizer for tonight's feast.

So, what I'm gonna do is show you how to make a ricotta toast.

So I took some of the baguette from Provisions Market, sliced it, lightly toasted in a cast-iron pan with some olive oil.

And then, when they came out and they were nice and hot, I gently rubbed it with a little bit of a garlic clove.

On top of the baguette, add a little bit of ricotta cheese.

Now, this ricotta cheese from Provisions Market is already seasoned with salt, pepper and a little bit of lemon zest.

So we've got the ricotta on the baguette.

And I've taken some cucumbers, I've simply shaved them with a peeler, and you get these ribbons.

I'll season it with some olive oil, black pepper, lemon zest, some lemon juice.

And you may notice that I'm not adding any salt, because that salt will draw the moisture out of the cucumber, and it'll get really soggy.

I want these to stay nice and crisp.

To the cucumbers, I'll just tear some fresh parsley leaves, fresh dill, some mint and basil.

You can use whichever herb that you like, whatever herb is in season.

So we'll take a piece of toast, and we're gonna wrap the cucumber just like that.

Add a few pieces of sliced radish, leaves of fresh herbs.

Just before our guests arrive, I'll top with a few sprigs of salt and a little bit of olive oil.

It's light, refreshing, and it's the perfect way to start our feast.

♪ ♪ Will you tell us a little bit about the wine we're gonna serve tonight?

>> Yeah, absolutely.

This is our 2021 Daisy Pinot Gris.

This comes right out of the field, right next to us here.

It has all the structure, the zip, the acidity, but then it's got this beautiful, soft, layered texture to it.

I love this wine, it's named after my daughter, and it's also my pride and joy.

>> ALEX: And to go along with this gorgeous pinot gris, I made a little bite featuring the baguette from Provisions Market, um, as well as the ricotta that they make there.

And some shaved cucumber from Groundwork Organics.

Cheers, everybody.

>> Cheers.

♪ ♪ >> ALEX: Hello, everybody.

(shouted greetings) Yay!

>> (exclaiming) >> ALEX: Welcome, welcome to our Oregon feast.

>> Wow.

>> So beautiful.

>> Oh, look at that.

>> Oh, my goodness.

>> Isn't it beautiful?

(guests exclaiming) >> ALEX: I want to thank everybody for coming to tonight's feast.

We started our day at Groundwork Organics with Sophie.

Then we headed to Provisions Market.

And then, we headed right here to Antiquum Farms.

And Stephen, thank you for your generosity, and sharing your wine for tonight's feast.

And we're gonna start with Chef Stephanie.

Will you please tell everybody what you made for tonight's feast?

I did a grand aioli in the Provençal tradition, just an assortment of beautiful veggies from Sophie's farm, Pacific halibut in a confit with olives and lemon.

>> ALEX: And Chef Crystal, will you tell everybody what you made for tonight's feast?

We will be enjoying, uh, sugar-and-spice pork belly from Antiquum Farms, with pinot noir jam, uh, puffed rice, porcini cream and all the berries of Groundwork Organics.

(guests chuckling) >> ALEX: And Natalie, to finish us off with a gorgeous dessert.

>> I have made a hazelnut and marionberry frangipane, also featuring berries from Groundworks.

They're delicious.

Flowers from Long Table Farm-- Eva, the lovely Eva, as lovely as her flowers.

>> ALEX: Cheers to you.

And thank you for coming on.

Cheers.

>> Cheers.

(glasses clink) (laughter) (indistinct chatter) >> Stephanie, I loved-- I love this aioli.

It's perfect.

>> ALEX: The currants... >> This is so divine.

>> Thank you so much.

>> ALEX: ...on this pork.

>> Appreciate it.

>> No problem.

>> You can never have too much aioli.

(indistinct chatter) >> I could see it.

Why not?

♪ ♪ >> ALEX: We had a spectacular day here in Eugene, Oregon.

I want to thank the farmers, the purveyors, and of course, the chefs for making tonight's meal incredibly special.

And if you would like any of these recipes from today's episode, make sure to go to moveablefeast.com.

And, who knows, maybe next episode, we'll be feasting in your city.

Cheers, everybody.

>> Cheers.

(glasses clinking) >> ALEX: For more information about this episode, recipes and behind-the-scenes fun, make sure you go to moveablefeast.com.

Follow us on Instagram.

And don't forget to like us on Facebook.

We'll see you next time, on A Moveable Feast.

>> Major funding provided by: >> Everyone's going to be here.

(car honks) >> Try to have fun.

>> Hey you.

(music playing on headphones) Let's go... (playing "Best Day of My Life" by American Authors) (singing along): ♪ This is going to be the best day ♪ ♪ Of my life ♪ >> Seriously?

>> (singing along): ♪ My li-i-i-ife ♪ >> ALL: ♪ This is going to be the best day of my life ♪ >> I can't believe I'm related to you guys.

>> Well, you are, so... >> ♪ My li-i-i-ife ♪ ♪ Ooh, ooh... ooh-ooh ♪ ♪ ♪ ♪ ♪ (glasses clink) (singer vocalizing) ♪ ♪ (waves crashing) ♪ ♪ ♪ ♪ ♪ ♪