♪ ♪ >> From the editors of relish.com, we bring you Moveable Feast with host Alex Thomopoulos.

♪ ♪ >> ALEX: We're here in the beautiful mountains of Colorado, here to cook up a feast that's as epic and unique as the setting itself.

Whether you're here to hit the slopes, take a hike, or just soak in those Rocky Mountain highs, you'll be sure to work up an appetite.

Two chefs who are going to help us cook our feast today are executive chef Paul Anders and executive chef Mackenzie Nicholson.

First up, chef Paul is going to take us to Copper Bar Ranch, a cattle ranch focused on Highland cattle and owned by state senator Kerry Donovan, the daughter of the founders of Vail, Colorado.

>> We have these guys, Highland cattle.

They're a really, really wonderful breed.

>> Making sure that they're happy makes much better beef, and it's just a nice way to raise animals.

>> ALEX: Next, chef Mackenzie will take us up to Knapp Ranch, a farm, orchard, and apiary that specializes in producing the highest-quality local ingredients.

Look at those carrots!

>> Aren't they beautiful?

>> ALEX: Oh, they're gorgeous.

>> She was just picking them and we were discussing how excited I am to taste them later.

>> ALEX: And once we've gathered all of our ingredients, we'll be headed up to Beano's Cabin at the Beaver Creek Resort, where we'll cook up a feast that our guests will never forget.

That's all happening right now on Moveable Feast with Relish.

>> Major funding provided by: >> Oh, hey, it's the Donovans.

You know, legend has it, the Donovans had a barbecue that fed half a town.

>> You know what I heard?

They drove cross country just to walk their dog.

>> Welcome to the National Kennel Show!

>> Apparently, they climbed a mountain to save some wild horses.

(lightning strikes, thunder rumbles) (whinnies) That's what they say.

>> That's what they say.

♪ ♪ >> Additional funding provided by: ♪ ♪ >> There's a reason people call Myrtle Beach "The Beach."

There are 60 miles of wide, sandy beaches along South Carolina's Grand Strand coast.

This vacation destination has golf courses, attractions, food, wine, and southern sun.

♪ ♪ >> ALEX: Hey, Chef.

>> Hey, Alex.

How are you?

>> ALEX: Good.

How are you?

>> Welcome to Copper Bar.

>> ALEX: All right.

You want to hop in then?

>> I'd love to.

>> ALEX: Okay.

This place is cool.

So nice to meet you.

(car door closes) >> Great.

Nice to meet you too.

>> ALEX: Tell me a little bit about Copper Bar Ranch.

>> They specialize in these really cool cows called Scottish Highland cows.

They look like Muppets to me.

>> ALEX (laughing): Oh, they're the little floofy cows.

>> Then they also have a super seasonal garden, tons of lettuce, and all the things that grow here at our elevation pretty well.

>> ALEX: Yeah, I would love to know a little bit more about what grows here in Colorado, especially during this short growing season.

>> So we rely on greenhouses a lot in our area and that's how we are able to get local stuff year-round, because it's a little difficult to grow fresh produce when you're under five feet of snow... >> ALEX (laughing): Right.

>> ...in the winter, so... >> ALEX: There they are!

Hello!

>> Hey, guys, you found us!

>> Howdy.

>> ALEX: We did.

>> Welcome to the ranch.

>> ALEX: This is some welcome.

>> Yeah.

(laughing) >> ALEX: Oh my God!

>> We rallied the troops.

Hey, chef.

>> Hey, guys.

>> So this is our bull, Badger.

>> ALEX: Hi, Badger.

So tell me a little bit about Copper Bar Ranch.

>> Yeah, so Copper Bar Ranch was originally established by the Homestead Act.

We've had it since the early '80s, so we consider ourselves just like the current caretakers of it, even though we've had it for 40 years.

And Copper Bar Ranch is named after a bar that my parents had in the very early days of Vail.

>> ALEX: And your parents are responsible for starting Vail, Colorado?

>> Yeah, they were part of kind of the early crew, early founders that came in there, and they were really committed to the town early on.

My dad was a South Side Chicago city kid and having a ranch in Colorado was one of his, like, lifelong dreams.

And we have these guys, Highland cattle.

They're a really, really wonderful breed.

I mean, just even being able to stand this close to our gigantic breeding bull... >> ALEX: Yeah.

>> ...is not something you would see in most places, right, so.

>> ALEX: They live very happy lives here in the mountains of Colorado.

>> Yeah.

Right.

>> ALEX: They just have like one bad day.

>> And that's something we care most about is the dignity of the animal.

So we just brought them back in from the hills where they got to eat everything natural, like we were just talking about.

And then they get to spend the rest of their life on pasture in their fold, and making sure that they're happy makes much better beef, and it's just a nice way to raise animals.

>> You bet.

>> ALEX: I would love to head down to the garden to see what sort of produce you're growing.

>> Sure.

>> Perfect.

That sounds so awesome.

>> Be honored.

>> ALEX: Wonderful.

All right.

Bye, Badger.

>> See you, Badger.

>> Off to his ladies.

>> ALEX: All right, let's go to the garden.

♪ ♪ Well, this is quite the garden.

>> My mom gets all the credit for this garden.

>> Nice.

>> Kind of the story of gardening in Colorado is the challenge of what can you actually grow in 60 days.

So these are some of the lettuce I wanted to show you guys.

>> ALEX: Wow.

>> Try this one.

This is a Red Okie Leaf, and I think it just has... >> ALEX: Oh!

>> Isn't that cool?

>> ALEX: That is cool.

>> That's mountain-grown.

That good?

>> ALEX: Yeah.

>> Hardy.

Delicious.

>> ALEX: I see some sorrel back there.

>> Good eye.

Because not a lot of people grow sorrel.

We love it.

>> Yes.

>> Because it hits you in the back of your mouth like a Sour Patch Kid.

>> ALEX: Yeah.

>> How about your horseradish?

Do you have any of that left?

>> (chuckling): Oh, yeah.

>> Nice.

>> We have a whole corner of horseradish.

We could dig up some horseradish root and add that into the pile too.

>> Love it.

Oh, that'd be great.

>> ALEX: So we're going to take a bunch of this lettuce, a lot of your herbs-- sorry-- some of those sirloin steaks, because chef Paul and I have to get cooking for our feast.

Are you guys going to come?

>> We would love to.

>> ALEX: Okay, so we're just going to get picking and then we'll head out.

Thank you so much.

>> Thanks for coming, guys.

>> Thanks, chefs.

>> Thanks for letting us do this.

Kid in a candy store.

(laughter) ♪ ♪ >> ALEX: Good morning!

Good morning!

How are you?

>> Good morning!

>> ALEX: Hi, Alex.

>> Mackenzie, nice to meet you.

>> ALEX: Nice to meet you, Chef.

>> I'm Cindy.

>> ALEX: Hey, Cindy.

>> I'm one of the growers up here.

>> ALEX: Look at those carrots!

>> Aren't they beautiful?

>> ALEX: Oh, they're gorgeous.

>> She was just picking them and we were discussing how excited I am to taste them later.

>> So I think I'll go rinse them off and I'll get them ready for the feast.

>> Thank you so much.

>> All right.

>> ALEX: Thank you, Cindy.

This is beautiful.

So this is Knapp Ranch?

>> This is Knapp Ranch, yes.

They grow a lot of local produce for the valley around here.

And everything I've received from them is always at the top of my list for quality.

>> ALEX: Yeah, it looks like they're growing a ton of stuff, which is unusual for being at 9,000 feet.

>> At 9,000 feet, with our short growing climate and season, it's, it's not an easy task.

(laughs) >> ALEX: Yeah.

So you're, you're from Colorado.

>> Born and raised, yes.

I have always been in the mountains and I don't see myself ever leaving because how could you get rid of that?

>> ALEX: No, I'd never want to leave.

I would love to go inside and see what they're doing here at Knapp Ranch.

>> Yes, I'm excited to show you what we pulled aside.

>> ALEX: Wonderful.

♪ ♪ >> Hello, hello.

>> Hello.

>> ALEX: Hi, I'm Alex.

>> I'm Cary.

>> ALEX: Very nice to meet you.

This stuff is beautiful.

>> Isn't this gorgeous?

Welcome to Knapp Ranch.

>> ALEX: Thank you so much.

>> What did you think about the snow on top of the peaks?

>> ALEX: First of all, I cried a little bit.

(all laughing) It is so breathtaking up here.

>> Isn't it amazing?

>> ALEX: I'm just so surprised you can grow the abundance of produce that you're growing here at 9,000 feet.

>> Well, we have to work with what Mother Nature gives us and that is quite a challenge sometimes.

This whole business is built on research and development and what the land can teach us.

>> ALEX: That's a beautiful way to grow food.

>> It really is.

It feels good and tastes delicious.

>> ALEX: Oh, that's amazing.

Is it possible to taste a carrot?

>> Oh, yes.

Absolutely.

They should be all rinsed off.

>> These look delicious.

>> ALEX: I'm going to take this guy.

>> You're going to take that guy?

>> ALEX: Yeah.

>> I'll take this guy.

(crunching loudly) >> ALEX: Mm-hmm!

Lastly, I would love to talk about this honey, because you said you do have 29 beehives around the property.

>> We do.

Let's go see Carmen about the honey.

She knows everything.

>> ALEX: Okay.

>> She's our queen and our master beekeeper.

>> ALEX: The queen bee.

>> The queen bee.

♪ ♪ There's our queen bee.

>> ALEX: Hello!

>> Hi.

>> Hi.

>> ALEX: How are you?

>> Good, how are you guys?

>> ALEX: Good.

>> Good.

>> ALEX: We came to talk honey.

We hear you're the expert beekeeper, the master beekeeper here.

>> Yes.

>> ALEX: What are the flavor profiles of the honey that's being produced here in Colorado?

>> There's a bunch of different flavors.

The ones that we produce by ourselves, we just have local wildflower.

We don't have any monoflorals, but it's really different between Lake Creek, Colorado Creek, and Eagle Gypsum.

And then once you come up valley, it's a little lighter and more delicate.

>> ALEX: Wow.

So is there a hive near here?

>> There is not.

We moved them off the ranch.

Bees would not be at this altitude in the wild.

>> ALEX: So how does a place like this get pollinated then if there are no hives?

>> Up this altitude are bumblebees.

Bumblebees are... they can go.... they talk about them being able to fly up to Everest.

>> ALEX: So interesting.

Well, I would love to get some of the honey for tonight's feast.

I think I want to use it in some... >> Absolutely.

What do you think?

>> It looks beautiful.

>> ALEX: ...salad dressing.

Do you mind if I take some of that?

>> No.

>> ALEX: Okay, great.

>> There you go.

>> ALEX: Well, thank you both so much for having us and showing us around here at Knapp Ranch.

I think we're going to get some carrots.

I've got my honey.

And then I think we've got to go and start cooking.

>> Let's go to the feast.

>> ALEX: All right.

Thank you, Carmen.

>> Thank you.

>> Bye, Carmen.

♪ ♪ >> ALEX: Mackenzie, hello.

>> Hi, welcome up to Beano's.

>> ALEX: Thank you so much.

Oh my God, it's so beautiful here.

>> How was the adventure up the mountain?

>> ALEX: Epic.

Epic as always.

>> Great.

Great.

Yeah.

>> It looks like some rain's moving over these mountains.

Let's get inside, and stay dry, and start cooking.

>> ALEX: Wonderful.

Let's go.

>> Let's get to it.

♪ ♪ >> ALEX: Here with chef Paul, we just came back from Copper Bar Ranch.

What are you going to do with the sirloin for today's feast?

>> Yeah, we're going to do a really interesting technique called velveting, which will improve the texture on almost any meat.

Most people have had it before, but I kind of equate it like when you get that impossibly tender chicken at a Chinese restaurant.

And it's a combination of egg whites, ginger, and cornstarch.

>> ALEX: All right.

So how do we get this dish started?

>> So we're going to take some egg whites here and we just give it a little whisk, and we're going to add a touch of sugar, which is a little unique as well.

A touch of tamari soy.

Just about an ounce.

>> ALEX: That's also going to season the steak.

>> Exactly.

Just kind of builds a little background note to it.

Then we take our cornstarch, add that.

And you're basically making the idea of a slurry.

>> ALEX: And can you walk me through the science of why you're using cornstarch, egg whites?

>> Really, the magic is in the egg whites and the ginger.

And the ginger is that rhizome family.

It has some natural chemical properties that help tenderize things in general.

And then the egg whites also have that albumin protein, which does the same kind of thing.

>> ALEX (chuckling): Very fancy words.

>> (chuckling): Yes.

Albumin.

We add our ginger.

Just stir that around.

So once that's mixed up, we take our beef.

>> ALEX: Here, I'll take that over here.

>> And so that's before it's been velveted.

>> ALEX: Beef.

It's what's for dinner.

>> Yeah.

Our Copper Bar beef.

So the yellow on the fat cap is an indicator that it's 100% pasture-raised.

So, yeah, we're just going to simply pour it over.

You can use a casserole and even a Ziploc bag works great.

That way you can kind of massage it into it a little bit.

>> ALEX: I'm definitely going to do this when I go home.

>> It's pretty cool.

>> ALEX: What are we serving with this sirloin?

>> We're going to do something really fun with those beets we got earlier.

We're going to salt roast them.

>> ALEX: And what sort of spices are you using in this salt?

>> Because we're not serving it with the spices, we want things that are really aromatic.

Star anise, which is really aromatic.

>> ALEX: Oh, yum!

>> Then allspice and juniper.

>> ALEX: Can you show me how you assemble it?

>> Yeah.

This is really easy.

It's crazy easy.

We've got what looks to be a ton of salt.

We need enough to cover the beets up.

This is water.

We put our spices in there.

Normally, when I'm working with dried spices, I would pre-toast them or get them a little aromatic.

This process, because we're cooking the beets for so long, it takes care of that.

And this is where you get to get your hands a little dirty and you're just mixing this up.

>> ALEX: It looks like snow.

>> Yeah.

That's... (chuckling): Yes, it does.

So when you squeeze it, it should kind of hold its shape.

That's the indicator if you've got the right ratio.

Thin layer of this in the pan first.

>> ALEX: Okay.

>> And that's very simple.

You just put it in there and then we just pack it down with our fingers.

And then I'll probably add six beets to this pan.

And then with the remaining crust...

So this goes in the oven for about an hour and a half.

We'll check it at that time.

If they're nice and tender, the way we always check it, fork tender, just like a potato.

If it goes in easily, they're done.

>> ALEX: Okay, so I'm going to put these back here and then... >> Next, we're going to do the berries.

Very cool technique.

This one is really easy to do.

It takes about an hour and we just simply put those in a bowl.

We're going to add salt.

And, it looks like a good bit of salt, and it is.

But we're going to rinse all this off later.

A little bit of sugar.

Helps balance that out a little bit.

And then this is toasted caraway and then cracked.

>> ALEX: Whoa.

I was not expecting that to come out of your mouth.

>> Yeah, it's just a super-aromatic spice.

It's got a lot of sweetness to it.

And we just mix until it's coated.

>> ALEX: I love how you have all of these earthy spices throughout this dish.

And then on top of all of this flavor, you've got this bright horseradish sauce to cut through it.

>> Yeah.

>> ALEX: How do we build that?

>> So we're going to do a creamed horseradish sauce.

Well, we're referring to the technique of creaming, like you would cream butter and sugar together.

So this is fresh horseradish, just grated.

Simply used a Microplane, it grates it really nice and fine.

>> ALEX: And this is what we got at Copper Bar?

>> Yeah.

And it's... when you put your face in there, it's pretty pungent stuff.

We're going to add some dry mustard powder to that.

(Alex exhales) Yeah.

Lights you up, huh?

(chuckles) >> ALEX: Wow!

>> Dry mustard powder... Little bit of salt.

Again, that's just seasoning and helps make a little coarseness in here for the grinding action that we're going to do.

A little sugar.

>> ALEX (weakly): Yep.

Okay.

>> And then some white balsamic vinegar.

And this is where the creaming technique comes in.

We're going to use the back of... you can use a fork, back of a spoon, whatever it may be.

And we're going to just literally mash this all together.

It helps release those oils, as if we need more spice from that horseradish.

>> ALEX: That is fuerte.

(Paul laughs) >> Right?

Now we're going to add the creamy elements.

This is buttermilk.

>> ALEX: Okay.

>> Okay.

A little bit of sour cream and then a good bit of crème fraîche.

That's our kind of main element.

>> ALEX: Mm.

>> So all three of these are cultured creams.

So we got all those good things that come with cultured creams.

And then we just mix it together.

And what you'll get at the end is certainly some spice, certainly that nasally horseradish aromatic.

But with the sugar and the white balsamic, this'll have a little bit of sweetness to it that's kind of unexpected.

And that's... (drops spoon) That's it.

Done.

>> ALEX: Well, I can't wait to try this dish.

I am going to let you grill those steaks off.

>> Perfect.

>> ALEX: Assemble your dish.

Check on the chefs.

Get the table all done.

And then I think we're almost ready to feast.

>> You got things to do.

I'll take care of my end.

>> ALEX: I'm a busy lady.

>> Yes, you are.

>> ALEX: Busy, busy girl.

All right.

Thank you, chef.

>> Perfect.

Thank you.

♪ ♪ >> ALEX: We're here in the kitchen at Beano's Cabin at Beaver Creek Resort with executive chef Mackenzie.

And, chef, what do you think you'll be making for today's feast?

>> For the feast today, we have a double-cut elk chop coming from the Rocky Mountains.

These beautiful carrots from Knapp Ranch.

We're going to do a confit heirloom tomato with some fresh herbs and garlic, coffee-spiced parsnip puree.

And we're going to top it all off with a cherry and wild boar demi-glace.

>> ALEX: Sounds delicious.

>> It'll be fun.

>> ALEX: How do we get it started?

>> So first things first, we want to get this parsnip puree going.

So we're going to get our pot onto here to heat up.

We're going to add just a little bit of oil to coat the bottom of the pan.

After the oil has heated up just a little bit, we'll drop in a little bit of garlic and shallot, which are both diced.

We will add in our liquids, which is going to be heavy cream and house-made veggie stock.

>> ALEX: And can you talk to me a little bit about the food here at Beano's?

>> I grew up hunting, so that's why I chose to do elk today.

And then I think that if you work in a kitchen, whole animal butchery should be in your skillset.

With the heavy cream and the veggie stock in there, we're going to add the parsnips in.

From here we will get the heirloom tomatoes started.

Same thing, we're going to go in a pan.

So these will go straight into the pot.

And you are able to flavor these any way we want.

I like to go with the fresh herbs and garlic.

So we have some thyme here, some fresh rosemary, and fresh sage.

>> ALEX: All of those herbs go so well with a gamey piece of meat like elk.

>> Yes, exactly.

We have the whole garlic cloves, which are going to go straight in there as well.

>> ALEX: Delicious.

>> And you can never have too much garlic.

>> ALEX: Never.

>> And then everything just gets covered with oil.

This process takes about 20 to 25 minutes to get the tomatoes to where you want it.

So these guys are just going to sit back here and sleep for a little while.

>> ALEX: Night, night.

Bye-bye.

(Mackenzie laughs) >> Next, we will look at our carrots, which we're going to be doing a fennel roasted carrot today.

>> ALEX: Oh, delicious.

>> So we have ground fennel and whole fennel seed.

>> ALEX: Can you talk to me a little bit about the food scene here?

>> Yeah, you know, I think it's a fun combination of stuff, seeing what ingredients that we get around here, what we can harvest and how we can elevate that to a fine dining standpoint.

So with these carrots, we are going to season them with the ground fennel and the whole fennel.

It's really going to distribute a lot nicer.

>> ALEX: Do you want some oil?

>> Yes, please.

We'll get those a little bit dressed and then we'll get them on the fire.

>> ALEX: Oh, you're doing these on the fire too?

Oh!

>> I like to roast them or do them on the fire.

Roasting's a little bit easier because not everybody has the wood fire at their disposal.

I'm a big camper, so this is a fun challenge for me too when we go out there is, hey, what can we bring and what fun stuff can we do in the middle of the woods, which we are at Beano's.

So these guys are all going to take a little while on the fire.

We're looking for a nice simmer on the parsnip puree to make them nice and tender.

When that happens, we'll add in the coffee extract.

It's not going to flavor it so intensely, but it's going to add an earthiness to it.

And parsnips are a little sweet, as well, so it's going to help bring out those sugars.

>> ALEX: Okay, so let's talk about this elk chop.

>> All right.

What we did here was cut it as a double cut.

So instead of just getting the single bone, I decided to go with a bigger one.

So we're going to throw just a nice helping of salt and pepper all over it.

So I like to get some nice grill marks on it, so we'll fit it on the nice thick side first.

Then we'll do a quarter turn before we actually flip it over.

>> ALEX: Okay, so I'm going to let you finish up your dish here.

I'm going to go get my salad ready, go check on chef Paul, and then I think it's time to feast.

♪ ♪ For tonight's feast, I will be making a salad using sorrel from Copper Bar Ranch and Honey from Knapp Farm.

And I'm going to be making a sorrel green goddess dressing.

I love, love, love green goddess dressing.

I think it's really bright and herbaceous.

And it's going to go really well with our two very meat-heavy dishes.

To get this dressing started, it's very simple.

I start with some garlic that we got from Copper Bar Ranch.

And to that, I'm going to add some Greek yogurt... ...mayo... My favorite ingredient of all time: anchovies.

If you don't like anchovies, too bad, they're delicious.

Most of the time you don't even know that a dressing has anchovies in it.

Your favorite Caesar dressing has anchovies in it, okay?

So just try it and then trust me.

And if you don't like it, you can write me and say, "I didn't like it."

But at least you tried it, right?

We're trying things.

To this dressing I'm going to add some beautiful dill from Copper Bar Ranch.

We've got the sorrel leaves here that we've chopped up.

Lemon zest, lemon juice, parsley.

A little bit of that Knapp Farm honey-- get that drip.

Ooh yeah!

And then I'm going to add just a touch of water to get it going.

Season that with a little salt.

About a half a teaspoon.

And I love a lot of black pepper in this dressing.

I think it goes really well with all of these herbs, especially that sorrel and the lemon.

Blend it all up.

(blender whirring) (whirring stops) And I'm going to pour that into the bowl.

Oh, look at that color.

It smells so delicious.

And then to that, I'm going to fold in some chopped chives for texture.

I've got these gorgeous greens from Copper Bar Ranch.

I'm going to season them with a little salt and pepper, add my dressing, put them on some platters, and then, finally, it's time to feast.

Cue the music!

♪ ♪ ♪ ♪ Hello, hello, everybody!

(everyone greeting) How is everybody doing?

(indistinct responses) >> Great out here.

>> ALEX: Good, good, good.

Welcome to the feast!

(chuckling, cheering) We've got a lot of food coming out, so... >> Oh my goodness.

(indistinct chatter) (laughter) >> ALEX: So, everybody, welcome.

Welcome, welcome, welcome to our feast here in Beaver Creek, at Beano's Cabin.

We have a wonderful meal prepared for you today.

We have chef Paul and chef Mackenzie.

Do you want to explain what you've created for everybody today?

>> Sure.

To the salady but not so salady-looking plate there is some Copper Bar sirloin that we've grilled.

It's got some salt-roasted beets, caraway-cured berries, and a creamed horseradish sauce.

>> All right.

We have a double-cut elk chop sourced from the Rocky Mountains.

It is garnished with Knapp Ranch radish microgreens to add a little extra spice for you right there.

And they are done over the wood fire grill.

>> ALEX: Look beautiful, chef.

(everyone expressing admiration) Everybody please dig in.

>> There's like three more platters of steak, too, so... >> Chef Paul, this combination is amazing.

>> It's so exciting to see something that you worked on all summer and then see it like plated it up by chefs is just one of the biggest treats of being a provider.

>> These carrots are ridiculous.

Chef, they're awesome.

(chuckles) First off, the Knapp people, is the carrots are really cool, but the fennel seed on there is, it's rocking.

It's super-good.

Love the texture.

>> Thank you.

>> ALEX: The whole... the whole meal.

Thank you both for an incredible meal.

>> Yeah.

Pleasure.

>> Thank you for joining us.

>> ALEX: We've had quite the epic, unique adventure here in Beaver Creek.

I want to thank chef Paul, and chef Mackenzie, and everybody at Beano's Cabin at Beaver Creek Resort for having us.

To the Copper Bar family, and the Knapp Ranch family, thank you so much for providing the beautiful ingredients for today's feast.

And if you would like any of these recipes, make sure to go to moveablefeast.relish.com.

You can also find out where to follow us on social media there.

And who knows?

Maybe next episode, we'll be feasting in your backyard.

Cheers, everybody.

>> ALL: Cheers.

>> ALEX: Oh, I nailed that.

(laughter) (cheering, laughing) ♪ ♪ >> For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to relish.com.

Follow us @moveablefeast_TV on Instagram and like us on Facebook.

See you next time on A Moveable Feast with Relish.

>> Major funding provided by: >> Oh, hey, it's the Donovans.

You know, legend has it, the Donovans had a barbecue that fed half a town.

>> You know what I heard?

They drove cross country just to walk their dog.

>> Welcome to the National Kennel Show!

>> Apparently, they climbed a mountain to save some wild horses.

(lightning strikes, thunder rumbles) (whinnies) That's what they say.

>> That's what they say.

♪ ♪ >> Additional funding provided by: ♪ ♪ >> There's a reason people call Myrtle Beach "The Beach."

There are 60 miles of wide, sandy beaches along South Carolina's Grand Strand coast.

This vacation destination has golf courses, attractions, food, wine, and southern sun.

>> Closed captioning made possible by: ♪ ♪ Gazing, to grazing, to getting away.

You can claim your escape at VisitArizona.com.

♪ ♪ ♪ ♪