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

♪ ♪ ♪ ♪ >> ALEX: We're in Connecticut, and today, we're not meeting two, but three local female chefs whose unique cooking styles are shattering outdated stereotypes and putting the Connecticut food scene on the map.

First up, critically acclaimed vegan chef Chrissy Tracey will be taking us to Seacoast Mushrooms, where we will harvest some fantastic fungi.

>> Mushrooms are everything to me.

They provide, you know, a lot of the protein that I rely on in my diet, but also just like getting those rich, deep flavors from plant sources.

>> ALEX: Next, head chef Ashley Flagg takes us on a trip to Young Farms, where we'll source some stunning produce for our feast.

>> When this becomes grits, like you just taste the corn.

It's just the color, everything, it comes through and like it's just so good for you, it's just so much better for you.

>> ALEX: Then, chef Renee Touponce, executive chef at Oyster Club, will take us out to Sixpenny Oysters to visit the source of one of her seafood staples.

>> So, that brine and that liquor that Will's talking about is going to be the perfect ingredient for that oyster stew that we're going to make today.

>> ALEX: And once we've gathered all of our ingredients, we're headed back to James Beard Award-winning restaurant Millwright's, a 17th century mill turned eatery perched on top of a waterfall.

Excuse me, what?

We've got female chefs, oysters, and waterfalls this episode?

You're not dreaming, because that's 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: Right now, I'm headed out to meet chef Ashley at Young Farms to source some produce for tonight's feast.

I hear this farm is growing some beautiful heirloom corn, beans, peppers, and I hear that they have award-winning maple syrup.

All the right ingredients for a great feast.

Chef Ashley.

>> Hi, how are you doing?

>> ALEX: So good to see you.

>> Good to see you.

>> ALEX: So where have you taken us today?

>> So this is Young's Farm in East Grand Bay, Connecticut, and you're going to meet two of my favorite people in the whole world, and two of the best farmers in Connecticut.

>> ALEX: Wonderful.

And you're a chef here, right?

>> I am, I'm a chef at Millwright's in Simsbury.

Millwright's was already working with Dale and Tori when I started.

I really connect with them and they make my life easy.

They have the best products and it's just beautiful.

>> ALEX: Well, I would love to go meet Tori and Dale and get some produce for tonight's feast.

Want to go?

>> Yeah, that'd be amazing.

♪ ♪ >> ALEX: Hello!

>> Hey, guys.

>> ALEX: How are you?

I'm Alex.

>> Hi, Alex, I'm Tori.

>> ALEX: Tori, I could tell by your T-shirt.

>> Thank you.

>> ALEX: Your name's on it.

>> I'm Dale.

>> ALEX: Hey, Dale.

Thank you so much for having us this morning.

I would love to hear a little bit about your farm, about you guys and how you got started here.

>> Been here doing vegetables since '94.

>> ALEX: I saw those beautiful cornfields coming in.

>> Yeah.

>> ALEX: What other vegetables are you growing here?

>> We've transitioned, doing a lot more heirlooms than we did 20 years ago.

>> ALEX: And why is that?

>> The flavor.

I mean, when... when you hear people say "It's all about the flavor, that's why we buy from you."

>> ALEX: Yeah, yeah.

>> You know what I mean?

The corn or the Jimmy Nardello peppers or whatever it is.

It's the flavor.

>> ALEX: Wonderful.

Well, I would love to go see some of the vegetables that you're growing and maybe grab some corn, some maple syrup.

>> Yeah, I think we're going to pick up some Jimmy Nardello peppers, too.

>> Of course.

>> ALEX: Great, let's go.

This is where the corn is.

>> Yep, this is Longfellow heirloom corn.

And you will see why they call it Longfellow.

>> ALEX: Oh, wow.

>> It's beautiful.

>> ALEX: That is... >> Isn't that cool?

>> ALEX: Stunning.

>> When this becomes grits, like, you just taste the corn.

It's just the color, everything, it comes through and like it's just so good for you.

It's just so much better for you.

It's gorgeous, too.

>> ALEX: So, I'd love to get some of that maple syrup before we leave, and then we'll grab the grits, peppers, and then we'll head to the feast.

>> Yeah, get back to the restaurant.

>> ALEX: Great.

>> Okay, yeah.

>> ALEX: Thanks, Dale.

>> Thank you.

♪ ♪ >> ALEX: Now we're headed out to the coast of Connecticut to meet chef Renee over at Sixpenny Oysters to source some of Connecticut's finest oysters.

♪ ♪ Chef Renee!

>> Hey, Alex.

>> ALEX: What's going on?

>> How are you?

Thank you for being here.

>> ALEX: Of course.

So what are we doing today?

>> Today we're going to go out on an oyster farm with my buddy Will and his partner Jason.

>> ALEX: Cool.

Well, I'd love to get out on that boat and get some oysters for tonight's feast, so you want to lead the way?

>> All right, let's do it.

>> ALEX: All right.

Hello!

>> Renee.

Oh, my goodness.

>> Hey, guys.

>> Great to see you.

>> Jason.

>> ALEX: Alex, nice to meet you.

>> Nice to meet you.

>> ALEX: Thank you so much for taking us out.

>> Yeah, welcome aboard.

So, this is it.

We're on the barge, and we're in Beebe Cove right now.

We'll be heading out to our floating bag culture and we'll kind of show you about like what's, what we do in our world.

(motor starting) ♪ ♪ This is our new grow, so, you know, we're in September now, so all that new stuff that we seeded, a lot of it's getting to market-size.

So we're finally getting to see all that hard work we put into it, to actually see-- you know, because we're shuckers, too, we get to shuck the product... >> ALEX: And taste it.

>> Oh, I love comparing myself to other farmers and seeing how they're doing or what I'm doing that's better, it's just a great little local community we have with all the farmers and everyone involved.

>> ALEX: It sounds like you're on the right path, because you sound super-passionate about what you do.

>> Yeah, it just fun, what we do.

>> ALEX: You light up when you talk about it.

>> Yeah, we have a lot of fun doing it... >> ALEX: Yeah.

>> That's for sure.

>> We're starting to roll up on it right there, right?

>> Yeah, that's our stuff right up there.

>> Yeah, you can see it.

>> ALEX: Oh, it's amazing.

>> This looks good.

Let's hope there's some good guys in here... (shells rattling) (clacking, thudding) >> So, what I'm going to do is, I'll shuck a meaty one for you.

Look at that!

>> Yeah, wow, look at that.

>> Ooh, baby!

>> That's a fatty boy.

>> That is what I'm talking about.

>> Yes.

>> So velvety.

>> Dang.

>> ALEX: That's like the perfect oyster right there.

>> Look... >> Guys, I got some sauces, got some lemons... >> ALEX: Wow.

>> I got some mignonette.

>> Absolutely.

♪ ♪ >> ALEX: Oh, my God.

>> So good, right?

>> ALEX: Next level, so good.

>> This water's a high salinity, almost a full brine water.

You know, it's like a 35 parts per 1,000 sea liquor.

>> So that brine and that liquor that Will's talking about is going to be the perfect ingredient for that oyster stew that we're going to make today.

>> ALEX: Yeah, so we'll probably take three dozen of these oysters, right, chef?

>> Right.

>> ALEX: Okay, cool.

And then we gotta head back, because we have a very large feast to cook for.

>> Absolutely.

We got you guys.

>> ALEX: Sixpenny Oysters.

>> Let's get it.

♪ ♪ >> ALEX: Now we're headed out to Seacoast Mushrooms to meet chef Chrissy to get more ingredients for our feast.

Chef Chrissy!

What's going on?

>> Hey, how's it going?

>> ALEX: Oh, thank you so much for bringing me here.

>> Absolutely.

I'm bringing you to Seacoast Mushrooms to meet my friend Chris.

As a plant-based chef, mushrooms are everything to me.

They provide, you know, a lot of the protein that I rely on in my diet, but also just like getting those rich, deep flavors from plant sources that are more unique and more interesting, and that's kind of how I've approached plant-based cooking with the maitake mushrooms that we'll get today for the feast.

>> ALEX: Should we go get some?

>> We should go get some, yeah.

>> ALEX: Okay.

>> Let me introduce you to Chris.

>> ALEX: Cool.

♪ ♪ >> Hey, Chris.

>> Hey there.

Good to see you.

>> Nice to see you again.

>> You too.

>> ALEX: I'm Alex.

>> This is Alex.

>> ALEX: Hey, nice to meet you.

>> Alex, nice to meet you.

I'm Chris.

>> Had to come and show her the magic.

>> Yeah, the magic of Seacoast Mushrooms?

>> The magic of the mushroom farm, yeah.

>> ALEX: I'd love to see what you have going on here.

>> Love it.

>> ALEX: Wow!

Look at these beautiful mushrooms!

>> This is amazing.

(laughs) >> What we do is we grow them on sawdust.

When you think about a tree, it's a really hard piece of wood... >> Yep.

>> And it takes a really long time, but when you've got a really loose medium, like sawdust, mycelium grows a lot faster.

>> Mm-hmm.

>> And so, we introduce... (crinkling) the mushroom of interest, in the case of one of your favorites, I know is maitake.

>> Absolutely.

>> And so we put the maitake spawn in the bag, seal the bag, and then we let it grow.

We are trying to feed people.

>> Yes.

>> And this process permits us to grow a lot more product in a much shorter period of time so we can feed a lot more people in the community.

>> Yeah.

>> When we know that the incubation period is over, we take the mycelium into our fruiting room, almost to simulate a change in the seasons, to force it into a preservation of species mode.

Mycelium preserves its species through releasing spores.

The spores are released from the bottom.

>> Yeah, the gills.

>> The gills of the mushroom.

Then we're cutting off the mushrooms to enjoy in our dinner.

>> (chuckles) >> Whoa.

>> ALEX: Oh... >> This is so cool.

(gasping): Look at the pink oyster.

>> ALEX: I feel like I'm in the trippiest movie.

Whoa!

>> Blue oysters.

Golden oysters.

These colorful ones over here, these are chestnuts.

>> Yep.

>> Your favorite.

>> ALEX: What is happening?

>> maitake.

Hen of the Woods, baby.

>> The Hen of the Woods.

>> Wow.

I really can't wait to cook with these.

>> ALEX: Well, why don't we grab a few of these?

>> Yeah.

>> ALEX: Because I think it's time to head to our feast.

>> Absolutely.

>> ALEX: Okay.

Thank you, this is amazing.

>> Excellent, all right.

>> Yeah, thank you.

>> You got it.

♪ ♪ >> ALEX: We're here in the kitchen at Millwright's with head chef Ashley.

Chef, what are you making for tonight's feast?

>> We're doing roast chicken, grits from Young's Farm with pimento dip, roasted Jimmy Nardello peppers, and then a tomato broth on the bottom.

>> ALEX: Yum.

>> We're going to season both sides with just enough salt to make a doctor mad.

>> ALEX: (laughing) I like that.

>> A little bit of pepper.

(sizzling) >> ALEX: Gorgeous.

>> So, we're going to sear it until we get a nice brown color on the skin here.

And then we'll pop it into our oven and let it finish cooking in the oven.

And then we're going to take it out and just baste it in some butter and herbs after.

>> ALEX: Delicious.

>> I'm going to pull up my milk to start the grits, which we've had simmering.

And now we're going to add a sachet.

Garlic, thyme, a little bit of rosemary, and a bay leaf or two, and that's really it.

And we're going to drop it right into our milk and let that steep.

Then we season it as well, with just a little bit of salt... and pepper.

You'll just remove your bouquet, and then we would add our grits.

And you want to be stirring the grits pretty well when you're adding it so they don't get lumpy.

>> ALEX: And those are the grits that we just got from Young's Farm?

>> Yeah, they're the Young's Farm grits, the Longfellow corn.

They're delicious.

>> ALEX: You could tell the difference right away.

That color is crazy.

>> The color is amazing, yeah.

So, this is our grits after we have kind of slowly cooked them on a really low heat over there.

>> ALEX: It smells... so good.

>> Yeah.

>> ALEX: You get that thyme and the rosemary and the garlic right away.

>> The garlic, yeah.

Okay, so we're going to start by making our pimento next, which is basically a cheddar cheese spread.

And we're going to fold this into our grits to give it a nice cheesy, creamy flavor at the end.

>> ALEX: Delicious.

And I think the pimento is going to go really well with those peppers that we got from Young's Farm.

>> Yes, exactly.

>> ALEX: Yeah.

Cool, I see what you're doing.

I get it, I get it.

>> (laughs) So it's just plain mayo.

>> ALEX: Cream cheese?

>> Yep.

This is cream cheese.

>> ALEX: Cheddar?

>> Yes, please.

>> My mom lived in North Carolina for a while, and she would make pimento cheese-stuffed jalapeno poppers.

>> ALEX: Oh, yum.

>> So, she would like me to say this is actually her recipe.

(whirring) And then we're just going to have to add a little bit of hot sauce, just 'cause.

This is a lacto-fermented hot sauce that we made with some of the Jimmy Nardellos from Young's Farm, and then just some Fresno peppers as well.

>> ALEX: I love fermented hot sauces, too... >> Yeah.

>> ALEX: ...because it adds, like, that funk, that umami... >> Yeah.

>> ALEX: ...that you don't get from a traditional hot sauce, like a vinegar-based hot sauce.

>> Yeah, we really do love the funk a little.

(whirring) All right.

>> ALEX: The peppers are all from Young's Farm.

The hot sauce is made from peppers from Young's Farm.

The scallions are actually from Young's Farm, but Tori would call them bunching onions.

>> ALEX: (laughs) >> And we're going to fold it right into our grits, which are cooked and seasoned and ready to go.

See if maybe we need a touch more hot sauce.

Probably.

>> ALEX: For me, I always need more hot sauce.

>> (laughing): Yeah.

Probably a little bit more.

>> ALEX: Mm-mm-mm!

That's so good.

>> More hot sauce.

>> ALEX: More hot sauce, for sure.

>> Yeah.

>> ALEX: So how do we finish this dish?

>> We're going to make a roasted tomato salsa.

So, again, Young's Farm tomatoes with jalapenos, garlic, and then that just goes into a little bit of a fortified chicken stock that we have with a little bit of butter.

So basically, we're making a pan sauce with some spicy salsa.

>> ALEX: That all sounds incredible.

I'm going to let you finish up your dish.

I'm going to go check on chef Renee and chef Chrissy.

And then I guess it's time to feast.

♪ ♪ I see the makings of a chowder.

I mean, we're in New England, so I'm assuming yes?

>> Right, absolutely.

So, we're in New England, so I'm going to do my version of a New England chowder.

But instead of using clams, we're going to use Sixpenny Oysters in its place.

>> ALEX: All right, let's get this "chow-dah" "stah-ted."

>> (laughing): All right, let's do it.

We're going to start with your standard mirepoix.

We're going to add our potatoes.

You know, a medium dice.

Our oyster liquor, which you learned all about this morning when we were harvesting oysters.

This is the water that the oysters filter, so we're going to pour about a cup and a half of this oyster liquor into this stew.

I like to use a little bit of clam stock as well, just to give you that nostalgic memory.

>> ALEX: Yeah.

Bay leaves-- just because my mom always threw bay leaf in everything at home, and it's one of my favorite spices, and it just kind of... >> ALEX: Me too, yeah.

>> It's a natural thing.

We're going to throw some dairy in this, because dairy is delicious.

>> ALEX: Yeah.

Fresh black pepper.

And then at the last minute, we'll let those oysters kind of just kiss the heat.

>> Right, so, right at the last minute, we're going to turn the heat off and we're just going to let them sit in that hot liquid right until the outside of the oysters start to curl.

That's a good tip to know when, you know, they're finished.

And they're going to just be lightly poached and super delicate.

Next, we're going to make the kelp brown butter.

>> ALEX: As soon as you said kelp brown butter, I was like...

I'd never thought of that, but it makes total sense with an oyster and a chowder to kind of marry that oceanic seaweed umami with that earthy brown butter.

I... this is going to be epic.

>> Right, absolutely.

>> ALEX: Amazing.

>> Just take these nori sheets and I just lightly toast those.

Blend the nori with the brown butter, just so that the nori can really break down and infuse into that brown butter.

And then right to finish at the feast, we're just going to drizzle that all over top.

>> ALEX: Yum.

It sounds like I'm going to love it and everybody at the feast will, too.

I'm going to let you finish this brown butter off, chowder.

I'm going to go check on the other chefs, and then we feast.

Okay?

>> All right.

>> ALEX: See you later.

♪ ♪ >> Hello.

>> ALEX: Hello.

>> (laughs) >> ALEX: We're here, we're about to feast.

We picked all these beautiful maitake mushrooms this morning... >> Yep.

>> ALEX: From Seacoast Mushrooms.

I am so excited to see all of this seasoning happening.

Tell us what we're having tonight for the feast.

I'll be making a maitake mushroom au poivre sauce, which is a French-style black peppercorn kind of cognac cream sauce.

>> ALEX: Like a take on steak au poivre.

>> Yeah, absolutely.

>> ALEX: But using mushrooms and making it vegan.

>> For sure, yeah.

I'm very excited.

>> ALEX: I'm excited.

>> So, the first thing is we're just going to get a little olive oil in the pan.

I'm also going to add a little avocado-oil-based plant butter.

>> ALEX: Cool, so that avocado oil will help raise the smoke point of the olive oil.

>> Absolutely.

But also... it's going to kind of give it that fatty richness that you would expect from traditional cooking.

So I'm just going to get some seasonings in there.

I have like a nice all-purpose seasoning blend of oregano, a little MSG, and some thyme, and I'm just going to get that in there.

Also, a little bit of salt.

>> ALEX: What you're doing is so smart.

I love frying my spices before... >> Absolutely.

>> ALEX: ...I put anything in the pan.

>> Yep.

>> ALEX: Because it really brings out those oils in the spices and just makes it that much more flavorful.

>> It really does.

You can get a little... >> ALEX: Ooh, and some heat?

>> Heat.

>> ALEX: Yes.

>> I love cooking with heat.

>> ALEX: A little chili flake.

>> A little chili flake action.

Now, I'll get my mushrooms right into the pan.

>> ALEX: Beautiful.

>> You can hear that nice little sizzle.

>> ALEX: Yeah.

>> I have this Jamaican kind of browning liquid.

They pretty much use it on everything.

All it is really is burnt sugar.

>> ALEX: Oh, interesting.

>> But what it does is, it aids in caramelization and it brings in a rich color to any dish.

So I'm just going to take this brush and kind of baste the mushrooms.

>> ALEX: We just started this and I already feel so inspired... >> (laughs) >> ALEX: Because normally-- like, when I cook mushrooms, I'm just kind of like, mushrooms in a pan, some thyme, salt and pepper.

>> Oh yeah.

Oh, look at that.

>> ALEX: Oh my gosh.

That's gorgeous.

>> It's got a beautiful sear.

Yep.

♪ ♪ >> ALEX: Got our mushrooms out of the pan.

>> Now we're going to build our sauce, and that starts by adding olive oil, butter, and all of our spices to the pan.

Black pepper, which is perhaps the most important part of this dish.

>> ALEX: It's a peppercorn sauce, you've gotta have pepper.

>> Yes, absolutely.

The next thing I'm going to do is just add some salt.

And I've got a very special spice here.

>> ALEX: Okay.

>> This is dehydrated Scotch bonnet pepper flakes.

>> ALEX: (gasps) Scotch bonnet pepper is traditionally used in Jamaican cooking as well.

>> ALEX: Right.

>> I always try to bring a little piece of my culture into everything that I make.

I think it just adds a really nice balance to the sauce.

>> ALEX: Yeah.

A maitake dish with au poivre sauce and Scotch bonnet with Jamaican browning sauce?

>> Oh yeah.

Then I'm going to go ahead and add just some fresh herbs, you know, pieces of thyme, and I think that's going to really cook in nicely.

(herbs popping) >> ALEX: Oh, that's cooking.

>> Oh yeah.

>> ALEX: Do you want me to take this up?

>> And we'll just petal some of the rosemary into there.

Get some fresh oregano.

I think there's nothing better than using like some fresh herbs in a dish.

>> ALEX: Yeah, for sure.

I'm going to add the shallots and the garlic.

(sizzling) >> ALEX: Oh, it smells so good.

>> Yeah, it's really coming together now.

So, I've got some of my favorite cognac here.

Now is a perfect time to add our vegan cream.

(sizzling) I'm just going to add a little bit of that.

That's really going to blend in with the sauce.

>> ALEX: And you just finish the sauce with a little bit of Dijon?

>> A little bit of Dijon to give it a little sharpness.

>> ALEX: Love it.

Oh, I cannot wait to eat this dish.

>> (chuckles) >> ALEX: You really inspired me with all of these herbs.

I think I'm going to mix up a little bit of a mocktail for our guests.

I'm going to let you finish this dish... >> Perfect.

>> ALEX: And then we'll get everything together.

>> Awesome, I can't wait.

>> ALEX: Okay.

>> Thank you.

>> ALEX: All right.

♪ ♪ I wanted to start this feast off with a drink that I like to call a Connecticut Spritz.

Did I just make this drink up?

Yes.

Was I inspired by today's outings?

Yes again.

So how I start this cocktail, or mocktail, is with some local Connecticut apple cider...

Which is so delicious.

This infused Young's Farm maple syrup, a little bit of rosemary and thyme.

And then to balance that sweetness, we need a little lemon juice.

And for some effervescence, sparkling water.

This is the perfect end of summer, early fall cocktail, mocktail.

And I like to garnish it with some fresh apple.

A little more rosemary.

And there you have it, the Connecticut Spritz.

♪ ♪ (indistinct chatter) Hello, hello.

>> Nice to see you all.

>> ALEX: We come bearing food.

(excited chatter) >> Food's good.

>> ALEX: Food is very good, and wine.

♪ ♪ >> They're beautiful.

>> ALEX: Welcome, everybody, to our feast.

We are so excited to have you here.

With chef Ashley, chef Renee, chef Chrissy, we had a wonderful time and sourced a lot of our vegetables from Dale and Tori's farm, Young's Farm, and of course the maitake mushrooms from Seacoast Mushrooms.

Thank you, Chris.

I'm going to let each chef walk you through the dish that they made today.

>> So, I made Bella Bella chicken today, with Young's Farm grits, which we mixed pimento cheese into.

And it's also going to be served with some roasted Jimmy Nardellos, also from Young's Farm.

And then also, all of our garnish-- so the basil, Tori and Dale just brought us as well as their scallions, or as Tori calls them, bunching onions.

(group chuckling) >> ALEX: Bunching onions.

>> Thanks so much for being here today at Millwright's.

Really appreciate having you guys, it's been a blast.

>> ALEX: Thank you for having us, Chef.

>> It's been awesome.

>> ALEX: Thank you for opening up your kitchen and your restaurant to us.

>> Of course.

Anytime, but not tomorrow.

(laughter) >> ALEX: All right, chef Renee?

>> I made a Sixpenny Oyster stew with a kelp brown butter.

I hope I did oyster farming in Connecticut justice, and thank you for this opportunity.

>> ALEX: Of course, thank you.

And chef Chrissy?

>> So, today I actually made seared maitake mushrooms, which were sourced from Chris from Seacoast Mushrooms.

I am so thankful to Chris, being able to provide me with some beautiful mushrooms for my au poivre dish.

It's a brandy cream sauce.

I used a little bit of Jamaican Scotch bonnet pepper in there for a little bit of a spicy flair, and I hope you guys enjoy it.

>> ALEX: And to wash it all down, I did a Connecticut Spritz with some local apple cider, some Young Farms award-winning maple syrup that I infused with a little rosemary and thyme, and some lemon juice, and a little sparkling water.

We also have two special guests tonight, wine made by all-women winemakers, and then we also have Mark and Dave down at the end of the table with some delicious beer.

>> We're from NewSylum Brewing in Newtown, Connecticut.

I'm Mark Tambascio, this is Dave Kingsley.

We started the brewery in 2020, so we're pretty excited to be here at this awesome event with these incredible chefs.

>> ALEX: Bon appétit, everybody.

(laughter, indistinct chatter) No, it's great.

>> There's so much food.

>> Very nice flavor and texture.

>> (laughs) >> All right.

>> Hey, Chrissy, don't be hogging those Jimmy Nardellos.

>> Oh, I promise you I'm not.

(laughter) >> Those peppers are insanely delicious.

They're so good.

>> ALEX: As you could tell, we are having the Feast of the Century here in Connecticut.

I want to thank everybody for attending, and for the people who provided all the beautiful food, thank you so much.

And chefs-- thank you, thank you, thank you for giving us a little taste of Connecticut here on Moveable Feast.

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

You can also watch old episodes, find out how to follow us on social media.

And who knows?

Maybe next time we'll be feasting in your backyard.

Cheers, everybody.

>> (all): Cheers!

♪ ♪ >> 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.

♪ ♪