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

>> ALEX: We're in Myrtle Beach today, a beach community that draws over 20 million visitors a year, thanks to its glorious beaches, family attractions, and food-- we're talking over 1,800 restaurants.

The 60-mile stretch of verdant coastline that makes up the Grand Stand is literally swimming in seafood.

We're talking fish, crabs, shrimp and shellfish-- they've got it all.

And two award-winning local chefs, both dedicated to sustainability and locally sourced ingredients, are going to help us make the most of this bounty.

First up, we're going to meet one of South Carolina's chef ambassadors and restaurateurs of the year, chef Heidi Vukov of Hook & Barrel and Croissants Bakery.

She'll take us to Microledon Farms to pick up some of the region's most delicate and delicious microgreens.

The colors are incredible in here.

How did you get started growing microgreens?

>> Really, it all became a necessity because I didn't have land or anywhere to grow.

But then I realized a good thing to work with in my small space was a vertical farm.

>> ALEX: Next up, another one of South Carolina's chef ambassadors and co-owner of Bistro 217 and Rustic Table, chef Adam Kirby will take us out fishing in the historic Murrells Inlet salt marsh for some fresh local blue crabs.

>> So these guys, they've got to be at least five-and-a-half inches, so he's about six.

She is about six inches.

>> ALEX: And once we've gathered all of our ingredients, we'll be headed down to the gorgeous Caledonia Golf & Fish Club on Pawley's Island for an epic low country feast.

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.

♪ ♪ >> Florida farmers and Fresh from Florida.

Our name is on it because we stand behind it.

Local farms, local produce, local flavor.

Fresh from Florida, a proud sponsor of Moveable Feast.

♪ ♪ >> ALEX: We're headed now to go meet chef Heidi, who's taking us to a place called Microledon Farms, where they're growing really interesting microgreens and lettuces.

And hopefully, we'll get some inspiration for our dishes for tonight's feast.

Good morning, how are you?

>> Hey!

I'm great, how are you doing?

>> ALEX: Good, very nice to meet you.

>> You as well.

>> ALEX: I would love to know a little bit more about you, chef.

>> I've been doing the restaurant thing in Myrtle Beach for 27 years.

One is a bistro bakery called Croissants, and the other is a sustainable seafood restaurant called Hook & Barrel.

>> ALEX: Can you tell me a little bit about where we are and why you brought us here today?

>> We're here today at the Microledon Farm.

Oscar, who you'll meet a little later, started this farm as a microgreen farm-- this area's a little bit more rural, and so there are opportunities for agriculture.

>> ALEX: Yeah, I would love to know a little bit more about what you have access to here as a chef.

>> So we get lots of peaches.

>> ALEX: Okay.

>> Corn, okra.

Oscar's also starting to develop some more lettuces.

>> ALEX: I'd love to go meet Oscar and maybe get some lettuces and microgreens for tonight's feast, where is he?

>> I believe he's in the grow room, so let's go check it out.

>> ALEX: All right.

>> Hey, Alex, this is Oscar from Microledon Farm.

>> Hey, how are you guys?

>> ALEX: Oscar, nice to meet you.

>> Nice to meet you too, Alex.

>> ALEX: So where are we?

>> This is our microgreen grow room.

So everything, as you see here, is harvested a little bit younger.

>> ALEX: The colors are incredible in here.

How did you get started growing microgreens?

>> Really, it all became a necessity, because I didn't have land or anywhere to grow.

But then, I realized a good thing to work with in my small space was a vertical farm.

>> ALEX: And what sort of microgreens are you growing here?

>> I would say about 14 different varieties of micros.

Anything from like a micro amaranth, which is this garnet amaranth that you see right here.

>> ALEX: Even before I know what else is in here, immediately, my eye goes to this amaranth.

I'm definitely going to take some of that for our feast tonight.

>> Absolutely, I think you should, it's beautiful.

>> And Oscar also does a zing mix.

>> The zing mix has a couple different varieties of mustards and arugula, to give it a nice little pep.

Here's our arugula, and like I said, it's got a nuttier pepper flavor to it, here you go.

Now, on microgreens in their production, >> ALEX: Oh, wow.

>> Isn't it amazing?

>> ALEX: Mm, it's so peppery.

>> It's a punch, isn't it?

Yeah.

>> ALEX: It's just so tender, they almost melt.

>> Look how pretty these are.

>> This is a beautiful Chinese cabbage called Tokyo Bekana.

So this right here is going to have a refreshing bite to it, it's really nice.

>> ALEX: I'm sure it balances and it cuts through some of that pungent-ness of the mustards and the arugulas.

>> It does, absolutely.

So the next variety that we do put on that is going to be our wasabi mustard.

>> ALEX: Ooh!

>> So this guy here has a little bit more of a zip to it as well.

>> ALEX: Can I try some of those?

>> Absolutely.

I'm going to take a little for myself too.

>> ALEX: Whoa!

>> It's really good.

>> ALEX: At first, I'm like, "okay."

I get a little pepperiness, and then, that wasabi comes in right at the end.

Well, there's so many colors, there's so many flavors going on around here.

I know what I'm going to take.

>> I'm going to definitely take some of the confetti radish.

And I'm going to do your zing mix.

>> Oh, excellent choice.

>> Yeah.

And I also need basil for my dressing.

>> Oh, well, you're in luck.

It's a little bigger than a micro stage, but... >> It'll be perfect for dressing.

>> It'll be perfect.

>> Yeah, that'll be perfect.

>> ALEX: I noticed you have all of these incredible lettuces growing outside, and I know, chef, you were talking about doing a salad.

>> Yes, so why don't we go out to the field and check out what lettuce you got going on?

>> Absolutely, let's go.

>> Okay.

>> So we have a lot of lovely greens that are ready this time of year.

Lettuce actually loves the cooler weather, so we have some red romaine.

>> They're beautiful.

>> Thank you, yeah, and beautiful oak leaf right here.

This is called a Batavia.

It's a green Batavia.

It's very nice for a very lofty salad.

We do have some beautiful butter greens, so the insides has a nice texture to it.

So it's going to add a nice balance to the salad, a nice loft, it'll go really well together.

>> I think we should definitely take some of that.

And I think the Bibb would be beautiful too.

>> All right, sounds good, well, let's start harvesting.

♪ ♪ >> ALEX: Now, we're headed to go meet chef Adam over in the salt marshes in Murrells Inlet, to a place called Seven Seas Seafood, where they're supplying restaurants and locals with the freshest seafood South Carolina has to offer.

And hopefully, we'll be able to do some fishing of our own.

♪ ♪ What's going on, chef?

>> Hey, how are you?

>> ALEX: Good, how are you?

>> Good to see you.

>> ALEX: Nice to see you.

Where are we today?

>> Murrells Inlet, seafood capital of the world right here.

>> ALEX: And what are we going to go catch?

>> So we're going to go out and try and get some blue crabs for our feast.

Got my man, Henry, down there on the boat, and he's ready to rock and roll.

>> ALEX: Hello, hello.

>> Hey, what's happening?

>> ALEX: Hey Henry, nice to meet you.

>> Good to see you, buddy.

>> Good to see you again, Adam.

Gonna catch some crabs or what?

>> Yes, sir.

Come on up, come on aboard.

>> ALEX: Thank you, And this is where you get a majority of your crabs, oysters?

>> Yep.

Crabs, oysters, shrimp, clams.

>> ALEX: It's a lot in these waters.

>> Oh yeah, there's a whole bunch.

>> ALEX: So in terms of what's available right now, what are you thinking of cooking for tonight's feast?

>> I know we got some fresh local shrimp coming in.

We're going to try to get some blue crabs.

I was thinking about doing a boil, we got some great corn.

>> ALEX: And how would you describe your cooking style?

>> Bistro is kind of what I was taught to cook.

So it's all, like, my experiences.

And I lived out in Hawaii and worked at the Hilo Bay Hotel out there, and we did a whole lot of Pacific Rim-style cooking, you know?

I'm trained French.

Rustic Table's sort of what I grew up eating, Southern comfort food.

>> ALEX: And as a chef, it must be incredible to be in the culinary scene here with so much seafood available to you.

>> That's right.

>> All right, so we're about to pull up to our first trap here.

>> Oh yeah.

>> Oh yeah, first, first trap.

Let's see what we got.

>> ALEX: And how many traps do you have out here?

>> Well, normally, I run anywhere from 20 to 30 traps.

>> Whoo, all right!

>> Yeah.

I'm just going to dump these guys out right here.

We're going to rebait my trap.

I'm just going to dump some butter fish in there, I got from the market, zip it back up, and I'm going to go back down with it right here, I think.

And that's that.

>> ALEX: Well, you made it look easy.

>> Yeah, well, doing it about 20, 30 times a day, I hope so.

So these guys, they've got to be at least five-and-a-half inches, so I just... shake them loose.

That's a little over, so he's about six.

She is about six inches.

>> ALEX: All right.

Well, we should probably head back.

Love to go see some shrimp and oysters you have at the market.

>> Oh yeah, we got a bunch of them.

>> ALEX: And then, we got to get cooking.

>> That's right.

>> ALEX: All right, let's head back.

>> Getting hungry.

>> Me too.

♪ ♪ >> Welcome back, Henry how was it?

>> Hey Chris, it was great.

>> Y'all catch 'em?

>> Yeah, caught a few crabs.

>> Nice, hey.

I'm Chris.

>> ALEX: Alex.

>> Nice to meet you.

>> ALEX: Nice to meet you.

Chris, how are you, bud?

>> Fantastic.

Good to see you, chef.

>> ALEX: Seems like you got a lot of seafood here.

>> Yeah, we have a ton of stuff.

Just what you see is just a little bit of what we have to offer.

>> ALEX: It's nice to know where your food comes from.

>> That's right, yeah, traceability is a big thing.

>> ALEX: I'll definitely do some trigger, maybe some shrimp, clams, mussels.

Do you have any fish stock?

>> We don't have any fish stock, but... >> ALEX: I'll make it, for sure.

>> She can make it, yeah.

>> Actually, we do.

>> ALEX: Ah!

Henry to the rescue, Henry to the rescue!

Thank you.

>> Homemade, yep.

>> ALEX: Thank you so much.

>> No problem.

>> ALEX: I'm gonna use this in my paella.

♪ ♪ So we have all of our ingredients now, and we are headed down to Pawley's Island, a very popular recreational area where there are tons of golf courses and places to go boating.

But we aren't there to do any of that.

We are there to feast.

We're here at Caledonia Golf & Fish Club with my new friend, chef Heidi.

We just got back from Microledon Farms.

We got some beautiful lettuces and microgreens, and chef, what will you be making for tonight's feast?

>> Today, I'll be making a green salad.

We're going to dress it with a white balsamic vinaigrette.

>> ALEX: Mm.

>> And just to dress it up a little bit more, we're going to add some pickled vegetables.

>> ALEX: Love it.

I am obsessed with pickled vegetables.

I'm very excited that you're making them today.

How do you get your pickling liquid started?

>> We started with rice vinegar, apple cider vinegar, some water, some sugar.

Of course, sugar's very important.

Some allspice.

>> ALEX: It looks like there's some chili and some peppercorns and garlic.

>> We're going to do a cold pickle and a hot pickle.

You know, there's really no rule of thumb as to which vegetable you want to do either way.

It really depends on what you want the end result to be.

So if you want something that's softer, you're going to want to do a hot pickle.

>> ALEX: Okay.

>> If you want something that's going to stay a little crispier, you do a cold pickle.

>> ALEX: Okay.

>> This vessel has the cold pickle.

>> ALEX: Okay.

>> So if you want to go ahead and start putting that on these, while I go ahead and cut some cucumbers.

>> ALEX: Chef, I'm curious to know, when did you learn to cook?

>> My father is from Germany, and I spent all my summers with my grandmother in the Alsatian region of Germany.

So there's a lot of French influence, but also German influence.

I also was very fortunate to have a grandmother in the United States, who was also an amazing cook, and she grew up during the Depression.

And so, she was able to take some chicken stock and lard and flour and make something amazing with it.

So from her experience and my other grandmother's more eclectic experience, I was able to just really learn a lot and figure out how to make things.

>> ALEX: While you're doing that, I'm going to add some of the hot liquid to these hard pickles.

>> Perfect.

>> ALEX: And then, what goes into your salad dressing?

>> So today, we're going to use a white balsamic, garlic.

We're going to use a little Dijon mustard, honey.

I'm going to chop up some fresh basil from Microledon Farms.

And we have some parsley, obviously some olive oil, salt and pepper.

At the very end, we're going to just kind of add a little bit of yogurt, to tone it down a little bit, just because we're serving the salad with pickles, which are going to make it a little bit too acidic.

>> ALEX: There you go.

Mm.

What I love so much about using those micro herbs from Microledon Farms is that you really get the basil flavor.

I noticed you didn't use a ton of it, and yet you just get so much flavor from just such a small little plant.

Very cool.

>> Yeah, it's amazing, when you use those little things, and it just bursts in your mouth.

>> ALEX: All right, I'm going to let you finish up here.

I'm going to start cooking with chef Adam, and then we are almost ready to feast.

♪ ♪ All right, now, we're here with chef Adam.

We got all of this gorgeous seafood from Seven Seas Seafood.

And chef, what are we making today?

>> We're doing a low country boil.

>> ALEX: And what is a low country boil?

>> It's a great weekend dish, great thing for big parties, feasts.

Usually consists of a corn and sausage and potato, and then, whatever kind of seafood you want to put in there.

>> ALEX: Amazing, sounds so good.

So how do we get this dish started?

>> Well, first thing you do is we have a boiler over here and you add bay seasoning to this, and then, some fresh bay leaves in there.

Right?

I dump a bunch of lemons in there.

They can just sit in the pot too.

>> ALEX: I think what I love so much about a boil, especially in the south, is just how much flavor and seasoning is added to every step of the process.

>> Right.

And then, so we're going to put these potatoes in here, cook these potatoes in our boiling water.

>> ALEX: And while those are cooking, I want to ask you, I know that you've cooked all over the world.

Why did you decide to settle here in Myrtle Beach?

>> My whole life, we grew up coming here, and I've been all over the place, like you said, and I think it's the most beautiful place in the world.

The cypress trees with the Spanish moss and all the live oaks and the beautiful rivers.

And, I mean, you can't beat the sunsets and stuff here, or sunrise, for that matter.

It's breathtaking.

>> ALEX: It really is.

>> We'll get these potatoes and sort of ice bath them now.

And so, when you use an ice bath, right, it just goes right into the ice bath, which is great-- I'm going to put the corn in here... ...without burning anybody, and the sausage.

It's already cooked, so we're just putting that in there for flavor.

We're going to let that cook and then, we'll ice bath it down.

>> ALEX: So when it's time to eat, how do we put this dish together?

>> All right, so we've cooked everything and we've chilled it off, so everything should be cooked perfectly at this point.

So we'll add our potatoes and our corn, our sausage, back to our rolling boil liquid that we reserved.

Then we'll add our seafood to it.

Once those shrimps start popping up a little bit, they'll start popping up, you'll see them, you know your crabs are done.

Your clams will be open, then we'll bring them out, put them in a big bowl, toss them around in butter and fresh lemon juice.

>> ALEX: Talk to me a little bit about this finishing butter.

>> I like to just barely melt the butter, right?

And so, what we've done here is we've gotten some garlic, and we've just let the garlic steep in the butter, because that'll be sitting on the crabs and on the corn, right?

So we don't want a brown butter here.

>> ALEX: You don't want that brown butter to overpower any of that fresh seafood.

>> Right, right.

>> ALEX: I love it.

Okay, so I'm going to let you get this all prepared.

I'm going to cook up a seafood paella to go with this gorgeous low country boil, and then, I think we are ready to feast.

What I have been so incredibly surprised by is the abundance of seafood here in South Carolina.

I knew immediately when we were out crabbing with Henry and chef Adam, I had to do some sort of seafood paella.

It feeds a crowd, and it could not be more easy to make.

Start with some olive oil, a couple onions, season that up.

I've got some bell peppers.

And I've got some garlic, a lot of garlic.

What I love about paella is that it's totally adaptable to whatever you have.

You can add chicken, sausage.

In this case, we're doing straight seafood.

When you're making a traditional paella, you want to make sure that you can get your hands on traditional Spanish rice.

That's also known as bomba rice.

You can usually find this in the supermarket.

You can order it online or any international market.

I'm going to add a little sweet paprika.

You could also use smoked paprika, if you'd like.

I like adding it into the oil, that way all of the oils from those spices start to release.

It wouldn't be paella without some fresh saffron.

It gives it a really unique flavor and color to this entire dish.

So now that we've got all of the vegetables caramelizing, then I'll add my tomatoes.

I don't want to add my tomatoes at the beginning, because you won't get that caramelization.

You can smell that saffron.

Got some dry white wine here.

It's going to deglaze and pull up all of that beautiful caramelization off the bottom.

Now, we visited Seven Seas Seafood earlier today, where we got some local shrimp, locally caught grouper, locally caught trigger fish.

We have some beautiful clams and some mussels as well.

These will all go in right towards the end half of cooking this paella.

Now it's time to add the paella rice.

Get all this mixed together.

You don't want to stir the rice too much, because then it will start to release starch.

But I just want to get every grain of rice coated.

I'm going to season this, add a couple of bay leaves in here as well.

Then I'm going to add fish stock.

We're going to let this paella cook for about ten, 15 minutes.

Then we're going to add in all of that gorgeous seafood.

We're going to start with the mussels and the clams.

Then quickly follow with that grouper and trigger.

And then, two or three minutes before the dish is done, I'm going to add the wild caught local South Carolina shrimp.

I want to cook them just until they're tender, and they stay super, super sweet.

To finish off this dish, I'm going to add some thawed out frozen peas, fresh parsley, lemon.

And then, I like to drizzle the whole thing with some really, really good olive oil.

We spent the afternoon catching fresh blue crab, and I couldn't not use it in tonight's feast, so I wanted to do a really quick crab dip.

I start with some sweet onion that I've sautéed down.

Some room temperature cream cheese, mayo, Parmesan cheese, and then I'll mix that around.

And then, I love a bit of spice.

So I've got one large jalapeño that I've seeded.

And then, I will fold in all of this gorgeous South Carolina lump crab meat.

I'm going to place them in some baking dishes.

I'll bake this at 350 degrees for about 30 minutes, until the tops get nice and golden brown.

And I love to serve this dip with my favorite crackers.

I'm going to pop these in the oven, finish up my paella, check on the chefs and then it is time to feast.

♪ ♪ ♪ ♪ Hello, everybody!

(overlapping chatter) Yeah!

We made it!

(indistinct chatter) >> Smells amazing.

>> Look at that.

>> Beautiful >> ALEX: Thank you.

See those micro greens on there?

>> Yeah, I realized that I could see the amaranth right away, How it pops off that plate, wow.

>> ALEX: I know a guy.

We've had quite the adventure here in Myrtle Beach today, sourcing gorgeous ingredients with chef Adam and chef Heidi.

We started our day over at Microledon Farms to get some gorgeous lettuces and microgreens.

And then, we went over to see Henry and Chris over at Seven Seas Seafood.

Thank you so much for taking us out on your boat and providing a ton of the fresh, wild caught South Carolina seafood.

So chefs, I would love for you to tell everybody what you made for tonight's feast.

>> I made a Microledon garden salad with a red Boston Bibb lettuce, some incise, and some red romaine.

I dressed it with a white balsamic.

It also has some fresh basil, and it is served with a platter of pickled vegetables.

>> ALEX: All right, chef Adam, what did you make tonight?

>> A low country boil, and it's got some red bliss potatoes, some sausage, some local clams, corn, shrimp, and some crabs we got this morning.

And then, we also roasted off some local oysters from Murrells Inlet.

>> ALEX: Delicious, and I could not leave Seven Seas Seafood without making a seafood paella, using the wild caught fish that you guys work so hard for.

And then I topped it off with some microgreens from Microledon Farm.

I've been totally blown away by the hospitality, the abundance of produce, the abundance of seafood.

And I hope you all enjoy tonight's meal.

So cheers, everybody, and please dig in.

(overlapping "cheers") Oh, and then I also made a crab dip-- eat that too.

It's really good, and the crackers are even better.

(indistinct chatter) >> This one can show you how to do them.

You know what I mean?

So if you want to, like, use your knife or whatever... you know, it could be like... it would be like this.

You just kind of grab it with your knife, and open it, then you pull it off, right?

Boom, then you're ready to chow.

(indistinct chatter) >> ALEX: Do ever get sick of seafood?

>> Absolutely not, never get sick of seafood.

I eat it every day.

>> I could eat it three meals a day, all day, every day.

>> ALEX: Well, we've had quite the adventure here in Myrtle Beach.

I want to thank chef Heidi, chef Adam for sharing your time and your talents with us.

To Oscar over at Microledon Farm, Chris and Henry at Seven Seas Seafood, and, of course, Warren, for hosting us here at Caledonia.

The show is all about culture and community, and I want to thank Visit Myrtle Beach for allowing us to come and explore your beautiful city.

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

And who knows?

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

Cheers, everybody.

>> ALL: Cheers!

>> ALEX: We're going to cheers 100 more times.

(laughter) >> I love it.

>> 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 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.

♪ ♪ >> Florida farmers and Fresh from Florida.

Our name is on it because we stand behind it.

Local farms, local produce, local flavor.

Fresh from Florida, a proud sponsor of Moveable Feast.

♪ ♪ ♪ ♪