>> ALEX THOMOPOULOS: Coming up on Moveable Feast, we're in Park City, Utah.

While this charming mountain town is best known for its world-class ski resorts, it also boasts a delightful, varied food scene that can be enjoyed year-round.

With a focus on locally sourced ingredients, Park City chefs take great pride in Utah's agricultural bounty and culinary craftsmanship.

First up, chef Alex Malmborg takes us to Gold Creek Farms for a dizzying array of award-winning artisanal cheese.

Next, we're headed to the popular Park City Farmer's Market with chef Zeke Wray, to source some of the region's freshest produce.

Then, we'll sample the exceptional small batch spirits from Sugar House Distillery.

And once we've gathered all of our ingredients, we'll be headed up-- and I mean up-- to Lookout Cabin at Park City Mountain for a feast as gorgeous as the views are.

So, grab a seat or a chairlift, because 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.

♪ ♪ 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... >> My bucket's leaking.

>> Hmm?

>> Look.

>> Oh, my God, Milo caught a fish!

>> A fish?

>> A what?

>> Back to the lake.

Fast.

(phone camera clicking) Stop taking pictures.

>> Mom!

("Woo Hoo" by the 5.6.7.8's playing) >> Mom, what do I do?

>> Nothing, baby-- all good.

>> We're a fish ambulance.

>> We are?

>> Totally.

>> Hang in there, kids!

>> Almost there.

("Woo Hoo" continues) >> Okay, guys, let's go.

>> Come on.

>> Bye, fishy.

>> Aww.

>> Bye-bye.

♪ ♪ (glasses clink) (singer vocalizing) >> ♪ Kick it, kick it like that ♪ ♪ I like it when you kick it like, kick it like that ♪ (waves crashing) ♪ ♪ >> ALEX: There's something about being in the fresh mountain air that just changes everything.

So we're heading just outside of Park City to go meet Chef Alex.

He's taking us to Gold Creek Farms to meet the head cheese maker there, Fernando.

We're going to get some artisan award-winning cheese and hopefully get to learn a little bit more about the cheese-making process.

Hello, Chef Alex.

>> Hey, Alex.

How are you?

It's nice to meet you.

>> ALEX: Nice to meet you, too.

Can you tell me a little bit about where you brought us today?

>> Yeah, so we are at Gold Creek Farms.

We use a lot of these cheeses at the resort in things we do.

I'm the food and beverage director for Park City Mountain Resort.

>> ALEX: Who are we here to meet?

>> We're here to meet Fernando.

He is the cheese maker and he's amazing.

>> ALEX: Hey, Fernando.

>> Hey.

>> ALEX: How's it going?

>> Good, good to see you guys.

>> ALEX: Nice to see you.

>> Nice to see you again, Fernando.

>> ALEX: How long have you been making cheese for?

>> So, I started here on... March of '09.

>> ALEX: Wow.

>> And previous to that, I was a chef.

So, when I was a chef, I met the family that owned this property, Alan and Debbie Gold.

And they said, "Hey, we want you to make cheese for us."

And I said, "I have no clue where even start.

You know, I love cheese, but I, I don't know anything about it."

So they said, "No worries, we'll send you to school.

We'll make sure we help you so you can learn what you need."

And here we are, 14 years after.

>> ALEX: With tons of awards on the wall for your cheese.

>> Yeah.

>> ALEX: So, you have cows locally here that you milk?

>> So, we actually have our own Brown Swiss cows, which they're really unique for cheese making.

Brown Swiss will give you a sweet milk.

It's natural, it's on their genes.

We grow our own alfalfa, which we control every aspect.

So, I reach out to a lot of chefs, they purchase our, our cheese, And so, I got eggshells, carrots, egg pieces, lettuce.

So, we created our own compost with our own manure.

And so, when we put it back in the soil, I mean our alfalfa just becomes more healthier, better.

We feed it to our cows and we get better products.

>> ALEX: So what's the simplest version on how to make cheese?

>> Uh, the simplest, I mean, you know, milk the cows, pasteurize milk, put the milk in the cheese bath, coagulate it, cut it, cook it, package it, and start aging it.

>> ALEX: Depending on how high you cook the milk and the different bacterias you add into the process, differentiates the different types of cheese?

>> That's correct.

Right now, that is summer, right?

Cows will walk more, will drink more water.

And in the winter the cows lay more, eat more.

so our butterfat production goes super high and that's when we make cheddars.

Our truffle cheddar, which is really decadent.

>> ALEX: Can I try some?

>> Yeah, yeah, please.

You know, that's our most decadent cheese.

You can taste the buttery-ness.

>> ALEX: So this feta, you're probably making, what, in the spring, summer?

>> Actually we're making that today.

>> ALEX: Okay, so summertime.

>> Yeah, so the idea, I don't know if you see the color, right?

So in the summer, less butterfat, the more yellow will be, is the more butterfat the milk had.

>> ALEX: You can definitely taste the difference between the butterfat that's in the cheese compared to something that you're making in the summer.

>> Exactly, sure.

>> ALEX: Oh, that pimento cheese is very good too.

Well, I know we're going to get some for our feast.

How are you going to use the cheese in your dish tonight?

>> We're going to use some of the smoked cheddar.

I'm going to do a smoked cheddar ravioli, and then we're going to use some of the feta on one of the salads that I'm doing.

I'm going to do a compressed watermelon and feta salad.

It should be delicious and very summery.

So, excited.

>> That's awesome, yeah.

>> ALEX: I love that your cows are taken care of.

They're producing high-quality milk and, in turn, you're getting an incredibly delicious and nuanced product.

Thank you so much for having us and teaching us a little bit about your cheese making process.

>> Yeah, thanks for coming, yeah.

♪ ♪ >> ALEX: Now we're headed to the Park City Farmer's Market with Chef Zeke.

It only happens during the summer because the growing season here in Utah is so short.

And local farmers and ranchers are gathering once a week to sell their goods.

Afternoon, chef.

How are you?

What's going on?

>> Good, Alex, how are you?

>> ALEX: Good!

>> Welcome to Park City.

>> ALEX: Welcome to Park City is right.

I had no idea that there was a farmer's market.

>> Utah's actually number one export is agriculture.

>> ALEX: No way.

>> And so the amount of farms and stuff that's coming out is, is pretty massive.

So anything that you can think of, there's a lot of really boutique specialty farms around doing some cool micro greens and heirloom tomatoes.

>> ALEX: I know that we're here to get some produce for our feast.

Would you mind showing us around and seeing what we can find and maybe we'll find some stuff that... >> Yeah, absolutely.

>> ALEX: We want to eat later.

>> Yeah.

Let's do it.

>> ALEX: Okay.

Okay, great.

>> Yeah, so on the menu we'll be using a lot of the cheeses that we picked up earlier today.

We have some feta as well as some cheddar.

>> ALEX: I want to do, like, a cured Alaskan salmon, make it into a tartare with some cucumbers, fresh herbs and maybe some radish.

>> Yeah.

>> I'm also looking for some greens, so we'll keep our eye out for that.

Oh, perfect, here's some beautiful lavender we can use for... >> ALEX: Oh, yum.

>> ...some lavender panna cotta.

>> ALEX: Yes.

Just adds such a really nice floral essence to any dessert.

Oh, there's some radishes, so I'll grab some of those.

>> Yeah, yep.

All right, we're going to take these kale right here.

We're going to take some of this lavender, and some radish for your salmon.

>> ALEX: Yes.

>> Okay.

>> Would you guys like a sample of olive oil from our farm in Greece?

>> ALEX: I'm Greek.

>> Oh, you are?

>> ALEX: Yeah.

>> So, we moved here from Greece about ten years ago, and we realized it was hard to find good pure extra virgin olive oil.

So, we started bringing it from our farm and hand bottling it in Pinebrook locally, so we could sell it at the farmer's market.

>> ALEX: I'm getting a bottle for sure.

>> So... >> ALEX: You sold me.

>> Would you like a bag?

>> ALEX: I would like a bag.

Well, thank you for stopping us.

I love that I found my people.

>> Right?

♪ ♪ >> ALEX: Chef Zeke was talking about how he loves to source locally when he can, and I hear that there's this distillery called Sugar House, where they're sourcing all of their grain within 125 miles of the distillery.

♪ ♪ >> This distillery is grain to glass.

So, everything we do, we are using local grain to make our spirits And we're doing a fermentation, a distillation.

We're barreling them, everything in-house.

We specialize in your upper-end whiskeys.

We do a bourbon, a rye whiskey, and an American single malt.

1,400 gallons of distillation.

Believe it or not, we're one of the bigger distilleries on the West with that size of equipment.

Here at Sugar House Distillery, we use all grain that's within about 125 miles of the distillery.

That's really important to us.

We have about three farmers, we know them personally, and it's really neat to see them so involved with us.

♪ ♪ >> What I appreciated about James the most was the vision, which was to, you know, make partnerships with Utah farmers, who are growing some of the best grain in the world and sourcing that grain and bringing it here to make spirits out of it.

And there aren't many people that were doing it from literally Utah grain to Utah glass.

As I taste Sugar House spirits in a lineup, I can always pick them out because there's a very distinct signature there.

♪ ♪ ♪ ♪ >> ALEX: Now we've got all of our ingredients for our feast and we are headed up the mountain in Park City for our feast.

And when I'm talking up, we're going literally up the mountain.

We're taking the snowcat trail.

We're feasting on the mountain in Park City.

This is for sure an adventurous feast.

♪ ♪ I'm here with the senior director of mountain dining here at Park City Mountain Resort.

Chef Alex, thank you for being here.

>> Thank you for having me, this is exciting.

>> ALEX: I'm very excited too.

What dish are you going to be making for tonight's feast?

>> So, a chicken leg confit, Gold Creek smoked cheddar ravioli, some sautéed local greens and a honey wine jus.

>> ALEX: How do we get this dish started?

>> All right, so first we have our raw chicken legs.

We've got some aromatics here.

We have some sliced onion, some sliced ginger, some fresh thyme, and some minced garlic.

And we're going to take our first chicken leg.

We're going to season it really well, fairly liberally with salt and pepper.

>> ALEX: And how long do you marinate this chicken for?

>> This chicken can marinate for about 24 to 48 hours.

The longer, really, the better, the more flavor that gets in.

Then a bunch of the ginger.

>> ALEX: When you're seasoning meat for more than four to five hours, what's happening is that salt is breaking down all of the proteins.

>> It also incorporates a lot of the flavors from these aromatics that we're putting in there, the garlic and the ginger and the onion.

So really, you just want to layer it all in there.

So these are some pre-marinated chicken legs.

This is a pan of warm duck fat.

You really can use olive oil or you can use even canola oil, it'll work, but duck fat just has that richness to it and that really nice flavor.

>> ALEX: Yeah.

>> So then, we're going to take these legs and we're going to put them right into the duck fat, fully submerged.

We're going to throw a lid on them, and then we're going to bake them in a relatively low oven, at about 250 degrees for between two and three hours.

This chicken confit is going to go with a smoked cheddar ravioli.

The smoked cheddar comes from Gold Creek Farms.

This is a beautiful cheese with a lot of smoked flavor.

>> ALEX: He's really designed these cheeses to be made to eat with the rind on.

>> This is ricotta cheese.

If I'd used just cheddar, the ravioli wouldn't really hold up very well.

It'd just get really melty.

>> ALEX: Right.

>> We're going to zest a lemon into it.

>> ALEX: That lemon is just going to brighten everything up.

>> It'll really round out the flavor of the ravioli nicely.

Crack an egg so it holds together.

And then, we're going to finish with some chives.

Then, we're going to mix it.

>> ALEX: I'll do that.

I usually will season my ricotta with Parmesan cheese.

I've never done it with a cheddar.

>> I really wanted to find a dish that I could incorporate some of the cheeses from Gold Creek in.

And I also, feel like it really captures some of the flavors of summer.

We're going to serve a nice local sautéed greens with it as well, and a honey wine jus.

And after we get our filling in there, we're just going to brush a very small amount of water.

This will really help to seal each ravioli.

So now yeah, go ahead and lay that right on top.

Oh, it's not quite long enough.

>> ALEX: Well, we can fold that one over.

>> We can cheat a little.

Press down all around it.

We want to get as much of the air out as we can, because when we cook these things, the air that gets caught inside will expand a little bit.

>> ALEX: How do you shift your mindset when it comes wintertime, and you're going from a town of 4,000 to 6,000 people to a town of 30,000 to 40,000 people?

>> We prepare all summer long.

We're thinking about winter, we're recruiting, And once we have these raviolis formed like this, it is good just to pinch the edges just a little bit more, just to make sure we get a good seal.

If they're not sealed, they will leak, and it's basically a useless... >> ALEX: Game over.

>> ...piece of pasta.

>> ALEX: Yeah.

The ravioli is pinched and ready to cook.

We've got some hot duck fat here in a skillet, and as you can see, these are the confit chicken legs.

>> But now we want to really crisp up the skin in this duck fat.

So, we're going to place it in there, make sure it's nice and hot.

While that's getting nice and crispy, cook up the ravioli.

Seasoned water, just about to a boil.

We're going to do three ravioli, three to four minutes in the boiling water.

Sitting right here, we've got local kale.

It's sautéed with a little bit of garlic, some salt and pepper, and just a touch of white wine.

Now this has been cooking for a couple minutes.

The skin's probably nice and crispy.

Oh yeah, look at that, that looks beautiful.

We're going to start to plate.

The first step is we're going to put the greens down.

We're going to pull our ravioli.

And these raviolis look like they came out absolutely perfect.

>> ALEX: You've got the bitterness of the greens, the smokiness of the cheddar in the ravioli, the fattiness of that chicken confit, and then that acidic honey wine to kind of brighten everything.

>> Acidic and sweet honey wine jus, garlic, and some shallots, a honey wine vinegar, and that's reduced down almost till dry.

A little bit of chicken broth, and that's reduced down.

And then, it's finished just by whisking in quite a bit of butter.

>> ALEX: This dish is absolutely stunning.

Thank you so much for sharing the recipe with us.

>> Thank you so much, I can't wait for you to try it.

>> ALEX: I'll see you at the feast.

♪ ♪ We've got a lot of activity happening here at Lookout Cabin, and I'm here with the food and beverage director of hospitality at Park City Resort-- Chef Zeke.

>> Yes.

>> ALEX: What are you going to be making for tonight's feast?

>> Awesome.

Well, we are looking at the dessert, the end of the feast here.

So, we are going to do some lavender panna cotta with the lavender that we got from the farmer's market.

And then we're going to jump over and we are going to make some homemade honeycomb with some of Utah's famous honey.

>> ALEX: I love starting with dessert first.

>> Yeah, so right here I'm going to put in about two cups of heavy cream.

To that, we have about a half a cup of whole milk.

So, a great thing about this dessert is you can get everything ready ahead of time.

And then, you can set it in the fridge and then pull it out at the last minute.

So, these are gelatin sheets.

We're going to use these to stabilize the dish.

>> ALEX: Could you use gelatin powder if you don't have sheets?

>> You definitely could.

I like the sheets because they melt in a lot better and it gives it a lot smoother texture.

All we do is snap them in half and then put them in some cold water.

So what we're doing there is just blooming the gelatin.

It kind of loosens it up so that it'll dissolve better.

Right here, I have some that's already bloomed.

>> ALEX: So that will give the panna cotta it's texture?

>> That's right.

We are using a vanilla bean puree here.

>> ALEX: Yum!

Fresh vanilla bean is always the best.

Vanilla extract, you can use.

>> ALEX: Do you want to keep this at a low simmer?

Do you want to boil it?

>> About medium.

>> ALEX: Okay.

>> So, hot enough to dissolve but not so hot that you're going to scald the bottom of the pan.

>> ALEX: Right, milk burns very quickly.

>> Yeah, totally.

We are going to sweeten it a little bit.

We have sugar here.

So that's only a quarter cup of sugar, so not overly sweet.

We are doing a lavender panna cotta, and at this stage you can have as much fun with it as you like.

So, any flavors that you like to add-- basil.

You could do jasmine, you could do ginger.

Anything that you like.

When cooking with any floral, don't overdo it.

>> ALEX: Right, sparingly.

>> In fact, I'll stop there.

So, in this pot, we are starting our honeycomb for this dessert.

So, Utah's pretty famous for the honey.

This is a fun way to get the honey flavor with a really light, crispy...

So, it's almost like a honeycomb toffee.

So, we have sugar, corn syrup, and then we have our honey, our local honey.

We cook this to 300 degrees.

You want to really watch it because it will go quick and if you burn it, you have to restart it.

So, I'm going to turn the heat off of here.

Now, we have our baking soda.

>> ALEX: Oh!

>> And our baking soda is our magic dust that we're going to put in here.

You'll notice right when we go in, we're going to start to stir this in, and it instantly-- >> ALEX: It's alive!

>> It's alive-- and we want to stir it real hard just for about five seconds or so.

Once it stops bubbling, it'll continue to grow.

Those are all the air bubbles forming in there that we want.

So that's forming our honeycomb in there for us.

So, then we'll just take this... >> ALEX: Oh, this is so cool.

>...and we will just lay that on our silpat.

You definitely want to use greased parchment paper, or a silpat works the best.

If not, you're going to have a sticky mess and spend the next hour picking the little bits off of it.

>> ALEX: So while that is setting, we can put the cream in these ramekins?

>> Yep.

This is the classic.

Put these in-- they sit in a fridge for at least two-and-a-half hours, ideally overnight.

This is something great to do the day before, have it in the fridge.

So, for tonight's feast, we are going to have a little fun with it and we are going to do it on the scale of feeding a feast of people.

So we'll garnish that.

>> ALEX: So, we're going to do one huge panna cotta?

>> One huge panna cotta, that's right.

So, this is our blackberry compote that we made.

This is with the blackberries from the farmer's market.

>> ALEX: This all sounds great.

Thank you so much, chef.

>> Yes, thank you.

♪ ♪ >> ALEX: I am joined by Jeremy Pugh, editor of "Salt Lake Magazine."

Thank you for joining me.

>> Oh, happy to come up.

It's a great day to be up in the mountains.

>> ALEX: We're going to cook a little bit.

I'm going to learn a little bit more from you about Park City because you are kind of an authority on all things Park City, Salt Lake City.

And while we chat, I am going to make a dish for tonight's feast.

I'm going to make a cured wild Alaskan salmon that I got at the farmer's market.

And I cured it with some salt, sugar, and some of this Sugar House Whiskey.

>> Ooh, I know this well.

>> ALEX: What I loved so much about this spirit was the hints of vanilla and caramel in it, and I thought it would go so well with the dish I'm going to make.

>> It looks good already, but let's see how it comes together.

>> ALEX: I'm going to do a little tartare with some cucumber, horseradish crème fraiche.

>> Oh wow.

ALEX: And I'm going to garnish it with some herb oil that I made with basil and parsley.

And I met a Greek woman... >> Okay.

>> ALEX: At the farmer's market and she is importing Greek olives, pressing this olive oil fresh here.

>> Fantastic.

>> ALEX: How would you describe the food scene here, specifically in the Park City area?

>> It's a vacation town.

That fact, that we get a lot of visitors throughout the year and especially in winter, ups the restaurant game in Park City, >> ALEX: I added some cubed cucumber to the cured salmon tartare.

I'm going to add some soaked shallots.

>> This is the oil, the... >> ALEX (in Greek accent): The Greek olive oil.

>> The Greek olive oil.

>> ALEX: The best in the world.

>> (laughs): Okay.

>> ALEX: And add some lemon juice, a little bit of maple syrup to balance out the salt.

I want to serve this on top of a horseradish crème fraiche.

So, I like a lot of spice.

I don't know about you?

>> Yeah, yeah, yeah.

>> ALEX: And I'm going to zest some lemons.

What sort of things are you covering in "Salt Lake Magazine?"

>> We do a lot of food and dining, uh, nightlife, and we're starting up a farm-to-table cocktail contest.

You know-- >> ALEX: Are you the judge?

>> I'm one of the judges, yes.

>> ALEX: You lucky dog.

I'm going to finish this with a little herb oil that I made.

>> Okay, okay.

>> ALEX: This is just an olive oil that I blended with some blanched herbs.

And then of course, just a little bit more... >> Yeah, just more of that.

>> You know, the Greek.

>> It looks fantastic, but there looks like there's some unassembled ingredients here.

>> ALEX: Chef Alex asked us for a hand, this is one of his salads.

>> Okay.

>> ALEX: It is a compressed watermelon feta salad, using the feta cheese that we got at Gold Creek Farms today.

>> Oh, fantastic.

>> ALEX: So, he just took some compressed watermelon.

If you want to add a tablespoon of that dressing.

>> All right.

Okay, just get it all over those?

>> ALEX: Yeah, just very, very lightly.

>> Okay.

>> ALEX: Perfect.

So then, we'll add the feta cheese in there as well.

And some basil.

You mix that all together.

>> Well, it's not going to be as pretty as Chef Alex's, I guarantee you, or yours.

But, we'll get her done.

>> ALEX: Yep.

And I'm going to steal another bite.

>> Okay.

>> ALEX: We'll just dress this up with some pickled watermelon rind.

>> So we're using-- it's like whole buffalo.

You're using all the parts of the watermelon.

>> ALEX: You're using the nose to tail watermelon.

>> Yeah.

>> ALEX: Fried speck.

>> Now what are these little flower things?

>> ALEX: They're just decorative flowers, edible flowers.

That Greek olive oil, and then a big balsamic glaze to finish.

>> Alex, this looks amazing.

Thanks for letting me help you.

I can't wait to sit down at the table and give everything a proper tasting.

>> ALEX: Well, let's get out there and feast.

>> Let's get out there.

♪ ♪ >> ALEX: Hello, everybody.

Welcome, welcome.

(guests cheering) Welcome to our Park City feast.

>> Ooh.

>> That's amazing.

(guests exclaiming) >> Wow.

(guests exclaiming) >> That one was fun.

>> ALEX: We have had an epic adventure here in Park City.

I want to thank every single one of you for joining us for tonight's feast.

We started our morning at Gold Creek Farms to get some of the cheese that's featured in tonight's feast.

Then Chef Zeke took us to the farmer's market where we got a lot of our produce.

Then we went over to Sugar House Distillery, where we got some whiskey featured in some cocktails for our meal.

Tonight I prepared a whiskey cured salmon over a bed of horseradish crème fraiche, and I used some locally sourced produce in there as well from the farmer's market.

And I'm going to let the chefs tell you what they made for tonight's feast.

Chef Alex?

>> For tonight's feast, I prepared a crispy chicken leg confit with a Gold Creek cheddar ravioli, local seared kale and a honey wine jus.

>> ALEX: And Chef Zeke?

>> To finish it off, we made an awesome panna cotta, set it in a boat-sized vessel, and garnished it with every fresh iteration of a berry and flower that we could.

Made some fresh honeycomb.

And, I think it came together really well.

>> ALEX: And Jeremy, got your hands in the kitchen today.

>> I had the privilege of assembling Chef Alex's compressed watermelon with the feta cheese from Gold Creek Farms, and a lovely garnish of all the yummy things and some speck.

>> ALEX: Delicious.

Dig in, bon appétit, and cheers.

>> Cheers.

>> ALEX: Yeah, cheers.

♪ ♪ (guests talking in background) ♪ ♪ (guests talking in background) ♪ ♪ >> That's good.

>> That's good?

>> Cheers.

>> Cheers.

(glasses clink) >> Great, this is amazing.

>> It really is.

>> Park City Mountain is an incredible resort.

It's a year-round destination.

It's a place where we really try to create an environment where people feel welcome, they can come and have fun.

We're known for the snow, and you're here in the summer and this is also a great place to come and hike and to bike, and just connect with family and friends.

>> It's not like ripping it apart with my hands.

(laughter, guests talking in background) >> ALEX: I want to thank everybody for joining us for tonight's feast.

To the chefs, Chef Alex, Chef Zeke, and of course, our new honorary chef, Jeremy Pugh, thank you so much for sharing your time and your talents with us in making tonight's meal.

To James and Deirdre over at Sugar House Distillery, thank you for providing the whiskey for tonight.

To the Park City Farmer's Market, to Gold Creek Farms.

And, of course, to Deidra and the entire crew at Park City Mountain, thank you for your generosity and your hospitality in hosting us tonight.

And to all of you, thank you again for joining us.

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.

>> ALEX: I did it, I did it!

(guests cheering, laughing) (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: >> My bucket's leaking.

>> Hmm?

>> Look.

>> Oh, my God, Milo caught a fish!

>> A fish?

>> A what?

>> Back to the lake.

Fast.

(phone camera clicking) Stop taking pictures.

>> Mom!

("Woo Hoo" by the 5.6.7.8's playing) >> Mom, what do I do?

>> Nothing, baby-- all good.

>> We're a fish ambulance.

>> We are?

>> Totally.

>> Hang in there, kids!

>> Almost there.

("Woo Hoo" continues) >> Okay, guys, let's go.

>> Come on.

>> Bye, fishy.

>> Aww.

>> Bye-bye.

♪ ♪ (glasses clink) (singer vocalizing) >> ♪ Kick it, kick it like that ♪ ♪ I like it when you kick it like, kick it like that ♪ (waves crashing) ♪ ♪ ♪ ♪ ♪ ♪