1, 2, 3.

ALL: "BARE FEET"!

MICKELA MALLOZZI: I'M A DANCER... AND I'M A TRAVELER.

AND WHEREVER I GO, I EXPERIENCE THE WORLD ONE DANCE AT A TIME.

I'M MICKELA MALLOZZI, AND THIS IS "BARE FEET."

MALLOZZI, VOICE-OVER: FAILTE, IRELAND.

WELCOME BACK TO THE EMERALD ISLE.

AS I CONTINUE TO DIG DEEPER INTO MY CELTIC ROOTS ON THIS "BARE FEET" DNA ADVENTURE, I HEAD TO THE SOUTHWESTERN COAST OF THE ISLAND TO THE RUGGED AND BEAUTIFUL WILD ATLANTIC WAY.

THE DINGLE PENINSULA IS IN COUNTY KERRY AND JUTS OUT INTO THE ATLANTIC OCEAN WITH DRAMATIC CLIFFS AND SANDY BEACHES.

INCH BEACH IS KNOWN FOR ITS SURFING, WITH A TIDE THAT GOES OUT FOR MILES.

COVERED WITH THE ICONIC GREEN ROLLING HILLS OF THIS LAND, THE DINGLE PENINSULA IS A HIDEAWAY FROM THE REST OF THE COUNTRY WITH A STRONG SENSE OF IRISH IDENTITY, STILL KEEPING THE IRISH LANGUAGE VERY MUCH ALIVE.

WELCOME TO THE DINGLE PENINSULA, ONE OF MY FAVORITE PLACES HERE IN THE COUNTRY OF IRELAND.

AND AS YOU CAN SEE, IT'S A WINDY DAY, AND WE ARE LUCKY BECAUSE THE SUN IS SHINING, AND WE'RE GONNA BE DANCING, MAKING MUSIC, AND EATING SOME OF THE LOCAL DELICACIES RIGHT HERE FROM DINGLE.

MALLOZZI, VOICE-OVER: MY FIRST STOP IS AT THE DINGLE PUB ON MAIN STREET TO MEET WITH CHAMPION IRISH DANCER DAVID GEANEY.

1, 2, 3, 4.

[PLAYING FIDDLE] DAVID GEANEY.

AM I SAYING THAT RIGHT?

RIGHT, YEAH.

I GOT TO SAY IT WITH AN IRISH ACCENT.

GEANEY.

GEANEY, YEAH.

GEANEY.

WE'RE IN YOUR FAMILY'S PUB RIGHT NOW, THE DINGLE PUB.

FAMILY OWNED SINCE 1976.

WOW.

I'M HERE PERFORMING ABOUT 5, 6 NIGHT A WEEK.

COMING TOWARDS THE END OF THE SEASON NOW, AND IT'S CERTAINLY QUIET ENOUGH, BUT FOR 8 MONTHS OF THE YEAR, IT'S MAYHEM.

AND YOU ARE A 5-TIME WORLD CHAMPION IRISH STEP DANCER?

TELL US ABOUT HOW YOU STARTED DANCING.

I STARTED WHEN I WAS ABOUT 6 YEARS OF AGE.

MY OLDER SISTER SUSIE, SHE WON A MEDAL AT A LOCAL COMPETITION.

AND I JUST WANTED THE MEDAL.

YOU WANTED TO BEAT YOUR SISTER, RIGHT?

NOT EVEN BEAT HER, JUST WANTED A MEDAL.

IT WAS JUST THE GREED OF WANTING TO WIN A MEDAL.

RIGHT.

SO THE QUICKEST WAY TO DO IT WAS START IRISH DANCING.

AND A YEAR LATER, I NEVER LOOKED BACK.

AND I'M STILL HERE 17 YEARS LATER.

WOW.

SO HOW OLD ARE YOU RIGHT NOW?

23.

HOLY COW.

WHOA!

WHAT?

OH, MY GOSH.

SO WATCHING YOU, I FEEL LIKE THE ONLY THING I MIGHT BE ABLE TO TRY IS YOU'RE DOING THIS CRAZY LIKE-- IT'S LIKE YOU'RE HITTING A DRUM WITH YOUR FOOT.

LIKE DRR-DRR-DRR-DRR-DRR, LIKE A DRUM ROLL.

YEAH, OK.

SO WHAT DO I DO?

OK, SO START IN THE BACK FOOT.

PUT THE BACK FOOT DOWN.

THEN YOU DO A NORMAL TREBLE.

1, 2.

SO...THERE YOU GO.

AND YOU REPEAT THAT OVER AND OVER.

NICE.

AHH!

WHOO-HOO!

HA!

SO CLOSE.

NICE.

SO CLOSE.

THAT'S THE QUICKEST I'VE SEEN ANYONE LEARN THAT.

OH, YES!

MALLOZZI: HOW DO YOU DIFFERENTIATE YOUR STUFF, YOU WANT TO TELL SOMEONE YOUR TYPE OF STYLE OF IRISH DANCING?

I WOULD NEVER CLAIM TO BE 100% AN IRISH DANCER.

I MEAN, IT IS THE FOUNDATION OF IT ALL.

I LOVE TAP.

UH-HUH.

AND MY INSPIRATIONS WERE NEVER IRISH DANCERS.

THEY WERE ALWAYS GENE KELLY AND FRED ASTAIRE.

OH, GENE KELLY IS MY FAVORITE, FAVORITE DANCER.

I'D SIT AND WATCH THOSE FILMS FOR HOURS.

OH, MY GOSH.

THEY'RE MY BIGGEST INSPIRATIONS.

I SUPPOSE I TAKE A LOT OF KIND OF-- I SUPPOSE MY PERFORMANCE ASPECT FROM THEM.

A LOT OF PEOPLE SAY THEY SEE FLAMENCO IN ME.

I NEVER LEARNED FLAMENCO OR WATCHED VIDEOS ON IT.

I SUPPOSE I JUST TAKE INSPIRATION FROM ANYTHING I'VE LIKED AND JUST MIX IT ALL TOGETHER AND MADE SOMETHING.

YOU ARE ABOUT TO START A BROADWAY SHOW.

YOU HAVE A DVD OUT.

THIS IS YOUR LIFE.

THIS IS INCREDIBLE.

YEAH, I LOVE IT.

I WOULDN'T THINK OF DOING ANYTHING ELSE.

I MEAN, IT IS LIKE THE ULTIMATE DREAM IS TO OWN MY OWN SHOW, AND IT'S COMING TRUE, SO I CAN'T COMPLAIN.

[CHEERS AND APPLAUSE] MALLOZZI, VOICE-OVER: DINGLE IS NOT ONLY KNOWN FOR ITS IRISH DANCE AND MUSIC.

IT IS ALSO KNOWN FOR ITS HYPER-LOCAL AND IMPRESSIVE FOOD SCENE.

I MAKE MY WAY TO THE FISHING DOCKS TO MEET WITH CHEF MARTIN BEALIN OF THE GLOBAL VILLAGE RESTAURANT TO SEE WHY HE LOVES SHOWCASING THE FOOD FROM THE PENINSULA SO MUCH.

I SEE YOU HAVE LOBSTERS RIGHT FROM HERE.

THESE HAVE JUST COME IN OFF THE BOATS.

BEHIND ME, YOU'VE GOT BOATS HERE.

THEY'RE WORKING ALL THE TIME.

THEY'RE BRINGING IN FISH, THEY'RE BRINGING IN CRABS, THEY'RE BRINGING IN WHITE FISH, THEY'RE BRINGING IN EVERYTHING.

THESE LOBSTERS, THESE BEAUTIFUL LOBSTERS RIGHT HERE.

WE'RE GONNA COOK THEM FOR YOU LATER.

OH!

WONDERFUL.

NICE DISH FOR YOU.

OK?

BUT BEHIND YOU ALSO, YOU'VE GOT THE HILLS.

YOU'VE GOT THE SHEEP, THE CATTLE.

YEAH.

THEY'RE GRAZING.

THE ATLANTIC RAIN'S WASHING THE GRASS.

MM-HMM.

AND IT'S...

IT'S ADDING FLAVOR.

IT'S CREATING THIS SALTED FLAVOR INTO THE MEAT.

THIS IS MY THIRD TIME COMING TO DINGLE.

AND THE FIRST TIME I CAME HERE, I FELL ABSOLUTELY IN LOVE WITH IT.

YEAH.

21 YEARS AGO WHEN I FOUND DINGLE, I JUST FOUND THE PLACE TO OPEN A RESTAURANT.

AND I SAID, "THIS IS IT.

I'M DOING IT."

AND DID IT.

MAN: WHOO-HOO!

MALLOZZI, VOICE-OVER: OUR FIRST STOP IS TO THE LITTLE CHEESE SHOP WHERE WE MEET WITH OWNER AND GOOD FRIEND OF CHEF BEALIN'S, MARK MURPHY.

MURPHY: I'M MARK.

MICKELA.

NICE TO MEET YOU.

NICE TO MEET YOU.

MALLOZZI: MOST OF THESE ARE FROM IRELAND?

MURPHY: I HAVE A LOT OF THEM, PROBABLY ABOUT 85% OF MY STOCK HERE WILL BE IRISH, BUT ALSO THE IRISH PALATE NOW IS REALLY FOCUSED ON JUST IRISH CHEESE.

WELL, YOU'RE HERE.

YOU'RE IN IRELAND.

WHY NOT EAT LOCALLY?

YEAH.

WE DON'T HAVE TO GO OUTSIDE IRELAND TO LOOK FOR GOOD CHEESE AT ALL.

NO.

AND THAT'S COMING FROM THE GREAT GRASS-FED ANIMALS THAT WE HAVE.

YOU ARE WHAT YOUR FOOD EATS.

MALLOZZI: EXACTLY.

THAT'S THE MAIN THING.

THIS WOULD BE FROM KILLORGLIN, WHICH IS ABOUT 35 MINUTES AWAY.

IT'S A 5-YEAR-OLD GOUDA.

WOW.

THAT IS REALLY NICE.

THIS IS CHEDDAR.

THIS IS WHAT CHEDDAR SHOULD BE.

IT'S VERY SHARP.

OOH.

THAT'S SHARP.

YEAH.

REALLY NICE.

THIS WILL MAKE YOUR DANCE SPECIAL.

THAT'S TRUE.

THAT'S DANCING CHEESE.

DANCING CHEESE.

I LOVE IT.

SO, MARK, WHAT INSPIRED YOU TO OPEN THIS CHEESE SHOP?

WELL, I TOOK OVER HERE FROM A WONDERFUL GERMAN LADY WE CALL MAYA BENDER.

AND SHE SAID TO ME, "I'M THINKING OF SELLING THIS.

DO YOU KNOW ANYBODY?"

SO PRETTY MUCH PRIOR TO MY CHRISTMAS SHOPPING, I BOUGHT A CHEESE SHOP.

YOU BOUGHT THE SHOP?

YEAH, THAT'S THE BEST THING ABOUT IT.

IT'S A SHOP I'VE ALWAYS LOVED.

AND FOR ME, THE BIG THING IS, I WANT TO SUPPORT AND REALLY FOCUS ON IRISH FOOD, AND I THINK IT'S ONE AREA THAT YOU CAN REALLY, REALLY SHOW OFF.

WELL, THANK YOU SO-- AND CONGRATULATIONS.

THANK YOU.

WHAT A GREAT STORY.

I LOVE IT.

HA HA HA!

MALLOZZI, VOICE-OVER: NEXT STOP IS AROUND THE CORNER TO BACUS BAKERY, ONE OF CHEF BEALIN'S FAVORITE LOCAL BREAD SHOPS.

IT'S MY MOM'S BAKERY, AND IT JUST STARTED REALLY SMALL.

SHE DID A BAKING COURSE IN DUBLIN AND DID IT FOR US AT HOME, BUT SHE DECIDED TO START SELLING IT.

AND NOW SHE HAS MULTIPLE PEOPLE WORKING FOR HER-- MALLOZZI: GOOD FOR HER.

SHE HAS THE SHOP HERE.

AND SHE SUPPLIES PLACES AROUND DINGLE-- SHOPS AND CAFÉS, RESTAURANTS.

I HAVE A SWEET TOOTH, LIKE THE BREAD LOOKS DELICIOUS, BUT I JUST CAN'T STOP LOOKING AT ALL THE SWEETS.

I MEAN, THIS IS INCREDIBLE.

BILLIE: THE CINNAMON BUNS ARE MOST POPULAR, AND SHE MAKES LIKE THE TURNOVERS AND ALL KIND OF PASTRIES AND THE TARTS AND STUFF FROM SCRATCH.

INCREDIBLE.

IT LOOKS FANTASTIC.

SHE'S BEEN DOING IT FOR OVER 20 YEARS.

SHE STARTED DOING JUST YEAST BREADS, BUT SINCE THEN SHE'S MOVED INTO DOING THE SOURDOUGHS, WHICH ARE NOW THE MOST POPULAR BREAD WE HAVE.

BEALIN: AND QUITE RIGHTLY SO BECAUSE THE FLAVORS THERE ARE JUST ABSOLUTELY FANTASTIC.

LIKE, YOU CAN'T EVEN BEAT IT.

BEALIN: THERE'S A GREAT MOVEMENT, A REVIVAL OF REAL BREAD IN IRELAND.

WOW.

GETTING AWAY FROM THE OLD CHARLIE WOOD PROCESS, THE OLD PROCESSED BREADS.

MALLOZZI: THANK YOU.

WHITE SOURDOUGH.

THANK YOU.

GREAT CRUST, GREAT SOURNESS.

A LOVELY BITE TO THE CRUMB.

IT'S JUST ABSOLUTELY BEAUTIFUL.

THIS IS DELICIOUS.

BILLIE, THANK YOU.

THANK YOU, BILLIE.

THIS IS AMAZING.

SEE YOU SOON.

TAKE CARE.

MALLOZZI, VOICE-OVER: NO STOP IN IRELAND IS COMPLETE WITHOUT HITTING A PUB.

CHEF BEALIN TAKES ME TO DICK MACK'S, A LOCAL BREWERY THAT SITS BEHIND ITS PUB OF THE SAME NAME.

WE FIND MASTER BREWER GRAHAM MURRAY FINISHING A BATCH OF THE COMPANY'S LOCAL DRINK.

SO, GRAHAM, WHERE ARE WE RIGHT NOW?

BECAUSE IT'S VERY LOUD HERE.

THERE'S OBVIOUSLY A LOT GOING ON.

YEAH, SO WE'RE JUST IN THE MIDDLE OF THE BREW, AND TODAY WE'RE DOING AN AMBER ALE.

WHAT WE'RE TRYING TO DO IS TO CREATE AN EXPERIENCE FOR PEOPLE THAT ARE COMING TO DINGLE.

AND THAT'S WITH LOCALIZED, SPECIALIZED FOOD AND LOCALIZED, SPECIALIZED BEER THAT YOU CAN ONLY GET IN DINGLE.

YOU CAN ONLY GET YOUR BEER HERE IN DINGLE.

IN DINGLE.

SO YOU'RE-- WOW.

ANOTHER REASON TO COME HERE.

YOU'LL LEAVE DINGLE WITH A GOOD FLAVOR IN YOUR MOUTH.

AND WHEN YOU THINK ABOUT DINGLE WHEN YOU'RE AT HOME, YOU'LL WANT TO COME BACK.

MALLOZZI, VOICE-OVER: WE THEN HEAD INTO THE ADJACENT DICK MACK'S PUB WHERE NOT ONLY CAN YOU FIND THEIR FAMOUS AMBER ALE, COFFEE STOUT, AND IPA, BUT OPPOSITE THE TAPS IS AN OLD-FASHIONED TANNERY.

YOU KNOW, WHEN YOU HAVE A GOOD BEER, THAT'S WHAT IT'S ALL ABOUT.

THAT'S WHAT IT'S ALL ABOUT.

SO WHAT IS THIS?

START WITH THE AMBER.

START WITH THE AMBER.

OH, THAT'S NICE.

THAT'S REALLY NICE.

OH, THAT'S GOOD, HUH?

VERY NICE.

REALLY NICE.

THAT'S REALLY GREAT.

AND I THINK I NEED A COFFEE STOUT TO WAKE ME UP A LITTLE BIT.

ISN'T THAT INTERESTING?

COFFEE AND STOUT, WHAT A GREAT COMBINATION.

THEY'RE USING THE COFFEE FROM BEAN AND DINGLE NEXT DOOR, AND THEY'RE BRINGING IT INTO THE STOUT.

WOW.

ISN'T THAT FANTASTIC?

EVERYTHING LOCAL.

I LOVE IT.

EVERYTHING LOCAL, YEAH.

BECAUSE YOU KNOW, BEAN AND-- OOH, WHOA.

IS THAT GOOD?

THAT IS DELICIOUS.

OH, I GOT TO TRY THAT.

OH, MY GOSH, THAT'S REALLY GOOD.

THAT IS REALLY GOOD.

THAT'S SO SMOOTH, ISN'T IT?

I THINK I'M JUST GONNA-- [LAUGHS] I KNOW.

WE'LL COME BACK TO THAT ONE.

YEAH, I LIKE THAT ONE.

I LIKE THAT ONE.

MALLOZZI, VOICE-OVER: OUR LAST STOP IS TO CHEF BEALIN'S OWN RESTAURANT, THE GLOBAL VILLAGE, WHERE HIS PHILOSOPHY OF LOCAL FOOD COMES TOGETHER.

WE HAVE OUR LOBSTER...

I AM SO EXCITED.

THAT WE TOOK OFF THE BOAT THIS MORNING.

HOLY COW.

AND NOW WE'RE JUST GONNA PREPARE A SIMPLE LITTLE DISH.

SO EVERYTHING'S LOCAL.

IN AS MUCH AS POSSIBLE, EVERYTHING'S LOCAL.

WE'RE USING INTERNATIONAL TECHNIQUES, WE'RE USING INTERNATIONAL PRESENTATION STYLES, OF COURSE.

BUT THAT'S-- IT'S IRISH FOOD.

YES.

AND THAT'S WHAT IT'S ALL ABOUT.

YES.

BEAUTIFUL LOBSTER.

HOLY COW.

THE MEAT FROM THE CLAW, IT'S FANTASTIC.

MY FAVORITE.

ARE YOU A CLAW PERSON OR ARE YOU A TAIL PERSON?

I'M A THE WHOLE LOBSTER PERSON.

I LIKE THE WHOLE-- ABSOLUTELY.

HOLY COW.

TASTY, HUH?

OH, IT'S SO FRESH.

AND FROM THIS MORNING.

FROM THIS MORNING.

WE JUST TOOK IT OFF THE BOATS.

FANTASTIC.

THAT IS DELICIOUS.

MALLOZZI, VOICE-OVER: OUR NEXT STOP IN DINGLE IS TO MEET WITH UILLEANN PIPES PLAYER EOIN DUIGNAN.

[PLAYING PIPES] YOU MAY RECOGNIZE THE SOUND OF THE PIPES MADE FAMOUS BY THE SOUNDTRACK TO THE FILM "TITANIC."

EOIN GIVES ME A LITTLE LESSON ON THE HISTORY AND MECHANICS OF THIS INCREDIBLE IRISH INSTRUMENT.

YOU PLAY UILLEANN PIPES.

"UILLEANN" IS THE IRISH WORD FOR ELBOW.

AND ON MY RIGHT ARM HERE IS THE BELLOWS.

MM-HMM.

SO IT'S A FORM OF BAGPIPES.

IT'S THE MOST ADVANCED AND SOPHISTICATED BAGPIPES IN THE WHOLE WIDE WORLD.

WOW.

BUT THIS PARTICULAR BAGPIPE EVOLVED AT THE END OF THE 1700s, BEGINNING OF THE 1800s.

WOW.

SO WE'VE HAD OVER 200 YEARS OF PIPING IN THIS COUNTRY.

[PLAYING PIPES] ON THE SCOTTISH PIPES, THE DRONES COME OUT THE TOP OF THE BAG.

RIGHT, THOSE THAT COME OUT.

RIGHT.

YEAH, WE HAVE THEM DOWN HERE.

AND THEY SOUND LIKE THIS.

[SOUND REVERBERATING] THAT'S ALL THEY DO.

RIGHT.

AND THEN THESE ARE COMPLETELY UNIQUE TO THE IRISH PIPES.

THESE ARE CALLED REGULATORS.

THAT'S A BASS BAR AND A TENOR REGULATOR.

[PLAYING NOTES] THIS IS THE MOST IMPORTANT PART, THE CHANTER.

IT CARRIES THE MAIN MELODY, AND IT TELLS THE STORY.

THE REST IS ALL ACCOMPANIMENTS, YOU KNOW.

SO WHEN IT GOES TO THE CHANTER, IT GETS TWO FULL OCTAVES, SO WE'VE GOT 16 NOTES.

OH, MY GOODNESS.

WHERE THE SCOTTISH PIPES ONLY HAVE 9 NOTES.

SO IT'S A FAR MORE VERSATILE INSTRUMENT.

[PLAYING PIPES] SO YOU'RE PLAYING LIKE 3 OR 4 INSTRUMENTS AT THE SAME TIME, BASICALLY.

NO, YOU'RE PLAYING ONE INSTRUMENT.

HA!

WELL, YOU'RE PLAYING ONE INSTRUMENT, BUT SO MANY DIFFERENT VOICES.

YEAH, YEAH, YEAH.

RIGHT?

SEE, THAT'S TO ME-- IT'S NOT JUST THIS.

YOU'RE DOING LIKE THIS PLUS THIS, SPINNING PLATES ON YOUR FEET.

[PLAYING SLOW MELODY] HOW LONG HAVE YOU BEEN PLAYING?

I'VE BEEN PLAYING SINCE I WAS 16.

AND I'M GETTING CLOSE TO PENSION AGE, SO.

SO A LONG TIME.

BUT THE OLD PIPERS RECKONS IT TAKES 21 YEARS TO LEARN TO PLAY THIS INSTRUMENT.

WOW.

OH, MY GOSH.

YEAH.

7 YEARS TO LEARN, 7 YEARS TO PRACTICE, AND 7 YEARS TO PERFECT.

[PLAYING PIPES] YEAH.

WOW.

MALLOZZI, VOICE-OVER: JUST DOWN THE STREET, I HEAD TO THE DINGLE MUSIC SHOP.

OWNER AND MUSICIAN MICHAEL HERALIHY INVITED ME IN FOR A QUICK LESSON ON THE BODHRAN, THE TRADITIONAL IRISH DRUM.

HOLD THE STICK LIKE THAT.

AND TURN IT IN.

TURN IT IN.

IT'S--LIKE YOU'RE GONNA WRITE A LETTER WITH A PEN.

UH-HUH.

JUST LIKE THAT.

THEN DO-- GOOD, LIKE THAT?

UH-HUH.

WHAT DO YOU DO WITH YOUR-- YOU'RE JUST RUBBING IT UP AND DOWN?

'CAUSE IF I DON'T-- OTHERWISE IT'S ALL LIKE THIS.

OH, THAT'S RIGHT.

THAT'S WHY I PUT MY HAND AGAINST THE SKIN.

CHANGE THE SOUND.

♪ BUMPA DUMPA BUMP, ♪ BUMPA DUMPA BUMP ♪ VERY GOOD.

YOUR RHYTHM IS GOOD.

I WILL PLAY AN IRISH RAIL, AND YOU CAN ACCOMPANY ME.

OK. ALL IN THE WRIST, RIGHT?

YEAH, YES.

OK.

SO IF I PLAY QUICKLY, PLAY IT QUICKER.

OH, GREAT.

DON'T PLAY IT TOO QUICK, TOO MUCH QUICKER.

[PLAYING MUSIC] TELL US A LITTLE BIT ABOUT THE BODHRAN.

IT'S A VERY OLD INSTRUMENT.

AND IT'S A REAL GOAT SKIN.

AND YOU SEE THE LINE THERE?

THAT'S THE GOAT'S BACKBONE.

MMM.

ON THE SKIN.

SO IT'S SPLIT RIGHT ON THE BACK.

YEAH, YEAH, YEAH.

WOW.

THIS IS YOUR MUSIC SHOP.

YES.

AND YOU HOST PERFORMANCES, WE'RE GONNA SEE TONIGHT.

YEAH, 3 NIGHTS A WEEK.

YEAH.

THIS IS SUCH A STAPLE TO DINGLE.

I MEAN, MUSIC, DANCE.

EVERY PUB YOU GO TO, THERE'S TRAD SESSIONS.

AND HERE YOU MAKE THIS INTO AN INTIMATE SETTING FOR THE EVENING FOR PEOPLE TO COME.

YEAH, AND I LOVE IT.

THE AUDIENCE CAN ENGAGE WITH MUSICIANS AND VICE VERSA.

IT'S VERY SMALL AND INTIMATE.

GOOD!

WONDERFUL.

[PLAYING TRADITIONAL IRISH MUSIC] MALLOZZI, VOICE-OVER: THE CONCERTS AT THE DINGLE MUSIC SHOP SHOWCASE THE LOCAL TALENT OF MUSICIANS AND DANCERS FROM RIGHT HERE IN DINGLE.

TONIGHT WAS AN EXTRA SPECIAL TREAT FEATURING PETER STAUNTON AND NIAMH VARIAN-BARRY, DEAR FRIENDS OF MINE WHO I MADE FROM RETURNING HERE OVER THE YEARS.

MALLOZZI: I'VE FALLEN IN LOVE WITH THIS PLACE BECAUSE OF WHAT YOU GUYS DO.

IT REALLY IS SO SPECIAL.

SO CAN YOU SHARE-- FIRST OF ALL, YOU'RE MARRIED.

YES.

AND YOU HAVE A BEAUTIFUL DAUGHTER.

AND I WANT TO KNOW WHAT IT'S LIKE MAKING MUSIC TOGETHER.

THAT'S SOMETHING REALLY, REALLY SPECIAL.

IT IS.

[LAUGHTER] AND YOU'RE LIKE, AND IT DRIVES YOU CRAZY!

WE REALLY ENJOY IT BECAUSE WHAT WE'RE DOING MOSTLY IS PLAYING, YOU KNOW, IN PUBS OR ELSEWHERE, BUT IT'S LIVELY DANCE MUSIC THAT WE'RE PLAYING.

[PLAYING TRADITIONAL IRISH MUSIC] VARIAN-BARRY: WE MET AT A SESSION, SO WE PLAYED MUSIC TOGETHER BEFORE WE EVEN SAID, "HEY, HOW ARE YOU?"

OH, THAT'S AMAZING.

"DO YOU WANT TO GO OUT?"

WELL, YOU DID THROUGH YOUR INSTRUMENTS.

YEAH, YEAH, YEAH.

YOU LITERALLY ARE KIND OF HAVING-- SO WE KIND OF SPEAK A COUPLE OF LANGUAGES TOGETHER.

MALLOZZI, VOICE-OVER: AS MICHAEL SAID, THE INTIMACY OF THE DINGLE MUSIC SHOP PERFORMANCES REALLY GIVES THE AUDIENCE AN OPPORTUNITY TO ENGAGE WITH THE MUSICIANS AND DANCERS, AND I NEVER NEED TOO MUCH COAXING TO DANCE.

MALLOZZI: YOU GUYS PLAY TRADITIONAL IRISH MUSIC, BUT YOU HAVE SUPER CEILI.

THAT'S KIND OF LIKE TRAD ON STEROIDS, BASICALLY.

YES.

WELL, IT'S-- OR RED BULL, I GUESS.

♪ OHH ♪ [ALL SINGING] SO WHAT WE DO IS TARGETED TOWARDS PEOPLE IN THEIR THIRTIES AND YOUNGER.

BUT MODERN REPERTOIRE, WHETHER IT'S JUSTIN BIEBER, LADY GAGA, OR ANYTHING, JUST PLAY THAT AND GET THEM DANCING, THEN GO INTO REALS AND POLKAS AND JIGS, AND THEY KEEP DANCING, BUT THEY'RE DANCING TO IRISH MUSIC NOW.

SO IT'S SOMETHING THAT'S RARE AND THEY MAY NEVER HAVE DONE BEFORE.

YEAH.

BUT IT'S JUST ABOUT TRICKING PEOPLE INTO DANCING TO IRISH MUSIC.

[MUSIC PLAYING] 1, 2, 3, 4.

♪ LA LA LA LA LA LA ♪ ♪ LA LA LA LA LA LA ♪ STAUNTON: IT'S DIFFERENT EVERY TIME, AND THE REPERTOIRE IS ALWAYS INTERESTING, AND WE MIX IT WITH ALL SORTS OF THINGS AS WELL, SO.

IT'S NEVER BORING, AND THAT'S WHY I THINK WE STILL GET A GREAT KICK OUT OF DOING IT TOGETHER.

♪ OOH ♪ ♪ DA DA DEE DA DA DA ♪ WOMAN: WHOO!

♪ DA DA DEE DA DA DA ♪ MALLOZZI, VOICE-OVER: FROM THE DINGLE PENINSULA, MY LAST STOP ALONG THE WILD ATLANTIC WAY IN COUNTY KERRY BRINGS ME TO THE TOWN OF KILLARNEY.

I'M HERE TO DANCE WITH ANOTHER DEAR OLD FRIEND OF MINE, ANNE-MARIE NELLIGAN.

IN AMERICA, WE KNOW CLOGGING AND TAP DANCING AND FLAT FOOTING, BUT SEAN NOS.

SO SEAN NOS IS EXACTLY WHAT THE WORD MEANS-- OLD STYLE.

SO "SEAN" IS OLD AND "NOS" IS STYLE.

[ACCORDION MUSIC PLAYING] NELLIGAN: SO IT'S BEFORE IRISH DANCING BECAME SO RIGID.

IT'S VERY, VERY FREE.

YOU DON'T NEED A PARTNER.

IT'S BATTERING THE FLOOR.

IT'S ALL ABOUT BEATS AND RHYTHMS.

'CAUSE YOUR FEET ARE BASICALLY AN INSTRUMENT.

YOU'RE BECOMING AN INSTRUMENT.

TOTALLY.

WHOO!

BEAUTIFUL.

AM I DOING IT WRONG?

6, 7, THIS IS FAST.

2, 3.

NELLIGAN: IT'S WHAT OUR GRANDMOTHERS AND GRANDFATHERS DID.

AND THERE'S A BIT OF HISTORY THERE.

NOT EVERYBODY COULD DANCE SEAN NOS.

YOU HAD TO BE A DANCE MASTER.

YEAH, THERE WAS A DANCE MASTER THAT WOULD GO FROM VILLAGE TO VILLAGE, AND HE'D DANCE FOR FOOD OR FOR DRINK AND MOVE ON THEN.

IT WAS QUITE-- KIND OF ROMANTIC.

ROMANTIC, KIND OF.

READY?

OH!

YAY!

YAY, MR. BROOM.

YOU HAVE TO START WITH THE BASIC SHUFFLE.

NO MATTER WHERE IN THE COUNTRY YOU'RE FROM, EVERYBODY DOES THE SHUFFLE.

OK.

SO YOU'RE GONNA GO.

AND HOP ONTO THE LEFT.

AND TWO.

BRING IT UP.

SO THAT'S THE SHUFFLE.

SEAN NOS IS ALL ABOUT THE HEELS.

ALL ABOUT THE HEELS.

BATTERING THE FLOOR.

IT'S CALLED--IT'S LIKE BATTERING STEPS.

LIKE HITTING.

YEAH, REALLY HITTING THAT FLOOR.

YEAH.

1, 2, LIFT.

TWO.

3.

4.

YOU'RE A NATURAL.

WELL, I GOT A GOOD TEACHER RIGHT HERE.

7, AND 8.

OK, SO IT'S ALL ABOUT BATTERING THE FLOOR.

REMEMBER, IT'S ON YOUR HEELS, NOT YOUR TOES.

RIGHT, RIGHT.

MY SHIN'S ALREADY FEELING THE-- WENT INTO IRISH SEAN NOS.

YEAH.

HA HA HA.

[MUSIC PLAYING] AAH!

BRING IT BACK.

OH, MY GOD.

OH, MY GOSH, MY SHINS, ANNE-MARIE.

I LIKE IT--I'M DOING SOMETHING WRONG 'CAUSE I'M TENSING UP.

WHEN YOU DANCE, YOU'RE JUST BOUNCING UP AND DOWN.

THAT'S WHAT I HAVE TO DO IS THE BOUNCE.

JUST LOOSE.

LOOSE.

[EXHALES] MY LORD.

DANCE TO EXPRESS, NOT TO IMPRESS.

THAT'S MY MOTTO.

DANCE TO EXPRESS, NOT TO IMPRESS.

YES, IT'S MY MOTTO.

DANCE NOT TO INJURE, RIGHT?

HA HA HA!

[MUSIC PLAYING] DUBLIN!

NELLIGAN: WE'RE GOING TO DO A SHOW OF MINE.

IT'S CALLED PURE, WHICH IS BASICALLY AS IT SOUNDS, PURE.

IT'S BACK TO BASICS.

THERE'S NO RAZZLE DAZZLE OF A SHOW.

IT'S REALLY BACK TO THE OLD WAY THAT WE DID IT IN RAMPING HOUSES.

♪ OH, IT'S MANY, ♪ A SUNDAY EVENING ♪ ♪ WE WERE DANCING ♪ AT THE CROWD ♪ NELLIGAN: 100% SEAN NOS.

SEAN NOS SINGER, SEAN NOS DANCER, AND A STORYTELLER.

OH, WOW.

YEAH.

THEY NOTICED THERE WAS A MAGNIFICENT WHITE HORSE AND A GORGEOUS YOUNG GIRL SITTING ON THE SIDE WITH A RED COAT.

AND SHE HAD LONG BLONDE HAIR RIGHT TO HER ANKLES.

[MUSIC PLAYING] MALLOZZI: NOW TALK ABOUT TORC DANCERS.

THAT'S YOUR GROUP.

YEAH.

I PUT TORC DANCERS TOGETHER ABOUT 5, 6 YEARS AGO, MAYBE A LITTLE MORE, AND IT JUST TOOK OFF.

ANY LOCAL DANCER, I'LL TRY TO BRING THEM OUT WITH ME AT ANY GIGS THAT I'M DOING.

THEY'LL BE NERVOUS, AND IT MIGHT BE SOME OF THEIR FIRST OPPORTUNITY.

BUT LIKE I STARTED AT 5, 6 IN HOTELS IN KILLARNEY, JUST HAD NO CLUE WHAT I WAS AT, AND I JUST PROGRESSED.

[CHEERS AND APPLAUSE] WHAT'S THE POINT OF LEARNING THIS MUSIC IF YOU CAN'T SHARE IT, RIGHT?

BASICALLY.

YOU DON'T HAVE TO COMPETE.

YOU DON'T HAVE TO BE A CHAMPION.

THE TORC DANCERS JUST GIVES DANCERS THAT LOVE TO DANCE.

WHOO!

DANCE HAS JUST BEEN A BIG PART OF MY LIFE.

AND NOW I JUST TRY AND DO WHAT I'VE LEARNED WITH LOCAL TALENT THAT'S-- THEY NEED AN OUTLET.

THEY NEED SOMETHING TO PROGRESS AND PERHAPS IT CAN BE A CAREER FOR THEM.

WHOO!

WHOO!

AMAZING!

WOWEE ZOWEE.

THEY'RE ON FIRE.

ARE THEY?

MY SHINS ARE ON FIRE.

MALLOZZI, VOICE-OVER: ANNE-MARIE HAS A SPECIAL TREAT FOR ME TONIGHT.

I GET TO SEE HER YOUNG, TALENTED TORC DANCERS IN ACTION.

WE HEAD TO MURPHY'S BAR FOR AN EVENING OF TRAD, SEAN NOS, THE BRUSH DANCE, AND OF COURSE, A BIT OF THE CRAIC, AS THEY SAY HERE-- SOME GOOD OLD IRISH FUN.

[MUSIC PLAYING] [CHEERS AND APPLAUSE] ANNE-MARIE EVEN HAD ME JOIN IN AND BECOME AN HONORARY TORC DANCER FOR THE EVENING.

[INDISTINCT] READY?

MALLOZZI, VOICE-OVER: THE WILD ATLANTIC WAY HAS CALLED ME BACK OVER AND OVER AGAIN SINCE MY VERY FIRST VISIT YEARS AGO.

THE FRIENDS THAT I HAVE MADE HERE OVER THE YEARS HAVE BECOME PART OF MY "BARE FEET" FAMILY, AND NOW, KNOWING THAT SOME OF MY OWN DNA COMES FROM IRELAND MAKES ME FEEL EVEN MORE CONNECTED TO THIS BEAUTIFUL AND WELCOMING PLACE.

GRAMAHAGUT.

THANK YOU, IRELAND, AND THANK YOU TO THE INCREDIBLE PEOPLE OF COUNTY KERRY AND ITS WILD ATLANTIC WAY.

THE RHYTHMS AND DANCES AND MUSIC AND HEART OF THIS PLACE WILL CONTINUE TO BRING ME BACK HERE OVER AND OVER AGAIN.

[CHEERS AND APPLAUSE] AND I'LL SEE YOU ON MY NEXT "BARE FEET" ADVENTURE, WHEREVER IT MAY TAKE ME.

MALLOZZI: YOU CAN STAY CONNECTED WITH US AT TRAVELBAREFEET.COM, WHERE YOU'LL FIND EXTRA BONUS VIDEOS, JOIN OUR "BARE FEET" SERIES CONVERSATIONS THROUGH SOCIAL MEDIA, AND STAY UPDATED WITH OUR NEWSLETTER.

1, 2, 3.

ALL: "BARE FEET!"

ONE MORE TIME.

1, 2, 3, "BARE FEET."

READY?

1, 2-- PUT THEM DOWN.

[INDISTINCT] MORE ENERGY.

WE NEED MORE ENERGY.

"BARE FEET!"

1, 2, 3.

ALL: "BARE FEET!"

WHOO!

WHOO!

[ALL CHEERING] ANNOUNCER: "BARE FEET" IS FUNDED IN PART BY... ANNOUNCER: THE ISLAND OF IRELAND.

YOU SHOULD ALWAYS LISTEN TO YOUR HEART.

FILL YOUR HEART WITH IRELAND.

ADDITIONAL FUNDING WAS PROVIDED BY KOO AND PATRICIA YUEN THROUGH THE YUEN FOUNDATION, COMMITTED TO BRIDGING CULTURAL DIFFERENCES IN OUR COMMUNITIES; AND BY THE ANN H. SYMINGTON FOUNDATION.

DIFFERENT ANNOUNCER: THE FARMERS AND PRODUCERS AT LANDCRAFTED FOOD IN GRAYSON COUNTY, VIRGINIA, ARE DEDICATED TO SUSTAINING AND SERVING OUR FARMS AND COMMUNITY WITH A GOAL OF PRODUCING FOODS THAT ARE AS GOOD FOR THE LAND AS THEY ARE FOR THE PEOPLE WHO EAT THEM.

LANDCRAFTED FOOD-- STUBBORNLY REAL, FARMER OWNED.

DIFFERENT ANNOUNCER: TAUCK--GUIDING TRAVELERS AROUND THE WORLD SINCE 1925 BECAUSE WE BELIEVE ONCE IN A LIFETIME ONLY HAPPENS ONCE.

HOW YOU SEE THE WORLD MATTERS.

[CHILD BABBLES]