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

>> ALEX: Welcome to Ogunquit, Maine, a truly natural wonder.

Now, Ogunquit literally means "beautiful place by the sea," and I couldn't agree more.

Two chefs who are lucky enough to call this seaside community home are James Beard award winners chef Mark Gaier...

I've never had clams this style.

So I'm really excited to try.

>> I, I think you're gonna like it.

>> ALEX: And it smells already, even before you started... >> Aren't the smells great?

>> ALEX: It smells like the most delicious Chinese restaurant.

...and Clark Frasier.

>> Aren't these lobsters just... gorgeous?

>> ALEX: They're beautiful.

>> They're like from central casting.

>> ALEX: Together they have solidified Ogunquit as a culinary destination with their restaurant M.C.

Perkins Cove.

They'll be taking us to source some of Maine's famous cold water lobsters aboard the Finestkind, with long-time friend and local lobsterman Goat Hubbard.

They've also told me that Mainers take their beer very seriously.

So they're taking me to Woodland Farms Brewery.

It's family owned, and we're gonna be able to sample and source some of the best beer in the area.

This is a meal you're really gonna wanna... sink your claws into.

Get it?

It's a lobster... never mind.

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

>> Coming up next on Moveable Feast with Relish.

>> Major funding provided by: >> Ladies and gentlemen, your attention, please.

(gecko clears throat, feedback squeals) >> GEICO would like to take a moment to say thank you to our military service members at home and abroad for all their hard work and sacrifice.

We all sleep easier knowing you're out there keeping us safe.

And on a personal note... (jet engines roar, gecko's speech muffled) (crowd cheering) (exhales) Just needed to get that off my chest.

Thank you.

>> GEICO-- proudly supporting the military for over 75 years.

>> We can't just take from nature, so we collaborate.

Ocean Spray works with nature every day to farm in a sustainable way.

♪ ♪ >> Ocean Spray is a proud sponsor of Moveable Feast.

>> At Pure Leaf, the most important ingredient in making tea is saying no.

We're committed to saying no to artificial flavors and sweeteners in our brewed iced teas.

♪ ♪ >> I am Errico Auricchio, the founder of BelGioioso Cheese.

I came in 1979 from Italy with my family and the memory of Italian cheese.

>> La Panzanella.

Bakers of Italian-inspired crackers.

Simple ingredients, and non-GMO.

♪ ♪ >> Welcome to Ogunquit.

>> It's beautiful, isn't it?

>> ALEX: Wow.

>> Beautiful, little frosty.

>> ALEX (laughing): Little cold.

>> Yeah, >> ALEX: But still, the sun is shining.

>> It's good for this time of year, right?

>> ALEX: It's so beautiful.

♪ ♪ So you said this was an artists' community?

>> Yeah, there's... the old pictures of the cove there, were just these little artist shacks... >> These were shacks for artists.

Some of them, you know, they moved into a fisherman's shack, paint all day and drink all night.

>> A very unique community here.

Everybody was-- everybody was welcome early on.

>> ALEX: That's really special.

>> Yeah.

Very different from a lot of the rest... >> Different from a lot of New England and certainly a lot of Maine.

It was very open here.

>> ALEX: Everybody seems so welcoming and kind.

I think it's very indicative of the spirit here in Ogunquit.

>> It's a really nice feel.

>> ALEX: "Uh-gunquit"?

>> "Oh-gunquit".

>> Indian name, it means "beautiful place by the sea."

>> ALEX: How long have you guys been here?

>> We've been here for about 32 years.

We've been in Perkins Cove for about 16 years.

>> ALEX: And when did you open the restaurant?

>> We opened M.C.

Perkins Cove in '05.

>> It's really an authentic working place.

It's the real deal.

>> ALEX: There's a sincerity about this town.

>> Absolutely.

>> ALEX: So, can you talk to me about the culinary scene and how it's evolved since you've been here?

>> It's really changed.

And with the changing culinary scene, the availability of ingredients and things like that, is changed drastically.

And we started doing a huge garden when we first opened here because we couldn't find what we wanted.

>> There were all these fantastic fish, but maybe it wasn't handled as well as it could, so we kept saying, "Okay, bring it in super fresh."

>> And now it's this, this wonderful culinary scene.

>> ALEX: So where you guys gonna take me today?

>> Well, you're gonna freeze.

(laughter) >> We're gonna take you out on the water on a lobster boat.

>> And that'll be beautiful.

>> ALEX: Can-- I can handle a little cold a little bit.

>> It's a gorgeous day, and I think it'll be good.

>> We're going to a brewery.

We'll try some Maine beer and, well, it's really caught on here.

I think there's close to a hundred, you know, craft brewers in Maine.

>> ALEX: So we're gonna go meet Goat, right?

>> We're gonna go meet Goat.

>> Absolutely.

>> ALEX: His name's Goat?

>> His name is really Grant, but he's been called Goat... >> ALEX: Goat's way better.

>> ...since he was a little kid, and... >> ALEX: Well, I'm really excited.

>> You'll enjoy meeting him.

He's a lot of fun.

♪ ♪ (laughter) >> Hey, Goat.

>> ALEX: Goat!

>> How you doing?

>> How you doing, Goat?

>> Nice to see you guys.

>> ALEX: How's it going?

>> These are legends right here.

>> So you wanna learn how to lobster?

>> ALEX: I do, I've never been.

>> Awesome.

Hopefully you'll eat them after we see how they're caught.

>> ALEX: Oh.

>> The way they cook them, anyway.

>> ALEX: Yeah.

Shall we go?

>> Let's go.

>> ALEX: Okay.

>> Let's fire it up.

♪ ♪ >> ALEX: How long have you been lobstering out here?

>> Since I was probably eight.

My parents started this business 64 years ago.

>> ALEX: Wow.

>> And I didn't really have much of a part of it.

I did-- I learned everything, but I, my two older brothers kind of took the shine away.

So I started working in restaurants.

And I went to cooking school and worked the best job I could have ever had, was working with these guys.

>> And then he got smart.

(laughter) >> Yeah, that... we cured him of liking restaurants.

(laughter) >> Yeah, it was either... >> ALEX: That's amazing.

>> ...Open a pastry shop or bakery, or my dad said, "Why don't you come back and work on the boat?"

So I did.

♪ ♪ >> ALEX: And where are you taking us to get these lobsters?

>> We're gonna go right along the shore where we set traps in April or May.

They stay in the water all summer.

>> ALEX: How many lobsters do you pull out a year?

>> I don't keep track.

I mean, we only do it in conjunction with, you know, the boat tours... >> ALEX: Uh-huh.

>> So we only have, like, 40 traps.

>> ALEX: Oh, okay.

>> I mean, guys that do it commercially will have hundreds of traps.

>> ALEX: So Mark and Clark, can you talk to me?

The difference between these cold water Maine lobsters and say, like, a warm water lobster I would get back home in California?

>> The flavor's so different.

It's a completely different genus, right?

>> Yeah, the lobsters that we catch in Maine are Homarus americanus, or American lobster, which only exist in America.

It does exist in Canada to a great deal, but it's pretty much from Cape Hatteras, North Carolina, to Labrador.

But Maine is really legendary for lobster, it always has been.

>> ALEX: Yeah.

>> I mean, we catch about anywhere from 80 to 90% of the U.S. supply.

>> Lobsters from Maine, it's a cold, cold water and it has a wonderful brininess, but I think for chefs it's very smooth.

>> A delicate flesh.

The great thing about working with lobster, working right here with it is that, that the fishery is so sustainable.

You first started making the traps.

You have to do this, you have to throw certain ones back.

We really try to stay away from things that aren't sustainable.

>> Let's haul one.

♪ ♪ (line whirring) One of the reasons that we have so many lobsters over the years is that we have strict rules regarding the size of the lobster.

They don't reach sexual maturity until they're that size.

And by that, I mean the carapace measurement, which is the top of the shell.

See, that one's a little bit too short.

It has to be that full size, three and a quarter inches.

>> ALEX: Got it.

>> What that does is that allows the lobster, if it's gonna produce eggs, to show us.

By proving that she's a breeder, we now have the ability to cut a v-notch in her tail fin, and every time she's caught, she's gotta go back.

It's basically like singling out all the mother lobsters.

Now we all know, don't keep that lobster.

Let her produce.

♪ ♪ >> ALEX: What do you think you're going to do for the feast?

>> We're actually gonna do a lobster salad.

I like to use a lot of fresh herbs with it, and greens, we've got some like, frisée, and things like that.

>> ALEX: I really love lobster grilled.

>> Yep.

>> ALEX: I think I'm gonna do like a Southeast Asian kind of spin on a grilled lobster.

>> That sounds fantastic.

>> ALEX: Yeah.

So, Goat, I think we're going to take a couple of these lobsters for our feast.

We need, like, eight.

>> Yeah.

Oh, more.

>> ALEX: Ten?

>> Oh, yeah.

12!

>> ALEX: Oh, okay.

>> (laughs) >> ALEX: We need like ten.

And then Mark and Clark, you're gonna take me to a brewery, correct?

>> Yeah.

>> We are.

>> Right down the road.

>> Ready for a drink?

>> ALEX: Good.

I need a beer.

I'm freezing.

>> I bet you do.

♪ ♪ >> All right, folks, doesn't get any fresher than this.

>> Thank you.

>> You're welcome.

>> ALEX: Thank you.

What kind of beer are we drinking?

>> This is our Blinky.

New England I.P.A.

>> ALEX: To New England.

>> To New England.

(glasses clink) >> Blinky.

>> Cheers.

>> ALEX: Oh, wow.

>> That's really nice.

>> ALEX: You have this assumption that an I.P.A.

is going to be really bitter.

This is very smooth.

A little fruity, but not, no-- there's no sweetness to it.

>> That's right.

The hallmark of the New England I.P.A.

style is the removal of the bitterness.

We don't actually add hops during the boil, really, at all.

We only do it at the very, very end of the process so that we get the aromas and the sweetness and the delicious floral fragrances from the hops without the bitterness.

Really thick profile, too-- you know, long lines, lacy.

We've got six beers waiting for us out in the tasting room.

Why don't we go and have some?

>> ALEX: All right.

Sounds good.

Cheers.

>> Cheers.

>> ALEX: After this tasting, I don't know if this feast is gonna happen, but whatever.

(laughter) ♪ ♪ How long have you been brewing beer and what kinds of beer?

>> I've been brewing beer for about 20 years, commercially for four.

We don't pigeonhole ourselves into a particular style.

>> So in China, they cook a lot with beer.

Dark beer.

You have some good dark beers, right?

>> I sure do.

>> It'd be really fun.

Maybe we could use one today to cook with.

>> So we've just released a beer called Black Is Beautiful.

It's a beer that is brewed nationwide in support of racial equality.

We're donating all of the proceeds... >> ALEX: That's awesome.

>> That's wonderful.

>> ...Back to the Maine People's Alliance.

And it is a Russian imperial stout, so it is black and beautiful.

That is absolutely... >> Wonderful.

>> That sounds great.

>> So, yeah.

Weathered Souls Brewery was the brewery that started this movement.

And I believe they're up to over 126 breweries across the country... >> ALEX: Wow.

>> ...are brewing this beer and donating the proceeds back.

Every brewery has the capability to put their own spin on this beer.

>> Sure.

>> So it has oats.

We made it a little bit stronger.

>> ALEX: It's kind of hop-y... >> It's rich and roasty and just absolutely delicious.

>> Cheers.

>> ALEX: Cheers.

This is caramel-y... >> Yeah, this is... >> ALEX: ...and has notes of coffee in it.

>> Absolutely.

>> ALEX: This will be great to cook with.

>> It sure will.

♪ ♪ >> You guys want to try something really cool?

>> ALEX: Yeah.

>> Okay, so, when I first opened this place, the first beers that we brewed went directly into oak barrels.

We aged it for four years.

>> ALEX: Wow.

>> Four years?

>> Four years, yeah.

And then we blended it back.

So this is the first beer, near the first beers that we've ever brewed.

We sat them on individual fruits for about six months during the brewing process.

So we've got a blood orange version, a peach version, and an oud kriek, which is a Belgian style.

>> So do you have a favorite?

>> Oh, the blood orange.

>> ALEX: Let's do it.

>> I want to share that with you guys.

>> Yeah.

>> These are not necessarily for the faint of heart.

This is as sour as sour gets.

>> Salud.

>> Salud.

>> ALEX: Salud.

Oh, I like this.

>> Ooh, yeah.

>> Wow, huh?

>> All right, Alex, what do you think?

This with a dessert?

>> ALEX: Ooh, that would be amazing.

>> Wouldn't that be fun?

>> ALEX: Yeah.

>> Maybe something with blueberries.

>> That's a great idea.

>> I mean... >> ALEX: I love that idea.

>> When in Maine, right?

>> ALEX: Exactly.

(laughter) When in Maine, drink Maine beer, eat Maine blueberries.

Are you joining us for our feast later?

>> I would absolutely love to.

>> ALEX: Awesome.

I hope you bring some of this beer.

>> I certainly will.

>> ALEX: Okay, awesome.

Thank you so much for having us.

♪ ♪ Mark and Clark, thank you so much for having us.

>> It's our pleasure.

>> Yeah, great to have you here.

>> ALEX: What are we going to make today?

>> We're going to take the lobsters that we got from Goat.

And we boiled them, actually, for about 12 minutes already.

And we're gonna make a very simple lobster salad, just some mayonnaise, and then a tarragon vinaigrette >> ALEX: Yum.

>> And it's kind of a first course, just start-- start slow, go easy.

(laughter) >> ALEX: All right.

>> You better get to work.

>> Okay.

>> ALEX: Yeah, exactly.

Our guests are almost here, so let's get cooking.

>> So we have our... aren't these lobsters just gorgeous?

>> ALEX: They're beautiful.

>> They're like, from central casting or something, right?

>> ALEX: Wow.

>> It's a simple salad, but we want to make the presentation really nice.

This is a great time of the year to be eating lobster.

>> ALEX: Do you guys serve a lot of lobster at your restaurant?

>> Oh, we serve a lot at M.C.

A lot, a lot.

I mean, you know, when in Rome.

Everybody comes from around the world have lobster in Maine.

>> ALEX: You gotta give the people what they want.

>> Exactly.

And we love it, too.

Pull this... beautiful.

>> ALEX: Oh, that's gorgeous.

>> Oh, yeah?

We'll set those aside and clean them up.

And that's going to be our plate, essentially, for the salad.

>> ALEX: Beautiful.

>> So kind of little old French style.

>> ALEX: Well, that was kind of your training, right?

You studied under Jeremiah Tower.

>> Yeah, exactly.

Kind of the maverick, brought back a lot of ideas from France and the Mediterranean and so on.

Kind of changed the way America cooks.

(knife smacking lobster) Or at least those restaurants.

Open kitchens, come as you are.

Use seasonal vegetables and be cooking from where you are.

>> ALEX: Right.

>> You know, Maine, a few miles away, went on the ocean, So that's what we should be cooking with.

♪ ♪ >> Okay, so shall we mix mayonnaise?

>> ALEX: Yeah.

>> I feel like this is always the building block of making mayonnaise, is making sure you have enough egg yolks.

And give this little stir.

(processor whirring) >> With a lot of cooking, it's all about just the timing and the love you give to it.

You know what I mean?

Like, you're not... You can't... you can't rush things when you cook.

>> ALEX: Yeah.

>> Like when you're doing a dinner for friends, you try to do it in a half hour?

>> ALEX: No, you're not... >> Your friends are not gonna be impressed.

>> ALEX: No.

Good cooking takes time and some patience and a lot of love >> Yeah, and a lot of love.

It's true.

Well, looks pretty good, right?

>> ALEX: And those egg yolks make it so rich.

>> Exactly.

>> ALEX: Yeah.

>> There you go.

>> ALEX: Oh, that's beautiful.

>> I think we've got great... >> ALEX: This is such a simple and elegant execution of this dish.

>> I mean... >> It was really pretty easy, too.

>> ALEX: Really celebrating the ingredients.

>> And so, well, I guess we should start on the vinaigrette.

So a little Dijon mustard.

>> Mark always insists on using shallots.

>> ALEX: I love shallots in my vinaigrette.

>> Beautiful tarragon.

And I don't think you can ever have too much tarragon.

And parsley gives another flavor.

But the other nice thing about the parsley is it keeps it green.

>> ALEX: Mm-hmm.

Do you guys share a lot of recipes?

Do you guys pull from childhood memories?

>> Very different.

You know, California kid, Buckeye.

>> ALEX: Yeah.

(laughter) >> Different-- start it off low.

Low and slow, right?

>> Yeah, that's right.

(blender whirring) >> Here we go.

Voila.

>> That's done.

>> It's gonna be a great salad, I hope.

>> ALEX: Amazing.

Sounds like a refreshing way to start the feast.

>> Sounds good, doesn't it?

>> Yeah.

>> ALEX: Well, you guys seem like you're in great shape.

>> We are.

>> I think we are, definitely.

>> ALEX: Okay, great.

I'm gonna get started on my grilled lobster, and you guys wanna go set the table?

>> We'll get the table ready.

>> Sounds like a good idea.

>> ALEX: Thank you.

>> Sounds like a plan, let's go.

>> ALEX: All right.

>> All right.

♪ ♪ >> ALEX: For the feast today, I'm making a grilled lobster, and I'm gonna make a compound butter to baste it with.

But instead of just using plain butter, I want to infuse it with a little bit of Southeast Asian flair.

To the butter, I'm gonna add some classic Thai flavors.

So I've got some shallots, some beautiful Thai bird chilies.

I like a little heat, so I'm gonna add three.

The lobster here in Maine is so sweet and succulent, I really wanted to infuse it with those big, bright, and bold flavors.

I'm gonna grate a bunch of ginger.

Instead of just using regular kosher salt, I'm using fish sauce.

Now, most people are afraid of using fish sauce, but really, it is one of the staple ingredients that I have in my kitchen.

It gives such a beautiful umami flavor to everything that you use it in.

So what I'm gonna do is I'm gonna take my split lobsters and I'm gonna brush a little bit of this butter over them, and I'm gonna start to grill them.

And as they grow, I'm gonna turn them over, and I'm gonna just keep basting it with this beautiful butter.

As these aromatics hit that heat, they're just gonna release all their beautiful flavor into that sweet, succulent lobster meat.

And then a little trick I like to do for a garnish is I take scallions and I slice them really thin into ribbons, and I'll let them hang out in some ice water, and over time, what happens is they start to curl up, and it just gives you this really beautiful, delicate garnish on top.

And that's it.

It's super simple, but a ton of flavor.

So we should get cooking because our guests are arriving soon, and I don't want them to wait.

♪ ♪ So how do we get this dish started?

>> Well, I'm so excited about this dish.

My favorite is a steamed clam dish.

The first time I had anything like this was the first time Clark took me to China.

We're mixing together all these different things to make a stock, and we're gonna use some prosciutto and ginger and garlic, scallions, Chinese black beans, all these flavors of China.

It's great.

>> ALEX: Okay, so how do we get the clam started?

>> Well, we have some chicken stock here, and what we're gonna do is add some dark beer to that.

>> ALEX: Yep.

>> Unseasoned rice wine vinegar, some Shaoxing wine, and then some soy.

So there our stock is pretty much ready.

So the important thing now is to cook all the like, the prosciutto and the ginger and garlic.

So we're gonna just start sautéing all these great things that were lovingly chopped.

♪ ♪ So we're gonna add some Chinese chili paste... >> ALEX: That smells so good.

>> You know, and you don't wanna put a ton of it in to start, because you can't take it away.

>> ALEX: Right.

>> If you have too much in there, it's gonna blow your head off.

>> We're going to add prosciutto... >> ALEX: And pork and clams go so well together.

>> Don't they?

(sizzling) So now we're gonna throw in the clams.

This is the fun part.

So we're gonna add the stock that has the rice wine vinegar, the black and beautiful beer.

>> Exactly.

Yep.

>> ALEX: And how long do these take to open up?

>> They take, like, maybe five, six minutes.

If you really are in a hurry, they'll take longer, of course.

>> ALEX: Of course.

>> They'll never open.

>> ALEX: Oh, my God, it smells...

I wish you could smell this at home.

It's unbelievable.

♪ ♪ How did you fall in love with cooking?

>> First I fell in love with him, but... (laughter) >> ALEX: So sweet!

>> No, actually, I fell in love with cooking way before I met him.

But I think I tried to help my mom because, you know, she was always trying to cook for seven kids, I'm one of seven.

Clark, I think, you know, fell in love with cooking for a very different reason.

>> Yeah, spoiled only child.

I'm the polar opposite, but I had two parents who loved to cook.

♪ ♪ >> Okay, now, this would not be done in China, because they're not gonna use butter in this, but it brings the sauce all together.

>> ALEX: Right.

>> You know, it kind of pulls together the vinegar and the salt and... >> ALEX: That butter will... >> Yeah.

>> ALEX: ...make it nice and velvety, a little creamy.

But it'll be a great balance on the plate, because this is a little bit earthier.

>> Absolutely.

Yep.

>> ALEX: And... but the clams are really bright and briny, and that lobster is gonna be sweet.

But then it's gonna have this, like, acidic, nice quality to it.

And I think this feast is coming together beautifully.

>> I think it is, too.

So we're just gonna ladle some of the sauce over here.

>> ALEX: Oh, yes.

>> And this is so, so good.

>> ALEX: Yes, yes, yes.

>> It's a great winter dish and, actually, it's kind of chilly right now, so I think this will be perfect.

And then I'm just going to put some scallions.

>> ALEX: Look at that stunner of a dish.

>> Isn't that pretty?

To finish it, you've got have some cilantro.

>> ALEX: Oh, absolutely.

Clark, you're good?

>> I am.

>> ALEX: Great.

So we're going to get everything plated, and it's time to feast.

♪ ♪ (indistinct chatter) >> ALEX: Good evening, everybody.

>> Hello.

>> ALEX: How are you?

>> Good.

>> Hi, fabulous.

>> ALEX: Wonderful.

Well, thank you so much for joining us for tonight's feast at the beautiful home of Mark and Clark.

We really wanted to create a meal tonight that celebrates the ingredients that all of you have dedicated your lives to.

So, without further ado, Clark, will you share the first course that you created?

>> Yes.

So to really honor the ingredients that the sea provided for us, we have lobster salad with a little bit of mayonnaise, and frisée with tarragon vinaigrette.

And a few other little goodies.

(excited chatter) >> ALEX: Hope you enjoy.

>> Hope you enjoy.

♪ ♪ >> Had to have been cooked earlier.

(chattering continues) Very tasty.

>> Yeah, absolutely.

>> Mmm.

>> You have to just run around and pick them up.

>> Yeah.

♪ ♪ >> ALEX: Any great meal requires collaboration, not only from the chefs but the people that provided the ingredients.

So we wanted to create a main course featuring, Patrick, your beer, and, Goat, your lobster.

So I did a Thai-style grilled lobster with a kimchi and scallion slaw.

>> And I did these Chinese-inspired clams with Chinese black beans, fermented black beans, Shaoxing wine, some wonderful dark beer, ginger, garlic, cilantro, tomatoes, kitchen sink.

>> ALEX: All right, well, we hope you enjoy.

>> Thank you.

>> Enjoy.

>> Thank you.

(people chattering indistinctly) >> Oh, my gosh, the flavor-- so good.

>> Yeah.

>> It's nice for the clams.

I mean, like... >> Mm, that broth.

>> Something about the broth... >> The broth is amazing.

>> ...feel about sour beer.

(laughter) Allow me to blow your mind.

>> Can't wait.

>> ALEX: How did you like everything?

>> It was amazing.

>> ALEX: Mark and Clark, what did you make for dessert tonight?

>> Something very Maine-- blueberry tart, vanilla ice cream.

>> To pair with something as wonderful and Maine as blueberry, I chose a four-year-old Belgian lambic that we've had aging in oak barrels and then sat on blood oranges.

>> Wow.

>> Because I think the citrus will pair so well with blueberry.

>> ALEX: And before we serve dessert, I just wanted to say thank you to Mark and Clark for showing us around Ogunquit, Maine, for opening up your home; to Goat, to Patrick, for all the beautiful ingredients.

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

Make sure to follow us on Instagram and like us on Facebook.

And who knows?

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

>> Yeah.

>> ALEX: Salud, everybody.

>> Salud.

>> Salud!

>> Thank you.

>> I'm really excited to share... >> I can't wait to try it.

>> I can't wait either.

Thank you so much.

Cheers.

(laughter) ♪ ♪ >> 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: >> Ladies and gentlemen, your attention, please.

(gecko clears throat, feedback squeals) >> GEICO would like to take a moment to say thank you to our military service members at home and abroad for all their hard work and sacrifice.

We all sleep easier knowing you're out there keeping us safe.

And on a personal note... (jet engines roar, gecko's speech muffled) (crowd cheering) (exhales) Just needed to get that off my chest.

Thank you.

>> GEICO-- proudly supporting the military for over 75 years.

>> We can't just take from nature, so we collaborate.

Ocean Spray works with nature every day to farm in a sustainable way.

♪ ♪ >> Ocean Spray is a proud sponsor of Moveable Feast.

>> At Pure Leaf, the most important ingredient in making tea is saying no.

We're committed to saying no to artificial flavors and sweeteners in our brewed iced teas.

♪ ♪ >> I am Errico Auricchio, the founder of BelGioioso Cheese.

I came in 1979 from Italy with my family and the memory of Italian cheese.

>> La Panzanella-- bakers of Italian-inspired crackers.

Simple ingredients and non-GMO.

♪ ♪ ♪ ♪