>> ALEX THOMOPOULOS: Coming up on a very special episode of Moveable Feast, we're in my hometown of Malibu, California.

Malibu is a tight-knit community of people who are passionate about using everything the outdoors have to offer.

And two chefs who are going to help me create this feast are two of my closest friends, Chef Oren Zroya and Catherine McCord.

First up, Catherine and I are visiting a local neighborhood favorite, Thorne Family Farms, where Larry and his wife, Laurel, have been farming the land here in Malibu for over 40 years.

It wouldn't be a day with Oren without a little bit of adventure.

We are headed straight into the Pacific Ocean to catch our dinner for tonight.

And once we've gathered all of our ingredients, we're headed right back here to our home, where we'll have a feast with some of my closest friends and family.

So, kick off your shoes, grab a plate, and welcome to Malibu.

♪ ♪ Join us on a mouth-watering 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 this ♪ ♪ I like it when you kick it like, kick it like that ♪ (waves crashing) ♪ ♪ >> ALEX: Well, good morning, everybody.

Welcome to Malibu.

This is a family episode.

I've got my stepdaughter, Emily.

She's coming with us today for all of our adventures.

I'm on my way to go meet one of my closest friends, Catherine McCord.

She's a chef, a mom, an entrepreneur, and a farmers' market enthusiast.

So, I thought it would only be fitting to take her to one of our local and most beloved farms here in Malibu, Thorne Family Farms.

>> Hi.

>> ALEX: Hi, my friend.

>> Hi.

>> ALEX: Oh, my God, you're so big now.

>> See what I mean?

It's crazy.

I'm shrinking.

It's so nice to meet you.

>> ALEX: This is Larry.

>> Hi, Larry.

>> Hi.

>> I'm Catherine.

>> Hi, Catherine.

>> Nice to meet you.

>> Nice to meet you, too.

>> This is an honor to come out to your farm.

>> Oh, well, I'm honored to have so much attention.

I'm kind of wondering if, much ado about nothing, but we'll see here.

>> ALEX: Larry grows some of the most beautiful produce and he's my neighbor.

>> Mmm.

>> ALEX: It's the best.

>> Wow.

>> ALEX: To the field we go.

>> To the field we go.

It's gorgeous.

>> ALEX: It's beautiful.

>> Do we want to pick some lettuce?

Is that what... >> Yes.

>> ALEX: We want to pick any and everything.

I love Baby Gems.

>> Baby Gems, always, nice and crunchy and hearty.

>> ALEX: Oh, look at those radishes.

>> There is nothing like just right from the... >> You like that?

>> ALEX: Yeah.

>> Right from the earth, and look at that color.

>> The younger they are, the milder they are.

>> Yeah, but let me tell you something, once they get to be teens, they're nice and spicy.

>> You want to go get some green kale?

We can go do that, too.

>> Love it.

>> ALEX: It's so tender, like, just feeling it.

I mean, look at that.

You think of kale as having grit to it, this is just, like, soft and baby.

Mmm.

>> Mmm.

>> ALEX: What's your favorite thing about being a farmer, Larry?

>> I feel like I get to be with God every day.

You see things out here that you just don't see.

Sometimes you see the sunlight coming through the leaf of a chard plant and it looks like a stained-glass window.

People plant things for the next generation and the generation after that, even.

This is my neighbor's property that, he's allowed me to farm it for the last 12 years.

>> Wow.

>> And I joke with him about the fact that he's going to double the rent, and two times zero is still zero.

>> (laughing) ♪ ♪ >> ALEX: So, Baby Gems, they are a species on their own.

They're, they're not just small romaines.

Correct?

>> Well, I think they're cousins.

I think they're, like, first cousins, the Baby Gems and the romaines.

Yeah, this lettuce is right on the verge of perfection... >> It really is.

>> ALEX: So, I think we have everything that we need.

We've got the Baby Gems, kale, little snacks of strawberries and blueberries for the road.

Larry, thank you so much.

>> You're welcome.

♪ ♪ >> ALEX: We have our produce for the feast and now I'm on my way to go meet Chef Oren and his friend George down by the water.

They're taking us to go spear fishing.

It's always an adventure sourcing food with Oren.

He's a ball of energy and I can't wait for you to meet him.

>> That's the real definition of ocean to table.

You're talking about farm to table.

>> ALEX: Yeah.

>> This is straight ocean to table.

The best seafood market, right there.

I would love to get something super-fresh and raw and make a carpaccio out of it.

>> ALEX: Ooh, yum.

>> Let's see what we catch, you know?

>> All right, Alex, today we got very high winds.

We got tricky conditions-- as soon as we get through the surf, we're going to head straight out.

There's a little reef out there, it's about ten, 15 feet deep.

And then we're going to try just to work the ledge there.

There's some fish swimming up and down.

They're all out there now.

>> ALEX: All right, let's get out there.

♪ ♪ >> Let's do it, you guys.

Come on.

>> ALEX: Yep.

♪ ♪ (Alex and others exclaiming) (people talking in background) >> Michael's going to see right now... >> Watch out.

>> ALEX: Adios.

♪ ♪ >> Crab.

>> ALEX: Whoa!

>> Whoa!

>> Hey, let's see that.

>> Bounties from the sea.

>> ALEX: Holy moly.

>> Can we eat this?

>> (murmuring in background) >> ALEX: I'm just going to puke off the side, okay?

>> That's okay.

♪ ♪ >> (gasps) >> Beautiful, those are my favorite.

>> ALEX: Oh, nice.

Whoo!

Woo-hoo!

♪ ♪ >> ALEX: We got some scallops, sheepshead, some uni, crabs.

All the fixings for a feast.

♪ ♪ >> (groaning) Oh, my God.

Amazing.

I think we should stop at Georgie's.

Georgie got a big farm in his house.

He got goats, sheeps, chickens, blueberries-- let's see what we can get.

Maybe a few things before we go to the house.

>> ALEX: Sounds good.

>> All right.

>> ALEX: All right, Let's go, Emmy.

♪ ♪ So, my friend Oren, we're here back in Malibu, back in our old stomping grounds.

Cooked together for a lot of years, share the same food philosophies.

Oren has been a staple here in Malibu with his fresh take on food.

He uses basically everything that grows in Malibu, everything that comes out of the water.

That's kind of your thing.

>> Very much my thing.

♪ ♪ >> ALEX: This place is extraordinary.

>> Welcome to the farm, Sisino Farm.

>> ALEX: So what sort of stuff are you growing here?

>> Uh, right now, we've got the oranges, we've got the blueberries.

>> ALEX: I can see it's all on a ridge, too.

So you've got that sunshine and... >> And we have all kinds of bees, chickens, pheasant, quail, pigs.

>> ALEX: So, this is honey from the farm here.

>> (groans) This is honey from right here, all capped off.

This is the ultimate fresh honey of Malibu.

And we basically just got 100 gallons, straight out of our backyard.

♪ ♪ >> ALEX: Wow.

>> This is what it's all about-- every day, three or four of these a day, with the wax.

Mmm.

>> ALEX: I love my job!

Emmy, you want to try this?

♪ ♪ >> Oh, wow.

That is really good.

>> ALEX: So good.

>> Here we go... (laughs): Yeah.

>> ALEX: Do you mind if we take a container of honey back with us?

>> You can take all you want.

>> ALEX: Thank you-- all right, so let's go get some blueberries, too.

>> This is the blueberry I told you about.

I bring my kids here and they crush it.

>> Yeah.

>> ALEX: Oh.

>> They just sit and just keep eating off the tree as more, and more, and more, and more.

>> ALEX: Let's keep picking some blueberries.

We'll get some honey.

>> Yep.

>> ALEX: Oh, and I need, I need chickens.

>> We've got a lot of fresh chickens.

>> ALEX: Aww.

Look at all these beautiful birds.

>> They're just the most amazing animals you can get.

They're very big birds-- heavy, heavy.

>> ALEX: George, thank you for an incredible morning.

>> Anytime.

I'm so happy you guys came.

>> ALEX: This was really a Malibu experience, times ten.

♪ ♪ >> Alex, how many people are coming to this feast, by the way?

>> ALEX: Roughly, like, let's plan 30, 40 people?

>> 30, 40 people!

Yeah!

>> ALEX: Yeah, it's big.

>> Let's go to my restaurant real quick.

We'll grab some salads, pita, so we can fill up the table a little bit, because if people get hungry, we, we might get in trouble.

>> ALEX: I think that's a good idea.

All right, we'll go to Pita 'Bu.

>> Let's go-- I'll get some stuff, it'll be nice.

♪ ♪ >> ALEX: All right, to our feast.

♪ ♪ Come on in.

♪ ♪ It's a beautiful summer day here in Malibu.

I'm here with my very good friend Chef Oren.

We got back from fishing this morning.

(laughing): I have cleaned myself up.

You're making a carpaccio today.

>> We got some sheepheads, which are delicious and have a beautiful white meat that we slice super-thin, and, yes, a carpaccio.

Which is a traditional Mediterranean raw fish preparation.

>> ALEX: I love it.

>> The carpaccio, the fun part about it is, there's really no set recipe for it.

As long as you got the fish and it's super-fresh, you can garnish it with whatever you want.

I like to have some texture going inside.

We like to have some pistachio nuts going on, a little salty.

We have some radishes, tomatoes.

You have some chilies, a little shallots, and then lemon zest.

And obviously, you finish it with an awesome, really good-quality olive oil.

>> ALEX: That's key.

>> Salt, pepper, yeah, yeah.

>> And then you can go ahead and start painting this, it's very light.

Yes, just like you're making a pizza pie.

You want every bite to have a little bit of everything, you know?

>> ALEX: Right, if people can't get out to the ocean and find sheepshead, what other fish can they use in this dish?

>> You can use any white fish.

You want to make sure it's fresh and you want, if possible, sashimi grade.

You can also do this with tuna.

Tomatoes get scattered all around.

We got some chilies.

>> ALEX: Already, it's so unbelievable.

>> And you want to have all colors.

Like, you eat with your eyes.

You want colors.

After it's all set up, hit it with some pepper.

>> ALEX: Should I wait for the salt and lemon?

>> Hit it with a tiny bit of salt, but definitely lemon have to wait till the end, or it's become... From carpaccio, it's become like ceviche.

>> ALEX: Ceviche.

>> And we don't want that.

So, olive oil, you want to go really generous.

You want this to kind of swim in that, because that's the vehicle to pick up all those flavors together.

Also, what we found in your garden is this lemon verbena.

And it's an awesome kind of lemony...

Smell that.

You crush it-- you can make tea that's really good for your... >> ALEX: Mm-hmm.

>> ...for your stomach.

>> ALEX: It's so good.

>> But you can also set those up as flowers on the top, and parsley, and cilantro, same way.

You're just going to put small leaves everywhere, and you kind of, like, decorate.

>> ALEX: I'm looking at this dish and...

It brings back so many memories of when we cooked together, like, for all those years here in Malibu.

You catch what you can, you grow what you can, and you put it all together for just really fresh and delicious dishes that are beautiful to look at.

>> And what makes it so exciting is, like, "Dude, I went and caught this fish."

Maldon salt, just a little bit, and you can always reseason it, because what's happening when you hit, the salt hits the tomatoes and everything, you start releasing water, and that's part of your sauce.

>> ALEX: It looks like an art piece.

It's absolutely gorgeous.

>> Amazing.

>> ALEX: And it could not be more simple to make.

A lot of love-- not simple to catch, though.

Like, let's be very clear.

>> (laughs) ♪ ♪ >> ALEX: I have the fish in the fridge and it's dessert time.

>> Dessert time.

So, I'm going to work with shredded phyllo.

Shredded phyllo is called kadayif.

So, we're going to put that in a bowl.

And what, I want you to kind of break it down to noodles.

And what's great about it, when you put a sauce, this kind of drinks it and makes it really good.

You also have that crispiness.

Sprinkle a little bit of sugar.

I'm going to grab our melting butter.

We want to have that sugar mainly to give it that beautiful color of caramelization.

So, now you just work it, you massage it.

You want to get that butter and sugar incorporated.

After it's nicely like that, what you do is, you just take a little bundle like that.

You put it down.

You're kind of making a little nest.

>> ALEX: Making a little nest.

>> You want to bake it until it's, like, golden brown.

I made a few ahead over here.

And you see how nice they are?

>> ALEX: Oh, yeah.

Those are gorgeous.

We want to assemble these right before we eat?

>> Yes.

So, those are the rose petals that I picked up.

It smells so good, the aroma is phenomenal.

What you do is, you cook it down with a simple syrup, half honey, half water, some of those rose petals-- you can be very generous.

And then I even put a few fresh petals.

>> ALEX: Oh, beautiful.

>> So, let's make the cream.

I using a mascarpone cheese.

And we also have heavy cream.

When you use vanilla, you have to use the real thing.

I'm kind of scoring it in the middle.

That goes right in the bowl.

Nothing left, we'll love that.

We're going to add some sugar as we are whipping this.

(whirring) >> ALEX: Yeah.

Do you think, Chef, we can assemble one of them so I can try it?

>> Yes.

You throw that here as your glue.

>> ALEX: Oh, okay.

>> You want to be very generous, like that.

>> ALEX: Oh, my God, it looks so good.

>> The beautiful blueberries from Georgie's.

Flowers from your yard.

And then, we are going to pick up from this rose petal over here.

I'm going to stick that like that.

Just a nice sprig of spearmint right in there.

Alex, do us the honor.

You're going to drizzle just the liquid, a little bit, to make everything shine and, and come together.

>> ALEX: Oof.

>> Make sure you put a little... >> ALEX: With the Malibu honey.

>> Oh, yeah.

How beautiful this is.

All fresh, all from the garden.

>> ALEX: Oh, and it's so crunchy.

>> Crunch.

>> ALEX: Mmm.

You have the texture of that kadayif, the creaminess, and that little tang from the mascarpone.

The vanilla goes so well with that rose water.

I think our guests are going to like this.

>> All right.

♪ ♪ >> ALEX: We're here in the kitchen with my girl Catherine McCord.

If you don't know Catherine, she's an incredible chef, a mother, an entrepreneur, a cookbook author... >> Yes.

So, I grew up in Louisville, Kentucky.

My grandparents grew most of what we ate, and so, this part of me always needed to be around fresh produce.

So, when I moved to Southern California, I needed to go to farmers' markets.

I needed to go to farms.

I needed to, like, see it, taste it.

And that is the biggest part of Weelicious, is, how do we get kids and families eating as much fresh food as possible?

Seems basic, but, like, you can make any fruit or vegetable absolutely sing when it's in a big salad bowl.

>> ALEX: Let's start with the dressing.

>> Yes, it's an everyday vinaigrette.

I mean, like, get creative.

We've just got a big jar of some really good olive oil.

So, using really good ingredients, very important.

I love shallot, because I love, like, a nice bite.

Garlic, and especially if this vinaigrette would, like, sit in your refrigerator, just, like, marinating in the kind of shallot and garlic, it just makes a huge difference.

>> ALEX: Well, we got this honey this morning at George's farm.

>> I love that!

>> ALEX: So, this is local Malibu honey.

>> I like a little bit of sweetness.

>> ALEX: So do I.

>> And honey just really emulsify beautifully.

Lemon juice.

These lemons come from your yard-- I snagged a few.

And I like a dressing, personally, that's almost 50/50.

I think that a lot of people are, like, two-thirds oil and then, like, a little bit of acid.

I like to feel the acid.

Another huge part, why do people under-salt?

>> ALEX: You've got to salt your dressing and you've got to salt your greens.

>> Yes!

It just brings out all those bright flavors.

And then, this is my favorite way to emulsify.

Look at that-- vibrant color.

I just think it's gorgeous.

>> ALEX: Okay, so we've got all of this lettuce washed and ready from Thorne Family Farms.

We've got the Baby Gems, the baby romaine.

>> And what I like to do is really get in there and... That's it, tear it.

>> ALEX: Tear it.

>> This is, like, a great job also for just getting friends, getting family, getting kids, grandparents, get everybody in there.

>> ALEX: What would you say your biggest tip is for parents to get their kids to eat vegetables?

>> Just get them involved.

Like, we want kids to be active participants instead of passive participants, in, in life, in cooking and eating.

Herbs.

>> ALEX: Yeah.

>> Herbs are so underrated in salads.

I love fresh basil, tarragon, chervil-- I mean, any of it.

And especially, just look at that, it, like... (inhales): Smell it.

>> ALEX: Oh, I love it.

It smells... >> It's delicious.

>> ALEX: It smells like summer.

>> Yeah.

So, let's talk about our radishes.

>> ALEX: Yes.

>> When they're thinly sliced, with the dressing, it's not going to be spicy.

Cherry tomatoes, especially summertime, like, really, really sweet.

So I put, like, a good amount.

>> ALEX: How important is it for people to develop relationships with their local farmers?

>> It's essential.

My kids actually grew up going to the farmers' market where farmers are, like, "Taste this, you... "Here, you want to take four pieces of fruit for free?

Like, go for it."

Because they want this next generation to be eating real food, to be understanding where their food comes from.

Let's talk about fruit, and especially these gorgeous nectarines.

So, you can put in oranges, apples.

Like, I like a little bit of sweetness.

>> ALEX: With all of this farm-fresh produce, the fresh seafood from the sea, all of these vibrant colors, this meal is really, like, a love letter to California.

♪ ♪ Everybody always asks me what my favorite thing to cook is, and that is, hands down, a classic roasted chicken.

And I'm going to give you a few tips and tricks today on how to roast the perfect chicken every single time.

I start by halving my birds.

Get them cut in half.

You can ask your butcher to do this, or it's actually quite simple to do at home.

And then, I season my chickens really aggressively with salt and pepper.

And I'll put them on a sheet tray overnight in my fridge, uncovered.

This is going to get your skin really, really crispy.

I like to create a little base underneath my chickens, just so I have an even cooking temperature all the way around.

And I'm using these spring onions that we got this morning at Thorne Family Farms, and I'm going to add a little bit of avocado oil to the bottom.

I want to use a high-heat oil because, we're cooking at such a high temperature, if I were to use something like an olive oil, it'll burn.

Save the backbones.

I like to use them to create kind of a rack.

And then I'm just going to stack my birds around, so they can all cook nice and evenly.

I want to add some herbs, as well.

So, I'm going to tuck some fresh rosemary from the garden underneath here.

And then, I've got some thyme from the garden, as well.

And as that chicken fat starts to render, these herbs are going to start to fry in that chicken fat, and I want to add a little bit of oil on top, just a touch, just to get that chicken fat starting to render quickly.

This just ensures a really nice, even cook.

I love cooking in the wood-fired oven.

Most people use this for pizzas, but I use this all the time.

I cook my Thanksgiving turkeys in here.

You have that wood smoke that's going to flavor these chickens so beautifully.

And I just want to watch these for the next 45 minutes.

Rotate them, baste them.

When they come out of the oven and I'm letting them rest, I'll tip the pan and I'll grate some fresh garlic into the chicken fat, and I'll baste that garlicy chicken fat all over the birds, and it's just incredible.

And then I top it with just some fresh herbs, sliced radish, a little lemon, some olive oil.

And then, I'll dress this really simply, some finishing salt, really good oil.

Finish with some fresh lemon.

Really simple, and so fresh, our guests are going to love it.

♪ ♪ ♪ ♪ Hello, everybody!

Hi!

(guests cheering) Welcome to our Malibu feast.

(guests exclaim) Oh, yeah-- oh, yeah.

Oh, yeah.

(guests cheer and applaud) Everybody, I'm so happy to have you here on this very special episode of Moveable Feast, to have some of my closest friends and family here.

I got the privilege of cooking with these two incredible chefs that I also get to call my friends.

This feast is so, so, so special and I cannot thank you all for being here.

Chef Oren, what did you make for tonight's feast?

>> Okay, for tonight's feast, we went diving for some fresh fish.

We sliced it super-thin.

It dressed literally with just olive oil, lemon juice, salt, pepper, and a lot of great vegetables we forage here in Malibu.

Alex, thank you for having me, that was a lot of fun.

>> ALEX: That was a lot of fun.

We've got all of the beautiful salads from Pita 'Bu, as well.

Some beautiful challah from your family.

Catherine, what did you make for everybody this evening?

>> I made a farmers' market salad with all of the fresh vegetables from Thorne Family Farms.

And Alex and I made it together with this really vibrant citrus vinaigrette with lemons from here.

>> ALEX: And for the entrée this evening, I made some wood-fired roasted chickens with a fresh herb salad.

I can't tell you all what it means to me to look down this table and see all of the faces that I love.

Thank you so much for being here and let's feast.

(all cheer and applaud) >> Cheers!

Cheers to Alex.

>> ALEX: Cheers to you all.

>> For bringing us all together.

>> ALEX: At a Moveable Feast.

(all cheering) (people talking in background) >> ALEX: I am going to get you more chicken, more... (people talking in background) >> ALEX: Same as the other ones, the carpaccio.

Radish-- all sorts of good stuff.

>> I don't know, I was, like, looking at the vegetable garden and now you're, like, seeing it come to life on your plate.

It's just incredible.

>> This carpaccio is delicious.

>> ALEX: It's so good.

>> Everything is so fresh and it tastes like food is supposed to taste like.

♪ ♪ >> It looks amazing.

>> Amazing?

I love it.

You're welcome.

>> ALEX: I can't tell you what a joy it's been to be able to share a little bit of Malibu with all of you at home.

To my friends and my family, thank you so much for being here and making this feast so incredibly special.

And if you'd 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 backyard.

Cheers, everybody.

(all cheering and laughing) ♪ ♪ >> 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 this ♪ ♪ I like it when you kick it like, kick it like that ♪ (waves crashing) ♪ ♪ ♪ ♪ ♪ ♪