Moveable Feast

>> ALEX THOMOPOULOS: Coming up on Moveable Feast, we're in sunny San Diego, California, a vibrant city known for its beaches, parks, and diverse culinary scene.

But one cuisine here reigns supreme thanks to the city's close proximity to the Mexican border.

And two Mexican chefs who are turning up the heat, are Chef Priscilla Curiel, and Chef Juan Gonzlez.

These two rising stars are passionate about making the most of all the land, sea, and local community have to offer, putting innovative spins on traditional Mexican dishes.

First up, Chef Priscilla will take us to meet Elexia de la Parra, a community organizer and owner of Artelexia and Casa y Cocina, which specialize in traditional artisanal Mexican products.

Next, Chef Juan will introduce us to acclaimed local fisherman, Shane Volberding, who supplies some of the hottest restaurants in town.

And once we've gathered all of our ingredients, we're headed to Kettner Exchange for a rooftop fiesta that celebrates family, tradition, and the Mexican soul of this seaside paradise.

You don't want to miss it.

>> ALEX: 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: >> Everyone's going to be here.

(car honks) >> Try to have fun.

>> Hey you.

(music playing on headphones) Let's go... (playing "Best Day of My Life" by American Authors) (singing along): This is going to be the best day Of my life >> Seriously?

>> (singing along): My li-i-i-ife >> ALL: This is going to be the best day of my life >> I can't believe I'm related to you guys.

>> Well, you are, so... >> My li-i-i-ife Ooh, ooh... ooh-ooh (glasses clink) (singer vocalizing) (waves crashing) >> ALEX: I'm particularly excited to go to Casa y Cocina and Artelexia because I hear that Elexia travels to Mexico and handpicks all of these items to sell in her store.

I can't wait to see what we find.

Hello, chef.

>> Hi, Alex.

>> ALEX: How are you?

>> I'm doing great, how about you?

>> ALEX: I'm so good, I'm so good.

Thank you so much for taking us here today.

Artelexia, what sort of goods do they have here?

>> Anything Mexican.

There's so many great things in the store.

Let's go inside and meet my friend Elexia.

>> ALEX: Okay, let's go.

I'm in heaven already.

>> (laughs) >> ALEX: Oh my God, Elexia.

>> Hi, nice to meet you.

>> ALEX: So nice to meet you, thank you for having us.

>> Hi, Elexia.

>> Good to see you.

>> Thank you for having us.

>> Oh, of course.

>> ALEX: I'm not going to be able to ask you any questions because I just want to buy everything in this store.

>> Oh, thank you so much.

>> ALEX: It is so colorful.

>> Yes, lots of color.

>> ALEX: What sort of stuff do you sell here?

>> Oh, my gosh.

>> ALEX: And where are you sourcing from?

>> Everywhere, everywhere, everywhere.

We have so many things.

When I first started, it was very traditional, very folk art.

And now, it's more gifty, geared towards like the younger generations.

We work with a lot of Latino, Latina designers all over the U.S. We still carry a lot of items directly from Mexico as well.

I'm getting to work with a lot of artesanos to create different dishware, glassware, items for the kitchen.

It's really cool, getting to interact with all of these super talented and creative people.

>> ALEX: To be able to come in here and see such color... >> Yeah.

>> ALEX: ...and such culture is, is overwhelming in the best possible way.

>> (chuckles) I've had people come in and be moved to tears... >> ALEX: Yeah.

>> ALEX: Yeah.

>> ...because it reminds them of their abuelita or their ta, or they're like, "I haven't been able to go back to Mexico," and so, it's really interesting when you get to see that.

>> ALEX: Yeah, you're feeding the community in more ways than one.

>> Yeah.

>> ALEX: We have a big feast to cook for... >> Yes.

(chuckles) >> Very exciting.

>> ALEX: ...so I would love to find some stuff.

Maybe some Mexican chocolates and spices... >> Some salt.

>> ALEX: I already see this chamoy.

>> (laughing): Like-- yes.

>> ALEX: I'm going to use it in something, I don't know what it is.

All of these cookbooks are amazing.

>> Traditional Mexican cookies.

We have coffees and chocolates.

Have you ever tried crickets?

>> ALEX: No.

(all laugh) >> Well, now might be your time.

We have a couple different flavored ones, but they're tasty.

>> ALEX: I would say "when in Rome," but like, "when in San Diego"?

Sure, why not, I would love to try one.

We're going to eat some crickets.

>> Power for the day.

>> ALEX: Yeah.

Mm.

>> They're good, right?

They're salty and crunchy.

>> ALEX: They're delicious.

>> These aren't bad-- you wouldn't know you were eating bugs if I didn't tell you.

>> ALEX: Well, you just told me right as I put one in my mouth.

>> (laughs) We ran out of space to keep adding here, so we opened another store two doors down, Casa y Cocina, which focuses on cookbooks, tabletop, dishware, glassware.

So, welcome to Casa y Cocina.

>> ALEX: Oh, wow.

>> Lots of ingredients-- moles, salts, molcajetes, tools for the kitchen, cookbooks.

>> ALEX: I thought Artelexia was extraordinary.

This is on a whole other level.

>> Thank you so much.

>> ALEX: The artisanship.

>> Oh, yeah.

I have another family in Michoacn, who I met in Guanajuato at a fair and saw that they made wood spoons.

So now they're making us all of these products that we're getting in.

>> ALEX: My eye is going straight to that chocolate.

I think I'm going to do a chocolate dessert.

So this is from Mexico?

>> Yes, it's from Guadalajara.

>> Yes.

>> ALEX: Oh, amazing.

>> I'm here to get the poblano peppers and the biznaga.

>> The biznaga, yes, let me get that for you.

>> ALEX: Biznaga, what's that?

>> Biznaga, it's a Mexican candy that is made out of cactus.

>> ALEX: Ooh-- oh, there you go.

>> Thank you.

So, it basically is crystallized.

You put it in the picadillo.

You mix it in... >> ALEX: Wow.

>> So you can get that sweet and savory flavor from the chili.

>> ALEX: The texture's really interesting; it's got like a... sugary outside, but that... >> Jelly.

>> ALEX: Cactus on the inside.

Yeah, the jelly.

>> (chuckling): Yes.

>> ALEX: I can't wait to see what you're going to do with this.

>> Awesome.

>> So here are the poblanos.

I get them every week at the farmer's market, so they're from J.R. Organics, and you are welcome to use them for your feast.

>> Oh, thank you.

So, are you coming to the feast tonight?

>> I wouldn't miss it.

>> ALEX: Don't mind me, I'm just going to buy your whole store.

(all laugh) >> Absolutely.

Thanks for coming, it was so fun getting to chat with you guys.

>> ALEX: We're on our way up to Mission Bay to go meet Chef Juan and his buddy Shane.

Now, I hear Shane started his fishing operation on the back of his jet ski.

He eventually became so popular with the other chefs that he expanded his business, and now he's providing the freshest fish to some of San Diego's best chefs.

Hey, Chef, how are you?

>> Hi, I'm good.

And yourself?

>> ALEX: I'm good.

When you said fresh fish, I didn't think it was going to be this fresh.

>> Yeah, we're going to get some really, really fresh fish from our fishmonger and friend Shane.

>> ALEX: And why is it important for you, as a chef down here, to have such a close relationship with your fishmonger?

>> It's just knowing that the product is really fresh.

My style is farm-to-table.

>> ALEX: Yeah, because your wife is a farmer as well, right?

>> Yeah, correct.

I used to-- yeah, I used to buy her produce, and that's how we met first, and the rest is history.

>> ALEX: I love that.

A love story and food.

Well, I would love to go meet Shane.

>> He's waiting for us at the dock.

>> ALEX: Okay.

>> Let's go.

>> ALEX: Let's go get some fish, shall we?

(splashing) Shane, you got a bigger boat!

>> (laughing): Oh, yeah, yep.

>> ALEX: I was promised a jet ski.

>> I know, I graduated from the jet ski.

>> ALEX: Did you grow up fishing?

>> No, I did not grow up fishing, I grew up surfing.

To be honest, I love the ocean.

I started commercial fishing the bluefin, fished the yellow tail, fished the mackerel.

>> ALEX: What makes fishing in San Diego so special?

>> San Diego used to produce almost 95% of the country's seafood.

We're at that point now where only about 9% of San Diego restaurants actually buy San Diego-caught seafood.

>> ALEX: That's the importance of developing relationships between fishermen and local chefs, is to get that local fish onto the plates.

Amazing.

So, we-- we should get a couple mackerel for the feast tonight, yeah?

>> Let's do it, yeah.

>> All right, here's your mackerel.

>> ALEX: Wow.

Those are beautiful.

>> Yeah, Pacific mackerel is the one you're holding there.

It's a dark meat.

It's more related to a tuna or a bonito.

The other variety we have here is a-- I call it a Spanish mackerel, the white meat variety of the mackerel fish.

>> So, the Spanish mackerel we'll use for crudos, sashimi, even ceviches are really good.

And then, this one I like to pickle or put in conservas, even just cast-iron sear with a little bit of really nice olive oil, salt, and pepper, and that's it.

>> ALEX: Oh, sounds delicious.

Where are you catching these fish?

>> I catch these fish mostly off La Jolla.

I catch them by hook and line.

>> ALEX: Why do you use a, a hook instead of a net?

>> So, it's more sustainable, because you can choose what fish you want.

You know, you set up a net, and soon enough you're catching sharks, you're catching all sorts of other fish that you probably don't want.

>> ALEX: Right.

>> Yeah, that's one of the reasons that I get from Shane, is because he just respects the product so much.

He takes care of it, and it's important for me, because I come from a beach town as well.

>> ALEX: How many fish do you need for tonight's feast?

>> We can get one mackerel per person if it's a main.

>> ALEX: Okay.

>> So... >> ALEX: All right.

So like, 20.

>> 20.

20, 25, yeah.

>> 20 pieces, yes sir.

>> ALEX: It's a lot of hard work.

>> Absolutely.

>> ALEX: For just one feast.

>> (chuckling): That's what it takes.

All right.

>> All right, here we are, chef.

>> Thank you, I'll see you later.

>> Yes, sir.

>> ALEX: Yeah, we'll see you at the feast tonight.

>> Sounds good, thank you.

>> ALEX: All right.

Thanks, Shane.

We're here in the kitchen with Chef Priscilla, ready to cook up our Mexican feast.

And, chef, what are you making today?

>> Today, we're going to learn how to make delicious traditional chiles en nogada, which means chile is our stuffed poblano pepper, and nogada, which means walnut, from the walnut tree.

>> ALEX: So, I was doing a little research before we shot this.

>> (chuckles) >> ALEX: This dish was invented by nuns.

>> Correct.

>> ALEX: In celebration of Mexico's independence?

>> Yes.

The dish was especially made for General Iturbide, who was going to go to Puebla, which is where this dish originated from.

So, they gathered all the ingredients from the season, and they made up this dish to serve that night to celebrate.

We're going to start by sauting the onions first.

>> ALEX: Okay.

>> Just to give it that flavor on the bottom of the pot.

So we're going to add our beef; 70% beef and 30% pork.

We're just going to get this to saut with the onions together to add more flavor.

>> ALEX: Is this a dish that you ate growing up?

>> I did.

They served it every year, as a tradition, at my family's restaurant in Tijuana.

So now that it's halfway cooked, because we don't want it to overcook, we're going to add the tomato to add more moisture and flavor.

Afterwards, I'm going to add the apple and the pear to add the sweetness to the picadillo and the acidity of both fruits.

Not many people add peaches.

Personally, I like the peach, because of the tanginess.

Actually, I leave the fruit almost at the end, so they won't overcook.

So you want to have the whole fruit to see, because visually it looks really pretty, the colors.

>> ALEX: Chipotle?

>> I'm going to add a little bit of chipotle.

I mean, sometimes the poblano pepper itself can be spicy, but this gives it like more smoky.

>> ALEX: Right.

And is chipotle traditional, or is that your touch?

>> That's my touch.

>> ALEX: I love it.

I love it, I love it.

>> I'm going to add the nuts and the raisins.

>> ALEX: So you're adding walnuts into the picadillo?

>> Yes, walnuts and the salsa, too.

>> ALEX: So, this dish is not only delicious, it's also good for your brain.

So we have the biznaga.

>> Yes, we have the biznaga, very special ingredient to this chiles en nogada.

>> ALEX: This is the candied cactus... >> Yes.

>> ALEX: That Elexia brought back from Mexico.

>> From her trip, yes.

>> ALEX: Just for you.

>> So, you're going to have, in between the picadillo... >> ALEX: And you're getting that gelatinous, almost like, candied... >> Yes, in between the fruit and the meat... >> ALEX: And the raisins.

>> Correct.

It's delicious.

>> ALEX: I was excited before.

>> (chuckles) >> ALEX: And I see we've got a little cinnamon here.

>> That nutty flavor of the cinnamon.

So, we're going to let the picadillo sit, so all those flavors will concentrate.

>> ALEX: Mm.

Oh, my God, it tastes like a hug.

>> (laughs) We're going to start making the nogada.

First, we're going to add the cream.

I like using Mexican crema, which is very different from sour cream.

>> ALEX: Mm-hmm.

>> It's like more dense in flavor, I love it.

Sherry wine.

We're going to add a dash of cinnamon.

So, we have the smokiness of the poblano and the dash of chipotle that we added to our chili.

So, you're going to cool down all those flavors with the sweetness and the coolness of the nogada sauce.

So, I'm going to add a bit of sugar.

I'm also going to add a dash of salt.

>> ALEX: And then we add the walnuts?

>> We're going to add the walnuts.

>> ALEX: All of them?

>> We're going to add half of it.

We're going to let the cream get infused with that walnut flavor.

We're going to set our charbroiled poblano peppers.

They're already charbroiled.

>> ALEX: So, these were charred over the fire?

>> Fire.

Correct.

>> ALEX: Then peeled?

>> Peeled, yes.

>> ALEX: And ready to be stuffed.

>> Correct.

We're going to stuff the pepper.

There you go.

I think this is perfect.

We don't want to overstuff them.

We're going to turn them over, so we can cover them with the walnut sauce.

>> ALEX: And then, this is the walnut sauce that's been blended?

>> Mm-hmm.

We have the sauce, the pomegranate, the parsley to cover them up.

So, this dish is beautiful because we have the Mexican flag in the colors.

We have the white, the red, and the green, so... >> ALEX: It's beautiful.

>> It's beautiful.

>> ALEX: What does it mean for you to share Mexican food with people?

>> You're going to make me cry.

(chuckles) Because I'm very proud of my roots, and it's something that I'm always trying to, like, demonstrate to people through food, because I think that Mexican food, sometimes it's kind of undervalued, when it's a lot of hard work behind it and a lot of tradition, and you have your ancestors behind you cooking.

These are dishes that my grandma used to cook, my grandma's mother used to cook, and so I want to preserve that.

So, it's very special to me.

>> ALEX: Thank you, chef.

>> Thank you.

>> ALEX: Thank you for sharing this recipe and your culture, and I cannot wait to eat it at our feast.

>> Thank you.

>> ALEX: Oh!

>> ALEX: So, we're here at Kettner Exchange in the heart of downtown San Diego.

We've got our mackerel from Mission Bay.

And, chef, how are you going to prepare it?

>> We're just going to sear this fish, salt and pepper, and it's going to be served with some tepary beans, which is seasoned with olive oil, a little bit of chili flakes.

We're going to finish with the salsa verde that has a touch of serrano.

>> ALEX: Sounds delicious.

>> We can start with the beans first.

>> ALEX: Okay.

So, is this a bean that you find in Mexico?

>> Northern part of Mexico, which is Chihuahua.

It's highly dried, tolerant.

Some people call it the bean of the future.

>> ALEX: We've got our beans in here, and what's next?

>> We're going to add some of their liquid.

We're going to try to bring it to a boil and reduce the liquid to coat those beans and intensify the flavor.

>> ALEX: I want to know about mackerel and why you're using mackerel, because you don't often see it on a menu.

>> I grew up eating this type of fish with my grandmother.

It's super delicious, it's highly nutritious.

It's low impact on the environment.

Just season on the meat side, salt and pepper.

Skin down... (sizzling) Drop it slow, and then kind of like hold it a little bit to make sure all the skin is making contact on the pan.

>> ALEX: Is this a dish that you make in your restaurant?

>> I grew up eating a lot of fish.

We got ocean on both sides of Baja, so it's always in the kitchen, it's always on the menu.

Obviously, the Mexican culture prevails, but we have people that move from Italy, from France, so there's like a Mediterranean flare to it.

>> ALEX: What does it mean to be Mexican for you?

>> I don't know.

I mean, we're really proud to be Mexican, obviously.

>> ALEX: Yeah.

>> It's a celebration of years and years of culture, and now that, the blend of other cultures, too, and also we celebrate their diversity, obviously.

Everybody's Mexican, you know?

(chuckling): Even you, if you want to come and live there... >> ALEX: Yeah.

>> You will become part of the community so easily.

We cook them all the way through, just on the skin side, and then kiss them on the other side for like ten, 15 seconds.

We don't want them to dry up.

It's very simple cooking, just timing.

Then we're going to focus on the beans for a little bit.

>> ALEX: Great.

>> As soon as it starts boiling, we can start streaming some of the oil in there to emulsify that liquid and the oil to glaze up the beans a little bit.

>> ALEX: That nice starchy... >> Glossy.

>> ALEX: ...emulsification.

>> Yes.

We're going to finish with red bell pepper, just diced.

We add it just at the end, because we like that crunch and like, freshness.

>> ALEX: Mm-hmm.

>> Okay, our beans are ready, fish is ready.

What we need to do is plate the bean puree first.

>> ALEX: Are these tepary beans as well?

>> Same thing, yes.

And large spoon per person.

So, now we come with the cooked mackerel.

And... >> ALEX: Oh, it's beautiful.

>> Just like that.

And we have some pea tendrils, another bean.

>> ALEX: Yep.

>> So, it's just a full circle.

>> ALEX: And a little bit... herbaceous.

>> Yes.

It makes sense that it's there, you know?

>> ALEX: Yep.

>> And then, we can finish with a little bit of lemon zest.

I don't know if you know this pepper.

It's called chiltepn.

A little bit, it goes a really long way.

>> ALEX: I love heat.

>> Okay, would you like to try one like that?

>> ALEX: I would love that.

>> (chuckling): Okay, go for it.

>> ALEX: Famous last words.

>> A little one.

>> ALEX: A whole one?

>> Yeah.

I'll take one with you, too.

>> ALEX: Oh, I already... >> Salud.

>> ALEX: Salud.

>> (laughs) >> ALEX: I already got it-- as soon as-- I breathed it in.

>> It takes you up, like... fast, but it's... it mellows down.

Hot?

>> ALEX: When does it come down?

>> I'm sorry.

So, we're going to add some of this salsa verde.

Add it on top of the fish.

We got some-- little bit of a parsley oil here.

>> ALEX: I love making herb oils.

They are a beautiful garnish.

This is a real celebration of Mexico, of Baja.

I cannot wait to taste this dish.

Thanks, Chef.

>> Sure.

When I saw the Mexican chocolate at Casa y Cocina, I knew I wanted to make a flourless Mexican chocolate cake.

Mexican chocolate is a little bit earthier, it's got a richness to it, it's a little bitter, and it really lends itself to flavors like chipotle, cinnamon, and cayenne.

To start this dish, I'm using some coconut oil here that I've melted.

You want to use a double boiler, because you don't want your chocolate to burn.

So, I'll melt that beautiful Mexican chocolate.

And I'm going to pull this off the heat.

So, I've cracked my eggs in here.

I'm going to whisk those.

I've got some cacao powder-- unsweetened.

Some chipotle, cinnamon, and, for a little heat, cayenne.

And it just complements the chocolate so well.

I'm also going to add a little bit of vanilla to bring out those chocolate flavors.

So, next, we add the maple syrup... and a couple of pinches of salt.

And because this is warm, I want to add it in a little bit slowly, and temper the eggs.

Otherwise, if you're going to add in a hot oil to this, you might scramble your eggs.

I've got a spring-formed pan here that I've greased.

This cake can get very sticky, and it is hard to get out of a traditional pan.

So, you've got this little spring.

I'm going to take this and put it in a 375-degree oven for about 30 to 35 minutes.

And what I like to do is place some on some beautiful cutting boards and just give it a little love with some powdered sugar.

It's a little sweet, a little spicy, just like me.

To serve our guests tonight to drink, I wanted to make a soda michelada.

It is a take on a classic michelada or a suero.

I saw the chamoy at Artelexia, and I knew I had to use that.

I got some spicy salt to also go on the rim.

I dip the rim of the glass into the chamoy, then, I dip it into the spicy salt.

I'll fill the glass with ice.

I'll put the lime juice on the bottom, and top it with some fizzy soda water.

But you could choose if you want to do a light Mexican lager, whatever floats your boat.

Just sip and enjoy.

Salud.

I want to welcome and thank everybody for coming tonight.

I'm here with Brian and Patrick from Vino Carta and Bottlecraft.

And what have you brought for this evening's feast?

>> We have a couple of really beautiful wines tonight: one from local and one from abroad.

The first wine tonight, a white blend from the Cucamonga Valley.

And then, a deep-colored ros from a producer in the northwest part of Spain.

>> ALEX: It looks refreshing.

>> They are.

>> ALEX: And what kind of beer did you bring?

>> Well, San Diego is really well-known for craft beer, and, in particular, I.P.A.s.

So, I got two really great I.P.A.s: Pizza Port and Societe.

>> ALEX: And you carry these beers and these wines in your store?

>> Yes, we do, yeah.

>> Yes, we do.

>> ALEX: Well, thank you so much for bringing them, and... >> Of course.

>> ALEX: Salud, let's drink.

>> Let's do it.

>> Let's do it.

>> ALEX: Hello, everybody.

GUESTS: Hello!

>> ALEX: There we go!

Welcome to our Mexican feast here in San Diego.

We cannot wait to feed you.

Let's feast.

(guests cheer) >> Let's do it.

(guests clapping) (indistinct chatter) >> Okay.

>> Yep.

>> Salud.

>> ALEX: This is quite the feast.

(indistinct chatter) So, now that we've got our plates full, chefs, will you explain to everybody what they're eating?

>> You guys are tasting a traditional chiles en nogada, which is a poblano-stuffed pepper with a walnut cream sauce.

So, basically you're eating 203 years old of tradition in a chili.

>> ALEX: And Chef Juan?

>> Well-- so, we got some Spanish mackerel that Shane got off La Jolla.

It's cast-iron-seared, salsa verde, a little touch of serrano over tepary beans.

>> ALEX: Wonderful.

And for dessert tonight, I made a flourless Mexican chocolate cake.

I was so inspired by the wonderful products that Elexia has brought back from Mexico.

I hope everybody enjoys.

>> Thank you.

(cheering) >> ALEX: Seriously.

>> Cheers!

>> Salud.

>> Salud.

>> Cheers.

>> ALEX: This is such a treat.

Thank you.

(indistinct chatter) (guests speaking Spanish) >> Sardines and stuff like that.

(silverware clinking) >> ALEX: A girl after my own heart.

Watch out.

(silverware tapping) >> That is so good.

>> Thank you.

(indistinct chatter) >> ALEX: We've had quite the adventure here in San Diego.

I want to thank Shane for the wonderful mackerel and Elexia for all of the wonderful goods and the beautiful tableware.

>> Yes.

>> ALEX: The table looks extraordinary.

>> Thank you.

>> ALEX: Chef Priscilla, Chef Juan, you guys killed it.

>> You killed it.

>> ALEX: Thank you so much for your time... >> Thank you.

>> ALEX: And your talents and sharing some of your tradition here with us on Moveable Feast.

And to Brian and Patrick, thank you so much for providing the beer and the wine from Vino Carta and Bottlecraft.

And 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.

Salud.

>> Salud!

(guests toasting and cheering) (waves crashing) >> 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: >> Everyone's going to be here.

(car honks) >> Try to have fun.

>> Hey you.

(music playing on headphones) Let's go... (playing "Best Day of My Life" by American Authors) (singing along): This is going to be the best day Of my life >> Seriously?

>> (singing along): My li-i-i-ife >> ALL: This is going to be the best day of my life >> I can't believe I'm related to you guys.

>> Well, you are, so... >> My li-i-i-ife Ooh, ooh... ooh-ooh (glasses clink) (singer vocalizing) (waves crashing)