Moveable Feast

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

From its pioneer day beginnings, the city has always been a beacon of opportunity and hope.

And that spirit continues to this day with modern-day immigrant communities who are bringing their cultures and traditions to this dramatic valley, creating a surprisingly diverse culinary scene.

First, chef Viet Pham introduces us to the International Rescue Committee's urban farming program, New Roots, where we'll gather produce grown by refugees and other new Americans.

Next, it's mad scientist time, as we harvest some gorgeous fungi at Wonderlands Mushroom Company with chef Dave Jones.

Then we'll be spicing things up with chef Lavanya Mahate at the family-run grocery store Bombay Foods, before we stop in for a visit to her nonprofit mentoring program for recent immigrants, Rise Culinary Institute.

And once we've gathered all of our ingredients, we'll be headed up to Log Haven in the Mill Creek Valley for a feast that celebrates the most universal language of them all: food.

You don't want to miss it.

Join us on a mouthwatering journey that takes us all across America, traveling from coast to coast with America's most creative chefs.

They'll be sharing their favorite recipes... ...and sourcing the finest local ingredients.

And it's all served up at some awe-inspiring locations and parties.

It's A Moveable Feast, with me, your host, Alex Thomopoulos.

And together, we're celebrating ten amazing years.

>> Major funding provided by... >> My bucket's leaking.

>> Hmm?

>> Look.

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

>> A fish?

>> A what?

>> Back to the lake.

Fast.

(phone camera clicking) Stop taking pictures.

>> Mom!

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

>> Nothing, baby-- all good.

>> We're a fish ambulance.

>> We are?

>> Totally.

>> Hang in there, kids!

>> Almost there.

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

>> Come on.

>> Bye, fishy.

>> Aww.

>> Bye-bye.

(glasses clink) (singer vocalizing) >> Kick it, kick it like this I like it when you kick it like, kick it like that (waves crashing) >> ALEX: We're on our way to go meet Chef Viet, who's taking us to New Roots.

It's an urban farming initiative here, and it's helping refugees integrate into the city and giving them plots of land to not only grow fruits and vegetables for their own family, but to be able to start small businesses, as well-- let's go check it out.

Hey, Sierra, good morning.

>> Nice to meet you.

>> ALEX: Nice to meet you, too.

So can you tell me a little bit about the International Rescue Committee and then New Roots Farms?

>> New Roots is part of the International Rescue Committee.

So our program participants are refugees, but we also cater to new Americans.

>> ALEX: Do you want to hop in my car, we'll go meet Chef?

>> Yeah.

>> ALEX: Okay.

>> Let's just drive down here.

We'll get to the other side.

>> ALEX: Great.

Hi, Chef.

>> Viet.

>> ALEX: Nice to meet you.

>> Nice to meet you.

>> ALEX: Chef, you brought us here for a very specific reason, to not only get ingredients, but to kind of highlight what they're doing here at New Roots.

>> Selfishly, I love this place because there's a lot of really unique ingredients that you can't find in, you know, your typical farmers' market.

But also it's near and dear to me because I, myself, am also a refugee.

>> ALEX: What, what sort of ingredients do you usually get here?

>> All sorts of ingredients.

So, like, as you look behind you here, there's a bunch of kale, there's some corn back there.

Roselle is-- is it, like, a hibiscus?

>> Uh-huh, the hibiscus leaves.

>> It's the hibiscus leaves.

>> ALEX: Well, I would love to go meet some of the farmers.

>> For sure.

Let's go and meet Bashir, he's right down here.

>> Awesome.

>> ALEX: How long has he been on the farm, and where is he from?

>> He's from Burundi, and he has been with the program since its beginning, 13 years ago, and he's our largest farmer right now.

He's on about four acres.

>> ALEX: Wow.

>> Hi, Bashir.

>> Hello.

>> ALEX: Hello.

>> Nice to meet you.

>> ALEX: Nice to meet you.

>> Nice to meet you, too.

I am Bashir.

>> Nice to meet you, Bashir.

>> ALEX: Thank you for having us.

Do you mind sharing a little bit of your story?

>> Yes.

I come over here 2007 with, bring my family, uh, I had my wife with 70 kid.

And my kid, they were very small.

>> ALEX: Can you tell us a little bit about what you're growing?

>> Too many things.

(all chuckling) >> ALEX: We'll maybe get some herbs for tonight's feast?

>> Yeah, let's get some herbs-- let's see what they got.

>> ALEX: Two green cabbage and some dino kale, and we'll get some cucumbers.

>> Yeah, I can do for you.

>> ALEX: I think that I'll use that in the dish for tonight.

>> Perfect, yeah.

>> This is one of our farmers, Omar.

And this is our Arabic interpreter, Jasmine.

>> (speaking Arabic) >> ALEX: Well, it's very nice to meet you.

>> Thank you.

>> ALEX: We want to know a little bit about your story and how you came here to Utah.

>> (speaking Arabic) >> I'm originally from Sudan.

>> (speaking Arabic) >> But I have, but I moved to Libya, and I was there for 39 years, and I have, all my kids were born in Libya.

I have seven kids who were born in Libya.

>> His daughter is actually one of our staff members.

She is our youth agriculture specialist with our youth program.

>> Thank you for coming out here.

>> Well, if you can, show me where the roselle is, and then we can go pick it together.

>> Okay.

>> ALEX: Great, and then, Chef, I'll see you tonight at the feast.

>> Okay, we'll see you.

>> ALEX: Okay.

Bye, guys, thank you.

>> Thank you so much.

>> ALEX: We've got a ton of produce for tonight's feast, and now we are headed to meet Chef Dave, who's taking us to Wonderlands Mushroom, where owners Milan and Grace are growing really interesting varieties of fungi.

>> Hi, Alex, how are you?

>> ALEX: Good, how are you?

>> Good-- good to see you.

>> ALEX: Talk to me a little bit about kind of how you ended up here in Salt Lake City.

>> I'm big-time into the mountains and foraging and fly-fishing and mountain biking and all that stuff, so... >> ALEX: What sort of mushrooms are you buying from Wonderlands Mushroom?

>> What they grow here are the chestnut mushrooms, the lion's mane mushroom, king trumpets, and then blue oysters.

>> ALEX: And do mushrooms grow wild here in Utah?

>> They sure do.

So I go out, up in the High Uintas, for porcini mushrooms and chanterelle mushrooms.

>> ALEX: Oh my gosh, amazing.

>> It's like an Easter egg hunt in the forest, it's awesome.

>> ALEX: Hi, how are you?

I'm Alex.

>> Nice to meet you-- Milan.

>> ALEX: Very nice to meet you.

>> Grace.

>> ALEX: Hi, Grace.

I need to know about the two of you.

>> Sure.

>> ALEX: How did you get into mushroom growing?

>> I grew up in Serbia as a kid during the war, so we ended up living in an abandoned house, so we had to grow our own food in the backyard.

So I've just been growing food since I was a kid, I guess.

And I like to hike, and then one day I just found some mushrooms, and I was, like, "Where," like, "Where's the seeds?

How do these things," you know, "If I wanted to grow this, how would I do it?"

And then I just started reading textbooks, watching videos.

>> ALEX: And I heard that you were involved with the I.R.C.?

>> Yeah, yeah, they brought us over about 20 years ago.

My family and I, um, during the war, we were refugees, so we, we left.

We didn't have much, like, two duffel bags, and there's five of us, so...

It was rough for a few years till, you know, got friends and kind of got acclimated.

>> We met, actually, I, I was 16, Milan was 18, and we've been together for almost 14 years.

Here we are.

>> ALEX: That is amazing.

>> Yeah.

>> ALEX: This is like a science experiment.

>> Yeah.

>> He's the mad scientist.

So it starts with, um, a mixture of oak and soy pellets.

We put them all into their own individual bag here.

>> Yeah, so this is mycelium.

The best way people explain it is, like, the stuff that's underneath the ground that you don't see.

And once we dump it into this bag, each grain serves like an inoculation point.

>> ALEX: Oh, I see.

>> Right, right, you see?

And then once the wood is all bunched up... (voice strains): ...it'll look like this.

>> ALEX: Wow, that is heavy.

>> So it's about a month for it to be fully colonized before we can put it into our grow room.

>> ALEX: I see.

Very cool.

>> So, when I'm out foraging in the wild, it seems like it mimics what's going on in here.

>> Correct, correct.

Rainfall from the humidity and then, yeah, temperature drop.

>> ALEX: Cool.

>> All right, have you ever harvested a mushroom before?

>> ALEX: I've never harvested a mushroom.

>> Okay, well, today's your day.

So, we're just gonna pull that right back, and then we can just start plucking them off.

>> Nice.

>> ALEX: I think mushrooms are a superfood, and thank you for growing them here in Utah... >> Yeah.

>> Yeah.

>> ALEX: ...so chefs like Dave can use them.

And more importantly, selfishly, we can use them for our feast tonight.

>> Yes, thanks for coming.

>> Thank you guys for coming.

>> ALEX: We're having a party here in Salt Lake City.

We've got a ton of produce for tonight's feast, but we need to spice it up a little bit.

So we're gonna go meet Chef Lavanya, who's taking us to Bombay Foods.

It's a specialty Indian food market that's one of a kind in the city.

>> Hi.

>> ALEX: Well, that's a first.

I've never driven into a grocery store before.

>> Well, welcome.

>> ALEX: Thank you so much.

It's so nice to meet you-- hello.

>> You, too.

>> ALEX: Very nice to meet you.

Tell me why you brought us here.

>> So, Bombay Foods is the largest Indian grocery store here in Utah.

And I've known Pratap for, like, over 20 years.

He's just very committed to providing quality Indian groceries to the state of Utah.

>> ALEX: And your journey as a chef.

>> Well, I moved here to Utah in 2001.

So, I started a line of spice blends and had them at the farmers' market.

And the following year, I started my first restaurant, Saffron Valley.

We now have five locations of Saffron Valley.

>> ALEX: Wow.

>> And then more recently Rise, which is a nonprofit organization that provides free culinary training to refugees and immigrants.

>> ALEX: So, I, we would love to take a look around.

>> Sure.

>> ALEX: Maybe get some spices.

I know I need some chilies for my dish tonight.

>> Oh, wow.

>> ALEX: So would you mind showing us around?

>> Sure, yes-- extra-hot Thai chili.

>> ALEX: Extra-hot.

>> Thai chilies.

So... >> ALEX: Perfect.

>> This is the whole cumin.

They come in different sizes.

We carry from 200 grams to 55-pound bags.

>> ALEX: Okay, we don't have that many people coming, so I think maybe we'll take this one.

>> So, this is one of the main ingredients.

It's called curry leaves.

>> Yes.

>> ALEX: I love curry leaves.

This smells so good.

>> I think I'll grab some paneer, too.

>> ALEX: Once we're done shopping, I would love for you to take me over to Rise, so I can see what you're doing there.

>> Absolutely.

>> ALEX: Amazing.

>> Hi.

>> ALEX: How are you?

>> I want you to meet Pualei Lynn.

>> ALEX: Pualei, very nice to meet you.

I'm Alex.

>> Nice to meet you.

So, Rise is a culinary training institute that provides free culinary training to refugees.

They start with a three-month hands-on training here in the kitchen, and then they will move into a paid six-month internship with one of our restaurant partners.

>> ALEX: That's incredible.

>> I moved here to Utah 22 years ago as an immigrant, and I have firsthand experience how hard it is to be integrated into the community, into the workforce.

We are just glad that we are able to do this for people who are new to the country and to Utah.

>> This restaurant's intention for 30 years: nature, nurture, and nourish.

We're stewards of the land, and we help it do its job for our community.

>> ALEX: I'm here with chef Viet Pham, chef and owner of Pretty Bird here in Salt Lake City.

What are you gonna be making for today's feast?

>> I'm gonna be making some fried chicken, uh, but I want to elevate it by making a really luxurious herb cream sauce with some fish roe.

I have chicken tenders here, and then I have a mixture of self-rising flour and corn starch.

When you get your chicken, you want to make sure that you are brining it or marinating it.

And what I like to do is that I take sugar, salt, and white pepper, and I mix it in with a little bit of buttermilk that helps, uh, break down the chicken and makes it a lot more tender.

And then here's the secret: add a couple of spoonfuls of buttermilk.

I'll add maybe, like, three spoonfuls of it to it.

So, by adding the buttermilk in it, you're introducing texture.

So, like, all the cragglies that you see on really good fried chicken, that's what you're doing.

And then just take your chicken, put it into the flour.

>> ALEX: How did you go from fine dining to making chicken?

>> It's very intense, it's very meticulous.

So, I told myself one day, you know, once I get out of fine dining, I want to do something that I really love.

And fried chicken is one of those things that really resonates with me and a lot of people.

So the chicken is nicely dredged.

So, when you drop the chicken in, you always drop it away from you, so that way it doesn't splatter.

But before you drop the chicken in, you want to make sure you feather it in the oil like this.

That way, the flour sets.

And then you just let it go away from you.

>> ALEX: So many cool techniques I'm learning.

>> We're gonna get started on the sauce.

I'm gonna start off with some crme frache.

I'll add some buttermilk.

I'm gonna add cream.

You want to heat it up on, like, low heat.

So you just want it to gently simmer.

We're gonna add a little bit of fish sauce.

It gives it a lot of depth.

And then we're gonna add some lemon zest to it.

>> ALEX: Notice how Chef is zesting his lemons.

If you do it upside down, you're only gonna get the yellow part of the lemon.

>> Yeah, that way you're just taking off the zest, and you're not working into the pith.

>> ALEX: That's where that fine dining comes in.

>> Yeah.

Now that's in there.

And then now we're gonna add some of the lemon juice.

So, I have some chopped parsley, some chopped dill, and chopped chives.

All right, I'm gonna have you pick some of the roselle, and just tear it up.

>> ALEX: So when you came over from Vietnam, where did you end up?

>> My parents were, uh, Vietnamese boat people.

My mom was six months pregnant with me, and they ended up starting this little catering truck business.

Their dream was to have their children either be doctors, lawyers, or, like, engineers.

What I really wanted to do is cook.

And they supported me.

And this is the happiest that I've ever been.

And I'm gonna take the chicken out.

Look at that.

>> ALEX: Wow.

>> So you're looking for GBD.

Any guesses?

>> ALEX: Golden, brown, and delicious.

>> Exactly-- so we're gonna add a little bit of maple syrup to this.

And then sherry vinegar.

I love sherry vinegar.

>> ALEX: Yeah, and it goes so well in cream sauces.

>> Yeah.

We're gonna add some whitefish roe.

I love 'em because they add a nice salinity pop.

>> ALEX: Crunch of the chicken, those pops of that fish roe.

>> Yeah.

>> ALEX: Oof!

>> For today's demonstration, I'm gonna add our Pretty Bird mild spice.

>> ALEX: Let me just try this sauce-- mmm.

>> A little bit of the fish sauce.

>> ALEX: So much acidity in there.

>> Exactly.

>> ALEX: The lemon, the lemon zest, that pop of the fish roe... >> Yeah.

>> ALEX: ...and that little hint of fish sauce and sherry in there go really, really nicely.

Wow.

>> The fanciest fried chicken you'll ever have, yes.

>> ALEX: Well, to go along with your fried chicken, I wanted to create, like, some sort of bright slaw.

So, I'm gonna use some of the cabbage that we got from New Roots.

>> Cool.

>> ALEX: I've got some cilantro, parsley.

>> All right.

>> ALEX: And then maybe some of that roselle, as well?

>> Perfect.

>> ALEX: I'm gonna build a dressing.

I'm gonna start with some rice wine vinegar, a few limes.

I grated one garlic.

I added a little bit of honey to balance.

Then I'm gonna, of course, add my favorite ingredient, fish sauce.

I got some... >> Thai chilies.

>> ALEX: Thai chilies from Bombay Foods today.

>> So this is all ready here.

>> ALEX: And then, if you want to add cucumbers.

>> Awesome.

>> ALEX: And all of these vegetables: we've got carrots, onions, and bell peppers.

I'm gonna finish this dressing with some olive oil, and I'm gonna add, like, an offensive amount of black pepper.

So we'll just dress that.

>> Want me to mix it up for you?

>> ALEX: Yes, please.

This needs a lot of salt.

And then just for texture, I'm gonna add some sesame seeds in there.

>> There you have it.

>> ALEX: I'm gonna let you finish up frying this chicken, I'm gonna keep cooking, and then I'll see you at the feast.

>> Awesome-- see you, Chef.

>> ALEX: Thanks, Chef.

I'm here with chef-owner of Saffron Valley, Bix Bakery, and the founder of Rise Culinary Institute, Lavanya Mahate.

>> Hi.

>> ALEX: I'm so excited to be cooking with you.

And what will you be making for tonight's feast?

>> I'm making paneer tikka masala.

>> ALEX: Oh, my God.

>> It's a great vegetarian option for the popular chicken tikka masala dish.

And I have a hot pan here for the oil.

This is the mustard oil that'll give a nice smoky flavor to the marinade.

So we're making a tandoori marinade, which is a classic yogurt, lemon juice, oil with a bunch of spices that we can use to marinade meats and vegetables.

I have turmeric powder, cardamom powder, ginger-garlic-- equal amounts of ginger and garlic just made into a paste with some water in the blender.

Next, I'm going to add some chickpea flour... >> ALEX: Oh.

>> ...which just gives a nice crispy texture to the paneer.

And we have some Kashmiri red chili powder.

>> ALEX: I just need to tell people at home, nothing is being cooked right now, and it smells, all of these spices are just so flavorful.

>> For sure-- Indian food is really flavorful and just, spices is what makes it.

This is garam masala, and I have black pepper.

Then we have some salt.

I have dried fenugreek leaves, which is kasuri methi.

I always like to just give it a, a gentle rub, so all the aromas are even more released.

We're gonna put the oil in the yogurt mixture.

(sizzling) >> ALEX: Oh, gorgeous.

And you're adding the hot oil to release all of the oils in the spices.

>> 100%.

We are going to add next our paneer cubes.

>> ALEX: Okay.

And paneer is a type of cheese that doesn't melt.

It, it really holds its form when you cook it.

>> It does, yeah.

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

>> And then we throw in the bell peppers and the onions, as well.

So, it's a pretty colorful dish.

And let this sit at least for 30 minutes.

>> ALEX: So this is what it looks like after marinating for about a day.

>> Yes, overnight.

>> ALEX: Okay.

>> And then make it a kebab or a tikka, which is simply pieces grilled in the tandoor.

>> ALEX: So all of these will go into the oven for our feast.

>> Yes.

>> ALEX: We have some pre-baked.

>> This is a complete dish in itself, but then we're going to take it one step further and put this in a masala sauce.

It starts with ghee, with all the good fat.

>> ALEX: Oh.

>> Yes-- sauted some onions, ginger-garlic paste again, tomatoes, spices, and then I pured it.

>> ALEX: And then it's finished with a little bit of cream?

>> Yes.

And then we add the paneer and the bell peppers and the onions.

And then we're gonna just pour the sauce and the paneer pieces.

>> ALEX: And we finish it with some of these fried shallots?

>> Yes.

And some cilantro.

>> ALEX: You suggested that I make a little bit of a raita to go with it.

>> Mm-hmm, yeah.

>> ALEX: So we have the cumin seed that we toasted and ground.

It's so aromatic.

>> Mm-hmm.

>> ALEX: Onion.

>> And a teaspoon of salt.

>> ALEX: Teaspoon of salt.

And curry leaves.

They have such a beautiful... >> Citrusy smell, yeah.

>> ALEX: Citrusy.

And then we just mix it up, right?

And that'll go alongside your absolutely delicious paneer.

Thank you so much for sharing this recipe with me.

>> My pleasure.

>> ALEX: We're here with Chef Dave at Log Haven Restaurant.

And, Chef, what are you gonna be making today?

>> So we're gonna be doing a, uh, grilled mushroom salsa to go with an achiote adobo grilled chicken, a little bit of pured hominy.

>> ALEX: Yum.

>> And a smoked chili broth.

>> ALEX: That sounds delicious.

>> Well, thanks.

>> ALEX: So we're using the mushrooms that we got from Wonderlands Mushroom.

>> Yes.

Let's start with the marinade for the chicken, get that rolling.

>> ALEX: Okay.

>> A little bit of orange juice, some lime juice, some chipotle and adobo.

A little bit of apple cider vinegar.

Some honey here.

>> ALEX: Smells delicious already.

>> And what we'll do next is add the achiote paste, which is annatto seed, very fruity-flavored.

We'll take the immersion blender.

(whirring) >> ALEX: All right.

>> Then we're gonna add the cumin.

>> ALEX: Oh, it smells so good.

>> A little bit of smoked paprika and some oregano.

And then we've smashed some garlic cloves.

>> ALEX: Is this a dish that you serve here at Log Haven?

>> Yes, it is.

>> ALEX: So this is chicken breast.

>> Yes, organic chicken breast.

We're gonna do a little bit grapeseed oil.

Pop this baby in, and this will go for about 48 hours in the marinade, okay?

>> ALEX: Wow.

It'll have a ton of flavor to it.

>> And then we're gonna go ahead and put this on the grill for about 15 to 16 minutes.

Skin-side down first.

And while that's grilling, we're gonna start on our salsa.

So we'll take a couple of these king trumpets there.

>> ALEX: Oh, absolutely stunning.

>> They're pretty heavy, too.

>> ALEX: They really are.

>> Just slice down.

I love mushrooms.

Brush it with a little olive oil.

They do soak up quite a bit of the oil.

And mushrooms like, like fire, they like high heat.

(sizzling) >> ALEX: Oh, stunning.

>> There we go.

They'll cook up just like steaks.

So while those are finishing cooking, we have some sweet onions which have been rinsed in ice water.

>> ALEX: To kind of take the intensity of the onion out.

>> Right, yeah, mellows them out a little bit.

Grilled Anaheim chilies, which are a little bit mild.

Poblanos, we're just gonna use a little bit of those.

We'll add some jalapeos to that, some olive oil, extra virgin.

We'll do a couple of squeezes of limes.

Okay.

So the mushrooms are looking great.

>> ALEX: They smell really good.

>> Yeah, they're nice and flavored on the outside, but nice and creamy on the inside.

>> ALEX: Do you want me to dice those?

>> Sure, that'd be great.

About time to flip the chicken here.

Perfect.

>> ALEX: The flavor on those mushrooms is just insane.

And we finish this with some cilantro?

>> Just a little bit of cilantro, yeah.

>> ALEX: Now comes the best part-- we get to taste it.

Mmm, delicious.

>> We're gonna serve it with a smoked chili broth, so I make a chili paste... >> ALEX: Oh, my God.

>> ...out of New Mexican chilies, guajillo chilies, and Oaxacan chilies.

A Hickory King heirloom corn hominy pure.

Just do a nice little pillow in the middle of the plate.

There it is.

>> ALEX: Yum.

>> Nice, good color on it.

>> ALEX: Stunning.

>> We'll just take a little of the salsa, and right behind here.

>> ALEX: Chef, this looks incredible.

So much flavor and texture going on.

I'll see you later for our meal.

>> Perfect.

Awesome, thank you.

>> ALEX: Okay, thank you, Chef.

Hello, hello, everybody!

Welcome, welcome, welcome.

(guests cheering) Welcome to our Salt Lake City feast.

(guests cheering) Oh, yeah.

(guests murmur admiringly) (guests applauding and exclaiming) We've had quite the day here in Salt Lake City.

Tonight's feast is not only a testament to the power of food, but more importantly, the power of community.

And of course, I want to thank Margo and the whole Log Haven team for hosting us this evening.

>> We're thrilled.

>> ALEX: We'll start with Chef Dave.

Can you please tell everybody what you made for tonight's feast?

>> Yeah, we're doing a grilled adobo achiote chicken with pured hominy featuring the beautiful king trumpet mushrooms from Wonderlands.

>> ALEX: And Chef Viet?

>> Of course, with Pretty Bird, I'm gonna fry chicken for you.

I made a warm crme frache sauce, fresh herbs, and there is some local whitefish roe.

>> ALEX: And Chef Lavanya.

>> Today I made for you paneer tikka masala.

Enjoy.

>> ALEX: And to go with some of the chefs' dishes tonight, I made a cabbage slaw with a little fish sauce, some lime, lots of fresh herbs, as well as a little raita that I made with Lavanya.

I want everybody to please enjoy, dig in, and cheers.

Cheers.

>> Cheers, everyone.

(all talking in background) >> ALEX: I'm gonna sneak over here.

(all talking in background) >> ALEX: This sauce is so good.

This crme frache sauce is amazing.

>> Yeah, that's a nice sauce there.

>> ALEX: It's got some fish roe.

>> Incredible.

>> Superb.

>> Yum, yum, yum, yum, yum... >> (laughing) >> ALEX: We've had quite the day here in Salt Lake City.

I want to thank the chefs for their time and their talents.

To everybody at Log Haven, thank you so much for your generosity and your hospitality.

To Milan and Grace over at Wonderlands Mushrooms, to everybody at the I.R.C.

and New Roots, everybody at Bombay Foods, and Lavanya and Pualei over at Rise, thank you for your work and your commitment to the community.

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.

Cheers, everybody.

>> Cheers.

(all whooping and cheering) (glasses clinking) >> ALEX: For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to moveablefeast.com, follow us on Instagram, and don't forget to like us on Facebook.

We'll see you next time on A Moveable Feast.

>> Major funding provided by: >> My bucket's leaking.

>> Hmm?

>> Look.

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

>> A fish?

>> A what?

>> Back to the lake.

Fast.

(phone camera clicking) Stop taking pictures.

>> Mom!

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

>> Nothing, baby-- all good.

>> We're a fish ambulance.

>> We are?

>> Totally.

>> Hang in there, kids!

>> Almost there.

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

>> Come on.

>> Bye, fishy.

>> Aww.

>> Bye-bye.

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