Moveable Feast

>> ALEX THOMOPOULOS: Coming up on Moveable Feast, we're in one of my favorite cities in the whole world, Santa Barbara, California.

This historic town is a food lover's paradise, where the farm-to-table movement isn't just a passing trend, it's a way of life.

First up, we're headed down to Santa Barbara Harbor with chef Jaime Riesco and his wife and business partner, Tara, to source some of Santa Barbara's fresh uni.

Next, chef Brendan Smith and his wife and business partner, Rachel, are going to show us around another of the city's culinary institutions, the local Santa Barbara Farmers Market, for some farm-fresh produce.

And once we've gathered all of our ingredients, we're throwing an unforgettable coastal garden party with some of my friends and local food artisans that you won't want to miss.

Let's go make some memories, people.

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 there.

(car horn honks) Try to have fun.

>> Hey you.

(music playing on headphones) Let's go!

("Best Day of My Life" by American Authors playing) (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... >> ALL: My li-i-i-ife Ooh, ooh, ooh (glasses clink) (singer vocalizing) >> Kick it, kick it like that I like it when you kick it like, kick it like that (waves crashing) >> ALEX: Good morning and welcome to Santa Barbara, California.

We are going to meet Tara and Jaime at their restaurant, Gala.

They're taking us over to the docks to go get some of that famous Santa Barbara uni.

Yum.

Hi, guys.

>> Hi.

>> ALEX: How are you?

>> Hi, good morning.

>> ALEX: Good morning.

>> Good morning and welcome.

>> ALEX: Thank you.

>> Hi, nice to see you.

>> ALEX: Thank you so much.

Should we go to the harbor?

>> Let's do it.

>> ALEX (Boston accent): Let's go to the harbor, guys.

So, tell me how you guys met.

>> I'd just graduated and I wanted to have a year off before I started working.

And I fell in love with, with Barcelona, and I fell in love with the markets and the lifestyle there, and it was during that time that I met Jaime.

>> ALEX: And what were you doing there?

>> I was working, I had friends opening restaurants over there.

So, I did culinary in Barcelona.

>> ALEX: And then, when did you decide to come back to Santa Barbara?

>> It took me a minute to convince Jaime.

Um, and it took me a minute to convince the girls, too.

We were very happy over there.

But I just had this longing to raise them in Santa Barbara and have the community.

>> ALEX: So, who are we going to go meet?

>> Trent.

He's an uni diver.

I think that's very important, to see who you're working with.

>> ALEX: Right.

From your farmers to your fisherman, as a chef, it's so important to have those relationships.

It translates to the plate, for sure.

>> For sure.

ALEX: Hey, Trent.

>> Hi.

>> ALEX: How are you?

>> Good, how are you?

>> ALEX: Good, nice to meet you.

>> Nice to meet you, Alex.

>> ALEX: Thanks for having us.

>> Yeah, welcome.

Welcome.

>> ALEX: So, this is where the magic happens.

How did you start uni diving?

>> My dad and uncle were both abalone divers.

So, I grew up on the boat since I was a little kid.

>> ALEX: So, you grew up here in Santa Barbara?

>> Yeah, I grew up here.

>> ALEX: Where are you getting these uni?

>> Out at Channel Islands, usually, the local islands out there.

Last week I did two trips.

So, the first trip we had 2,500 pounds.

>> ALEX: You're diving down and you've got these, just bags that you're just throwing the uni in?

>> Yeah, this is kind of our tool we use, we call it a rake.

So, this is my way to measure the urchins.

We have a size limit, three-and-a-quarter inches.

And, yeah, we have these bags.

(machinery whirring) >> Oh, wow.

>> Usually, these bags are full.

I just saved a few for you guys to kind of see them and... >> ALEX: Wow.

>> It looks amazing, Trent.

Look.

>> ALEX: Oh, these are gorgeous.

Look, they're still alive, they're still moving.

Chef, what do you think you're going to make for tonight's feast?

>> Oh, that's going to be the end of the nice ceviche that I'm going to do.

Wild-caught sea bass from the Channel Islands with wild-caught sea urchins from the Channel Islands.

So, all local.

>> ALEX: Wow.

>> That's beautiful.

>> ALEX: For people that don't know, what is uni?

>> It's the gonad of this animal, the sea urchin.

So, you're actually eating their roe.

>> Interesting.

>> ALEX: Should we crack this open and give it a taste?

>> Yeah.

>> So if you like, Alex, seafood, and you like the flavors of the sea, this is one of the unique flavors of the sea that you will try of your life.

It's kind of like an oyster.

>> ALEX: Right.

>> You love it, or you hate it.

>> ALEX: Yeah.

Fresh Santa Barbara uni, down the hatch.

Cheers.

>> Cheers.

>> At the harbor.

>> ALEX: It's so sweet.

>> It's heaven.

>> ALEX: Yeah.

This has been awesome, thank you.

>> Thank you, Trent, it's beautiful.

It was gorgeous.

>> ALEX: Let's get these packed up.

>> ALEX: Hi, guys.

>> Hey.

>> Hi.

>> How are you?

>> ALEX: Oh, good, how are you?

>> Good to see you.

>> Great to see to see you.

>> ALEX: Thank you guys for doing this.

>> Of course, happy to be here.

>> ALEX: Excited for our feast.

Hey, Benj.

>> Can you say you, "Hi?"

>> ALEX: Are you eating strawberries?

Give me one of these.

>> (laughs) >> ALEX: I mean, I normally see people here with strollers, things like that.

You guys are really shopping for the restaurant.

>> Twice a week at the farmers market.

>> ALEX: And you get all of your ingredients here?

>> Yes, yeah, about 95%.

>> ALEX: For those people at home who don't have the pleasure of knowing you two, can you tell us a little bit about how you started Bettina?

>> We met in Brooklyn and then moved out here, and we started a mobile wood-fired catering business almost ten years ago.

We ended up opening the restaurant, which will be almost five years old, uh, in October.

>> ALEX: Has it been five years?

>> Yeah.

>> Yeah, crazy.

>> ALEX: I feel like you guys just opened.

>> Yeah, that's how it feels for us too.

>> ALEX: Yeah.

All of your pizzas are, like, my favorite, but which one are you going to make for the feast tonight?

>> So, we're going to be making the creamed nettle pizza tonight, And so we're going to be getting wild nettles from our friend B.D.

at Earthtrine Farm.

He helped found the Santa Barbara Farmers Market, I think in the late '70s, so.

>> ALEX: All right, let's go meet some of your farmers.

>> All right, let's go.

Good job.

Let's go see Jacob.

Nice!

>> ALEX: How are you?

I'm Alex.

>> Jacob.

>> ALEX: Nice to meet you.

>> You too.

>> ALEX: Jacob, what varieties do you have here?

>> These are the butter oak.

So it has a curly leaf, that's why it's called an oak leaf.

But it forms a dense head, so that's why it's a butter oak.

>> ALEX: Brendan, what variety are you serving at Bettina?

>> Right now, we're getting 16 cases of, of the... >> Gems.

>> ...little gems at week right now.

So, we use that in our baby gem ranch salad and our Caesar.

>> Here's one.

>> So we go through about 16 of those a week right now.

His carrots are also amazing, we use those in the salad.

>> ALEX: Speaking of carrots, I think I'm going to get a couple bunches.

>> Yeah.

>> ALEX: I want to roast them in the wood-fired oven.

>> Oh, yeah.

>> ALEX: Okay.

>> These carrots are very sweet, too.

Just so delicious.

Still need to get our wild nettles for the pizza.

>> ALEX: Yeah, okay.

>> Yeah.

Let's do it.

>> ALEX: Let's go get those.

>> ALEX: Hello.

>> Hey B.D.

>> Hi.

>> ALEX: How are you?

I'm Alex.

>> I'm B.D.

Nice to meet you.

>> ALEX: Very nice to meet you.

We're here to get some nettles.

>> We have nettles.

>> ALEX: Are those stinging nettles or...?

>> Yeah, they are stinging nettles.

>> ALEX: You've got hands of iron.

>> Yeah, and this is full of iron also, quite honestly.

Dip it in hot water for maybe ten seconds.

Take it out, run cold water over it and that takes away the sting.

>> We actually cook them in a style of creamed spinach, so that's why we call the pizza, "creamed nettle."

Can we grab four bunches today?

>> Four bunches?

Okay.

I'll put them in.

>> Yeah.

>> Save you the arthritic cure.

>> You'll see me wearing gloves later.

>> Yeah.

There's four bunches.

>> That's perfect.

Beautiful.

Thank you so much.

>> ALEX: I'd love to know a little bit about your farm.

>> Our farm, it's Earthtrine Farm.

It grew up from a garden where I had too many herbs that were just growing and expanding.

And so I started selling them to restaurants.

And then in 1979, farmers markets started in Santa Barbara.

So then I started doing farmers markets for almost 45 years.

>> ALEX: I just got some carrots over at Roots Organic Farm.

I'd love to get some herbs.

I think I'm going to get a bunch of thyme and tarragon.

>> Those would both be really good with carrots.

>> ALEX: Maybe some parsley.

>> Some basil.

>> ALEX: Just picked up some dill.

>> Amazing.

>> ALEX: All right.

See you later.

>> Okay, Alex.

>> Thanks, B.D.

>> All right, Brendan.

>> Ready to go.

>> And he's off.

(laughter) He's the star.

>> ALEX: We're back with Chef Jaime, and Chef, what are you going to make for tonight's feast?

>> Tonight, we're making a local Channel Island sea bass ceviche with some leche tigre and some local uni.

>> ALEX: Leche de tigre is a classic Peruvian... >> It's like marinade.

Celery, lime juice, cilantro, some chilies.

Sort of habanero, jalapeno, serrano, depends how spicy you want it, Red onions, salt too, just a pinch of it.

>> ALEX: Ooh, it sounds good.

So how do we get this dish started?

>> So, we start with our fish from Santa Barbara Fish Market.

and we're going to cut probably four ounces.

And then, we're going to cut it in a half-an-inch cubes, take the skin off.

>> ALEX: You were saying this fish came from the Channel Islands, right off of Santa Barbara coast.

>> Exactly.

It just started the season now, so it's going to be on my new dish, on the menu.

>> ALEX: So you really love to cook seasonally?

>> I grew up with all fresh, all fish.

So, it's for me, it's, it's, it's my dream.

Put everything in the bowl.

Some salt, some extra virgin olive oil.

I put some lemon peel.

>> ALEX: Ooh, some dried lemon peel.

>> Exactly.

>> ALEX: Oh, that's so smart.

After that, we go with the onions.

>> ALEX: What sort of cuisine is Gala and what are you focusing on on the menu?

>> For me, Gala is basically local sourced, Spanish influenced, and then, all the cultures of cooking that I've been doing all over the world.

So now, we're going to shave this with a mandoline.

You can use a knife, cut it very thin.

That's enough.

>> ALEX: Look at that color.

These are from the farmers market, too?

>> Top of the onion.

Break it down a little bit.

After that, we're going to use some radishes.

Same thing, farmers market.

And then we're going to put some inside there, the bowl.

And then we're going to end up with some jalapeno.

If you want spicier, you can use serrano, you can use habanero, same thing.

>> ALEX: And you've got some jalapeno in the leche de tigre?

>> You've got some jalapeno inside there.

And then we're going to chop some cilantro leaves.

Without the cilantro, it wouldn't be ceviche.

>> ALEX: Do you use the stems or do you just use the leaves?

>> Just the leaves.

>> ALEX: Okay.

>> The stems you use for the... >> ALEX: Ah, okay.

>> ...leche de tigre.

So now, we're going to chop the cilantro.

>> ALEX: Do you have a ceviche on the menu already at Gala or are you just introducing it for the summer menu?

>> I'm just introducing it because sea bass, I think, is the fish for ceviche.

So, all the ingredients are inside.

Now comes... ...lime juice.

You toss this up.

The difference between some ceviches is that people leave the fish sitting down on the citrus, so it cooks it up.

>> ALEX: Mm.

>> This, no, it's just a marinade.

So, this is ready to plate.

>> ALEX: So, it's going to stay really tender.

>> Exactly-- that's the ceviche.

Now, we continue with the golden product, that is called sea urchin.

>> ALEX: So, this is the sea urchin that we got down at Santa Barbara Harbor.

>> Yeah, from Trent.

>> ALEX: From Trent.

>> So with this, it's just adding up some leche tigre.

And that's the leche tigre topped with uni, and then sea bass ceviche.

>> ALEX: It's amazing what you can do with a little technique, fresh ingredients and a little bit of love.

That is a masterpiece.

>> Thank you very much.

>> ALEX: Mmm.

Mm-hmm.

The bite of the onion to the crunchiness of the radish, you get that leche de tigre just in the background.

>> Uh-huh.

>> ALEX: Because that fish really comes through in just the most delicate, tender way.

>> Mm-hmm.

>> ALEX: And then it finishes with the brininess of the uni.

(exhales) I'm going to need a moment here.

>> (chuckles) >> ALEX: Thank you for sharing this dish with us.

>> I appreciate it, thank you.

>> ALEX: I can't wait for our feast.

>> Thank you.

I wanted to create a side dish that not only compliments the chef's dishes for tonight's feast, but also celebrates all of the stunning produce that we got at the Santa Barbara Farmers Market this afternoon.

And selfishly, I need to take advantage of the Bettina wood-fire pizza oven, because, why not?

When you got it, you got to use it.

So, for tonight's feast, I am making a wood-fired roasted carrot with a herb gremolata.

I just take some of the carrots that we got at the Santa Barbara Farmers Market, You want to cut them in half, kind of like that.

If they're small like this, you can leave them whole.

I love making a gremolata, pesto, chimichurri, some sort of herby sauce to go on top of roasted vegetables, meats, fish.

It just brightens up and compliments all of those sweet notes.

So, I've got my carrots over here.

Really simply, just add some olive oil, salt, and lots of black pepper.

I'm also going to add some of this thyme.

Look at how beautiful this thyme is.

Pull the leaves off, kind of mush it up with your fingers and release those oils.

Once you've had produce from the farmers market, it's really hard to go back.

The flavor is more intense, it's fresh, it's vibrant.

Now a gremolata is a little drier than, say, like a pesto or a chimichurri.

It uses some nuts, herbs, a little bit of citrus.

And I like throwing in a few filets of anchovies.

Anchovy is just going to add a little earthiness, a little saltiness.

It does not taste fishy.

Don't be scared of anchovies, they're delicious.

Crush these pistachios.

Add a couple of these anchovies.

These are really beautiful anchovies.

Mush those up before the herbs go in just to create a little bit of a paste.

And then, the herbs-- tarragon, dill, and flat leaf Italian parsley.

I'm going to kind of mush this around and then add some oil to this.

Just bring it all together.

Because the anchovies have great salt content, I'm going to half the amount of salt I normally would put in there.

Lots of black pepper.

The zest of two lemons.

You can feel free to add some oranges in here if you'd like.

So this has now come together in a gorgeous green paste.

Now I'm going to finely, finely chop some mint.

I just find that when you add herbs like mint and basil and you mush them like this, they get kind of muddy tasting.

And I want the brightness of the herbs to really come through.

So, I just like adding this at the end.

I really want that fresh mint flavor.

Right before we sit down, I'm going to add my lemon to this gremolata.

If I add it too soon, it could potentially turn this gremolata brown and I don't want that.

I want it to stay nice and green.

Here with Brendan, and we are going to make some pizza, which I'm particularly excited about because I've tried to make pizza a hundred different ways and I feel like I can't quite get it.

So, I'm excited to learn from you.

>> Today we're going to be making our creamed nettle pizza.

We just got the nettles at the farmers market from B.D., our friend.

So the first step to that is just heating some oil.

The nettles kind of have like, the flavor of spinach.

So, we're going to turn them into a creamed spinach.

We called it creamed nettles.

We're just going to start with a little bit of shaved garlic and then one relatively large-to-medium thinly sliced shallot.

So, we're just going to saut those for a few minutes.

We don't really want to get any color, just kind of cook them down until they're not really raw anymore.

But we're not trying to caramelize them at all.

Next up, we're just going to add the nettles now.

And we're just going to saut them for a few minutes, just to let them get a little bit of the oil, a little bit of heat, and they'll kind of wilt down.

>> ALEX: What made you fall in love with the art of bread making, and then how did that translate into making pizza?

>> I didn't find my way to food until slightly later in life.

I studied geology in college.

Got obsessed with the science of sourdough baking.

And from there, I just kind of took a left turn, quit my job and moved to a bakery in New Hampshire, and eventually found our way out to California.

So, once we saut the nettles for a few minutes, just going to do a little pinch of salt, a little pinch of crushed red pepper, and then we're going to add our heavy cream and grated Parmesan.

Turn the heat up a little bit to bring it up to a simmer.

>> ALEX: Melt the cheese.

>> Oh, yeah.

>> ALEX: It smells so good.

>> Then the last step, we've got these gorgeous lemons, literally, from the trees... ...right above us.

>> ALEX: Yeah.

>> So we're just going to do zest of one lemon in there to really brighten it up.

>> ALEX: That's done.

We're going to let it cool.

Let's get the dough and let's build these pizzas, so we can put them in the oven.

>> Cool.

All right.

>> ALEX: This dough has been fermenting in your fridge three to four days.

>> Three to four days, yeah.

>> ALEX: Then you pull it out 20 minutes before you want to work with it?

>> Exactly, just to heat it up so it's a little easier to stretch out.

We let it sit on trays for a couple days.

So, this is going to be the top of the dough.

And then, if you flip it over, this is going to be the bottom that was facing down on the tray.

I start with it face down and it's already, like, you can feel how relaxed it is.

First thing I do is just establish where the crust is actually going to be with my fingers.

I mean, this is so relaxed and easy.

It's, like, already stretching.

So once you establish that crust, you don't really want to touch that anymore because you want to preserve that crust.

>> ALEX: I could tell you already, I've been doing this all wrong.

(both laugh) >> So sometimes, I'll just flip it back and forth once or twice.

Now, we're going to do the method I call the "driving the bus."

We're just going to let gravity do the work.

>> ALEX: Okay.

>> And I don't use the ends of my fingers, I kind of use my knuckle.

So we're not going to like, puncture the dough.

And as gravity is just stretching the dough, I'll just do little... turning the dough and letting it stretch on its own.

In five seconds, that is stretching out... >> ALEX: Wow.

(laughs) >> ...to a pizza.

So you've got, like, a round here, so this is perfect.

We're ready to top the pizza.

We've floured the bottom.

>> ALEX: And you're not using any semolina, just flour.

>> No semolina.

I find that that will tend to burn in a wood-fired oven, especially at a high temperature.

>> ALEX: That's also what I've been doing wrong.

>> Once you flour and once you start topping your pizza, time is of the essence because once you start topping, you want to top it and get it in the oven as quickly as possible.

>> ALEX: Okay.

>> Yeah, we'll just take a spoon and we'll just spread that out.

>> ALEX: How many pizzas are you serving up at Bettina?

>> A few hundred, on a good day.

So once we have our nettle mixture down, we're going to do fresh mozzarella.

And we're just going to do little pinches around.

The next thing we have is a provolone piccante cheese that we're just going to sprinkle around the pizza.

>> ALEX: I don't think I've ever had provolone piccante.

>> Oh yeah, it's just aged for a little bit more.

It's a little sharp.

>> ALEX: Yeah.

It's very good.

>> And then we're going to go in with the red onion.

>> ALEX: This is so pretty.

>> So once we have that, we're ready to go to the oven.

>> ALEX: So, we'll grab a pizza peel, throw these in the oven, and then I think we're ready to feast.

I wanted to introduce everybody to my dear friend, Kate Kim and the host of this evening, whose house we're at today, Belle Hahn.

Thank you both for putting this evening on.

Tell us a little bit about the tablescape.

>> I'm so excited about the tablescape because Belle and I put together a roster of incredible female-owned businesses to be the milieu for this incredible meal-- sustainable, environmentally friendly.

>> It's quite beautiful, but you did an exquisite job setting the table and it looks divine to dine with you.

>> It's an absolute honor to co-host this with you, Belle.

>> ALEX: So Allie, please tell us what you brought for our feast today.

>> Hi.

So, we have some charcuterie platters, a bunch of fun local produce, always from the farmers market.

Some Point Reyes blue cheese here, which is just up the road, a female cheese maker.

So, we love that.

>> ALEX: And to go with our gorgeous cheese board from Slate Catering, we have Drake here from Whitcraft Winery.

Can you tell us what wine you brought today?

>> So this is a chardonnay from Santa Rita Ranch, which is out by Lompoc.

This cool diatomaceous earth soil, so there's going to be a lot of minerality in the wine, and 18 months in barrel, and should go well with the cheese.

>> ALEX: Well cheers, everybody.

>> Cheers.

>> ALEX: This cheese is unbelievable.

(guests talking in background) >> This wine is spectacular.

>> ALEX: Yeah, we made it.

(guests cheering) Welcome to our Santa Barbara feast.

>> Oh, wow.

(guests exclaiming) >> Wow!

>> That looks nice.

(guests exclaiming) >> Gremolata.

>> ALEX: I want to welcome everybody to our Santa Barbara feast.

We have gone all over the city, from the sea to the farmers market.

And chefs, will you please tell everybody what you made for tonight's feast?

>> We have here a wild-caught sea bass ceviche, that Santa Barbara Fish Market provide us, topped with this uni, sea urchins that my friend, Trent, dive for it.

And then we have this Peruvian leche de tigre that combines everything and gives the bite at the end of the dish.

>> Amazing.

>> ALEX: And Chef Brendan.

>> And we've got our creamed nettle pizza.

We've got wild nettles from our friend B.D.

from Earthtrine Farms.

Fresh mozzarella, some aged provolone, red onions, some chili flake, and our three-day sourdough crust.

We also have a salad of baby gems from our friend Jacob, that we were at the market with earlier today, with our house-made ranch dressing, some shaved carrots, radishes, pickled onions, as well.

>> ALEX: So, I also sourced some carrots from Roots Organic Farm, Jacob, and I dressed that with a little pistachio gremolata, using the herbs that B.D.

grows.

And I hope you all enjoy.

I want to raise my glass to Belle for hosting us; and Kate, thank you so much for having us, and cheers everybody.

>> Cheers.

(glasses clink) >> Cheers, babe.

>> ALEX: This feast is awesome and we haven't even started eating.

(laughter, guests talking in background) >> ALEX: The ceviche is so fresh and so refreshing.

>> Amazing.

(guests talking in background) >> It's delicious, yeah.

And Jaime, I'm so proud of you.

>> ALEX: And on top of all of this incredible food, Louise from Oat Bakery here in Santa Barbara brought us some stunning bread-- and Louise, will you tell us what type of bread you brought?

>> Activated charcoal sourdough with roasted sesame seeds on top.

It's a sourdough fermented for 24 to 48 hours.

And we also brought a truffle cashew spread.

>> ALEX: It's scrumptious.

>> Delicious, thank you.

>> ALEX: And Roxanne, can you tell everybody what you brought?

>> So, I brought two desserts.

One is a pluot and frangipane galette.

It's really my favorite way to enjoy local, beautiful fruit.

And then I also brought a different varietal of pluot, Sonora wheat chiffon cake with plum jam, vanilla, and olive oil.

>> ALEX: I feel like I need a minute after that.

It sounds incredible, I can't wait to dig in.

I want to thank every single person here at this table for making this feast so incredibly special.

To the chefs that helped make this gorgeous feast, to the hands that picked and grew the food, dove for the ingredients, baked the bread, assembled the cheese boards, to making the dessert, to providing the wine-- thank you, thank you, thank you.

And to our beautiful hosts, Belle and Kate, thank you for having us tonight.

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.

>> ALEX: Yes, we did it again!

>> Yeah!

(glasses clinking) >> ALEX: We did it again.

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 there.

(car horn honks) Try to have fun.

>> Hey you.

(music playing on headphones) Let's go!

("Best Day of My Life" by American Authors playing) (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... >> ALL: My li-i-i-ife Ooh, ooh, ooh (glasses clink) (singer vocalizing) >> Kick it, kick it like that I like it when you kick it like, kick it like that (waves crashing)