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

>> ALEX: We're in Orlando, Florida, today, a city that's known for one particular playground, but it's the culinary scene here that's truly magic, as local chefs take advantage of the rich agricultural land of central Florida, and our two chefs today are no exception.

First up, chef Trina Gregory Propst will take us to Lake Meadow Naturals, a family-run poultry farm, and the only cage-free egg producer in the state.

>> And each bird eats about a pound and a half, two pounds per day.

>> Happy birds, happy eggs, right?

>> Happy birds, happy eggs.

>> That's right.

>> ALEX: Next up, we'll meet with chef Shelby Farrell to source some local produce at Long & Scott Farms, known for its world famous Zellwood sweet corn, bustling farmer's market, and corn maze.

>> We've been growing it since the '60s, but this whole area was known for Zellwood sweet corn, and most of the farms got bought out.

So we are the last remaining grower of the Zellwood sweet corn.

>> ALEX: And once we've gathered all of our ingredients, we'll sit down to a feast in a city where dreams really do come true.

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

>> Major funding provided by... >> Oh, hey, it's the Donovans.

You know, legend has it, the Donovans had a barbecue that fed half a town.

You know what I heard?

They drove cross country just to walk their dog.

>> Welcome to the National Kennel Show!

>> Apparently, they climbed a mountain to save some wild horses.

(lightning strikes, thunder rumbles) (whinnies) That's what they say.

>> That's what they say.

♪ ♪ >> La Panzanella, bakers of Italian-inspired crackers, simple ingredients, and non GMO.

>> Florida farmers and Fresh from Florida.

Our name is on it because we stand behind it.

Local farms, local produce, local flavor.

Fresh from Florida, a proud sponsor of Moveable Feast.

♪ ♪ >> ALEX: We're going to meet chef Trina at a poultry farm called Lake Meadow Naturals, where we'll get some ingredients for tonight's feast.

♪ ♪ All right, it looks like we've arrived.

Hi, chef.

>> Hi.

>> ALEX: How are you?

>> I am wonderful.

>> ALEX: Very nice to meet you.

>> Nice to meet you as well.

Welcome.

>> ALEX: Thank you so much.

Before we talk about where we are, I need to know a little bit about you because you have quite the reputation here in Orlando.

>> My name is Trina Gregory Propst.

I am one of the chef-owners with my wife of Se7en Bites.

We are based in Southern nostalgic food with a modern twist.

I have actually only been a chef the nine years we've been open.

>> ALEX: Stop.

>> I was in the spa industry... >> ALEX: What?!

>> ...for 27 years.

>> ALEX: Okay.

>> And thought about what I wanted to do, and cooking has always been a passion for me.

So I put myself through culinary school.

I graduated on May 2 of 2013, and signed my first lease for my first space on May 3.

>> ALEX: Oh my God, that's wonderful.

>> It's a crazy story.

>> ALEX: So I want to know a little bit more about where you've brought us today.

>> I am in love with eggs.

We live and die by the egg.

It is all-encompassing, and Dale has just created this magical world of chickens and eggs, and I am so excited to share it with you.

>> ALEX: Should we go say hi?

>> Yes, absolutely.

And I think chef Shelby is going to meet us as well.

(rooster crowing) >> ALEX: Amazing!

Let's go say hi.

>> Let's go.

Hey guys.

>> ALEX: How are you?

Nice to meet you.

>> Nice to meet you as well.

>> Hey, how are y'all?

>> ALEX: Good.

How are you?

Very nice to meet you.

>> Good.

Nice to see you.

>> Good to see you.

>> Good to see you.

>> Good to see you.

Absolutely.

>> Welcome, welcome, welcome.

All right, well go down this way and go into house two-three.

>> ALEX: Okay.

>> Hi, ladies.

Hello, babies.

>> ALEX: Hi!

>> Chick, chick, chick, chickens.

>> ALEX: I'm Alex, nice to meet you.

>> Well, what we do in the mornings, we come in and clean the waterers, check their feed.

These are our 300-pound feeders.

So every feeder you see is 300 pounds.

And this is all-natural, all clean food.

And each bird eats about a pound and a half to two pounds per day.

>> Wow, That's a lot.

>> ALEX: Each bird?

>> Each bird.

>> Happy birds, happy eggs, right?

>> Happy birds, happy eggs.

>> That's right.

>> Exactly.

>> ALEX: And so at 21 weeks these chickens will start to lay eggs.

>> Yes.

>> ALEX: And then how long are they laying before they go to process?

>> They lay for a whole year.

>> ALEX: A whole year.

>> Yes.

In the beginning, the eggs are called pullets because they're real small.

Then they'll lay mediums, large, extra-large, jumbo.

And then we process them to go in our store as stewing hens.

>> ALEX: Let's go ahead to the store and maybe get some of these eggs that these chickens will soon be laying.

>> Right.

>> ALEX: And then I think I'm going to grab a few birds myself.

>> We got plenty of them.

>> ALEX: Excuse me, ladies.

(laughter) >> Hi, Will.

>> Welcome.

>> ALEX: Hey, Will.

>> Hello.

>> ALEX: Very nice to meet you.

>> Very nice to meet you.

>> ALEX: Thank you for having us.

>> Welcome to our store.

Welcome to Lake Meadows.

>> ALEX: So what sort of items do you have here?

>> We have all sorts of items.

We produce a majority of items here.

We do have our grass-fed beef, we do have heritage breed pork, all our eggs.

Obviously, you met our girls this morning.

In this section we have all of our chicken, from a typical whole birds to, we have a signature meadow hen.

>> ALEX: Well, I'm going to grab a couple of these chickens for our feast tonight.

(grunts, laughter) >> I'm looking for your extra-large eggs.

>> We have those right here for you.

>> Oh yeah, those are beauties.

>> There you go.

>> Thank you.

>> We have our little cheese carousel here.

>> We're going to do a Southern charcuterie board, so this is going to fit perfectly with that.

>> We have lots of cheeses to choose from.

>> I'm going to go grab a few pounds of butter for the biscuits and for the butter board.

>> Absolutely.

>> ALEX: Great.

Chef Trina, after you get the butter, we should wrap all this up and then head over to Long & Scott.

>> Absolutely, I'm ready.

♪ ♪ >> ALEX: We definitely need some produce for tonight's feast.

So we are going to Long & Scott Farms.

Apparently they also have this crazy corn maze, which I may or may not get lost in.

♪ ♪ Well, that drive over was a little unexpected.

This cold front came out of nowhere!

>> I know.

You never know what you're going to get with this Florida weather.

>> ALEX: Oh my gosh.

Well, okay, so talk to me, you're from Florida, yes?

>> Yes.

Yep.

Been here since I was a kid.

>> ALEX: And I'm really curious about your culinary journey.

Like, how did you become a chef?

>> I've honestly been doing it as long as I can remember.

My family's been in the business.

I got my hands dirty from a really, really young age.

Went to culinary school straight out of high school and just been working my way up since.

>> ALEX: What sort of ingredients are available to you as a chef in the Florida area?

>> Beans, tomatoes, berries, citrus.

With the weather being usually (chuckling): more temperate than this, you know, the growing season never ends.

>> ALEX: Okay, well, should we go check some out?

>> Yeah, let's go see Haley in the market.

>> Hello.

>> Hello, hello.

Great to see you again, Haley.

>> Nice to see you.

>> ALEX: Hey Haley, I'm Alex.

>> Hi, Haley.

Nice to meet you.

>> ALEX: Nice to meet you as well.

>> Welcome to the farm.

>> ALEX: Thank you for having us.

I would love to know a little bit more about Long & Scotts and what you're growing here.

>> My grandfather started the farm back in 1963, so we've been around for a while.

One of our most famous crops is our Zellwood sweet corn.

So it's a triple sweet bi-color variety.

We've been growing it since the '60s, but this whole area was known for Zellwood sweet corn and most of the farms got bought out.

So we are the last remaining grower of the Zellwood sweet corn.

>> It truly is the best corn on the market.

You know, we use it in my restaurant, and all we do is cook it in heavy cream and puree it and people go absolutely bananas for it.

>> ALEX: That's when you know you have a great product, is when you really don't need to do much to it.

So what else are you guys famous for?

>> We also... our biggest crop is our Kirby cucumbers.

>> ALEX: Those are pickling cucumbers?

>> Pickling cucumbers, yes.

We have a couple different sizes available.

>> ALEX: Look how gorgeous those are.

I definitely am going to take some of these.

>> Oh, those look great.

>> ALEX: So what's the difference between a regular cucumber and a pickling cucumber?

>> So the Kirby cucumbers, they have a thinner skin that absorbs the brine better and then a smaller seed pocket.

>> ALEX: Mm!

>> Nice.

>> ALEX (mouth full): These are good.

>> (chuckling): Thank you.

And we also grow okra.

>> This looks beautiful.

So you guys are growing this right here?

>> Yeah.

As a matter of fact, my dad's out in the field right now.

We're growing the corn, the cucumbers, and the okra.

You guys want to go meet him?

>> ALEX: Yes, we do.

>> Yeah.

Absolutely.

>> Hey, Dad.

>> Hey there.

>> This is chef Shelby and Alex.

>> Hey, guys, how are y'all?

>> Hello.

>> ALEX: Good.

How are you?

>> Wonderful.

>> ALEX: Very nice to meet you.

>> Checking the okra.

And each one of these blooms, you'll have another okra underneath it, so.

>> ALEX: Who are you supplying to?

>> We do a lot through our farmer's market.

Get to all the big restaurants in Orlando.

>> ALEX: So this is the famous Zellwood sweet corn.

>> This is it.

The big key is if you got to worry about your pollination comes from up here.

So it drops it down there to all these, each one of these is connected to a kernel, and that's how the pollination works.

Well, but that's the world famous Zellwood sweet corn.

>> Ma'am.

Cheers.

>> ALEX: Cheers.

(Shelby laughs) (crunching loudly) >> Oh my God.

>> ALEX: Mm... Man.

>> That is incredible.

>> You don't... the only reason you cook it is to melt the butter; you heat it up to melt the butter.

>> ALEX: You don't need to cook this at all.

>> Mm-mm.

>> No.

So you can eat it raw.

>> ALEX: This is unbelievable!

(chuckling) >> I'm excited to cook this later.

>> We'll get you as much as you want.

>> ALEX: Thank you.

>> Thank you so much.

>> All right.

♪ ♪ >> ALEX: Okay, we are here at Long & Scott Farms behind the corn maze with chef Shelby.

And chef, are you ready to cook?

>> Yeah, let's do this.

>> ALEX: Okay.

What will you be making today?

>> Southern-style chow chow giardiniera.

>> ALEX: Love it.

>> All of these vegetables in front of us are either grown here on this farm itself or locally in central Florida.

So right here we've got our pickling liquid going.

Just a blend of apple cider, white vinegar, turmeric and ginger for color, a bit of pepper flake, fennel seed, and sugar.

We're actually going to poach some of our vegetables in the liquid.

So we're going to start off with this beautiful Long & Scott okra.

Doesn't get any fresher, right?

So we put that right into our simmering liquid.

With that okra, we're also going to add our pearl onions.

Like I said, we're just going to cook this for a couple minutes just to take the rawness out.

So as this cooks, we're just going to layer the rest of our vegetables in this jar.

So we got these bell peppers, a little bit of cabbage, this amazing Zellwood sweet corn.

>> ALEX: Add some carrots?

>> Yeah, go for them.

Dump them all in.

There's green beans.

So this is actually a light... already lightly pickled Fresno pepper.

>> ALEX: Oh... >> I pickled it beforehand just to cut the heat a little bit.

And then, again, some pickled mustard seed.

We pickle it to take the bitterness out.

They had this beautiful dill growing onsite, couldn't pass it up.

>> ALEX: And what is more classic than a dill pickle?

>> Absolutely.

>> ALEX: So, chef, tell me a little bit about the restaurant that you work at.

>> Yeah, so I'm the chef de cuisine of Four Flamingos.

We're a fairly new restaurant here in Orlando.

We love to focus on a style of cuisine we call "Floribbean."

And that is just the combination of Caribbean flavors and ingredients with the Florida cuisine.

So yep, you can see that right here, already starting to look like pickled okra, right?

>> ALEX: Mm-hmm.

>> So that's our sign that we're good to go.

I'm going to cut our heat.

Just ladle it right on top.

>> ALEX: Delicious.

How long would this last after you make it?

>> Easily three to four weeks.

So, you know, it's a great way to really get the most shelf life out of those fresh vegetables.

>> ALEX: Look at that, perfect amount.

>> We're going to let this sit for around an hour or two just to soak into everything.

And that's it.

>> ALEX: All right.

>> Quick-pickled chow chow giardiniera.

>> ALEX: Looks gorgeous.

Next is your poached shrimp.

How do we get that started?

>> Absolutely.

So we're going to make what I like to call my Creole-style court bouillon.

Today we're actually going to be featuring this gorgeous... >> ALEX: Hoo!

Look at those big, big guys.

(Shelby laughing) >> I know, right?

So these are Cape Canaveral brown shrimp.

They were caught just yesterday, right off the coast of Cape Canaveral.

They don't get any fresher than this.

>> ALEX: No, they do not.

You are about to enjoy a very delicious bath.

(both laughing) >> We're going to make our court bouillon, so a little bit of dry white wine just going into a gallon of already simmering water.

Got some herbs here.

We're going to go thyme... Onion....

I like to leave the skin on.

There's plenty of flavor.

>> ALEX: Mm-hmm.

What I love so much about a Southern, either crawfish boil, shrimp boil, is how much flavor is imparted in the poaching liquid or the boiling liquid.

>> Absolutely.

I love a little fennel.

>> ALEX: So do I. Yeah, especially with seafood.

>> Absolutely.

I've got this lovely fresh parsley.

I actually love to save my leaves for something else.

And we'll take all of our stems and add them.

A little bit of spices now.

Bay leaves, white peppercorns, fennel seed, lemons.

And then our Creole-style crab boil.

Like I said, this is the secret ingredient.

We're going to let this go for a few minutes, let all those flavors infuse.

But in the meantime, we're going to make my signature guava cocktail sauce.

>> ALEX: Guava cocktail sauce.

I have never had that before.

>> We're going to start with just your basic ketchup.

I like to do 50/50 ketchup and chili sauce.

>> ALEX: Oh, so you're using chili sauce.

It's got a little bit more spice, some Worcestershire, paprika... >> Yeah.

A little bit of just fresh grated horseradish.

And you can't have cocktail sauce without horseradish, right?

And then just a little bit of guava puree.

We're going equal parts ketchup, chili sauce, and guava.

That guava puree is going to give us most of our sweetness.

Not adding a lot of heat to this, but I do want to have just a touch.

So we have this beautiful habanero hot sauce that was made here on site.

It has such a nice peppery heat.

>> ALEX: It looks delicious.

>> I know.

Whisk this all together and we're really done at this point.

Please get in there.

>> ALEX: That's really interesting.

That chili jam adds a whole other layer of flavor to it.

The horseradish really comes through, that guava, sweet, but not too sweet.

I never thought to put guava in a cocktail sauce, but now that's it.

I'm taking this idea.

>> Awesome.

>> ALEX: Okay, so we've got our cocktail sauce.

The shrimp are going to go into this poaching liquid.

And then how do you finish this dish?

>> So we're going to go about two to three minutes.

These are pretty big boys, so closer to three.

And then as soon as they're done, we're going to shock them in the ice bath.

My little secret to just really retaining that flavor is just seasoning my ice bath.

>> ALEX: Smart.

>> Just adding a little bit of that Creole seasoning to the ice bath goes a long way.

>> ALEX: All right.

I'm going to let you finish this up and then we're going to get started with chef Trina.

And then we are almost ready to feast.

♪ ♪ We are here with chef Trina.

What are we making today?

>> Well, we are going to learn the art of the perfect Southern deviled egg.

>> ALEX: Okay.

How do we get it started?

>> Well, we're going to bring our water to a boil and half a cup of salt.

>> ALEX: Okay.

>> Salty like the ocean.

Just like if you're going to be cooking pasta.

>> ALEX: Okay.

>> Hard boil is what you make a Southern deviled egg from.

So extra-large is the typical egg that I buy for that.

And what you're going to look for is 11 to 12 minutes.

And the difference in that one minute is have you brought your eggs out and let them come to room temperature just a little, or did you take them right from the refrigerator?

Here are our eggs ready to come out.

We're going to put them right into this ice bath.

>> ALEX: And that immediately stops the cooking.

>> It does.

And that's what's going to prevent that gray ring.

And we're going to leave them in there until they are completely cool.

And the key is peeling them in the water still.

So this is the ice cold water.

>> ALEX: Oh...

Okay.

>> All right.

I just like to take mine and crack the shell with the other shell.

All right.

And then while you're in the water, that little bit that's getting in between... >> ALEX: That membrane.

Yup.

>> That membrane.

Look at the ease where it's just coming right off like almost to the point... See where it gets to the point where it literally just comes right off?

>> ALEX: Oh...

It's that salt.

>> It is.

>> ALEX: Huh.

You learn something new every episode.

>> All right, we're going to get our yolks now, and I'm going to show you how to make the filling.

>> ALEX: And these are those farm-fresh eggs from Lake Meadow Naturals.

>> They are.

And see?

No gray ring.

So what I'm doing here is just kind of breaking that yolk down into the smallest form that I can just with a simple fork.

We're going to start with just the basics.

Mayonnaise always goes in.

So we're going to go right in there with a quarter cup of mayonnaise.

Mustard, just plain yellow mustard.

You can use other mustard.

You're probably only going to do like about a tablespoon of that.

Now this is my grandmother's "secret" ingredient.

>> ALEX: Okay.

>> Sugar.

To balance out the vinegar.

>> ALEX: Interesting.

Okay.

>> Yes.

She just always pinched it.

And so I'm going to follow her instincts here.

>> ALEX (Southern accent): A pinch of sugar.

>> A pinch of sugar.

Apple cider vinegar.

Do a little bit of salt.

And of course some pepper.

And then we're going to whisk that all together.

>> ALEX: What are some of your favorite flavor profiles for the deviled eggs?

>> Depending on what you're looking for, I've got a hot sauce that you can add into it.

Herb wise, and so that's what I've got in here, is this green goddess egg.

Dill, thyme, tarragon.

>> ALEX: I love tarragon.

>> Really any of those green herbs.

So you can either use a spoon and you can literally go right in, pick up your egg, put it right in.

>> ALEX: Perfect.

>> Put that in there.

>> ALEX: Mm.

>> Now, as a pastry chef, I love piping.

>> ALEX: Can I talk to you for a second about that egg?

I find that deviled eggs can sometimes taste sulfuric.

>> Mm-hmm.

>> ALEX: That was so clean tasting.

It's just perfectly balanced.

>> You want to start doing some?

>> ALEX: Sure.

>> I'll do some of these and we'll get these out to the table.

>> ALEX: And then what would you serve deviled eggs alongside?

>> Oh my gosh, what wouldn't you serve them with?

These deviled eggs really can harness every, you know, type of topping that you want.

I've pickled some watermelon radish here, and we really can just put just about anything on it.

The little cornichons make it really wonderful.

A little dash of hot sauce.

There's just so many options.

Perfect.

Look at that.

>> ALEX: I'm going to let you finish up these deviled eggs.

I'm going to get my recipe started and then I think we're ready to feast.

♪ ♪ It's been quite the culinary adventure here in Orlando, Florida.

I wanted to create a dish that highlights all of the beautiful ingredients that we sourced today.

We're going to take these gorgeous chickens that we sourced from Lake Meadow Naturals, and I'm going to do a Cuban mojo marinade on it.

Cuban mojo is traditionally sour orange juice, onions, garlic, some olive oil, cumin, some oregano and cilantro.

Of course, season this always with salt and pepper, and we'll blend that up.

(blender whirring) (whirring stops) And I don't like grilling my chickens whole because I can't really control what pieces are cooking when, so I like cutting the birds in half, but I do keep the bones in because that is where all the flavor is.

And it's going to help the birds stay really moist.

We'll let this chicken marinade for about two hours, but preferably when you do this, you want to let it marinate overnight.

And to go alongside this chicken, I'm going to use the Kirby cucumbers that are grown right here on Long & Scott Farms.

And I'm going to do a quick pickle as well.

Let's keep the pickle party going.

I like adding a little bit of heat to my pickles.

So I've got some habaneros that are grown right here in Florida.

I take the ribs and the seeds out so I don't like blow my whole palate out, but it just gives that nice warm, fruity Caribbean heat to these pickles.

I've got three different types of vinegar: white vinegar, apple cider vinegar, and some rice vinegar.

I like adding rice vinegar to my pickling liquid because it adds a natural sweetness without adding any extra sugar.

And I just add turmeric, not only for a little bit of flavor, but mainly for that color.

We are going to let these pickle for about an hour, but you can put these in your fridge and it'll last all month.

I'm going to let this cool before I put the lid on.

Otherwise the heat will expand the jar, and you have the potential for it to explode.

We don't want that.

I'm going to serve this chicken with authentic Cuban rice and beans.

I'm going to get these guys on the grill and then we are ready to feast.

♪ ♪ ♪ ♪ Hello, hello, everybody.

Welcome.

(diners greeting the chefs) Welcome to our feast in a corn field.

We've had such a wonderful day here in Orlando, Florida.

We're feasting amongst the Zellwood corn, so we had to feature that in tonight's feast.

I am standing with two extremely talented chefs who have shared their talents with us today.

And we'll start with chef Trina.

What have you made for everybody today?

>> Of course, Southern deviled eggs done a few different ways, so please make sure you grab a few.

We had to do a little bit of what I call Southern charcuterie.

So I've brought chicken biscuits with some red pepper cream cheese jam.

We did a butter board with some herbes de Provence scones.

I've got plain biscuits here with some pimento cheese and some bacon jam.

So please enjoy.

>> ALEX: And chef Shelby, what did you make for everybody tonight?

>> Guys, I made you some amazing Cape Canaveral fresh poached brown shrimp, cooked in a little bit of Cajun-style court bouillon, served with a guava cocktail sauce.

And then we also have a Southern-style chow chow quick pickle made with all fresh local vegetables grown right here.

>> ALEX: It wouldn't be a Floribbean meal, and yes, I learned that word today, without some mojo-style grilled chicken.

And I served that with some Kirby quick pickled cucumbers that we picked right here at the farm.

>> I am really happy to be able to feature one of my personal partners and vendors with Se7en Bites, Orange Blossom Brewing.

This is truly the taste of Florida.

We can't wait for you to try.

Grab your plates, come on up, and help yourselves.

>> ALEX: Come on up and enjoy.

(indistinct chatter) ♪ ♪ >> They're super special because they're caught out in the South Atlantic part of Florida.

Everyone always thinks about the gulf, but we have wonderful shrimp here in the South Atlantic.

>> Have you ever had a meal in the corn field?

>> First time.

First time.

(laughter) >> ALEX: We've had an inspiring and magical time here in Orlando.

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

And who knows?

Maybe next time we'll be feasting in your city or your corn maze.

(laughter) >> ALL: Cheers!

(glasses clinking) >> For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to relish.com.

Follow us @moveablefeast_tv on Instagram, and like us on Facebook.

See you next time on A Moveable Feast with Relish.

>> Major funding provided by... >> Oh, hey, it's the Donovans.

You know, legend has it, the Donovans had a barbecue that fed half a town.

You know what I heard?

They drove cross country just to walk their dog.

>> Welcome to the National Kennel Show!

>> Apparently, they climbed a mountain to save some wild horses.

(lightning strikes, thunder rumbles) (whinnies) That's what they say.

>> That's what they say.

♪ ♪ >> Florida farmers and Fresh from Florida.

Our name is on it because we stand behind it.

Local farms, local produce, local flavor.

Fresh from Florida, a proud sponsor of Moveable Feast.

>> La Panzanella, bakers of Italian-inspired crackers, simple ingredients, and non-GMO.

♪ ♪ ♪ ♪