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“Moveable Feast” travels across the United States highlighting the best of a region’s cuisine. Show producers do that by first finding the chefs, and then going to where those folks source their foods, said Kathy Kingsley, editorial director of Fine Cooking magazine. Evans, the host, cooks with guest chefs and their sources to create an impromptu feast.

Now in its fourth season, the show will make its first venture into Virginia with the episode on Fultineer and the Croxtons, as well as Evrim Dogu of Richmond’s Sub Rosa Bakery. The bakery provides bread for both Merroir and Rappahannock.

“We look for chefs that use real, local ingredients (and) really support the community,” Kingsley said. The chefs “have great rapport with these artisans and that comes across (on the show.)”

The Croxtons opened Merroir in 2011, followed by Rappahannock Oyster Bar in Washington in 2012. They opened Rappahannock in downtown Richmond in late 2012, followed by Rapp Session, right next door, in 2016. They have plans to open another oyster bar restaurant in Charleston, S.C., in January, a second Washington location in February 2017, plus a third new restaurant — the location of which will be announced later this year — in April 2017.