to do on a sausage-fest themed show like this one? i like to get liquored up and throw axes at a target. hoping of course they don t bounce off and sink into my groin, or somebody else s groin. i hate when that happens. anthony: have you done this before? dave: i ve thrown axes, i throw axes regularly. fred: i had a throwing axe board in the back of joe beef until i realized it wasn t really safe. anthony: try not to cut your own ear off. jack axe man: you want to draw back nice and slow over your head, lean right in. when your arm is straight out and it s parallel with the ground, that s when you release. anthony: that s when you release. jack axe man: that s it. fred: is there a william tell kind of story in newfoundland with a cod over the head and the father threw the axe? jack axe man: not yet, not yet. do it proud. go fred. anthony: watch your head there. dave: should i just go again? anthony: so far we kind of suck. this is not encouraging. dave: try th
gravy. dave: give the boys the recipe for the joe beef swiss chard. fred: oh, it s amazing. we have a lot of swiss chard in the restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we ll take the stems we ll blanch them in a presto oven and we ll juice them. anthony: i m happy. fred: we ll take the juice, reduce it, then we ll char lightly the leaves. waitress: clam strips. dave: thank you kindly. fred: we ll chop them, season it, and combine both with a bit of butter. anthony: swap you a bit of bologna for a clam strip. fred: sometimes we put the peppers that we smoke in the smoker, we ll bake it in the oven with parmesan cheese and bread crumbs and then we ll toss it in the garbage. [ laughter ] dave: immediately. anthony: you know what i like
anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good. my car smells good.
know, poor and uneducated, kind of that goofie newfie stereotype kind of stuff that happened. and over the past 10, 20 years, there has been a real shift in how the rest of canada perceives newfoundland, but i think also as how newfoundlanders perceive themselves. and people i think are starting to say, hey, we don t have to just import food from the united states or canada. you know the stuff that we have here, the ingredients that we have here are actually pretty special. anthony: you could actually shoot a bird and serve it in a restaurant. you do that in montreal and you get arrested. you could shoot rabbits and serve them in restaurants. dale: yeah, we have the benefit of that here, yeah. anthony: this is an enormous and unique advantage. anthony: back at the shed, a classic fish and brews. a hearty sailor s stew of cod and hardtack. jeremy c: sweet. anthony: look at that. whoa, what s this? group: scrunchions. anthony: scrunchions? dave: grab one. jeremy c
come on a couple of occasions, but no, we ve never been here. anthony: as proud canadians dave: this is not one of the destinations that a canadian ends up in. anthony: and yet you ve decided to open a fine-dining restaurant that by definition is seasonal, and requires at least a significant part of your clientele to get on a plane and make the kind of commitment that these [ bleep ] clearly have not made. and this is them. jeremy c: yeah, i mean, we just wanted to do what you love to do, cook good food and celebrate newfoundland product. anthony: and where do these oysters hail from? jeremy b: these are beausoleil oysters. anthony: named after the early manson family killer? dave: was there a beausoleil in the manson family? anthony: bobby beausoleil, in fact the entire manson family s killings were designed to draw suspicion away from bobby beausoleil. dave: i was always a fan of squeaky fromme. anthony: they just let leslie van houten out of the joint. dave