wild mushrooms grilled scotch lovage for the essential vegetable component. and roast chestnuts, bacon, and pearl onions. anthony: whoa, look at that. it s gorgeous. jeremy c: i didn t shoot a moose, but i m going to taste a moose. that s good. anthony: wow. fred: let s pass the nug. anthony: thank you. wow, that s good. dave: moose meat, best meat, number one meat in the world. no better meat than a moose. that s for sure. anthony: wow, this is amazing. dave: i think that it is a treat, and i ve said for years that moose meat is the best meat. the champagne of animal protein. anthony: you re right, it is something special.
dave: it s a gremlin. bar dave: this is a real newfoundland cod fish. given the chance, this fish could ve grown up to the height of 6 feet tall, weighing as much as 130 pounds. this fish won t grow any more than this because it s dead. [ laughter ] i do need you all to pucker up and give this fish a little kiss. excellent, fred, there we go. fred: on the lips? bar dave: you re best to go first and last. and by the jesus keep that tongue in your mouth. excellent. fred: did you name your fish valtrex? bar dave: i will now. anthony: you were just in a strip club. [ laughter ] where did you put that mouth? fred: tony, you can t catch it twice. [ laughter ] patron: oh here me darling. bar dave: this is like an aphrodisiac for you too. okay! and we can t have a drink without having a toast, so please wait until everyone gets their shot and we ll do it together.
out the main source of income for the province, and ended a way of life. and though it s been loosened some, the moratorium is still in effect today. dave: what was the spirit of people in 92? jeremy c: destroyed. jeremy b: think about it, think about your number one industry dave: no one could fish? nothing? zero? jeremy c: it went from going out to jig a fish with your family or whenever you wanted to absolutely nothing. so it just like tore the heart and soul out of people. fred: what did people change cod for? tilapia? dave: can i ask this though, was it warranted? the closing down of the fishery? jeremy b: yeah, it was. i think it was. i mean, a lot of the in-shore, small guys were talking about it for years, talking about, we can t keep this up. like, factory trawlers, and the fishery was just getting bigger and bigger. and it s like, how do you put a factory trawler that s just dragging the seas from multiple countries, including our own, for years and years
jeremy c: we re so fortunate here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge . it s a really big part, a big staple of our menu. obviously it s the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. anthony: heart of caribou tartar with adler and chanterelle. anthony: i m enjoying this meal. very, very, very much. this is really, really good. dave: jeremy charles, in my opinion, honestly, i would say easily top chef in canada, most likely. anthony: as a model of bravery, determination, courage, pride, and not a false hope. dave: we haven t had anything that s not from this island. jeremy c: what we ve got here is a cod sound. it s the swim bladder of a cod fish. it just goes right up the middle of the fish. we ve been toying around with this for a long time. this is almost like boot leather, you know? it s really, really tough. so we ll salt it overnight, then we ll soak it, and
so in keeping with that time, and honor tradition, i do have a little buddy for you to meet. dave: it s a gremlin. bar dave: this is a real newfoundland cod fish. given the chance, this fish could ve grown up to the height of 6 feet tall, weighing as much as 130 pounds. this fish won t grow any mor [ laughter ]e it s dead. i do need you all to pucker up and give this fish a little kiss. excellent, fred, there we go. fred: on the lips? bar dave: you re best to go first and last. and by the jesus keep that tongue in your mouth. excellent. fred: did you name your fish valtrex? bar dave: i will now. anthony: you were just in a strip club. [ laughter ] where did you put that mouth? fred: tony, you can t catch it twice. [ laughter ] patron: oh here me darling. bar dave: this is like an aphrodisiac for you too. okay! and we can t have a drink