jeremy c: no apologies. anthony: who could make the more cookbook-ready plate. oh, that s good i love this 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: i am above all things a man of the people, a regular joe, a man as moved by a simple slab of mom s meatloaf as i am of lark s tongues in aspic, studded with truffles and moistened with the tears of baby unicorn. big r s provides the local version of comfort food that all of us, chefs and regulars, want and need. anthony: all right, correct me if i m wrong, the indigenous specialties would be the jiggs dinner, and we got to get the funions, the bunions, the scrunchions. dave: scrunchions. fred: you think they could whip up some beets and goat cheese? anthony: fried bologna, and don t sneer, it s awesome. and you got to have some fried clam strips, for dave anyway. liver and onions for fred.
the elusive moose, throw together a simple wilderness meal around the camp fire. nothing fancy, just the bare essentials. dave: we re drinking sacrament from prince edward country, ontario. hinterland winery. and we re also drinking a wine from here, the maritimes nova scotia. it s a benjamin bridge classic rose. anthony: roughing it, in usual style. dave: cheers, gentlemen. fred: are we fessing up to having a successful hunt? or jeremy c: welcome to newfoundland, boys. anthony: if this is failure, i want more. [ laughter ] [ moose call ]
[ zipping ] captain: sixty-three feet. diver: okay, we re ready to go. dave: thank you sir, what are we drinking? jeremy b: a little benjamin bridge reserve out of nova scotia. group: cheers. fred: to the queen. anthony: i hate the aristocracy, man. dave: they don t have long. anthony: raymonds and st. johns is probably the best known, most celebrated restaurant in newfoundland. it s gotten the region, national, and even international attention with its hyper-localized, wildly creative menus.
natives chef jeremy charles and his partner, jeremy bonia. it s an all-dude affair. anthony: what s on the menu today? jeremy c: cod fish. anthony: cod fish? jeremy c: yeah, or just fish. anthony: just fish? jeremy c: about fish we say, you know, fish is cod in newfoundland, you know? when you talk about fish, people just assume it s cod fish. jeremy c: living off the ocean is insane. it s unbelievable when you get out here and you see, and you re in the elements, it makes yo really respect people who work on the water, you know what i mean? like dave: guys used to row out here. jeremy c: yeah, you know, they just realized what it takes to get it to the restaurant, it s not easy, right? so dave: respect the fish and chips a little more, right? jeremy c: respect the fish