tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. : yeah. 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 k
idea that tradition is static, and that isn t necessarily true. tradition is always kind of changing in response to the environment. and people choose the things that they re passionate about, and they find a way to make that work. and i think newfoundlanders have always had that tradition of making do and making things work in the situation where they are. anthony: here at the family-owned and operated charles landing, the specialty is fish and chips. anthony: oh, really good, thank you. homemade fries, always a good thing. how canadian is newfoundland? dale: you know we have this kind of complex relationship here in newfoundland with the rest of canada. you know, we were a very old british colony here, but we ve only really been part of canada since 1949. and i think for a long time on the mainland ocanada there was kind of this stereotype of
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
i think sometimes there s this idea that tradition is static, and that isn t necessarily true. tradition is always kind of changing in response to the environment. and people choose the things that they re passionate about, and they find a way to make that work. and i think newfoundlanders have always had that tradition of making do and making things work in the situation where they are. anthony: here at the family-owned and operated charles landing, the specialty is fish and chips. how s everything tasting? anthony: oh, really good, thank you. homemade fries, always a good thing. how canadian is newfoundland? dale: you know we have this kind of complex relationship here in newfoundland with the rest of canada. you know, we were a very old british colony here, but we ve only really been part of canada since 1949. and i think for a long time on the mainland of canada there was kind of this stereotype of newfoundlanders as being, you
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