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 note. >> 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?