>> so how much did it cost you when you opened? >> not much. >> look at this tiny electric four burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take to adapt. >> i would say three months. in the beginning i was lucky i didn't have a lot of guests. i was like oh, man. i was freaking out. >> and yet these kids today. look at them go. serving a wild liam bishs and quite substantial ever changing menu out of this, this suzy home maker oven. tonight there's razor clams and a cream of haddock. >> very cool. thank you. i love clams. and you'll notice that nobody in quebec seems to skimp on portions. head cheese with mustard.