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diver: okay, here we go. jeremy c: today we re just going to do a scallop crudo basically raw scallops just with salt, fresh herbs, and a few simple garnishes. it doesn t need much, it is what it is, you know? it speaks for itself. anthony: for me the ocean, the definition of the ocean, when i think of the ocean, i think of new england, the northern part of france, you know, magnificent, steel gray, intimidating. dave: it s the coldest water. iceland, here, northern europe. anthony: northern atlantic. it s where it s all about. for me it was always where it was all about. jeremy c: there s no draggers, no nothing. just friends of mine who are crazy enough to jump into the atlantic ocean and go to the ....
Thought it wise to recruit some 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 you 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 ....
anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we re covered. anthony: whoa, cotechino. group: finocchina. anthony: what? what did you call me? fred: finocchio. nthony: oh, that s awesome. fred: do you often eat in the rain? jeremy b: like i said, you re in newfoundland. dave: it was miami like five minutes ago. jeremy c: you don t come here for the weather. anthony: oh no, literally five minutes ago it was like sunglasses. jeremy c: and that s that s newfoundland. four seasons in one day. anthony: how many times have you been here? dave: i ve never been here. no, never. anthony: whoa whoa, wait a minute, this is your first time. dave: our first time in newfoundland, and we ve tried to ....
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 ....
And you got to have some fried clam strips, for dave anyway. liver and onions for fred. pan fried cods tongues. they call it a jiggs dinner, perhaps the ultimate newfoundland classic. like a pot of pho or a new england boiled dinner. basically boiled salt beef, cabbage, turnips, potatoes, and peas pudding, topped with gravy. preferably lots of gravy. anthony: this is magnificent. jeremy c: this is something you had at your grandmother s house on the weekend. anthony: really? it s basically a pot of pho. and one gravy s this without apologies. jeremy c: no apologies. anthony: who could make the more cookbook-ready plate. oh, that s good i love this ....