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 come on a couple of occasions, but no, we ve never been here. anthony: as proud canadians dave: this is not one of the destinations that a canadian ends up in. anthony: and yet you ve decided to open a fine-dining restaurant that by definition is seasonal, and requires at least a significant part of your clientele to get on a plane and make the kind of commitment that these [ bleep ] clearly have not made. and this is them. jeremy c: yeah, i mean, we just wanted to do what you love to do, cook good food and celebrate newfoundland product. anthony: and where do these oysters hail from? jeremy b: these are beausolei
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 [ bleep ] 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 bottom. they emerge with these baskets
and this, the classic newfoundland staple, jigs dinner, reinvented into a pasta dish. anthony: it s beautiful. dave: spectacular. i d go so far in saying it s the best pasta i ve ever eaten. anthony: wow. the pasta itself is extraordinary. fred: even the detail in this room is amazing, even the carpets if you notice. anthony: no! dave: we have a pair for you. anthony: no way! that s super creepy! i m alarmed. as you step away from the urinal are you shaking the last couple of drops on my face every time? wow, i don t know what to say. i m stunned. anthony: last, but not least, chanterelle ice cream. fred: oh, it s good. anthony: it tastes like farmer s daughter. that musty funk, you know? the hay loft.
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: you know what i like to do on a sausage-fest themed show like this one? i ke to get liquored up and throw axes at a target. hoping of course they don t bounce off and sink into my
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. it s beautiful. 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 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