bottom. they emerge with these baskets of beautiful scallops. diver: all right, let s get started. look at the nerve that s still in it, are you seeing that? fresh scallop. jeremy c: i just want to keep it pretty simple. diver: they re delicious. you can t get much fresher than that. fred: i myself, i take it on myself to turn it into a sturgeon tacos. tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. : yeah. jeremy c: we re so fortunate here in newfoundland and
bottom. they emerge with these baskets of beautiful scallops. diver: all right, let s get started. look at the nerve that s still in it, are you seeing that? fresh scallop. jeremy c: i just want to keep it pretty simple. diver: they re delicious. you can t get much fresher than that. fred: i myself, i take it on myself to turn it into a sturgeon tacos. tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. : yeah. jeremy c: we re so fortunate
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
of beautiful scallops. diver: all right, let s get started. look at the nerve that s still in it, are you seeing that? fresh scallop. jeremy c: i just want to keep it pretty simple. diver: they re delicious. you can t get much fresher than that. fred: i myself, i take it on myself to turn it into a sturgeon tacos. tacos and scallop. dave: i love that sturgeon. we re eating newfoundland. yeah.