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
i think sometimes there s this idea that tradition is static, and that isn t necessarily true. tradition is always kind of changing in response to the environment. and people choose the things that they re passionate about, and they find a way to make that work. and i think newfoundlanders have always had that tradition of making do and making things work in the situation where they are. anthony: here at the family-owned and operated charles landing, the specialty is fish and chips. anthony: oh, really good, thank you. homemade fries, always a good thing. how canadian is newfoundland? dale: you know we have this kind of complex relationship here in newfoundland with the rest of canada. you know, we were a very old british colony here, but we ve only really been part of canada since 1949. and i think for a long time on the mainland of canada there was kind of this stereotype of newfoundlanders as being, you
know, poor and uneducated, kind of that goofie newfie stereotype kind of stuff that happened. and over the past 10, 20 years, there has been a real shift in how the rest of canada perceives newfoundland, but i think also as how newfoundlanders perceive themselves. and people i think are starting to say, hey, we don t have to just import food from the united states or canada. you know the stuff that we have here, the ingredients that we have here are actually pretty special. anthony: you could actually shoot a bird and serve it in a restaurant. you do that in montreal and you get arrested. you could shoot rabbits and serve them in restaurants. dale: yeah, we have the benefit of that here, yeah. anthony: this is an enormous and unique advantage. anthony: back at the shed, a classic fish and brews. a hearty sailor s stew of cod and hardtack. jeremy c: sweet. anthony: look at that. whoa, what s this? group: scrunchions. anthony: scrunchions? dave: grab one. jeremy c
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 beausoleil oysters. anthony: named after the early manson family killer? dave: was there a beausoleil in the manson family? anthony: bobby beausoleil, in fact the entire manson family s killings were designed to draw suspicion away from bobby beausoleil. dave: i was always a fan of squeaky fromme. anthony: they just let leslie van houten out of the joint. dave
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