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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 goodood 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: the ....
just keep him in the water. jeremy c: perfect, well done yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always just a single species fishery, and now that s diversifying. anthony: by necessity. dale: yes, absolutely. and that s really important, because we live on this where ....
dave: that was spectacular ice cream though, for real. i m mad at you for not having made this already. you re the king of soft served flavors, you have not done chanterelle ice cream fred, i m kind of pissed right now. fred: i ve done tons of it, you just never pay attention. anthony: it s kind of dirty, in a good way. and i mean a really good way. (vo) dogs have evolved, but their nutritional needs remain instinctual. that s why there s purina one true instinct. real meat #1. a different breed of natural nutrition. ....
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, intimidang. dave: it s the coldest [ bleep ] water. nthony: 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 of beautiful scallops. diver: all right, let s get started. ....
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. dave: that was spectacular ice cream though, for real. ....