🇨🇦 Newfoundland and Labrador

Tony had fish & chips with Dale Jarvis, Intangible Cultural Heritage Development Officer for the Heritage Foundation of Newfoundland and Labrador.

Tony went with a group of chefs to a place up near the lake to eat some hearty cod stew, various terrines (duck, rabbit, guinea hen, boar), jellied foie gras, fire-roasted moose shoulder and leg, ribs braised with red wine, local boletus, and chanterelle mushrooms.

Tony, Fred Morin, and Dave McMillan had a seafood tower of "razor clams, snow crab, mussels, capelin, whelks, and sea urchin," boquerones; scallop crudo with smoked roe; tuna prepared with berries; heart of caribou tartare with alder and chanterelle mushrooms; charred whelk with crispy cod sounds (fried fish bladders); cod filet with cod liver canelé, partridge profiteroles, Jiggs dinner (a boiled dish of meat and root veggies) reinvented as a pasta dish, chanterelle ice cream.

Tony and a group of chefs had fried bologna which Tony called "awesome," fried clam strips, liver and onions, pan-fried cod tongues, Jiggs dinner, french fries.

Tony, Fred, and Dave threw axes and had a cheese plate, an assortment of patés, and pickled pork tongue.

Tony met with chefs Fred Morin and Dave McMillan. They had a fried bologna cube and Newfoundland‘s very own Screech Rum.