Skip to main content

tv   Anthony Bourdain Parts Unknown  CNN  October 7, 2018 12:00am-1:01am PDT

12:00 am
>> jeremy b: for a long time we >> jeremy b: for a long time we were forgotten about. we were the joke of the country, you know? and now i think we're the ones having the last laugh. it's a magical, beautiful place to live, and we're surrounded by amazing things. to be able to go outside and go out and jig a fish, or shoot a moose, or, you know, go out and pick some berries. to be able to bring that to the table and create a centerpiece for people when they look out the window they know they're in
12:01 am
newfoundland. and it's just about, again, celebrating all the wonderful things that we have, and i think that we have a lot to celebrate, you know? ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la sha la la la la la ♪ ♪ sha la la la la sha la la la la la la ♪
12:02 am
>> jeremy b: this is the shed, this is what every newfoundlander, you know, this is there hangout spot is the shed. oddly enough, it's like an escape. >> anthony: how do i say newfoundland? i've got to get this right. >> jeremy c: understand, newfoundland. >> anthony: i know, everyone says that to me, but that's not helping me. i've gotten my balls busted so bad. >> jeremy b: think of it like new-fun-land. new-fun-land. >> anthony: new-fun-land. new-fun-land. >> jeremy c: there you go. >> anthony: not new-found-land. >> jeremy b: not new-found-land. new-fun-land. yup. >> anthony: newfoundland, a rocky island off the east coast of canada, extending into the north atlantic. they may not be from here, but chefs, restaurateurs, noted raconteurs -- fred morin and dave mcmillian were excited to explore this wild and beautiful rock with me. it's a part of canada all its own, with its own distinctive history and culture. so as entertaining as my quebecois friends might be, i
12:03 am
thought it wise to recruit some natives -- chef jeremy charles and his partner, jeremy bonia. it's an all-dude affair. >> anthony: what's on the menu today? >> jeremy c: cod fish. >> anthony: cod fish? >> jeremy c: yeah, or just fish. >> anthony: just fish? >> jeremy c: about fish we say, you know, fish is cod in newfoundland, you know? when you talk about fish, people just assume it's cod fish. >> jeremy c: living off the ocean is insane. it's unbelievable when you get out here and you see, and you're in the elements, it makes you really respect people who work on the water, you know what i mean? like -- >> dave: guys used to row out here. >> jeremy c: yeah, you know, they just realized what it takes to get it to the restaurant, it's not easy, right? so -- >> dave: respect the fish and chips a little more, right? >> jeremy c: respect the fish
12:04 am
and chips, man. >> anthony: for over 500 years, the icy waters off newfoundland's coast overflowed with a seemingly endless bounty of cod. fishermen from all over, as far away as england, portugal, and spain came here to pull them from the sea. they built entire food cultures around the delicate, white-fleshed fish, and for most of its history, cod defined the culture here. cod was king. >> news anchor: ottawa is about to announce a moratorium on northern cod. small independents, big company trawlers all will have to pull their nets and dock their boats. >> anthony: but in 1992, after years of over-fishing, the canadian government shut the industry down. >> man on news: six generations down the line, passed down, and he's done nothing but s-h-i-t to us. >> anthony: the moratorium wiped
12:05 am
out the main source of income for the province, and ended a way of life. and though it's been loosened some, the moratorium is still in effect today. >> dave: what was the spirit of people in '92? >> jeremy c: destroyed. >> jeremy b: think about it, think about your number one industry -- >> dave: no one could fish? nothing? zero? >> jeremy c: it went from going out to jig a fish with your family or whenever you wanted to absolutely nothing. so it just like tore the heart and soul out of people. >> fred: what did people change cod for? tilapia? >> dave: can i ask this though, was it warranted? the closing down of the fishery? >> jeremy b: yeah, it was. i think it was. i mean, a lot of the in-shore, small guys were talking about it for years, talking about, "we can't keep this up." like, factory trawlers, and the fishery was just getting bigger and bigger. and it's like, how do you put a factory trawler that's just dragging the seas from multiple countries, including our own, for years and years and not have an effect. >> jeremy c: it was very dark times. >> anthony: but better now? getting better? >> jeremy b: from what we've
12:06 am
seen, and talking to fishermen in the bays and stuff, cod is coming back. >> jeremy c: cod is king still. cod is still king. >> captain: what's your water, dave? >> dave: 140. >> captain: okay, that's perfect. let's give her a shot. let's start with two lines, and then see how much of a mess we've got with tide. >> dave: i've got a nibble. >> captain: there you go, lift that. oh, there you go, fred. >> anthony: nice one. >> fred: whoa. next one is a moose. >> anthony: yeah, all right. there you go. that's a nice-sized one. >> jeremy c: one down, 14 to go. [ walkie-talkie chatter ] >> jeremy c: oh yeah, fish on. there we go. i can see him there now. >> anthony: all right. >> jeremy c: perfect, well done
12:07 am
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
12:08 am
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 food security is an issue. >> anthony: dale jarvis works for the intangible cultural heritage development office for the province of newfoundland and labrador, helping communities safeguard what they can of traditional culture. >> anthony: what's changed as far as the way that -- i'm going to try and pronounce it correctly -- newfoundlanders. would that be correct? >> dale: newfoundlanders. >> anthony: newfoundlanders see themselves? i mean, something seems to be happening here as far as people here beginning to value their own products, their own traditional food ways. that's a big change, and it's something that jeremy charles, for instance, has been doing very, very, very successfully. how important is that? >> dale: i think one thing that has kept people here, in the wake of the fisheries collapse, like the fish moratorium in 1992, so many people left. and what really has kept people here is that sense of tradition.
12:09 am
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
12:10 am
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?
12:11 am
>> dave: grab one. >> jeremy c: salted pork fat. >> dave: they're crisp. >> anthony: oh, god. >> dave: is that ridiculous? >> anthony: aw, i could just sit around in like some -- >> dave: -- pile that on some bread. >> anthony: -- some shit-stained underwear sit there in front of a television and eat those all day like aah. >> fred: you'll have to change then before jiu-jitsu, those are the same underwear. >> anthony: as one must. >> fred: yes. >> anthony: whoa, look at that, it's beautiful. >> fred: so are you searching for the parts? >> jeremy c: yeah, just trying to get a bit of everything, you know? >> anthony: garnished with scrunchions? >> fred: soigne. >> jeremy c: it's pretty much the dish. >> anthony: goddamn this is delicious. >> jeremy c: all good? you like it? >> anthony: yeah. >> jeremy c: excellent. >> anthony: oh, so good. >> jeremy c: my grandmother would be happy, it's good.
12:12 am
12:13 am
12:14 am
[ engines running ] ♪ >> anthony: hunting is very much part of the culture here.
12:15 am
traditionally, you hunted to eat, to stay warm, to survive. and there is no game more prized than the moose. just over 300 miles from the capital of st. johns, about a seven-hour drive through some beautiful, if rugged and wild country, is buchans, for what we are told is prime moose hunting. ♪ ♪ a beautiful lake, rustic cabins, where a few friends can hunt and forage and perhaps, in between combing the wilds in search of the elusive moose, throw
12:16 am
together a simple wilderness meal around the camp fire. nothing fancy, just the bare essentials. >> dave: we're drinking sacrament from prince edward county, ontario. hinterland winery. and we're also drinking a wine from here, the maritimes nova scotia. it's a benjamin bridge classic rose. >> anthony: roughing it, in usual style. >> dave: cheers, gentlemen. >> fred: are we fessing up to having a successful hunt? or -- >> jeremy c: welcome to newfoundland, boys. >> anthony: if this is failure, i want more. [ laughter ] [ moose call ] ♪
12:17 am
>> anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we're covered. ♪ >> anthony: whoa, cotechino. >> group: finocchina. >> anthony: what? what did you call me? >> fred: finocchio. ♪ >> anthony: oh, that's awesome. >> fred: do you often eat in the rain? >> jeremy b: like i said, you're in newfoundland. >> dave: it was miami like five minutes ago. >> jeremy c: you don't come here 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,
12:18 am
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: correct. >> anthony: and i hear she likes camping. [ laughter ]
12:19 am
♪ ♪ >> anthony: fred and dave do not travel light. previously acquired stunt moose, the legs slow-roasted over an open fire. the ribs of the same beast, braised on the coals. a natural gravy simmers away. a cured ham, brought from our generous friend, marc in montreal. but first, cans. >> anthony: oh my good god, look at that thing. >> fred: that is jellied fois gras. >> anthony: look at this thing. jesus. >> fred: this is the proof of our low self-esteem. >> anthony: a tureen of wild
12:20 am
hare, drizzled with sauce. >> anthony: what, what, what? >> anthony: another tureen of pheasant, wild duck, and guinea hen, loaded with pleasing hunks of fois gras. >> anthony: oh, look at that. >> anthony: a wild boar tureen. >> fred: do you have boars here? >> group: no. >> fred: hog zillas? >> group: no. >> fred: that's another thing. >> anthony: hog zilla? >> fred: i think it would be an amazing legacy for joe beef to introduce a foreign species to newfoundland. >> anthony: i think that's awesome. >> fred: like that's the kind of shit people don't do anymore. >> anthony: wow. so you're mixing canned and fresh truffle? >> fred: yeah. because we can. the same reason the dog eats his ass. because he can. [ gunshot ] ♪ >> anthony: after a humiliation in the wild as severe as ours, as sporting gentlemen, it is required that we discharge our weapons. [ gunshot ] repeatedly. in this case, at non-living things.
12:21 am
[ gunshot ] [ gunshot ] >> fred: got a fish. [ gunshot ] [ gunshot ] >> fred: what are the symptoms of lead poisoning? >> anthony: um, inability to hit a skeet. [ gunshot ] [ gunshot ] >> fred: this is a bad place for hippies to go camping, on the other side. [ gunshot ] [ gunshot ] [ gunshot ] [ gunshot ] >> fred: is that the stuff you learned in west virginia-stan? >> anthony: our main course arrives as the temperature drops. moose shoulder and ribs, neck braised in red wine. wild mushrooms grilled scotch lovage for the essential vegetable component.
12:22 am
and roast chestnuts, bacon, and pearl onions. >> anthony: whoa, look at that. it's gorgeous. >> jeremy c: i didn't shoot a moose, but i'm going to taste a moose. >> anthony: wow. >> fred: let's pass the nug. >> anthony: thank you. wow, that's good. >> dave: moose meat, best meat, number one meat in the world. no better meat than a moose. that's for sure. >> anthony: wow, this is amazing. >> dave: i think that it is a treat, and i've said for years that moose meat is the best meat. the champagne of animal protein. >> anthony: you're right, it is something special. >> fred: don't even mind the rain anymore. [ laughter ] >> dave: look at that. like what is that, that's
12:23 am
amazing. >> fred: it's a grey jay. put something in your hand and he'll get it. >> dave: look, look, he's on the camera. i really want to do this. is it gone? oh, he's on tony's head! [ laughter ] >> anthony: animals love me. i told you, i'm like st. francis of [ bleep ] assisi. whoa, look, they really are hitting the ham. this could get ugly really quickly. next thing you know they're pecking our eyeballs out tunneling up our asses. guess, a. that's why a new brain health supplement called forebrain from the harvard-educated experts at force factor is flying off the shelves at gnc. forebrain's key ingredients have been clinically shown to help enhance sharpness and clarity, improve memory, and promote learning ability. and now every man and woman in america can claim a complimentary bottle. just use your smartphone to text the keyword on the screen to 20-20-20. scientific research on cognigrape,
12:24 am
a sicilian red wine extract in forebrain's memorysafe blend, suggests not only sharper recall, but also improved executive function and faster information processing. your opportunity to get into harvard may be gone, but it's not too late to experience a brain boost formulated by some of their brightest minds. just text the keyword on the screen to 20-20-20 with your smartphone to claim your complimentary bottle of forebrain. do it now - before you forget. that's the keyword on the screen to 20-20-20.
12:25 am
12:26 am
get stronger... get closer. start listening today to the world's largest selection of audiobooks on audible. and now, get more. for just $14.95 a month, you'll get a credit a month good for any audiobook, plus two audible originals exclusive titles you can't find anywhere else. if you don't like a book, you can exchange it any time, no questions asked. automatically roll your credits over to the next month if you don't use them. with the free audible app, you can listen anytime, and anywhere. plus for the first time ever, you'll get access to exclusive fitness programs a $95 value free with membership. start a 30-day trial today and your first audiobook is free. cancel anytime and your books are yours to keep forever. audible. the most inspiring minds. the most compelling stories. text "listen5" to 500500 to start your free trial today.
12:27 am
[ zipping ] ♪ >> captain: sixty-three feet. >> diver: okay, we're ready to go. ♪ >> dave: thank you sir, what are we drinking? >> jeremy b: a little benjamin bridge reserve out of nova scotia. >> group: cheers. >> fred: to the queen. >> anthony: i hate the aristocracy, man. >> dave: they don't have long. >> anthony: raymonds and st. johns is probably the best known, most celebrated
12:28 am
it's gotten the region, national, and even international attention with its hyper-localized, wildly creative menus. >> anthony: wow, this is exciting. wow. >> anthony: seafood tower, yes. razor clams, snowcrab, mussels, capelin, whelk, and sea urchin. >> fred: whoa, look at that. >> anthony: little plump sacks of goodness. oh, god that's good. boquerones i am very excited about as well. >> dave: whelks is my game. >> anthony: really? >> dave: oh, love em. >> anthony: the boquerones are quite remarkable. this is really good. >> dave: i'm going to pass the tuna around. >> anthony: i like the little berries. >> dave: yeah, they're neat. it's funny, there are no oysters on here or clams, which is refreshing. >> anthony: i don't think i've ever seen that. >> dave: yeah, it's only local. ♪
12:29 am
>> 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
12:30 am
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
12:31 am
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 note. >> 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?
12:32 am
it's really, really tough. so we'll salt it overnight, then we'll soak it, and then we'll dehydrate it, and this is the after product you are left with. it's almost like a cicerone type of texture, you know? my grandmother, she'd probably just render up pork fat, scrunchions, and they'd just fry these off, you know. so what we'll do then is we'll drop that in the oil and it's going to puff up and become this beautiful chip. ♪ >> anthony: charred whelk with rucola of seal, and crispy cod sounds. >> anthony: what is this? >> fred: sound of a floating bladder. >> anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. >> dave: smell it though, it's good. >> anthony: it's delicious. ♪ >> anthony: the onslaught of food continues. cod filet with cod liver cannelle, partridge
12:33 am
profiteroles. 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?
12:34 am
the hay loft. >> 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. today is the day you're going to get motivated...
12:35 am
get stronger... get closer. start listening today to the world's largest selection of audiobooks on audible. and now, get more. for just $14.95 a month, you'll get a credit a month good for any audiobook, plus two audible originals exclusive titles you can't find anywhere else. if you don't like a book, you can exchange it any time, no questions asked. automatically roll your credits over to the next month if you don't use them. with the free audible app, you can listen anytime, and anywhere. plus for the first time ever, you'll get access to exclusive fitness programs
12:36 am
a $95 value free with membership. start a 30-day trial today and your first audiobook is free. cancel anytime and your books are yours to keep forever. audible. the most inspiring minds. the most compelling stories. text "listen9" to 500500 to start your free trial today.
12:37 am
12:38 am
♪ ♪ >> anthony: i hope they don't find that eight ball. >> fred: how long is the flight? >> attendant: just about 45 minutes. >> anthony:45 minutes, that's enough to see, you know, all the good films that michael bay ever made. [ laughter ] >> anthony: i'm going to france. not like francophone canada, but france, really. a little bit of actual france, sitting about 45 minutes off shore. the islands of st. pierre miquelon, france's last foothold in north america. french cars, french food, pay in euros, and french attitude. ♪ ♪
12:39 am
[ pounding ] ♪ [ sawing ] >> maite: we really have a french way of life here. really, we eat french, i think we think french. almost, yeah. >> anthony: our host on this otherwise male-centric bro-cation, are maite and her friend hilary. people around here don't eat out much. instead, most cook at home, often with friends. >> maite: this is sea urchin pate. >> anthony: yes. >> anthony: pate d'oursin, a sea urchin pate. plump sacks of roe, fresh off the beach, formed into a loaf and cooked with bread, garlic, and onions and utterly delicious. >> maite: this is a try. >> anthony: wow, it's pretty. look at that.
12:40 am
wow. it's sensational. >> maite: you like it? >> anthony: that's fantastic. >> maite: good. >> anthony: wow, that's good. >> fred: you know this is a kind of dish for real we should do. try a lot of versions, transform it all at once when it's at the peak of freshness, make a solid pate and serve it size by size like fois gras, you know? >> dave: my mind is already racing, urchin sausages. >> anthony: steal this recipe, dude. this is good. >> dave: we'll have to call it 'pate maite'. >> maite: oh my goodness, what an honor. i don't have copyrights on that because it's local. very traditional from here. >> dave: is it, yeah? you've had this all your life? >> maite: yes. >> anthony: wow. ♪ >> anthony: stuffed squid over rice. >> maite: this is family style, you know. >> anthony: wow, look at that. ♪ >> anthony: thank you.
12:41 am
♪ >> maite: do you want some rice with it? traditional and family meal. >> fred: you're an amazing cook. >> maite: thank you. >> anthony: this is really great. >> dave: maybe you're going to have to open a small, little restaurant. did you ever think of that? >> maite: i'm trying to open a pastry shop. >> anthony: really? you bake as well? ♪ >> anthony: braised halibut: simple and perfect. ♪ >> maite: halibut. >> anthony: wow, look at that. >> fred: are these are potatoes from here? >> maite: from france. >> fred: [ speaking french ] >> maite: oh no, we would like that. >> fred: [ speaking french ] >> anthony: your knowledge of tubers is dazzling. >> dave: fred has an incredible amount of pedantic knowledge about several subjects. >> anthony: oh wow, this is great. ♪ ♪
12:42 am
>> anthony: at this point, there is only one thing missing. >> anthony: oh wow, look at this. >> anthony: local cheese, glorious cheese. >> maite: this is a tart, crème de mond. >> fred: with urchins? >> maite: no, with baked apples and blackberries from here. >> anthony: fantastic. >> fred: you have to open a little tableau de vide or something like that, you have so much talent in cooking and sourcing and talking about it, don't stick to the pastry shop. that's my gut feeling. >> dave: i want to talk to you about financials as well. i want to talk to you about how when you say tea shop and there is no money in it. >> fred: you have to sell wine. >> dave: make a small wine bar. a wine bar is a license to print money. >> maite: wow.
12:43 am
thank you guys. thank you so much. >> anthony: i'm so happy with this cheese. the meal in general, all of it was fantastic. i'm so happy. this is really a throwback to a meal that you have a hard time finding in france now. i mean, correct me if i'm wrong, you really have a hard time finding a true, proud, french regional meal. >> dave: it's incredibly difficult. ♪
12:44 am
12:45 am
12:46 am
12:47 am
>> anthony: i am above all things a man of the people, a regular joe, a man as moved by a simple slab of mom's meatloaf as i am of lark's tongues in aspic, studded with truffles and moistened with the tears of baby unicorn. big r's provides the local version of comfort food that all of us, chefs and regulars, want and need. >> anthony: all right, correct me if i'm wrong, the indigenous specialties would be the jiggs dinner, and we got to get the funions, the bunions, the scrunchions. >> dave: scrunchions. >> fred: you think they could whip up some beets and goat cheese? ♪ >> anthony: fried bologna, and don't sneer, it's awesome.
12:48 am
and you got to have some fried clam strips, for dave anyway. liver and onions for fred. 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. and one gravy's this without apologies. >> jeremy c: no apologies. >> anthony: who could make the more cookbook-ready plate.
12:49 am
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 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
12:50 am
show like this one? i like to get liquored up and throw axes at a target. hoping of course they don't bounce off and sink into my groin, or somebody else's groin. i hate when that happens. >> anthony: have you done this before? >> dave: i've thrown axes, i throw axes regularly. >> fred: i had a throwing axe board in the back of joe beef until i realized it wasn't really safe. >> anthony: try not to cut your own ear off. >> jack axe man: you want to draw back nice and slow over your head, lean right in. when your arm is straight out and it's parallel with the ground, that's when you release. >> anthony: that's when you release. >> jack axe man: that's it. >> fred: is there a william tell kind of story in newfoundland with a cod over the head and the father threw the axe? >> jack axe man: not yet, not yet. do it proud. go fred. >> anthony: watch your head there. >> dave: should i just go again? >> anthony: so far we kind of suck. this is not encouraging.
12:51 am
>> dave: try the double hand, yeah. aw, that was close. [ banging ] >> fred: you know what i'm going to do? i'm going to put my axe to good use and cut a little bit of that muenster cheese. >> anthony: now you're talking. let's have a little cord of stinky cheese. i'll become thor the thunder god. here we go, i'm going to try again. i will get this right. we're going back to drinking after this, i can tell you right now. something i excel at. >> fred: oh yes. wow, now i'm making my david tattoo even bigger. >> anthony: i'm going to concentrate, i'm going to think of someone i really, really, really, really, really hate. [ banging ]
12:52 am
>> fred: oh, (bleep) you. >> anthony:(bleep) serial killer. you probably killed tupac.
12:53 am
12:54 am
12:55 am
12:56 am
[ banging ] >> bar dave: hear ye, hear ye, hear ye. let's bring the royal order of screechers to order. [ cheers and applause ] >> anthony: one final bit of business remains in this enchanted land called newfoundland. an ancient and solemn ritual, reserved for newcomers. an official welcome and initiation. a way of saying, 'you are welcome. you are maybe now one of us.' >> anthony: whoa, there's fire involved. >> bar dave: there is always fun when there is fire involved. >> anthony: now i feel much better about this. ♪ >> anthony: today, i will be screeched in. >> bar dave: i do need you to take a small piece of newfoundland steak. >> fred: is that organic? >> bar dave: yes, of course. do not worry about if you're vegetarian, there's not real much meat in there. >> dave: thank you kindly. >> bar dave: david and tony and david.
12:57 am
you're welcome. ♪ >> bar dave: in 1497, there was a man by the name of john cabot. john cabot sailed the atlantic on his boat the matthew from bristol, england to bonavista bay. and when he arrived he saw lots of activity in our water. now he didn't know what was going on, but he dropped his bucket down to fill it up with water, and when it came up to the top of the boat, it was filled right to the rim with cod fish. now word got out fast how plentiful the fish were in our waters that they traveled from all over to settle here, and to catch the fish, salt the fish, trade the fish all around the world as a means of survival. in one place in particular that we traded with was with jamaica. and in jamaica, they make rum, and we love rum. we love it so much that we would actually get down on that wharf and we'd kiss the fish goodbye knowing that it was coming back to us in the way of rum. so in keeping with that time,
12:58 am
and honor tradition, i do have a little buddy for you to meet. >> dave: it's a gremlin. >> bar dave: this is a real newfoundland cod fish. given the chance, this fish could've grown up to the height of 6 feet tall, weighing as much as 130 pounds. this fish won't grow any more than this because it's dead. [ laughter ] i do need you all to pucker up and give this fish a little excellent, fred, there we go. >> fred: on the lips? >> bar dave: you're best to go first and last. and by the jesus keep that tongue in your mouth. excellent. >> fred: did you name your fish valtrex? >> bar dave: i will now. >> anthony: you were just in a strip club. [ laughter ] where did you put that mouth? >> fred: tony, you can't catch it twice. [ laughter ] >> patron: oh here me darling. >> bar dave: this is like an aphrodisiac for you too. okay! and we can't have a drink without having a toast, so please wait until everyone gets
12:59 am
their shot and we'll do it together. okay, so, here's to health, and your company, and one for the lasses. let's drink and be merry all out of our glasses, let's drink and be merry bad thoughts to refrain, for we may or may not ever be here again. up to the lips, over the gums, look out gullet, here she comes. fletcher peck. [ cheers and applause ] okay, now, i now declare you all honorary newfoundlanders. ♪ i's the b'y that builds the boat and i's the b'y that sails her ♪ ♪ i's the b'y that catches the fish and brings 'em home to lizer ♪ ♪ hip yer partner sally thibault hip yer partner sally brown ♪ ♪ fogo, twillingate moreton's harbour all around the circle i took lizer to a dance ♪ ♪ and faith but she could travel every step that she did take&♪ ♪ was up to her knees in gravel hip yer partner sally thibault ♪ ♪ hip yer partner sally brown fogo, twillingate moreton's harbour ♪ ♪ all around the circle i don't want your maggoty fish
1:00 am
that's no good ♪ ♪ for winter i could buy as good as that down in bonavista ♪ ♪ hip yer partner sally thibault hip yer partner sally brown ♪ ♪ fogo, twillingate moreton's harbour all around the circle judge brett kavanaugh takes his seat as justice kavanaugh on the u.s. supreme court after a vicious confirmation battle. plus, the u.s. secretary of state headed to north korea. new talks there with kim jong-un. and a possible update on the case of a saudi journalist gone missing in turkey. live from cnn world headquarters in atlanta, welcome to our viewers here in the united states and all around the world. i'm george howell. "cnn newsroom" starts right now. at 4:00.

470 Views

info Stream Only

Uploaded by TV Archive on