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Andy's East Coast Kitchen Crawl - Season 1 Episode 2 - Northeastern P.E.I.
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00:02This week on Andy's East Coast Kitchen Crawl,
00:04it's Prince Edward Island's northeast shore.
00:07Where I eat clams right beside the sand that they were dug from.
00:11I mean, it's so fresh. That just tastes like the ocean floor.
00:14Join a mussel farming crew.
00:15Don't be scared to jump on. They ain't gonna break.
00:17Alright, fine.
00:19Make a mussel dish of my own.
00:21The smell of these are outrageous. So good.
00:24And test my skills at a world-famous feast with a world-famous chef.
00:28I can't believe you're here to cook with us.
00:30Are you ready for a day?
00:31I've been waiting years for this, chef.
00:34I'm Andy Hay, and I'm on a mission.
00:37To explore the incredible food on Canada's East Coast.
00:42Getting up close and personal with the land, the sea, and the people.
00:50I was born and raised here.
00:52It's in my heart, and it's what fuels my cooking.
00:55Woo, baby!
01:01I'm always on the lookout for inspiration.
01:05And I'm finding it.
01:06Right here, in my own backyard.
01:11Going to the eastern edge of PEI is like going back in time.
01:15The pace is slower and the population is smaller.
01:20Surrey, the region's main coastal town, has only 1,200 people.
01:24Surrey may be small, but it is bursting with everything that makes PEI Canada's food island.
01:30Lobster pulled fresh from the boats, mussels farmed straight from the bay, and further inland, some of the best farmland
01:37in the province.
01:39They grow a lot of potatoes around here.
01:41It's the island's biggest export.
01:44And here on Surrey's Main Street, Patricia McClain owns a famous little shop selling famous fudge.
01:51Made from, you guessed it, those famous PEI spuds.
01:56I feel like I have so many questions, I don't even know where to start around how this is made,
02:00but is this something that's done on the island?
02:03Do people make fudge using potatoes?
02:05Yes.
02:06Potato fudge is a very, very old recipe.
02:08My grandmother used to make potato fudge years ago.
02:10Yeah.
02:11But she made it with mashed potatoes and icing sugar, so it was extremely sweet.
02:16We don't do that.
02:17So we start off with a potato puree, and then we add our chocolate in to sweeten it, and also
02:23when it hardens again, then it turns into the fudge.
02:26Incredible.
02:27Yeah.
02:27And then we put our different flavors in, our emulsions and our extracts, like we have chocolate cheesecake and we
02:34have island strawberry and orange creamsicle and lemon.
02:37Okay.
02:38I need to try this.
02:39Okay.
02:39So what's your top sellers?
02:40What are the ones that I cannot miss?
02:42So I think you should try the lemon pie.
02:43It's my favorite.
02:44Okay.
02:45Sold.
02:45I mean, how fun is the color?
02:47Just look, it grabs your eye immediately.
02:49Just like lemon pie.
02:53So smooth.
02:55Oh my goodness.
02:56That's the potato puree.
02:57That is so good.
02:58That lemon brightness coming through.
03:00Yeah.
03:01I can't even wrap my head around the fact that that's potatoes.
03:03That island berry looks beautiful.
03:05So this is made with PEI strawberries.
03:07Starberries.
03:07I mean, the colors are just so fun.
03:08It just looks like something you want to eat.
03:12Oh, wow.
03:13That strawberry flavor comes right through.
03:15Yeah.
03:16And it's not like a fake strawberry flavor.
03:18All right.
03:18I'm going to try the chocolate cheesecake next.
03:20Sure.
03:20It's going to work.
03:22Oh, my goodness.
03:23I mean, come on.
03:24It's sweet, but not too sweet.
03:25Mm-hmm.
03:25It's very chocolatey.
03:27Mm-hmm.
03:27Really lovely.
03:28Well, I definitely need to bring some of this home for my kids.
03:31Perfect.
03:31So I'm going to need to get a couple.
03:33Oh, my goodness.
03:33Look at the bag.
03:34A PEI potato bag.
03:36I love it.
03:37Well, Patricia, thank you so much.
03:38Take care.
03:42Just down the street from O'Fudge, you'll find a beach and a boardwalk that are not to
03:47be missed.
03:47All the locals in Surrey agree, the lobster shack is an absolute must.
03:51I mean, incredible ocean views, ridiculously fresh seafood from right there.
03:57What else could you want?
03:59Located on Colville Bay, a beautiful spot where red cliffs meet the sea, generations have
04:05relied on these waters for their livelihood.
04:10Johnny Flynn fished in Surrey for over 30 years before opening this iconic spot.
04:16So you're seeing people from around the world, around the Maritimes, coming to Prince Edward
04:21Island to eat.
04:22Yeah, I think whoever came up with the idea of the food island theme for Prince Edward
04:28Island should be sainted.
04:29It was a great idea.
04:30We have clean water, great land, just a great environment for growing things.
04:35And I always ask this fisherman, do you eat seafood?
04:38Yeah.
04:41Doesn't everybody?
04:42Exactly.
04:43That's the right answer.
04:45Johnny's ordered up some of his most popular dishes for us to enjoy outside.
04:49Oh, nice.
04:50Thanks, Brenda.
04:51Your steamed clams?
04:52These are dug down the shore by a couple of clam fishermen that we have, dug by hand,
04:57steam them up, lay them beside some butter, and away you go.
05:01I used to love digging for clams.
05:03You walk down the beach, you step, you get the little spout of water come up, and then you
05:06just dig right there.
05:07They're like a comfort food.
05:07We used to eat a lot of them when we were kids.
05:09Yeah.
05:09And this guy is a lobster from Area 24 on the north side of PEI.
05:14I recognize him.
05:15He looks familiar.
05:16Yeah.
05:16We've got a few of them.
05:17And these are Colville Bay oysters that we grow.
05:20We've been growing for 30 years, I guess.
05:21You said Colville?
05:23Colville Bay oysters.
05:24The bay that we're talking about is probably 50 feet away.
05:27Yeah.
05:27You could spit on it from here, I think, yeah.
05:29I mean, that's incredible.
05:31Fresh, yeah.
05:32Enough talking, it's time for tasting.
05:35Starting with these plump and juicy steamed soft shell clams.
05:40Look at these.
05:41All right.
05:42Oh my goodness.
05:43I mean, it's so fresh.
05:44That beautiful butter on there.
05:47That just tastes like the ocean floor.
05:48That's delicious.
05:49Doesn't get any better.
05:50All right, I feel like I've got to try your oysters here.
05:52Yep.
05:53So Colville Bay?
05:54Yep, they were swimming there yesterday.
05:56How lucky are we?
05:57A little bit of fresh lemon juice.
06:02Mmm.
06:03Ooh, that is nice and sweet, really meaty.
06:05Yeah.
06:06Get a nice little brininess to it.
06:08That is so good.
06:10And then the royalty of the sea, the lobster.
06:17Oh, so sweet, so tender.
06:20The ocean air just adds to it.
06:22Well, Johnny, this is awesome.
06:24You've got a special little spot here.
06:25Thanks so much for having me.
06:27Cheers.
06:27Thanks for coming.
06:27We appreciate the visit.
06:29Of course.
06:30Coming up, a legendary chef serves a farm-to-fork feast.
06:34Absolute honour to be here.
06:36I can't believe you're here to cook with us.
06:37Oh, I'm so excited.
06:45Northeastern PEI lies beyond the province's main travel routes.
06:48It's one of the most peaceful parts of the island
06:50and the least developed.
06:52So it might come as a surprise that it's also home
06:54to one of Canada's most celebrated dining destinations,
06:57the Inn at Bay Fortune.
06:58People come from all over the world for Chef Michael Smith's farm-to-fork cooking.
07:03Known as the Inn Chef, Chef Michael was one of the Food Network's founding stars.
07:06He's written 12 best-selling cookbooks, and his ability to capture the essence of PEI food and hospitality at a
07:14really high-end level is utter magic.
07:17The Inn is set on 75 acres of coast, forest, and farmland.
07:21The property features a first-class dining room and inn, and a culinary farm with extensive fields, greenhouses, and herb
07:28gardens.
07:28It's totally a cook's wonderland, and one of the most inspiring places I've ever been to.
07:34Every evening, the Inn hosts its famous fireworks feast.
07:37Guests start off by doing the farm tour, which is either led by Chef Michael Smith, the forager, or the
07:43farmer.
07:43You learn all about the farm and their process.
07:45And then you grab a drink and head to the open-air kitchens with its smoker, grills, and oyster bars
07:51for a bounty of delicious bites.
07:53The final stop is a dining room for a communal, multi-course meal.
08:00Being here today is a dream.
08:02Not only do I get to meet one of my culinary heroes, I get to help his team prepare for
08:06tonight's fireworks feast.
08:08Andy!
08:09How we doing?
08:09Good to see you, man.
08:10An absolute honor to be here.
08:12I can't believe you're here to cook with us.
08:13Oh, I'm so excited.
08:14Are you ready for a day?
08:15Are you ready to cook?
08:16I've been waiting years for this, Chef.
08:18Okay.
08:18I can't believe it.
08:19We'd love you to take on our taco bar for the day.
08:21What an honor.
08:22Okay.
08:22Make up a taco for the day.
08:23Yeah.
08:24Why don't you work with Chef Matt Pigeon?
08:26Perfect.
08:27He'll show you the ropes.
08:28I mean, you've got a hell of a pantry to draw from here.
08:31Yeah.
08:31Let's see what you can cook up.
08:33I'll come along and make sure it's ready to go before the guests see it, of course.
08:36Amazing.
08:36And we'll go from there.
08:38Sounds great.
08:38Andy, welcome.
08:40I've never had access to a 75-acre pantry before, and this one features over 200 varieties
08:46of fruit, herbs, and vegetables.
08:49Luckily, I have a tour guide.
08:51Matt Pigeon is second in command at the Inn of Bay Fortune, and he knows this farm like
08:55the back of his hand.
08:57I recently had this Chinese dumpling that was like cumin beef.
09:00Okay.
09:01And I feel like I want to use that as the inspo for the taco.
09:03And then, like, Asian vibes, some bright herbiness on top.
09:07Well, beef, we've got island beef, right?
09:10A great cut, I've got oxtail.
09:12And if we're looking for a little bit of an Asian flavor, we've got a whole bunch of
09:16cool basils here, so we'll jump right into the bed.
09:18Beautiful.
09:19So we grow thousands of basil plants every single year.
09:24Dude, this is so fun.
09:25Right?
09:26So we've got your classic Genovese style, your big green leaf basil back there.
09:31We have dark opal, which is that beautiful purple basil up there.
09:35Yep.
09:35We've got more of that sort of Thai cinnamon.
09:37That's what I'm seeing right here.
09:38This got me excited, like the Thai style basil.
09:40Beautiful stuff.
09:41And we can grab as much of this as we want, right?
09:45Just take your, like, stems off the main stalk.
09:48Boom.
09:49How many tacos are we making here, you think?
09:51Oh, we've got a few friends coming for supper tonight, right?
09:54A couple friends coming for supper.
09:55We're going to need a few hundred tacos, right?
09:58Okay.
09:59So we're not going shy here.
10:00No, no.
10:01I mean, just look at that.
10:03That's incredible.
10:04Right?
10:04The beauty of it is just unbelievable.
10:07Now that I have enough Thai basil for my tacos, it's time to make our way towards the
10:12newly built greenhouse to look for a little more inspiration for tonight's dish.
10:17This is amazing.
10:19The whimsy of things, like the milk crates being used as chairs.
10:22Right here.
10:23Is this bamboo we got going here?
10:25This is actually ginger root.
10:26No.
10:27Yes.
10:27Oh, my gosh.
10:28You want to grab some?
10:29Yes.
10:29So this is just like your classic ginger root.
10:32You see it right there?
10:33Yeah.
10:33So you can just dig that literally out of there.
10:37Oh, my goodness.
10:38That is unbelievable.
10:39Look at that.
10:40That's an old one.
10:41And these are the new growths.
10:41And this is your new growth.
10:43Wow.
10:43That is so cool.
10:45The smell of that.
10:48Oh, my goodness.
10:48Well, we need this for the taco for sure.
10:50I feel like that goes into the braising liquid for the oxtail.
10:53That is incredible.
10:57My vision for this Chinese cumin oxtail taco is starting to become a reality.
11:02While I prepare all the fresh herbs and vegetables that we foraged, Chef Matt braises my oxtail
11:08and cooked some tortilla shells.
11:11Now the only thing left to do is build some delicious tacos.
11:14So each night you're going through about 300 of these.
11:17About 300 every evening.
11:19I took full advantage of the greenhouse to put together this dressing.
11:22So in here we've got that ginger flavour coming through.
11:25You've got a little bit of sesame oil.
11:26A little bit of vinegar as well.
11:28Yeah, beautiful.
11:28We have a beautiful chive flour vinegar.
11:30Before we can lay on the fresh mixed salad, we need our beautiful black bean schmear.
11:36This is our refried bean.
11:37And of course, our PEI oxtail braised to order.
11:41Oh, man.
11:42We got some cumin, that toasted cumin.
11:44We got a little bit of soy sauce.
11:46A little bit of that vinegar coming in there.
11:48A little bit of the garlic, that ginger.
11:51You actually used some of the scallion that went in with the beans as well,
11:54just to give it some of that kind of Asian pop.
11:56Love that.
11:58Yeah.
11:59Our beautiful salad.
12:01A radish for some colour.
12:03A little colour.
12:04A little texture.
12:05I was thinking of adding sesame seeds for even more texture,
12:08but here at the Inn, they keep things local.
12:10We don't have sesame seeds here on the island, so these are toasted hemp hearts.
12:14Totally, that toasty flavour coming right through.
12:16So this is how we can keep along the lines we're looking for,
12:19but keep that maritime flavour forward.
12:23Coming up, it's time to find out if my tacos past mustard
12:26with Chef Michael.
12:27Oh, whoa.
12:28One quick bite.
12:29Mmm.
12:35It has been a dream to spend the day at the Inn of Bay Fortune
12:38creating a signature taco for the famous fireworks feast.
12:42Now, one of my culinary idols is going to tell me how I did.
12:46All right on.
12:46So, okay, what do I see here?
12:48I see a properly toasted tortilla.
12:52Yeah.
12:52That's for sure.
12:54Oh, whoa.
12:54One quick bite.
12:56Mmm.
12:57Mmm.
12:58Mmm.
12:59Yes.
12:59Isn't that a little charred scallion in there as well?
13:02Mmm.
13:02You know what it tastes like, Andy?
13:03Matt?
13:04It tastes like our farm.
13:05I mean, I'm definitely tasting the farm.
13:07I taste island beef too, our great island beef in there.
13:11I taste the proper taco, the textures, the aromas, the different pops of flavour.
13:17But you know, best of all, I think I taste a little bit of Andy in there.
13:20Some personality.
13:21I appreciate that, Chef.
13:22Thanks so much.
13:22I think these are going to be a hit tonight.
13:25I hope so.
13:25All right, let's get this taco bar open.
13:27I'm excited.
13:27Good stuff.
13:27Thank you, Chef.
13:28Let's roll.
13:29At 4pm, it's go time.
13:34The guests are here for phase one of the feasts, and the Fire Temple Taco Bar is open
13:38for business.
13:39At the Inn of Bay Fortune, cooking is a team sport, and I'm thrilled to play my part.
13:43How we doing?
13:45It's like taco night at home, right?
13:48Oh, wow.
13:50It all starts with deep respect for the land, and all that care and attention extends to
13:54the kitchen, before finally making its way to the plate.
13:58Having the privilege to stand alongside the team that makes it happen definitely deserves
14:02a toast.
14:02Here we go.
14:04Hey!
14:08Thank you all.
14:10Thank you, Chef.
14:12There's lots to celebrate on Prince Edward Island.
14:14The farmland, the coastline, and the seafood.
14:18Together, the island's rich soil and clean water work to create the perfect environment
14:23for growing clams, oysters, and of course, mussels.
14:27I feel like mussels are such an underrated seafood.
14:30Truly, they're one of my favorites.
14:32PEI produces over 80% of all farmed mussels for Canada, which is a huge percentage considering
14:38how small this island is.
14:40And mussel farming isn't just a business.
14:42It's a way of life for generations of islanders.
14:45Every day, crews go out on these flat, wide boats to tend to the lines.
14:50And today, I'm joining Captain Shane Bernhard to learn how my favorite mollusk gets from
14:54the sea to the plate.
14:57So this is her.
14:58This is her.
14:58Come on aboard.
14:59All right.
15:00We'll get you some gear and we'll go farm some mussels.
15:02Can't wait.
15:07Are we farming or are we fishing?
15:09We're farming mussels.
15:10We're not considered fishermen because we basically plant our crop and then we harvest
15:14it out.
15:14So we're considered farmers.
15:17Shane lays out ropes for baby mussels to attach to.
15:20After one to two years of growing, they look like this.
15:23Two to three inches long and ready for market.
15:26What are we looking for here?
15:27Where are the mussels?
15:29You see all the little buoys there?
15:30Yep.
15:31That's marking an end of each line.
15:33We have about 300 lines in here in this bay.
15:35We grow somewhere close to two million pounds a year here, just in this area.
15:40That's a lot of mussels.
15:41It is.
15:43As Shane finds the perfect spot along one of the lines, I suit up for my first day
15:47as a mussel farmer, ready to pull one of my favourite crops out of the sea.
15:51I'm trying to hook onto one of those ropes.
15:54You can actually see the line in the water there.
15:56Gotcha.
15:56You're going to toss that hook out really far, as far as you can there.
15:59And I just let her fly.
16:00Let her fly.
16:02There you go.
16:03Okay.
16:04And just let that sink to the bottom.
16:06Grab it now and start pulling it towards you, and you'll feel when you grab onto that line.
16:11You feel it there?
16:12Yeah, got it there.
16:13Hand it off to me, and I'll put it in this hole over here.
16:16Oh, the winch there?
16:17Shane is using a winch and crane to pull the massive line out of the water.
16:22Once those narrow nets, known as socks, are in front of us, we can start hauling them into the boat.
16:27There's the socks.
16:28There they are.
16:30That's beautiful.
16:38And then you'll haul these in, bring them into the plant, clean them all up.
16:41But these are market ready.
16:42These are ready to go to the table.
16:44These are market ready, ready to go.
16:45They'll go into what we call the stripping facility.
16:47It goes into a machine.
16:49It almost looks like a washing machine.
16:51And it just takes all the material out, breaks the muscles apart.
16:55Shane wants to get as many muscles as possible back to the plant to be washed and graded.
17:00As the junior member of the crew, it's my job to pack them down in the crate to make room
17:04for more.
17:04Don't be scared to jump on them.
17:06They ain't gonna break.
17:06All right.
17:07All right.
17:09There you go.
17:11Oh, yeah.
17:11There we go.
17:13That ain't easy work.
17:15Gotta have a strong back for that one.
17:16You definitely do.
17:17Well, Shane, that was awesome.
17:18Thanks for showing me the ropes.
17:20Showing me your socks.
17:21Hopefully, I didn't get in the way too much.
17:22No problem.
17:23You're a great help.
17:24Thanks, man.
17:25Coming up, a hard day's work has its rewards.
17:28With a Thai-inspired mussel dish that goes down easy.
17:32Oh, and the best sound in the world.
17:39For chefs, being in Northeast PEI is like having the best pantry in the world just outside your door.
17:45Fresh produce from the fields, mussels, lobsters, and oysters from the sea, all within arm's reach.
17:51It's a place where the ingredients guide the cooking, not the other way around.
17:56I'm bringing that ethos back to my own kitchen, along with some of the freshest seafood possible,
18:01to put together one of my personal faves, Thai-inspired green curry mussels.
18:06I feel like mussels are one of the most underrated ingredients out there.
18:10They're cheap, they're healthy, and they just soak up a ton of flavor, which makes them perfect for this recipe.
18:16So I learned how to cook a lot of Thai food when I was in my 20s.
18:20I traveled to Southeast Asia and spent some time in Thailand, and the cooking blew my mind.
18:26Seeing them build these flavors was awesome, and that's really what got me into cooking.
18:32So I'm going to add in about a tablespoon-ish of ginger.
18:36I'm going to do the same thing with a couple cloves of garlic.
18:39So with the Thai chilies, obviously this is a big part of Thai cooking.
18:43Add in what you think you need. I'm just going to add in one.
18:46Quite a bit of heat, so tread lightly here.
18:49And finally, I'm adding in some roughly chopped red onion.
18:53So if you've never used lemongrass, this is a lovely flavor to add in.
18:57All I do is whack it with the back of my knife, and that's just going to sit in the
19:02coconut milk,
19:03in that curry, and release some of the delicious flavor.
19:05And then the last thing I'm going to add in, and this was a cool thing I picked up when
19:09I was in Thailand,
19:10they actually use a lot of the cilantro stem to build more aromatic flavor.
19:14So I'm just going to give that a rough chop.
19:16With the ingredients for the aromatic base of the curry ready to go,
19:20it's time to fire up the pan to medium heat.
19:22I'm adding a splash of olive oil along with some sesame oil to help enhance all those Thai flavors.
19:30All right, that pan's feeling hot enough, so I'm going to go in with those aromatics.
19:34I'm going to use my fancy lemongrass knife here.
19:38Oh, I'm the best sound in the world.
19:40This is one of my favorite parts of Thai cooking.
19:42The smell is beautiful here.
19:45I'm going to toss that lemongrass in as well and just give it a little stir.
19:49And next we're going to add in the green curry paste itself.
19:51What's in there is a lot of the same ingredients that you're seeing in the pan right now.
19:55This is going to add that beautiful depth and color we're looking for in this curry.
20:00To finish off my curry, I've got some coconut milk.
20:02It'll give the base a rich, velvety finish.
20:07Now I'm going to start tasting it, so I'm just going to see where it's at.
20:12Mmm.
20:13That's nice. It's got a good bit of heat.
20:15Some of that onion and garlic flavor coming through.
20:17I'm going to add in some fish sauce to add a little bit more umami, a little bit of funk.
20:21Half teaspoon of sugar just to sweeten it up, just to doll out a little bit of that spice coming
20:26through from those chilies.
20:28That's ready for the mussels.
20:30Get simmering here.
20:31In with the mussels.
20:34How fun.
20:35I'm going to give that a little shake.
20:37Cover those.
20:38And I'm going to let them cook for about five or six minutes.
20:41And now I'm going to get started on the garnishes.
20:42So to finish these mussels, I like to garnish it with some peanuts.
20:47Give some of that nutty flavor, a little bit of cool texture.
20:50Just going to give that a quick chop.
20:51I'm going to add a little bit more chili.
20:53I want these to be a little bit spicy.
20:55I also just love the bright red color.
20:57Some lime.
20:59Tons of lime juice in Thai cooking.
21:01Fresh cilantro.
21:02Give that a rough chop.
21:04And then a little bit of fresh basil.
21:08All those herbs are smelling absolutely incredible.
21:11The mussels are probably done.
21:14Woo-wee.
21:15Okay, that's great.
21:17Quick steam facial.
21:18Why not?
21:19So this is looking lovely.
21:20I'm just going to give that a little toss there.
21:23Just to get some of that broth come through.
21:25But the mussels are coated in that beautiful curry.
21:31With the mussels ready to go, the only thing left to do is garnish the dish.
21:35And of course, taste it.
21:37The smell of these are outrageous.
21:39So good.
21:41All right.
21:42That's looking great.
21:43Look at that.
21:45Oh, hot.
21:49Yum.
21:50It's creamy.
21:51It's herbaceous.
21:52You're getting some of that citrus notes.
21:53It's bringing me right back to Thailand.
21:55And on that mussel boat with Captain Shane and Prince Edward Island.
21:59That ain't easy work.
22:00But trust me, it's worth it.
22:05Next time on Andy's East Coast Kitchen Crawl, I have a date with Dartmouth sampling local sashimi, cider, and seafood
22:14chowder.
22:14I feel like I've tried to steal your recipe for a lot of years.
22:17Amongst people I love.
22:19Oh, I'm so happy you guys came out.
22:21In my hometown.
22:23Then I'll take you into my own kitchen for a delicious tribute.
22:26It's perfect for a back deck dinner with the family.
22:28Thanks, Dad.
22:30Thanks, Dad.
22:31Thanks, Dad.
22:35Thanks, Dad.
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