- 20 hours ago
- #eastcoasteats
- #foodtravel
- #andykitchencrawl
Embark on a culinary journey along the vibrant East Coast with Andy's Kitchen Crawl. This episode delves into the heart of New England's diverse food scene, exploring iconic dishes and hidden gems. Discover the regional specialties that define this historic coastline.
Join us as we uncover the secrets behind classic seafood preparations and innovative local flavors. From bustling city markets to charming seaside eateries, experience the authentic tastes that make the East Coast a food lover's paradise. This episode offers a comprehensive look at the culinary landscape, highlighting the passion and tradition that drive its chefs.
For anyone interested in American regional cuisine and the art of food preparation, this installment provides valuable insights. Explore the ingredients and techniques that have shaped East Coast cooking for generations.
#EastCoastEats #FoodTravel #AndyKitchenCrawl
Join us as we uncover the secrets behind classic seafood preparations and innovative local flavors. From bustling city markets to charming seaside eateries, experience the authentic tastes that make the East Coast a food lover's paradise. This episode offers a comprehensive look at the culinary landscape, highlighting the passion and tradition that drive its chefs.
For anyone interested in American regional cuisine and the art of food preparation, this installment provides valuable insights. Explore the ingredients and techniques that have shaped East Coast cooking for generations.
#EastCoastEats #FoodTravel #AndyKitchenCrawl
Category
🎥
Short filmTranscript
00:02This week on Andy's East Coast Kitchen Crawl, it'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 ocean floor.
00:13Join a mussel farming crew.
00:15Don't be scared to jump on them. They ain't gonna break.
00:17All right.
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.
00:56Ooh, baby!
01:01I'm always on the lookout for inspiration.
01:03Ooh!
01:05And I'm finding it right 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.
02:05Okay.
02:06Potato fudge is a very, very old recipe.
02:08My grandmother used to make potato fudge years ago.
02:10Yeah.
02:10But 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.
02:27And then we put our different flavors in, our emulsions and our extracts, like we have chocolate cheesecake, and we
02:34have island strawberry, orange creamsicle, and lemon.
02:37Okay.
02:38I need to try this.
02:39So what's your top sellers?
02:40What are the ones that I cannot miss?
02:41So 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?
02:47It just grabs your eye immediately.
02:49It's just like lemon pie.
02:53So smooth.
02:54Oh, 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.
03:07Strawberries.
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 flying 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.
03:22Oh, my goodness.
03:23I mean, come on.
03:24It's sweet, but not too sweet.
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.
03:36Well, 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 be missed.
03:47All the locals in Surrey agree, the lobster shack is an absolute must.
03:52I 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 relied on these waters for
04:06their 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 Island to eat.
04:22Yeah, I think whoever came up with the idea of the food island theme for Prince Edward Island should be
04:28sainted.
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, steam them
04:58up, 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 just
05:06dig right there.
05:06They're like a comfort food.
05:07We used to eat a lot of them when we were kids.
05:09Yeah.
05:10And this guy is a lobster from Area 24 on the north side of PEI.
05:14I recognize him.
05:15He looks familiar.
05:16Got 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 say Colville?
05:23Colville Bay oysters.
05:23The bay that we're talking about is probably 50 feet away.
05:27Yeah, you 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 softshell clams.
05:39Look 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.
05:52So 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.
06:05Yep.
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.
06:28We appreciate the visit.
06:29Of course.
06:30Coming up, a legendary chef serves a farm-to-fork feast.
06:34Absolute honor 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 NFA Fortune.
06:58People come from all over the world
07:00for Chef Michael Smith's farm-to-fork cooking.
07:03Known as the Inn Chef,
07:04Chef Michael was one of the Food Network's founding stars.
07:07He's written 12 best-selling cookbooks,
07:09and his ability to capture the essence of PEI food
07:12and hospitality at a really high-end level
07:15is 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
07:24and a culinary farm with extensive fields, greenhouses, and herb gardens.
07:29It's totally a cook's wonderland,
07:30and 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,
07:39which is either led by Chef Michael Smith,
07:41the forager, or the farmer.
07:43You learn all about the farm and their process,
07:45and then you grab a drink
07:46and head to the open-air kitchens
07:48with its smoker, grills, and oyster bars
07:51for a bounty of delicious bites.
07:53The final stop is a dining room
07:55for 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,
08:05I get to help his team prepare for tonight's fireworks feast.
08:08Andy!
08:09How we doing?
08:09Good to see you, man.
08:11An absolute honour to be here.
08:12I can't believe you're here to cook with us.
08:13I'm so excited.
08:14Are you ready for a day?
08:15Are you ready to kick it?
08:16I've been waiting years for this, Chef.
08:18I can't believe it.
08:19We'd love you to take on our taco bar for the day.
08:21What an honour.
08:22OK.
08:22Make up a taco for the day.
08:23Yeah.
08:24Why don't you work with Chef Matt Pidgeon?
08:26Perfect.
08:27He'll show you the ropes.
08:28I mean, you've got a hell of a pantry to draw from here.
08:31And yeah, let's see what you can cook up.
08:33I'll come along, make sure it's ready to go
08:34before the guests see it, of course.
08:36Amazing.
08:36And we'll go from there.
08:37Sounds great.
08:38Andy, welcome.
08:39Cheers, Chef. Thank you.
08:40I've never had access to a 75-acre pantry before,
08:43and this one features over 200 varieties of fruit,
08:47herbs, and vegetables.
08:49Luckily, I have a tour guide.
08:51Matt Pidgeon is second in command at the Inipay Fortune,
08:53and he knows this farm like the back of his hand.
08:57I recently had this Chinese dumpling that was, like,
08:59cumin beef.
09:00OK.
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,
09:14we've got a whole bunch of cool basils here,
09:16so we'll jump right into the bed.
09:19So we grow thousands of basil plants every single year.
09:24Dude, this is so fun.
09:25Right?
09:26So we got your classic Genovese style,
09:29your 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.
09:38That's it, right?
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.
09:58OK.
09:59So we're not going shy here.
10:00No, no.
10:01I mean, just look at that.
10:02That's incredible.
10:03Right?
10:04The beauty of it is just unbelievable.
10:07Now that I have enough Thai basil for my tacos,
10:10it's time to make our way towards the newly built greenhouse
10:13to 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.
10:23Right 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.
10:42Wow.
10:43That is so cool.
10:45Right?
10:45The smell of that.
10:47Oh, 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.
10:56My vision for this Chinese cumin oxtail taco is starting
11:00to become a reality.
11:02While I prepare all the fresh herbs and vegetables that we
11:05foraged, Chef Matt braises my oxtail
11:08and cook 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
11:21dressing.
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,
11:33we need our beautiful black bean schmear.
11:35This is our refried bean.
11:37And of course, our PEI oxtail braised to order.
11:41Oh, man.
11:42We've got some cumin, that toasted cumin.
11:44We've got a little bit of soy sauce.
11:45A 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
11:53beans as well just to give it some of that kind of,
11:55that Asian pop.
11:56Love that.
11:57Yeah.
11:59Our beautiful salad.
12:01A radish for some colour.
12:02A little colour, a little texture.
12:05I was thinking of adding sesame seeds for even more texture,
12:07but here at the Inn, they keep things local.
12:10We don't have sesame seeds here on the island,
12:12so 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 pass 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 Bait 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.
12:45All 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.
12:59And then a little charred scallion in there as well.
13:02You know what it tastes like, Andy, Matt?
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,
13:15the 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.
13:21Thanks 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.
13:27Thank you, Chef.
13:28Let's roll.
13:29At 4 p.m., it's go time.
13:33The guests are here for phase one of the feasts,
13:36and the Fire Temple Taco Bar is open for business.
13:39At the Inn of Bay Fortune, cooking is a team sport,
13:41and 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,
13:52and all that care and attention extends to the kitchen
13:55before finally making its way to the plate.
13:58Having the privilege to stand alongside the team that makes it happen
14:01definitely deserves a toast.
14:02Here we go.
14:04Hey!
14:06Hey!
14:08Hey!
14:09Hey!
14:10Hey!
14:12Hey!
14:15Hey!
14:18Hey!
14:19How about our food?
14:19...the ooze habitat,
14:19the island's rich soil and clean water worked to createど
14:22the perfect environment for growing clams, oysters,
14:25and of course... this is the business.
14:26I 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,
14:36which is huge percentage,
14:37considering how 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
14:48to tend to the lines.
14:50And today, I'm joining Captain Shane Bernhardt
14:52to learn how my favorite mollusk gets from the sea to the plate.
14:56So this is her. This is her.
14:58Come on aboard. All 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?
15:08We're farming mussels. We're not considered fishermen
15:10because we basically plant our crop and then we harvest it 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? Where are the mussels?
15:29You see all the little buoys there?
15:30That's marking an end of each line.
15:33We have about 300 lines in here in this bay.
15:35We grow somewhere close to 2 million pounds a year here,
15:39just 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,
15:46I suit up for my first day as a mussel farmer,
15:48ready to pull one of my favorite 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,
15:58as far as you can there.
15:59And I just let her fly.
16:00Let her fly.
16:02There you go.
16:04Now just let that sink to the bottom.
16:06Grab it now and start pulling it towards you
16:07and 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.
16:16All the winch there?
16:17Shane is using a winch and crane to pull the massive line
16:20out of the water.
16:21Once those narrow nets, known as socks, are in front of us,
16:24we 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,
16:41clean them all up, but 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, almost looks like a washing machine,
16:50and it just takes all the material out, breaks the muscles apart.
16:55Shane wants to get as many muscles as possible
16:57back to the plant to be washed and graded.
17:00As the junior member of the crew,
17:01it's my job to pack them down in the crate
17:03to make room for more.
17:04Don't be scared to jump on them.
17:06They ain't gonna break.
17:06All right.
17:09There you go.
17:10Oh, yeah, there we go.
17:13That ain't easy work.
17:15Better have a strong back for that one.
17:16You definitely do.
17:17Well, Shane, that was awesome.
17:18Thanks for showing me the robes, showing me your socks.
17:21Hopefully, I didn't get in the way too much.
17:22No problem.
17:23You're a great help.
17:23Thanks, 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 down in the world.
17:39For chefs, being in Northeast PEI
17:41is like having the best pantry in the world
17:43just outside your door.
17:45Fresh produce from the fields, mussels, lobsters,
17:48and oysters from the sea, all within arm's reach.
17:51It's a place where the ingredients guide the cooking,
17:54not the other way around.
17:56I'm bringing that ethos back to my own kitchen,
17:58along with some of the freshest seafood possible,
18:01to put together one of my personal faves,
18:03Thai-inspired green curry mussels.
18:06I feel like mussels are one of the most
18:08underrated ingredients out there.
18:10They're cheap, they're healthy,
18:11and they just soak up a ton of flavor,
18:13which makes them perfect for this recipe.
18:16So I learned how to cook a lot of Thai food
18:19when I was in my 20s.
18:20I traveled to Southeast Asia
18:21and spent some time in Thailand,
18:23and the cooking blew my mind.
18:26Seeing them build these flavors was awesome.
18:30And that's really what got me into cooking.
18:32So I'm gonna add in about a tablespoon-ish of ginger.
18:36Gonna do the same thing with a couple cloves of garlic.
18:39So with the Thai chilies,
18:40obviously this is a big part of Thai cooking.
18:43Add in what you think you need.
18:44I'm just gonna 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.
18:52So if you've never used lemongrass,
18:54this is a lovely flavor to add in.
18:56All I do is whack it with the back of my knife,
19:00and that's just gonna sit in the coconut milk
19:03in that curry and release some of the delicious flavor.
19:05And then the last thing I'm gonna add in,
19:07and this was a cool thing I picked up when I was in Thailand,
19:10they actually use a lot of the cilantro stem
19:12to build more aromatic flavor.
19:14So I'm just gonna give that a rough chop.
19:16With the ingredients for the aromatic base
19:18of the curry ready to go,
19:19it's time to fire up the pan to medium heat.
19:22I'm adding a splash of olive oil
19:24along with some sesame oil
19:25to help enhance all those Thai flavors.
19:30All right, that pan's feeling hot enough,
19:32so I'm gonna go in with those aromatics.
19:34Gonna use my fancy lemongrass knife here.
19:38Oh, 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 gonna toss that lemongrass in as well
19:46and just give it a little stir.
19:49And next we're gonna add in the green curry paste itself.
19:51What's in there is a lot of the same ingredients
19:53that you're seeing in the pan right now.
19:55This is gonna add that beautiful depth and color
19:58we'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 gonna start tasting it,
20:08so I'm just gonna see where it's at.
20:12Mmm, that's nice.
20:14It's got a good bit of heat,
20:15some of that onion and garlic flavor coming through.
20:17I'm gonna add in some fish sauce to add a little bit more umami,
20:20a little bit of funk.
20:21Half teaspoon of sugar just to sweeten it up,
20:24just to doll out a little bit of that spice
20:26coming through from those chilies.
20:28That's ready for the mussels.
20:30Get simmering here in with the mussels.
20:34How fun.
20:35I'm gonna give that a little shake.
20:37Cover those.
20:38And I'm gonna let them cook for about five or six minutes.
20:41And now I'm gonna get started on the garnishes.
20:42So to finish these mussels,
20:45I like to garnish it with some peanuts,
20:46give some of that nutty flavor,
20:48a little bit of cool texture.
20:50Just gonna give that a quick chop.
20:51I'm gonna 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.
21:10The 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.
21:21I'm just gonna 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.
21:30With the mussels ready to go,
21:32the 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.
21:48Yum.
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
21:57in Prince Edward Island.
21:58That ain't easy work.
22:00But trust me, it's worth it.
22:04Next time on Andy's East Coast Kitchen Crawl,
22:07I have a date with Dartmouth sampling local sashimi,
22:13cider, and seafood chowder.
22:14I feel like I've tried to steal your recipe for a lot of years.
22:18Amongst people I love...
22:19Oh, I'm so happy you guys came out.
22:20...in 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.
22:29Thanks, Dad.
22:30See you next time.
22:30Bye, Dad.
22:33Come on, I'm so happy.
22:34.
22:34Bye.
22:35Bye.
22:35Bye.
Comments