- 17 minutes ago
- #eastcoasteats
- #foodtravel
- #culinaryadventures
Embark on a culinary journey with Andy as he explores the vibrant food scene of the East Coast in this engaging episode. Discover the diverse flavors and unique establishments that define the region's gastronomic landscape.
This installment delves into the heart of East Coast cuisine, showcasing signature dishes and the passionate chefs behind them. Learn about the ingredients and techniques that make these local favorites so special.
Join Andy as he uncovers hidden gems and celebrated eateries, offering a comprehensive look at the most exciting culinary destinations. Get ready for a taste of authentic East Coast flavors that will leave you inspired.
#EastCoastEats #FoodTravel #CulinaryAdventures
This installment delves into the heart of East Coast cuisine, showcasing signature dishes and the passionate chefs behind them. Learn about the ingredients and techniques that make these local favorites so special.
Join Andy as he uncovers hidden gems and celebrated eateries, offering a comprehensive look at the most exciting culinary destinations. Get ready for a taste of authentic East Coast flavors that will leave you inspired.
#EastCoastEats #FoodTravel #CulinaryAdventures
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Short filmTranscript
00:00This week on Andy's East Coast Kitchen Crawl,
00:03I have a date with Dartmouth
00:05and the market that connects me
00:07with the food and the people I love.
00:09Oh, I'm so happy you guys came out.
00:10I'll sample the best sashimi this side of anywhere.
00:13Yes!
00:14It's one of the great pleasures of living life.
00:17And get a masterclass in chowder from the best of the best.
00:20I feel like I've tried to steal your recipe for a lot of years.
00:23Then it's home to show you one of my recipes.
00:26Super crispy.
00:27It's perfect for a back-deck dinner with the family.
00:30Thanks, Dad.
00:32I'm Andy Hay, and I'm on a mission.
00:35To explore the incredible food on Canada's East Coast.
00:40Getting up close and personal with the land, the sea, and the people.
00:48I was born and raised here.
00:50It's in my heart, and it's what fuels my cooking.
00:54Ooh, baby!
00:59I'm always on the lookout for inspiration.
01:01Woo!
01:02And I'm finding it, right here in my own backyard.
01:10This is North America's oldest saltwater ferry route
01:13and Nova Scotia's busiest.
01:16I've made this trip hundreds of times.
01:19It connects downtown Halifax to downtown Dartmouth,
01:22and that's the place that I call home.
01:26It's where my wife Jess and I are raising our family,
01:29and it's where I create food content for my socials.
01:33Now, technically, Dartmouth is part of Halifax,
01:36but we have a spirit and identity all our own.
01:39We love our parks.
01:41We love our lakes, all 23 of them.
01:44The local food scene is exploding.
01:47Awesome.
01:47Take care.
01:49And our markets have access to incredible fresh produce
01:51and seafood.
01:53Once the season hits, you'll find me at Alderney Landing Market
01:56every single weekend.
01:58This is exactly where I go to get all my fresh produce
02:00and maybe even a little sweet treat for myself.
02:03How we doing?
02:05Good morning.
02:06Oh, man.
02:06I'm a big cinnamon bun guy.
02:08These are my favorite.
02:09These are my go-to.
02:11Nova Scotians love a farmer's market.
02:13So the mushroom caps.
02:14They're, like, stuffed with, like,
02:15the jalapeno cheddar mix.
02:17A little bit of heat to them.
02:18Oh, yeah.
02:19We have more per capita than any other province in Canada.
02:21How you doing?
02:22Doing great.
02:23The rhubarb's looking awesome.
02:24Just, like, a resilient, hearty old thing.
02:26Yeah.
02:26We could all be a little bit more like rhubarb.
02:29Dartmouth is, like, a big, small town.
02:32The people here are quick to connect.
02:33I made a bunch of recipes last week.
02:35It's great to feel the local support.
02:38And today, I run into my biggest fan.
02:41It's my mom.
02:42What a treat.
02:43What a treat.
02:44Hi.
02:44My dad's here, too.
02:45I didn't expect to see you guys here.
02:47At least it's not too busy.
02:48Yeah, exactly.
02:49It's starting to feel like a real family affair
02:51with Jess and the girls showing up with some friends.
02:54I'm so happy you guys came out.
02:55I'm gonna go grab some coffees.
02:56I'll meet you guys over for a little picnic.
02:58Sounds good.
02:58Sound good?
02:59You want a pretzel?
03:00I want a pretzel.
03:01Okay, I'll do my best.
03:02Yes, two of them, please.
03:04What a beautiful day we got.
03:05Oh, my heavens.
03:06It's so gorgeous.
03:06I know for Saturdays they don't exist.
03:08Can I grab two coffees?
03:10I'll get one coffee and a cappuccino.
03:12Awesome, man.
03:12Thank you so much.
03:13Appreciate it.
03:18This is my idea of the perfect morning.
03:20People I love and yummy food by the ocean.
03:23But today, I'm just handing out the food because I'm going to lunch with a friend.
03:30Our local food scene is a magnet for creative types and entrepreneurs.
03:35Dean Petty is one of them.
03:38Fun fact.
03:39Before moving to Dartmouth to open his businesses, Dean was a U.S. pro surfer.
03:45Now he owns two local hotspots, a cafe and roastery, and a pizza chain called Yayas.
03:50Mr. Andy Hey.
03:52What's up, man?
03:52How are we doing?
03:53Good to see you.
03:54Good to see you, too.
03:55Today, we're getting together for sushi.
03:56It's my favorite restaurant in the entire world.
03:58It's incredible.
03:59I feel like you're there all the time.
04:00I'm like twice a week.
04:01Yeah.
04:03Duraku was founded by Shuji Minabe, a Japanese chef who came to Canada in the 90s.
04:08He introduced Nova Scotia to authentic sushi and sashimi and trained Chef Erika Tokiyama to maintain his exacting standards.
04:18Hi.
04:19Hi, Erika.
04:20Hi, Erika.
04:20How are we doing?
04:21Good. How are you?
04:22So good.
04:23We love it here.
04:23We feel very lucky to have what we think, honestly, is the best sushi I've ever tasted here in Dartmouth.
04:31What do you think we should eat today?
04:32We have a special.
04:34It's called Sababo Zushi, which is a cured mackerel.
04:40Erika is spoiling us with a cured mackerel nigiri that she hasn't even put on the menu yet.
04:45The mackerel is cured with salt for two hours to dry out the moisture, then it's seasoned, laid over rice,
04:51sliced, and torched.
04:57Oh, wow.
04:58This looks amazing.
05:00The smell.
05:01It's amazing.
05:02It's served over a small piece of seaweed so we can eat it with our hands.
05:06Thank you, beauty.
05:07Cheers.
05:07Cheers, man.
05:08Very exciting.
05:08I'm excited for this.
05:14It's so good.
05:16That was delicious.
05:18I find mackerel is like a, it's a fishy-flavored fish.
05:21I feel the curing takes out some of the extra oily flavor almost.
05:26Yeah.
05:26And then the toasted nori on there just keeps it all together.
05:28The texture's awesome.
05:30That's a 10 out of 10.
05:31Yeah.
05:31Is that going to be on the menu?
05:33Uh, it's fishy.
05:35Please.
05:40What else should we be ordering, do you think?
05:42We have a local bluefin tuna.
05:46Okay.
05:47Yes.
05:47I think we have to go with the bluefin tuna.
05:49We gotta go.
05:50Most sushi restaurants rely on tuna that's flash-frozen and shipped.
05:53But at Duraku, Chef Erika's team uses fresh, locally-caught fish.
05:57Sometimes it's gonna be like 400 pounds.
06:01Oh my God.
06:02Yeah.
06:02So how, how big is the fish?
06:04Maybe here.
06:07What?
06:08So do you notice with the, the local bluefin tuna that you can taste a big difference?
06:13Yes.
06:14Yes.
06:14It's more flavorful.
06:16Yeah.
06:16It's so good.
06:17The tuna here, we've had the tuna.
06:18It's the best.
06:19Yeah.
06:19And cold water.
06:20Cold water makes better fish.
06:23Yeah.
06:24Cold water means more fat.
06:25And more fat means more buttery flavor.
06:28Ooh, yes.
06:32This looks so beautiful.
06:34The color on it.
06:34It's unreal.
06:35I can't wait to dig into this.
06:42It's one of the great pleasures of living life.
06:45It's just like sweet.
06:47It's like fatty, the texture's beautiful.
06:49Cold water makes fatty delicious, clean.
06:52Sweet tuna.
06:53No one really likes cold water.
06:55No.
06:56But the tuna.
06:57Except for tuna.
06:58The Japanese encourage eating only until you're 80% full.
07:02But that's hard to do around here.
07:04Amazing.
07:05Parake.
07:06Yum.
07:12Eric, I feel super full.
07:15That was an incredible lunch.
07:16Thank you for being in Dartmouth.
07:18Duraku's world-class sushi is just one of the many culinary perks of living in Dartmouth.
07:22If you know, you know.
07:24Same time, same place tomorrow.
07:26Sounds good.
07:26Cheers, brother.
07:28Coming up.
07:28We're going to sear our scallops.
07:30The sizzle.
07:31The sizzle.
07:31That one looks nice.
07:32Oh, my goodness.
07:33Get out of here.
07:38Used to be you'd have to head across the harbor to Halifax for a first-class meal.
07:42But not anymore.
07:43My hometown has significantly upped its game.
07:46And there's no way I can show off the Dartmouth food scene without swinging by the canteen.
07:51Before I became friends with the owners, Renee and Doug, I admired, probably even obsessed
07:56over Renee's style, her food, and just her career in general.
08:00Renee Lavallee is a cooking competition warrior, placing on Top Chef Canada and winning the first
08:06place in gold medal plates.
08:07Now, with husband Doug as head of operations, they're knocking it out of the park on the
08:12regular.
08:13And today, I'm popping by before they open to see what's going on.
08:18How we doing, folks?
08:19What up, baby?
08:19What's going on?
08:20Andy, hey.
08:21What are you guys saying?
08:22Just hanging out.
08:23Just hanging out.
08:24Busy weekend?
08:25Yeah, we were going to have lunch if you want to join us.
08:27Ooh.
08:28We got the mussels from PEI with the Lake City Cider.
08:34Mussels are typically cooked in a white wine broth, but Renee avoids the obvious, using
08:38local cider instead.
08:41Oh, yeah.
08:41It's so good.
08:42Delicious.
08:43Glicky.
08:43The Lake City Cider comes through.
08:45There's like a lot of depth to that broth.
08:48From the depths of the sea.
08:49Oh, yeah.
08:50It's so good.
08:50Yeah, there's definitely a few items on the menu that Renee is not allowed to change.
08:54For example, Dartmouth's most beloved sandwich.
08:57You don't have to go far in Nova Scotia to get your hands on a lobster roll.
09:00But here at the canteen, it's the Cropster Roll that keeps people coming back for more.
09:06It's the dish that helped Renee win the gold medal plates Halifax.
09:11The famous Cropster.
09:12The famous Cropster.
09:17Oh.
09:18No.
09:18It's awesome.
09:19That lemon zest coming through.
09:21Yeah.
09:21That's so lovely.
09:22The truffle aioli.
09:23I like the mix of the snow crab and lobster.
09:26The lobster.
09:27Sometimes these things just sort of happen organically.
09:30Yeah.
09:30It's like happy accidents often.
09:31So, and this is probably the best happy accident Renee ever made, I would say.
09:36No, that would be our two children.
09:38Okay.
09:39Okay.
09:40I was just actually just going to make some chowder.
09:42Ooh.
09:43I love the chowder.
09:4418 chowder.
09:44Do you love the chowder?
09:44It's my favorite chowder in the world, in fact.
09:46Is it?
09:47Yeah, I think so.
09:48Do you want to come make chowder with me?
09:50Yes.
09:50I would love to cook with you.
09:51I'm trying to play it cool, but I've been obsessed with Renee's chowder from the first
09:55time I've tasted it.
09:56I can't wait to see exactly how she does it.
10:00Here we go.
10:01All right, Andy.
10:02This is exciting, Renee.
10:03I'm going to actually just show you the secret of it today.
10:06I can't wait.
10:06I feel like I've tried to steal your recipe for a lot of years.
10:10I'm going to get you to start chopping leeks.
10:12Just do one, just do the white part.
10:14I'm going to throw some butter in.
10:15Yep.
10:15All right.
10:16So I'm going to throw my bacon in.
10:17Smells delicious already.
10:18So what makes this one different is the fact that we put smoked haddock.
10:22This blew my mind.
10:24The first time I tried your haddock, that was the total difference maker.
10:26Was that like smokiness?
10:27Yeah.
10:28Smoked haddock adds a really deep umami punch, and I've never seen anyone else use it this
10:32way.
10:33I'm going to deglaze.
10:35And what kind of wine are we using here?
10:36We're using a Tidal Bay, the only Appalachian wine in Nova Scotia.
10:39And it's so delicious.
10:40Like do you always, whenever you can cook with Tidal Bay.
10:43There's like a saying, it's like, if it grows together, it goes together.
10:46Yep.
10:46Makes sense.
10:48Nova Scotia seafood with wine from Nova Scotia grapes.
10:51I'm going to add some 35% cream.
10:54Okay.
10:55It doesn't separate.
10:57No.
10:58If you put 10% or 18%, it will.
11:01I did not know that.
11:03And I know people go, oh my God, 35% cream.
11:05That is so rich and decadent.
11:07But then I'm going to add some milk.
11:08But I never find that your chowder is overly thick.
11:12I think there's two chowder schools.
11:15Chowder school number one, so thick that a spoon will like stand up.
11:18Yeah.
11:19Chowder number two, it's a little bit brothy.
11:21We're like middle ground.
11:24Now we add local seafood.
11:26PEI mussels and some fresh Nova Scotia haddock to complement the smoked haddock that's already in there.
11:31Straight in with this?
11:32Yeah, yeah.
11:33Straight in.
11:33There you go.
11:34Renee also likes to add a generous amount of Nova Scotia lobster.
11:38What's your favorite part of the lobster?
11:40So the claw.
11:41The claw.
11:42Oh, the claw.
11:42Renee has devised a handy system for signaling the various parts of the lobster.
11:46Claw, knuckle, tail.
11:50Okay, gotcha.
11:51That actually really helped me understand.
11:54You can laugh all you want.
11:56I'm not laughing.
11:56Now I'm going to do it every single time.
11:58Really?
11:59Na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na.
12:06And the final step?
12:08We're going to sear our scallops.
12:10Okay, cool.
12:10You want that?
12:11The sizzle.
12:12The sizzle.
12:13That one looks nice.
12:14Oh, my goodness.
12:15Get out of here.
12:16Renee ladles up the chowder, nestling that perfectly cooked scallop into that perfectly cooked claw.
12:22And voila, the canteen seafood chowder.
12:26Oh, yeah, that's nice.
12:31It's perfect chowder.
12:32It's smoky.
12:33It's rich.
12:34It's delicious.
12:35Well, there you go.
12:36So now you know.
12:37Cheers.
12:38Cheers.
12:40Oh, no.
12:41Anytime.
12:41Next time, I'll show you some other secrets.
12:43Okay.
12:45Coming up, the joys of Cider O'Clock.
12:48Cheers.
12:48Cheers.
12:57We're in downtown Dartmouth, where the food and beverage scene is booming.
13:00Case in point, Lake City Cider, which is owned by one of my good buddies, Poet Camo.
13:05She started Lake City about seven years ago, and it just warms my heart so much to see a local
13:10business absolutely crushing it.
13:13Poet was a sommelier and is now part of the craft cider boom here in Nova Scotia.
13:17The province has always been famous for its apples, and Poet is using them to produce a whole range of
13:23dry and complex flavours.
13:24Trust me, Lake City Cider is nothing like the sweet mass market cans you tried in high school.
13:30Okay, apples.
13:31Yes.
13:31Nova Scotia is known for amazing apples.
13:34So, understanding what different apples bring gives us insight to what they will, like, project as a cider.
13:40Cool.
13:40Okay.
13:41So, we got five apples.
13:42So, we got our Honeycrisp.
13:44I love a Honeycrisp.
13:45Everyone loves a Honeycrisp.
13:47Great for eating.
13:48A little piece there.
13:49It is wonderful.
13:52Crunchy.
13:52Delicious.
13:53Fresh.
13:54But if you really think about it, how much apple flavour are you getting?
13:57Really not that much.
13:58Not that much.
13:58Yeah, totally.
13:59It's actually an apple that we don't use in cider.
14:01Okay.
14:01I find it's a little too watery and doesn't provide the acid that we like.
14:03Interesting.
14:04Interesting, huh?
14:04Okay.
14:05These other four are my favourites for making cider.
14:08Poet uses a combination of apples in the signature base blend for her cider.
14:13First up, there's the Macintosh.
14:14I don't think you can come to Nova Scotia to pick apples and not have a Macintosh.
14:20Citrusy.
14:20You're getting that right now.
14:21Acid.
14:21Yeah, acid.
14:22You can feel it.
14:23Acid.
14:23Feel it on the side of the tongue.
14:24A little more apple.
14:25And then there's the Cortland.
14:27It's like our grandmother's favourite apple for baking.
14:29Beautiful colour.
14:30It's yours.
14:32Yes.
14:32Super apple-y.
14:34It's apple but a different flavour of apple.
14:36This one's the Ambrosia apple.
14:39So sweet.
14:40And sugar's good, right?
14:41Yeah.
14:41Sugar we're making in cider because we want those sugars to convert.
14:44Yeah.
14:45It's so important.
14:46And lastly, one that I've never heard of, Jonah Gold.
14:50Maybe you don't know, but we're going to taste it today.
14:52Hmm.
14:53I don't know if I've tried that one, actually.
14:56A little bit more honeysuckle.
14:58Yeah.
14:58Right?
14:59So the question I have is how do you take this, these raw ingredients, and turn it into
15:04the amazing cider that he has?
15:06This is where it gets fun.
15:06Okay.
15:07Yeah.
15:07So should we go?
15:08Do you want to do that?
15:08I want to see how it's done.
15:10Poet works her magic with a range of equipment.
15:13Cider is a bit of a hybrid, fermented like wine and brewed like beer.
15:17Oh, yeah.
15:18Look at that.
15:19It's got a beautiful colour.
15:20And by adding ingredients to its signature apple blend, Lake City produces a variety of flavours.
15:25The company ships all across Canada, or you can enjoy it right here in the taproom.
15:31I mean, this is Friday in downtown Dartmouth.
15:34100%.
15:34You sit here and you just watch life go by.
15:37100%.
15:38It's crisp, bright.
15:39Yes.
15:40It's so nice.
15:40If you're hesitant to try cider and you think cider is sweet, you try this one and it's
15:45a game changer.
15:46Chilling here.
15:47Nice cold cider.
15:48This is why we live here.
15:49Yeah.
15:49Cheers.
15:50Cheers.
15:50Cheers.
15:52Coming up.
15:53The potato flakes makes anything you deep fry so extra crunchy.
15:57I'm telling you, you're going to have this up your sleeve for a long time.
16:04The city of Dartmouth became a part of the Halifax Municipality in 1996.
16:09But you still need to cross a bridge or a harbour to get here.
16:12And when you do, you'll find that big small town energy.
16:16What you'll also find is amazing food, award-winning mashups, world-class sushi, incredible cider,
16:25and a community of entrepreneurs who keep pushing themselves and supporting each other.
16:30I love being part of it.
16:32Cheers.
16:32Cheers, man.
16:33It's a huge inspiration.
16:34And today, I'm honouring the spirit of my hometown with a family-friendly meal.
16:39Jess and the girls love burgers.
16:41And today, I'm going to make them with one of our favourite fresh catches.
16:44You cannot go wrong with this crunchy crowd-pleaser, the Dartmouth Haddock Burger.
16:50For this recipe, I'm using locally sourced haddock.
16:53This is a go-to in Nova Scotia, but any whitefish will do just fine.
16:57OK.
16:58So this three-part dredge may look like a lot of work, but trust me, it's easy and it's worth
17:02it.
17:02In the first bowl, flour and a pinch of salt.
17:05The second is flour and seasoning.
17:07I like smoked paprika, garlic powder, a pinch of salt, a crack of black pepper.
17:15And this is where it gets real exciting.
17:17So now we're going to add in about a cup and a quarter of cold soda water.
17:22It's extra bubbles, make everything lighter, crispier, and gives you that bite you're looking for.
17:30All right, that looks great.
17:31OK.
17:32We're going to use, instead of a panko, instant mashed potatoes.
17:36So this gives it that crispy, crunchy bite.
17:39And it also happens to be gluten-free.
17:41OK, here we go.
17:42First step, haddock into the dry dredge.
17:45We do this because if you skip this step, when we go to the wet, it will all just slide
17:50right off.
17:50So this acts like a glue.
17:52So we're going to do that, shake off the excess, and then we're going right into the wet batter.
17:58And now we're going into those potato flakes.
18:02And I like it really crunchy, so I'm actually going to repeat this to get that double dredge.
18:14OK, I have a digital thermometer here.
18:16I'm just going to give this a quick check.
18:17Our goal is around 360.
18:20I think a lot of home cooks get very intimidated by deep frying at home.
18:23Just only fill the oil about halfway up.
18:26And then when you go to lay your food in, make sure you lay it away so that if something
18:29were to happen, it wouldn't splash on you.
18:31The cook happens pretty quick here.
18:32You're looking at about four to five minutes.
18:34We're going to drop that in, listen to that sizzle.
18:36The potato flakes makes anything you deep fry so extra crunchy.
18:41And it gives you that beautiful golden colour.
18:43So while that fish fries away, I'm just going to toast up some of the buns.
18:47Gives a little extra crunch.
18:48So I think those are good there.
18:50I'm going to lift these up.
18:51You can just see how crispy that is.
18:53I'm just going to put that directly onto this paper towel to drain.
18:58And that looks awesome.
19:00Any time you fry anything, the second it comes out of that hot oil, season,
19:05that salt will just get absorbed in beautifully.
19:08Oh, yeah.
19:09Those are going to stay ripping hot.
19:10And because of the potato flakes, they stay super crispy for a long time.
19:15And that gives us time to mix up our sauce.
19:18This is a secret weapon recipe, if there ever was one.
19:21A chipotle crema.
19:23So we're going to start off with about a cup of sour cream.
19:27I always like to make extra of this because it's great as leftovers.
19:30You're going to be putting this on scrambled eggs, on tacos, whatever you've got.
19:33Trust me.
19:35Next up, we're going to add a chipotle pepper.
19:37We'll add a full one in.
19:39One of my favourite ingredients that exists, it's chipotle in adobo.
19:42You'll find it in a can.
19:44It's basically over-right chipotles that are then smoked and then put almost in like a tomato and garlic and
19:49onion sauce.
19:50They'll give you a medium level heat and you can adjust the amount according to taste.
19:55I'm going to add in one clove of garlic.
19:58A quick grate.
20:01The zest of a lime.
20:03This is lovely.
20:05All right.
20:05That's looking great.
20:06I'm going to cut this in half.
20:09And we'll just squeeze that in.
20:10The juice of half a lime, add a little tartness to it.
20:13I'm telling you, you're going to have this up your sleeve for a long time.
20:16Now I'm going to add just a little bit of red onion.
20:19I love this for the colour and it also just adds in a good texture.
20:23In that goes.
20:25And then we're going to add in the freshness.
20:26I love adding that fresh basil in.
20:29So aromatic.
20:30Big flavours.
20:31Oh, the smell.
20:32It's one of the greatest smells in cooking.
20:35And then I'm just going to add in a pinch of salt.
20:39And then we'll give that a mix.
20:41I think that's pretty much there.
20:43We'll give that a little taste.
20:47I do not get sick of that.
20:49I've eaten that so many times.
20:50It's one of my favourite things to eat in the world.
20:52Please make that.
20:53So now we're going to make a cabbage slaw.
20:56Nothing fancy here.
20:57I'm going to add the juice of half a lime.
20:59I'm going to add a little honey.
21:00Apple cider vinegar.
21:02And then I'm just going to add in a touch of grapeseed oil.
21:08This is just giving you a little bit of freshness.
21:10All right.
21:11Time to plate this up.
21:12You want to be generous with this crema.
21:14Then we'll add on this beautiful fish.
21:16Super crispy.
21:18The slaw.
21:21We'll add a little bit more of that crema on top.
21:23You don't want to be shy with this, I'm telling you.
21:25You're going to get that smoky creaminess from the chipotle crema.
21:28You get the crunchy, salty fish.
21:31The freshness from that cabbage.
21:32It's perfect for a back-deck dinner with the family.
21:37All right, ladies.
21:38Ooh.
21:39We've got a fish burger, mama.
21:41Looks amazing.
21:41It's got the chipotle crema, which we have on everything.
21:43I love that.
21:43Which is awesome.
21:45This haddock burger is my tribute to Dartmouth.
21:48It's community spirit.
21:50Cheers.
21:50It's innovation.
21:51And it's great local ingredients.
21:53I'm super proud to be part of the Dartmouth food scene,
21:56and I love how it inspires a family food scene right here
21:59in my own backyard.
22:01Thanks, Dad.
22:04Next time on Andy's East Coast Kitchen Crawl,
22:07I'm eating my way through Newfoundland's capital city.
22:10Whoa, my gosh, that's good.
22:12Where Chinese food reflects a remote and rugged history.
22:16That's Newfoundland.
22:17When they opened the restaurant, ingredients were scarce.
22:19I dig into some prime island protein.
22:22What is moose like?
22:23It's delicious.
22:24Then it's back home to fry up one of my mom's
22:26Newfoundland childhood favorites.
22:27So comforting.
22:29My goodness.
22:30My goodness.
22:30Now, it's delicious.
22:31You can eat it this.
22:32And soon, we're eating this.
22:34You want to eat it this.
22:35And soon, we do eat it.
22:38And soon, we'll eat the fruit.
22:38And soon, we'll eat it today.
22:39Now, tea.
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