Join Andy on an exhilarating culinary journey as he explores the vibrant food scene of the East Coast in the fourth episode of his kitchen crawl. This installment delves into the heart of regional flavors, spotlighting unique dishes and the passionate chefs behind them.
Discover the diverse culinary traditions that define the East Coast. From savory seafood specialties to innovative modern cuisine, this episode offers a comprehensive look at what makes this region a gastronomic powerhouse. Prepare to be inspired by the dedication and artistry present in every plate.
Explore signature ingredients and cooking techniques that are central to East Coast cooking. Andy navigates bustling markets and intimate kitchens, uncovering the secrets to authentic regional fare. Gain valuable insights into the history and cultural significance of these beloved dishes.
This episode is a must-watch for any food enthusiast eager to expand their culinary horizons. Experience the passion and innovation that Andy encounters, providing a tantalizing glimpse into the future of East Coast gastronomy.
#EastCoastEats #KitchenCrawl #FoodieAdventures #RegionalCuisine
Discover the diverse culinary traditions that define the East Coast. From savory seafood specialties to innovative modern cuisine, this episode offers a comprehensive look at what makes this region a gastronomic powerhouse. Prepare to be inspired by the dedication and artistry present in every plate.
Explore signature ingredients and cooking techniques that are central to East Coast cooking. Andy navigates bustling markets and intimate kitchens, uncovering the secrets to authentic regional fare. Gain valuable insights into the history and cultural significance of these beloved dishes.
This episode is a must-watch for any food enthusiast eager to expand their culinary horizons. Experience the passion and innovation that Andy encounters, providing a tantalizing glimpse into the future of East Coast gastronomy.
#EastCoastEats #KitchenCrawl #FoodieAdventures #RegionalCuisine
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Short filmTranscript
00:01This week on Andy's East Coast Kitchen Crawl,
00:03we're on the rock.
00:05And I'm eating my way through Newfoundland's capital city.
00:08Whoa, gosh, that's good.
00:09Where Chinese food reflects a remote, rugged history.
00:13That's Newfoundland.
00:14When they opened the restaurant, the ingredients were scarce.
00:17I dig into some prime island protein.
00:20What is moose like?
00:21It's delicious.
00:22Then it's back home to fry up one of my mom's
00:24Newfoundland childhood favorites.
00:26So warm, so comforting.
00:28My goodness.
00:31I'm Andy Hay, and I'm on a mission.
00:34To explore the incredible food on Canada's East Coast.
00:39Getting up close and personal with the land, the sea, and the people.
00:47I was born and raised here.
00:49It's in my heart, and it's what fuels my cooking.
00:52Ooh, baby!
00:58I'm always on the lookout for inspiration.
01:00Woo!
01:01And I'm finding it.
01:03Right here, in my own backyard.
01:07There's a reason why they call Newfoundland the rock.
01:09Case in point.
01:10It's rugged, it's remote, and features a landscape as breathtaking as it is harsh.
01:15On this North Atlantic island, the water is cold, the weather is fierce, and the people are as tough as
01:21the environment.
01:22My mom's from here, and I've always had a super strong connection to Newfoundland.
01:26Its history may be shaped by isolation and scarcity, but today, the capital city of St. John's is vibrant.
01:33Jutting out into the ocean as the easternmost city in North America, its half-busy port town, half-Celtic fishing
01:39village, and its humor and hospitality are legendary.
01:43I cannot wait to dive into the local food scene.
01:46But first, I've got to get screeched in, bye, because that's the way things are done around here.
01:51Newfoundlanders are famous for their hospitality, and the screech-in is a welcome meets initiation ceremony for us come from
01:57a ways.
01:59Screech is Newfoundland's slang for rum.
02:00And here at Christian's Pub, the oldest on George Street, MC Skipper Lukey pours the shots and calls them.
02:08Hear ye, hear ye.
02:09We have a whole bunch getting screeched in here today, becoming honorary Newfoundlanders.
02:14Newfoundland is the oldest settlement in North America, the youngest province in Confederation, and the only rock that you can
02:20party on.
02:21My name is Skipper Lukey, and I is a Newfoundlander.
02:26But we won't be down in shots on an empty stomach.
02:28The first three words that I want to introduce you to is prog, puddick, and glutch.
02:33Prog is a Newfoundland word for food.
02:35It's for your puddick, your stomach, and you're going to glutch it back.
02:38It means that you're going to eat it.
02:39This evening, your prog is what I call Newfoundland steak. It's bologna.
02:43The reason why we call it Newfoundland steak is years upon years ago.
02:46The kid that would have this would be a rich kid.
02:49The kid that had lobster growing up would be considered a poor kid.
02:53Bologna used to be one of the few meats shipped in from the mainland.
02:56Today, it's a symbol of Newfoundland roots.
02:59I cooked this with a lot of love.
03:01Step one, the screech.
03:03Skipper Lukey burns off the alcohol, adds Cajun seasoning for a bit of heat, deglazes the pan with port, then
03:10finishes it off with just a pinch of saffron.
03:13Who does that to a bologna?
03:16I need you all to take a small little bite.
03:18Do not worry if you're vegetarian or vegan, as there's absolutely no meat in it.
03:25Joking aside, it's beef, pork fat, and a lot of curing salt.
03:29Pretty good, eh?
03:30Yeah.
03:30Enough to get me on the Food Network.
03:34Long before any meat was shipped to the island, Newfoundland's diet and entire economy revolved around cod.
03:40Kissing the fish is a tradition that honors its place in history.
03:44So, in keeping with that time and honored tradition, I need you all to pucker up and give this fish
03:49just a little kiss.
03:50Of course.
03:52Good for you.
03:53Good for you.
03:54Good for you.
03:55We used to trade our fish with the Jamaicas for their rum, and it was a very strong barrel of
04:00rum.
04:01Now, I never got you to sign any waiver form, so for heaven's sake, just try not to get any
04:05of this on your skin.
04:08Off to the lips, over to gums, look how gullet, here it comes.
04:12Before I let you go, I have to teach you one small little phrase.
04:17Deed I is.
04:18Deed I is.
04:20Me, oh .
04:21Long may your big jib draw.
04:23Long may your big jib draw.
04:24By the power vested in me, I now declare you all honorary Newfoundlanders.
04:36Now that I've kissed the cod, I'm checking out one of North America's oldest fishing villages.
04:41Petty Harbour is about 20 minutes outside of St. John's, and people have been fishing here for over 400 years.
04:46I'm heading to the legendary Chase Landing, where much of the menu is pulled fresh from the cove in front
04:52of the restaurant.
04:53But there's also something for meat lovers, and it's more abundant than cod.
04:58In 1904, four moose were released onto the island.
05:01Today, they have one of the densest populations of moose in the world.
05:06So for Newfoundlanders, moose meat is just part of everyday life.
05:09Now I've tasted it before, but I've never had the chance to cook it.
05:13My moment has arrived.
05:15I'm joining Chef Chantal Lavandier to cook up some moose.
05:18This is our moose.
05:19Smells incredible.
05:20Right?
05:20I feel like this is something a lot of Canadians have never tried and definitely don't see a lot of
05:25in restaurants.
05:26What is moose like?
05:27It's delicious.
05:28It's nice and tender.
05:29There's hardly any fat on a moose.
05:31Moose meat is something a lot of Newfoundlanders would eat all the time.
05:34Absolutely.
05:35How do you even get moose?
05:37Our owner, actually, him and his brother hunt moose in the fall.
05:40And then you're able to serve it in the restaurant?
05:42Yeah.
05:42How lucky.
05:43That's not something that's allowed in most of Canada.
05:45But here, wild game isn't just something to eat.
05:48It's about survival and tradition.
05:50Today, we're going to make our moose melt.
05:52Okay, put me to work.
05:53So, we're going to pull this meat.
05:55Look how tender that is.
05:56That's amazing.
05:57We slow cook this overnight.
05:59This is beautiful.
06:00So, we got our meat all shredded up.
06:02We're going to make a gravy out of the lacquer here now.
06:04Flour, a little bit of oil.
06:06Going to whisk that together.
06:08Bring that up to heat.
06:09So, when tourists come in here, they see moose on the menu.
06:11Are they nervous?
06:12Yeah.
06:13A lot of people, you know, don't know how to respond to moose.
06:15That smells absolutely incredible.
06:18Add some of the gravy to this.
06:20The meat really absorbs the gravy, too.
06:23It really does.
06:23It looks so rich.
06:25It's all mixed up now.
06:26So, we're just going to sauté off some onions and mushrooms.
06:29So, how many guests are coming through each day?
06:31Between 450 and 600.
06:34That's unbelievable.
06:35Where are they coming from?
06:36All over the world.
06:37Yeah.
06:37All right.
06:38So, we're going to throw a little bit of this sauce in with the onions.
06:40Oh, yeah.
06:41This is what I'm talking about.
06:41Just to heat this up.
06:44Top that with some cheddar cheese.
06:47Oh, yeah.
06:49Side fries.
06:49This looks so good.
06:52And there you go.
06:52Our moose melt sandwich.
06:55Oh, my goodness.
06:59That is incredible.
07:01Cheesy.
07:01So tender.
07:02The moose, that is so satisfying.
07:04It's just a lovely flavor.
07:05I feel like this is something that the average Canadian would really love.
07:10For our next dish, we're going back to the sea and the fish that founded this village.
07:14We're going to do cod tongues.
07:16Because of overfishing, cod is no longer plentiful in Newfoundland.
07:19But it's still a beloved dish.
07:21And cod tongues are a big part of that history.
07:24Fun fact, cod don't have tongues.
07:27But they do have two small, tender muscles at the base of their throat.
07:31And eating them is a way to use every part of the fish.
07:34How do you serve them here?
07:35We're going to pan fry them.
07:37Chef Chantel does a traditional light-flour dredge before popping them in the hot oil.
07:41And the texture of these are...
07:43It's definitely a different texture.
07:45A lot of people prefer the smaller tongues for that piece of jelly.
07:50It's definitely more gelatinous than fish.
07:52More like a scallop?
07:53Yes.
07:54So we can add some scrunchins to your pan now.
07:56What's scrunchins?
07:57Scrunchins are salted pork fat that we render down.
08:01So what I've got here are the cubes of the pork fat crisping up in their own fat.
08:06Classic as Newfoundland gets.
08:08Scrunchins is really salty.
08:10And as Newfoundland tradition, we're going to add a little bit more salt and pepper.
08:13Perfect, yes.
08:14And this should be fresh cod.
08:16Just came off the wharf this morning.
08:18Does not get fresher.
08:19The cod tongues are getting golden and the scrunchins are crisping up.
08:23I feel like I can serve these to my kids and tell them it's chicken nuggets.
08:26It's crispy, crunchy.
08:28These are ready now, Andy.
08:31Cod tongues with pork scrunchins.
08:32I'm excited.
08:33This is cool.
08:37So good.
08:38Crispy, salty, fried.
08:39Some different textures in there.
08:41That's lovely.
08:41Thank you for having me.
08:42I see what all the fuss is about.
08:43Thank you for coming, Andy.
08:45Coming up, two of the country's finest put Newfoundland at center plate.
08:50Mmm.
08:57St. John's is famous for its jelly bean roe.
09:01Legend has it that these candy colored houses help sailors find their way home through the fog.
09:06Today I'm heading to Portage, one of St. John's best restaurants.
09:09Here, a husband and wife team are embracing their diverse backgrounds to create extraordinary dishes.
09:15Chef Ross Larkin grew up in St. John's where he got his start peeling potatoes at his grandparents' fish and
09:20chip shop.
09:22Chef Celeste Ma was raised in Vancouver's Chinese community and honed her skills as a pastry chef in the country's
09:28finest restaurants.
09:29The couple got married in 2014 and opened Portage in 2022.
09:34Here, they're taking local ingredients to a whole new level and I can't wait to get into the kitchen with
09:39them.
09:46I'm stoked to be here. What a beautiful spot you got.
09:48Thanks. Welcome.
09:49So what's Portage all about?
09:50The name came from literally pushing equipment across Water Street.
09:55So we Portaged across Water Street.
09:57Cool. That's amazing.
09:58We just wanted an intimate, fun neighborhood restaurant.
10:02Lots of seafood.
10:03Yeah. And mostly vegetables.
10:04What are we cooking?
10:05We've got a couple of dishes for you to try.
10:07First one, we're going to do buffalo blue cheese carrots.
10:09Incredible.
10:10We always want to cook things that we like to eat.
10:12And we also want to show people that vegetables can be done in different ways.
10:15So why not make a carrot taste like a chicken wing?
10:17Yeah.
10:18Yeah.
10:19Where do we start?
10:20We're going to make buffalo sauce.
10:22We have hot sauce that we make here in-house.
10:24That's beautiful.
10:25So we'll heat this up.
10:27And add that butter, and licking that in.
10:30We'll get some carrots going here.
10:32Get a nice sear on these.
10:33These are Newfoundland carrots?
10:34Yep.
10:35Newfoundland's an island.
10:36It's pretty far north.
10:37What's it like sourcing ingredients?
10:38Growing things here is really difficult.
10:40We know this from our own backyard.
10:42You're pulling out rocks the size of my head sometimes.
10:46Yeah.
10:46Yeah.
10:46But there's so many great things here.
10:47The fish, the wild game, the vegetables, the boiler bag, they call it.
10:51Carrot, parsnip, rutabaga, cabbage.
10:54Cabbage.
10:55And that's what we'll have in the winter, because they'll sell that for us.
10:58But Ross' dream is white asparagus growing on the island here.
11:01Man.
11:01I've been asking farmers to grow white asparagus for years.
11:04Every time.
11:04They're like, oh, it takes so long.
11:05It's like, I asked me seven years ago.
11:07I could have had, like, one bunch of white asparagus by now.
11:10Not easy.
11:11Let's put this together.
11:13Carrots.
11:14We've got our buffalo sauce.
11:15We've got some blue cheese.
11:16Crispy onions.
11:18Crispy garlic.
11:19We want to do scallions.
11:20Lemon balm and basil.
11:21Good.
11:22Lemon balm and basil.
11:22Buffalo, blue cheese, carrots.
11:24Oh, heck yeah.
11:25Let's eat it.
11:26Yeah.
11:26Yes, please.
11:28Oh, thank you.
11:30Whoa.
11:31Oh, my gosh, that's good.
11:32Creamy, salty, get a little bit of the heat.
11:34Mm-hmm.
11:35You're still clearly eating carrots.
11:36Yeah.
11:37But then that blue cheese and the sauce give you that vibe of a chicken wing.
11:40And who doesn't like chicken wings?
11:41If you don't like chicken wings, I don't know if I can trust you.
11:43Maybe try the carrots.
11:44Maybe.
11:46Those carrots are incredible.
11:47What else you got?
11:48We're going to do a beautiful steamed cod dish.
11:51A friend of mine caught this a couple nights ago.
11:53You said steaming.
11:53It's a really nice way of showing how good the cod is.
11:57Chinese wedding banquets, there's always a course of steamed black cod.
12:01It's different from how everyone else is doing.
12:03It shows how delicate the fish is.
12:06So cod and Newfoundland go hand in hand.
12:09I know that there has been stock issues in the past.
12:12Yeah.
12:12We've definitely had a bit of a rough history with overfishing.
12:16And then the cod moratorium completely stopped the fishing in Newfoundland for quite a while.
12:20But it's on the rise.
12:21Knock on wood.
12:22Yeah.
12:22It's on the back.
12:22Yeah, for sure.
12:24Fish.
12:25Ginger.
12:26Scallions.
12:27Sauce.
12:29Some nice hot oil.
12:31And that releases all the aromatics.
12:34Oh, yeah.
12:35And then more fresh scallions on there.
12:39A beautiful steamed cod dish.
12:41It's gorgeous.
12:43Mmm.
12:44That's beautiful.
12:45Very delicate.
12:46You get that depth from the sauce.
12:48The fish is so good.
12:49Yeah.
12:49It's just like I'm at a wedding.
12:51This was absolutely incredible.
12:53I'll be back again.
12:53Put you to work.
12:57Coming up, the unique history of Chinese-Canadian food on The Rock.
13:02I love it.
13:03Ooh.
13:03Ooh, baby.
13:04Surprise.
13:04Surprise.
13:10Much of urban Canada has a big Chinese-Canadian population.
13:14That's not the case in St. John's.
13:16But while the Chinese community here is small, it's always packed a big culinary punch.
13:21And no place tells that story better than the magic walk in St. John's.
13:25That's where I'm sitting down with Francis Tan and Jerry Lee.
13:29Francis is a chef and self-described Chinese restaurant baby.
13:33His Newfoundland childhood revolved around the family business.
13:37Jerry, on the other hand, was born in China.
13:39He took over the magic walk in 2015 and found the food a little different to what he grew up
13:44eating.
13:45Growing up here in Atlanta, Canada, this seems so familiar.
13:48Yeah.
13:49But is this traditional Chinese food?
13:52Not really.
13:52Not entirely, yeah.
13:53Canadian Chinese food is a cuisine in itself.
13:56The chicken balls, I never heard that before.
13:58I moved to Newfoundland, so this is totally new for me.
14:02Where does this dish come from?
14:03The origins is lost in history.
14:05People say it came from Ontario.
14:08Some say it came from Montreal.
14:09I think they thought locals would like it because they saw the battered fish.
14:13Yeah.
14:14And the bright red sauce.
14:15Every restaurant does their own take on the sweet and sour sauce.
14:17Yes.
14:18Sugars, vinegars, ketchups, that's the Canadian style.
14:22Something you could never take off the menu here.
14:24No way.
14:26Cheers.
14:28That is so nostalgic for me.
14:31With the meal off to a fantastic start, I'm pumped to learn more about this table full of iconic dishes.
14:36What did you call this one?
14:38We call them Captain Chicken, but some places call them General Tau's Chicken.
14:42Okay.
14:43In Cantonese, General Tau's Chicken.
14:44So in Newfoundland, it goes by Captain because there's a lot of fishermen.
14:47Yes.
14:48Little bit local texture in the dishes.
14:50I love it.
14:52Andy, how's your chopstick skills?
14:53Not so bad.
14:55Showtime.
14:56Exactly.
14:56No pressure.
14:58Mmm.
14:58The flavor, the crunch.
14:59That balance of sweet, spicy, little bit sour.
15:03Mm-hmm.
15:03So satisfying.
15:05So we're in Newfoundland.
15:07We can't have a meal without some cod.
15:09Jerry, can you walk through this dish?
15:11This is fresh Newfoundland cod in black bean sauce.
15:13Chopped into small pieces and put a little bit flour breaded, very light.
15:17And black bean sauce.
15:18For Chinese people cooking fish, two ways to cook it.
15:22First one is just a steam, a little bit of sour sauce on top.
15:25Yeah.
15:26Yeah, I actually had it that way over at Portage.
15:28Yes.
15:28The second way is just a black bean sauce.
15:31Both a Chinese classic and a real Newfoundland-ish.
15:34Oh, yeah.
15:35For sure.
15:36Oh, yeah.
15:36That's lovely.
15:37Great texture.
15:38Yeah.
15:38A lot of black bean flavor coming through there.
15:40Savory.
15:42Really subtle cod flavor.
15:44This is chicken chow mein.
15:45Chicken chow mein.
15:46I'm not seeing any noodles in here.
15:47That's Newfoundland.
15:49Newfoundland chow mein have no noodles.
15:50Chow mein actually means fried noodles.
15:53Noodles, yeah.
15:53I get people confused all the time.
15:55Newfoundland chow mein have no noodles.
15:57The history is back to 60s when they opened the restaurants.
16:00There's no noodles available.
16:02Ingredients were scarce, right?
16:04Yeah.
16:04It's nappa, cabbage, cut into strips to simulate noodles.
16:08Stir-fried and they called it chow mein.
16:10So this is a dish out of necessity.
16:12Yes.
16:12Interesting.
16:13All right, we gotta try this.
16:16Super light.
16:17Yeah.
16:17Very fresh.
16:18Is this how chow mein would be served across the whole island?
16:21Slight variations, but most places you will find the cabbage.
16:26I got one more dish for you, Andy.
16:27A surprise dish.
16:29Woo!
16:30Look at that.
16:30Surprise.
16:31Flambe beef.
16:32Yeah.
16:33Is this the famous sweet and sour sauce going on there too?
16:36Yes.
16:37Look at that.
16:38Wow.
16:38That looks beautiful.
16:40Beef is so tender.
16:41Very tender.
16:42Yeah, it's really nice.
16:44What does the future of Chinese cuisine look like here in Newfoundland?
16:48It's transitioning.
16:49I have friends in Newfoundland that have taken over their parents' restaurant and they have
16:54a chance to put their own flair and evolve the menu even further.
16:58So I'm looking forward to that.
16:59Yeah.
16:59To seeing the evolution of the Chinese food menu.
17:02Thank you so much for having me.
17:04This was great.
17:05No problem. Thank you.
17:07Coming up, I'm making a classic for my mom's Newfoundland childhood.
17:12Ooh, these are looking done.
17:20There's something special about St. John's.
17:23Located at the breathtaking edge of a rocky and remote island, St. John's is a food culture
17:29born of both abundance and scarcity.
17:31Back home in Dartmouth, I'm inspired to draw on that resourceful spirit in my own kitchen.
17:37So I'm heading to one of my favourite daily hangouts, the grocery store, to gather some
17:42fresh, local ingredients to prepare a hearty and economical Newfoundland classic.
17:47Traditionally served with breakfast, but delicious any time of the day.
17:51Here's to making my mom proud with baked beans and toutons.
17:55So I soaked these beans overnight and now I'm straining off the water.
17:59I'm using Compliment's white navy beans, but any white bean would work.
18:03That looks good.
18:04Now we've got bacon.
18:06This bacon here is wood smoked.
18:08It's going to give it that deep, rich, smoky taste.
18:11Going to add a whole other element to my beans.
18:16So I'm just going to let that crisp up here and then I'm going to prep up the onions and
18:19the garlic.
18:20One medium white onion and then two cloves of garlic.
18:28The bacon has crisped up a little bit.
18:31Add in that onion and garlic.
18:33We want the onions to stay translucent three or four minutes.
18:37Baked beans and toutons to meet is snow day food for sure.
18:40Brings me right back playing in the snow or shoveling the driveway.
18:43You come in, you're hungry, you're tired.
18:46And my mom would have a big pot of baked beans and then she'd be frying up some toutons.
18:50All right, the onions are looking great.
18:53So now we're just going to add in the rest of the ingredients.
18:55A tablespoon of tomato paste.
18:57One cup of ketchup.
18:58A half cup of 100% Canadian maple syrup, of course.
19:02Two teaspoons of apple cider vinegar.
19:04Quarter cup of brown sugar.
19:06A couple of bay leaves.
19:07A teaspoon of Dijon mustard.
19:08A big old pinch of salt.
19:11And a nice crack of black pepper.
19:13Give this a quick mix to make sure all the ingredients get in there.
19:17And then I'm going to add in about a liter of water.
19:20Oh, I got to add beans first.
19:22Oh my goodness.
19:22I forgot the beans.
19:23A key ingredient to baked beans is beans.
19:27And now that liter of water.
19:30I like this version of beans because you're getting the acid from the ketchup and the tomato paste,
19:34but then the sweetness from the brown sugar and maple.
19:36It's really, really beautiful, the combination.
19:39Turn up the heat.
19:39I want to bring that to a boil.
19:41For this recipe, the most important ingredient is thyme.
19:44T-I-M-E.
19:45It's just going to do its thing in the oven.
19:47You get the rest of your day to go shovel the driveway, make a snow fort, whatever you want to
19:51do.
19:52So that's at a boil.
19:53Cover it up.
19:56I'll let that go in my 300-degree oven for three to four hours or until the beans are nice
20:00and tender.
20:01Have a good bake.
20:03I've got about 30 minutes left on those beans, so I'm going to kick on to some toutins.
20:07My mom used to make them.
20:08You'll find them all over Newfoundland.
20:09Fried dough, perfect with baked beans, great for breakfast with eggs.
20:13I've got some leftover white bread dough.
20:15Cut it into four.
20:16Then I'm just going to kind of form that into a little bit of a ball.
20:20Shape it into almost like a hockey puck shape.
20:22Give it a little press down.
20:23It doesn't have to be perfect.
20:27Now we're just going to fry these on the frying pan with a little bit of butter.
20:31Actually, a lot of butter.
20:32Just going to turn the pan onto medium.
20:35You don't want it too hot or it's going to burn the butter.
20:37I'm going to add in a good amount of butter.
20:40They'll be swimming in it.
20:43We're just going to lay the toutins in.
20:45And you want to fry them until they're golden brown on both sides.
20:48Probably five-ish minutes per side.
20:51Oh, that one's looking pretty good.
20:53I'm going to give that one a flip.
20:54Nice golden brown.
20:55Oh, yeah.
20:56Brownness on that one.
20:59Ooh, these are looking done.
21:07Whoa, run away touting.
21:10And then I say the beans are done too.
21:12Going to haul them out.
21:14Let's serve this up.
21:17Oh, it looks so good.
21:18Oh, that smells like home.
21:20That is nice.
21:20That beautiful red color coming in from the tomato.
21:27So for toutin, I'm definitely going to serve this with a little bit of butter.
21:31And by a little, I mean a lot of butter.
21:32Get melty and cozy on top there.
21:35And then some molasses.
21:36Oh, yeah.
21:37That's what I'm talking about.
21:38Whew.
21:39I'm going to dig in.
21:43Mmm.
21:44Mmm.
21:44So warm.
21:45So comforting.
21:46And then a toutin.
21:48My goodness.
21:55Yes.
21:56Bye.
21:57That is a scoff.
21:59Mmm, mmm, mmm.
22:00Oh, my God.
22:01Those are so good.
22:03Making mom proud.
22:04Next time on Andy's East Coast Kitchen Crawl, I'm heading into the heart of Prince Edward Island.
22:10Grabbing comfort food on the go.
22:11Oh, my goodness.
22:13And filling up on potato pie.
22:16Hauling in all kinds of seafood.
22:18Or at least trying to.
22:20I think we're going to get fired.
22:21Oh, for three.
22:22I'm going to get fired here.
22:23Back home, I'm bringing it all together for a lunchtime treat.
22:27I am very excited.
22:29Look at that.
22:35meet with you.
22:35I can see you artist at a p.m.
22:37See you next week.
22:39Bye.
22:39Bye.
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