Ep 7. Newfoundland

In season 13 episode 7 of Bizarre Foods, host Andrew Zimmern travels to the beautiful and rugged terrain of Newfoundland, Canada. This episode features unique and traditional dishes of the region, known for its wild game and abundant seafood.

Zimmern starts off his journey by visiting the Fogo Island Inn, a luxurious hotel located on a remote island in Newfoundland. Here, he meets Chef Murray McDonald who cooks up a variety of local seafood dishes such as raw scallops with sea buckthorn and butter-poached Atlantic lobster. Zimmern tries a bowl of cod tongues, a traditional Newfoundland delicacy, which he describes as tender like a scallop with a rich and buttery flavor.

Next, Zimmern heads to a local clam farm, where he gets a glimpse into the sustainable farming practices of the region. The clams are grown in the wild intertidal zones and then harvested by hand, resulting in a product that is both delicious and environmentally friendly. Zimmern enjoys a plate of raw clams with a squeeze of lemon and a pinch of salt, describing them as sweet, meaty, and fresh.

Moving on from seafood, Zimmern tries some of the wild game of Newfoundland. He visits a hunting and trapping camp where he meets Randy Cooper, a fourth-generation trapper. Cooper prepares a spread of wild game such as caribou, rabbit, and grouse, all cooked over an open fire. Zimmern is impressed with the simple and rustic cooking methods, which highlight the natural flavors of the meat.

Continuing his journey, Zimmern visits a traditional Newfoundland home to try out some of the classic dishes of the region. He has a bowl of fisherman's brewis, a traditional dish made with salt cod, hardtack bread and pork fat. The dish has its roots in the fishing industry, where it was a popular meal for fishermen working on the Grand Banks. Zimmern also tries toutons, another classic Newfoundland dish, which are essentially deep-fried dough balls served with molasses.

For his last stop, Zimmern visits the historic town of Trinity, where he tastes some of the best dessert in Newfoundland. He meets Chef Katie Hayes of the Bonavista Social Club, who bakes up a storm using local berries such as bakeapples and partridgeberries. Zimmern tries a slice of blueberry grunt, a dessert made with stewed blueberries and dumplings, which he describes as the perfect ending to his Newfoundland food journey.

Throughout the episode, Zimmern highlights the importance of sustainability and sourcing food locally in Newfoundland. He emphasizes the rich culinary traditions of the region, which rely on the bountiful oceans and wild game of the area. The episode offers a glimpse into the unique food culture of Newfoundland, highlighting dishes that are not commonly found anywhere else.