DESTINATION > NEWFOUNDLAND AND LABR ADOR
Jeremy Charles Raymonds Restaurant I love working with the EGG, fresh local ingredients and simple techniques.
I grew up in fishing communities and that means I grew up eating a lot of fresh codfish, root vegetables and traditional Newfoundland flavors.
The Dutch Oven is ideal for cooking stews, soups, chili and even cobblers.
BIG GREEN EGG
Newfoundland and Labrador, Canada’s most northeasterly province, is blessed to have access to some of the best seafood, wild game and produce in the world. Having such bounty right at his doorstep has inspired Jeremy Charles, Executive Chef at Raymonds Restaurant in St. John’s, Newfoundland, to follow a truly sustainable approach to dining ... sourcing ingredients from local purveyors or directly from the land and sea. “I grew up in fishing communities,” reminisces Jeremy, “and that means I grew up eating a lot of fresh codfish, root vegetables and traditional Newfoundland flavors. I spent a lot of my childhood in my grandmother’s kitchen and at our summer home. We would cook and work together in her garden ... this left me with many great memories and planted the inspiration to become a chef. ” “I’ve always loved being around food and working with my hands. I’m an avid fly fisherman and I tie my own flies ... this area has some of the best fly fishing in the world. I spend a lot of my time hunting and foraging what the land and the sea have to offer – berries, partridges, moose, rabbits ... and of course the cod. Newfoundland is really a magical place, so wild and so untouched.” “In the past, typical Newfoundland cuisine was considered peasant style, with a lot of fish, hard tack and salt pork ... dishes that came from necessity and were sustenance for fishermen who were out on the ocean for weeks on end,” says Jeremy. “There was never anything particularly gourmet about it.” But with cuisine that is credited with putting Newfoundland on the culinary map, Chef Jeremy and his culinary team now rely on their Big Green Egg to create dishes with a contemporary spin on traditional Newfoundland fare. “I really love how flexible the EGG is ... having a Big Green Egg at Raymonds is a dream come true! A majority of our wild game is prepared on the EGG, along with seafood and vegetables ... they are lovely coming off, with the perfect char and a light smoky aroma. I love working with the EGG, fresh local ingredients and simple techniques. And there is no better way to cook than with natural charcoal... nothing can compare to it.”