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The ingredients of Newfoundland are really worth celebrating but it’s only been recently that they’ve moved from the home kitchens into the pride-filled dining rooms of the Province. Husband and wife team, Mike Barsky and Andrea Maunder, are vocal promoters of what they dub “Nouvelle Newfoundland Cuisine – an innovative interpretation of local cuisine…familiar flavours in new presentations.”
The berries of the bogs and the hills are found in any number of their preparations (medallions of Labrador caribou in a rich partridgeberry sauce spiked with Rodrigues Barrens Blend wine and served with Newfoundland summer savoury gnocchi) and the Newfoundland/Labrador staple, cod, is made into their rendition of ‘au gratin’, one of the region’s most traditional 
dishes, as well as used in a crispy cod tongue salad. But there’s a twist. The cod they purchase are from a “ranch” in the waters near Trinity and a historic fishing village, Gooseberry Cove. Claude Seward and partner Valerie Johnson fatten immature cod in captivity on food that Claude lands… capelin, squid, herring and mackerel. When the fish reach market weight, they’re processed for the Newfoundland and international restaurant industries.
They serve Quidi Vidi beer, Rodrigues wines, Auk Island wines, Ragged Rock, Old Sam, Screech & Cabot Tower rums, Charenac brandy, Newman’s Port and all the Iceberg and Shiver products. Their ‘Bacalao Blend’ coffee is locally roasted by Jumping Bean and even the bathroom hand soap is locally made by Tval! “Glenview’s Finest” old-fashioned scald cream is dolloped onto the desserts! Absolutely every dish, dressing and condiment is made from scratch.
Bacalao
Nouvelle Newfoundland Cuisine
Canada Food Day Table d’Hote Menu 2012
Bacalao is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Bacalao est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Bacalao directement, au numéro ci-dessous, afin de faire votre réservation.
Bacalao
65 Lemarchant Road,
St.John’s, Nfld A1C 2G9
T: 709 579 6565
bacalaocuisine.ca
The caribou medallions are to die for with the balanced flavours of partridge berries and Rodrigues blended wine sauce brings a perfect marriage of the berries, both partridge and wild blue. The caribou medallions are perfectly cooked, tender and succulent.
Anyone who is reticent to try this wild game should not be afraid to give it a try. This was one of the most enjoyable meals I have eaten, anywhere in the world I have visited.
Bravo to Mike and Andrea!