Chef Jason Lynch divides his time between Nova Scotia’s fantastic winery/restaurant Le Caveau at Grand Pré and the picturesque Newfoundland outport of Norris Point where, as chef/consultant for the inn’s Black Spruce dining room, his touches are evident.
With co-chef Joy Newman, the seafood chowder is laden with local fish, shellfish and good smoked bacon then enriched with crème fraiche and a mirepoix of Newfoundland vegetables. In the springtime the beef tenderloin is accompanied with fiddleheads and fresh asparagus. They make snow crab gnocchi with wild chanterelles. There’s a braised Maritime beef brisket served with colcannon and caramelized squash and his crisp-skinned Asian-style pork belly is served with wilted greens and blackstrap molasses, another traditional regional ingredient.
Neddie’s Harbour Inn is a small, personally operated hotel in the heart of Gros Morne National Park. It’s quintessential Newfoundland! The inn is situated on the Bonne Bay fiord with a panoramic the view of Long Range Mountains and the Tablelands.
You could immerse yourself for weeks in the coastal culture that permeates the region or use it as a base to explore the Great Northern Peninsula.
Food Day Canada 2012
House smoked Bacon with tomato and garden basil
Brandade de Morue
With pain d’espices and garlic scape oil
Seared local Ocean Perch
with sorrel and potato mash, parsley pesto and seasonal vegetables
With bakeapple crème anglaise
The Black Spruce is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
The Black Spruce est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Black Spruce directement, au numéro ci-dessous, afin de faire votre réservation.
The Black Spruce at Neddie’s Harbour Inn
Norris Point, NL A0k 3V0
T: 709 458 3089