Dining on the Ocean Floor: A Sourcing Story

[Nialls] I'm Nialls Fallon.

[Leah] I'm Leah Campbell.

I'm Nick Perkins and together we own

three restaurants in New York.

We just landed in Nova Scotia.

We're at Ironwood Farm and we're going to meet up

with Chef Chris and Rupert,

where he's going to show us some of the produce

he's growing for Dining on the Ocean Floor.

Hey guys, I'm Chris, welcome to Nova Scotia.

Thank you. Thank you so much.

What ingredients from the farm here today

will we be using for Dining on the Ocean Floor?

[Chris] Carrots, zucchinis, some potatoes, some herbs.

When you first smell tomato in the spring,

then you know it's springtime.

[Leah] That's the best.

[upbeat guitar music]

Hey Kirk.

Hey Chris.

Good to see ya.

I brought Nialls, Leah and Nick here

to look at sustainable blue.

As a land-based facility,

our mission is to have fish available all year round.

Every single day of the year.

[Chris] So, it's very convenient for me.

Chris has his own fridge here.

[all laugh]

So it's Chris' fridge,

and when he calls we just put the fish in the fridge

and Chris comes to get it.

[gentle guitar music]

Hey. How are you?

I'm Jonathan.

Let's go have a look at what we got on the ocean floor.

See what we can eat.

[Nick] Great, let's do it.

[Jonathan] It's a 13 hour tide schedule,

so every 13 hours it comes out

and then it comes back in.

This is Irish moss here.

[Nick] Cool.

[Jonathan] Yeah, you can eat it fresh, raw,

or you can cook with it too.

Oh wow, the feeling of it is really cool.

This is sea lettuce right here.

It's so profoundly beautiful,

I'm a little bit without words.

Chef Chris told us we had to come check out

Avondale Sky Winery.

Hey, how are you?

Nialls.

I'm Ben, I'm the wine maker here at Avondale Sky Winery.

[Leah] Thanks for having us.

The perfect seafood pairing wine is our Tidal Bay.

This is actually an appellation wine

so it was created to be what we really do best,

crisp, lightly aromatic, white wines,

pairs amazingly with all of our local seafood.

[Leah] We're here in Burncoat Head Park.

We're about to have dinner on the ocean floor.

Chef Chris is throwing us a special dinner,

with all the people that we met this week.

We're super excited.

[Chris] It's clams, mussels and lobster claws,

cooked in Tidal Bay, with some onions, garlic.

That's it for now. [laughs]

If you look around this is something where,

we went here and looked at it and said,

This is the perfect place to feature

and highlight Nova Scotia's food and drink.

[buckets clanging]

[all chuckle]

[All] Cheers!

[all cheers]

[Chris] As a main course we have

a pasture-raised beef tenderloin, barbecued,

a butter poached lobster,

and Sustainable Blue salmon, enjoy.

[Nialls] Eating seafood on the ocean floor,

seeing the tide come in and smelling the ocean air,

the wind and just watching the sun go down,

it doesn't get any better.

[gentle upbeat music]