Newfoundland and Labrador — Food and Dining
Cuisine
The province boasts a hearty cuisine.
Regional specialties:
• Dishes make full use of fat pork, molasses, salt fish, salt meat, boiled vegetables and soups.
•Crubeens (Irish pickled pigs' feet).
• Cod made into stews and fish cakes, or eaten fried, salted, dried or fresh - often with scrunchions, crunchy bits of fried fat pork. Salmon, trout and halibut are also available.
•Brewis is a hard water biscuit that needs soaking in water to soften, then gentle cooking; damper dog is a type of fried bread dough.
• Jigg's dinner (a mixture of salt beef, potatoes, carrots, cabbage and turnips) with pease pudding, a traditional family meal.
Regional drinks:
• Available brews include Black Horse, Jockey Club and Dominion Ale, and a variety of ales from Newfoundland-based Storm Brewing (including a hemp ale, a raspberry wheat ale and a coffee porter).
•Screech is Jamaican-style rum that is the historic result of trade between Newfoundland and Jamaica (Jamaica got salt cod in return).
• Tea and Carnation milk.
Legal drinking age: 19.
Nightlife
A St John's pub crawl is a real cultural experience, with a particularly strong English and Irish influence. Water Street and Duckworth Street offer fine restaurants and nightclubs. Newfoundland also has its own music, mostly English and Irish, which you can find everywhere in local festivals, nightclubs, bars, taverns and concerts. George Street in St John's has become a club and restaurant zone and holds a variety of seasonal festivals. However, on the whole, night entertainment in many regions is scarce.
