Chef Todd Perrin puts a twist on three traditional recipes from Newfoundland and Labrador. He travels to Grand Bank to learn the secret of Sharon Grandy's blueberry cake, to Petty Harbour where Mike Hearn shows him a traditional fish stew made with fresh cod and he meets the Blake sisters from Rigolet, Labrador who show him the secret of "ringalls". Then Todd turns the tables and cooks their recipes (his way) for them.
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