[LINK] "New York City restaurant serving up fancy 'scruncheons'"

[rfmcdonald]

CBC recently featured an interesting article about a New York City restaurant, King Bee Restaurant in the East Village, that was heavily inspired by Newfoundland and Acadian cuisine. Scrunchions, fried pork fat served as a side to fish and brewis, apparently feature prominently.

The King Bee, a restaurant on New York City's East Village, has a unique connection to Newfoundland and Labrador.

The restaurant's dishes are largely inspired by Acadian culinary history. The menu connects the lineage of Louisiana cooking to its predecessors in the Maritimes and France.

​Ken Jackson, one of the restaurant owners, spoke recently about his connection to this province with On the Go.

[. . .]

"My partner, Eben Klemm and I have been working on this for a few years, and we brought in our chef Jeremie [Tomczak], so to get him up to speed, we took a couple of trips, one to Louisiana, and one to Montreal," said Jackson.

​"And in planning for the Montreal trip, I have a chef friend here, Riad Nasr, who's from Montreal ... and he said if you're in that direction, you should make a point of going to St. John's, because there's really cool stuff happening there," he said.​

​[. . .]

While in the province, Jackson said he was influenced with several kinds of food he sampled, including partridgeberries, which he said made an impression.

"Part of Jeremie's background was in Swedish cooking. He worked at Aquavit for a number of years, so he was really familiar in using lingonberries in different ways. But then when we were in Newfoundland — we found just the perfect example of berries, and really gravitated toward the name. It was a pretty name and the ones we had there were just perfect."