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Chef Andy Hay returns to his roots in Nova Scotia to kick off his culinary journey. The premiere focuses on the traditions and ingredients that define the province's food scene.
Joining a mussel farming crew, clam digging, and visiting The Inn at Bay Fortune to cook with celebrity chef Michael Smith.
Andy tours Dartmouth for local sushi, legendary chowder and hard cider stops.
Andy eats like a Newfoundlander with moose, cod, scrunchions and toutons.
Andy wades into P.E.I. aquaculture, hauls halibut and tastes savoury potato pies.
Andy explores Cape Breton's west side with fresh curd, top chowder and a crab boil.
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