On the inaugural season of Top Chef Canada Newfoundland, contestant Todd Perrin had a valiant go at convincing the judges of the culinary genius of a treat from home—seal. What failed to work for him on television is now exactly the sort of thing that is drawing locals and culinary tourists alike to his charming, twocentury- old white clapboard cottage in the tiny community of Quidi Vidi, a five-minute drive from St. John’s. His menu changes daily and is never printed, but instead listed on a chalkboard in the rustic, wood-lined dining room. Perrin is most comfortable cooking wild local product—fish, game and anything foraged. His specialty is updated riffs on traditional Newfoundland fare. Local cod, say, with potatoes and salt beef. Halibut, whelks, snow crab, turbot and other local catch predictably figure prominently. And, of course, seal.