Nathan Hornidge, right, is shown with celebrity Chef Massimo Capra during the filming of Gourmet Escapes in Cox's Cove.
STEADY BROOK — Nathan Hornidge believes western Newfoundland will benefit from having world-famous chef Massimo Capra, and the crew of “Gormet Escapes,” visit and film here.
The chef at Madison’s Restaurant in Steady Brook was asked by the Western Destination Marketing Organization to work with Capra for the filming of the Discovery Network's production in Cox’s Cove.
A meal of seafood and local produce was cooked over an open flame, and Hornidge said the 25 invited diners turned into about 50 for the beach meal prepared by the duo.
Many parts of the west coast were also filmed as Hornidge sent Capra on a hunt for different delicacies such as strawberries, mushrooms, cod, mussels and a variety of vegetables and fruits.
Hornidge said the episode of “Gormet Escapes” will be aired more than 20 times so he expects it will provide a valuable boost for tourism.
The local chef, originally from British Columbia, said the show can also help with the food movement he believes is heading to western Newfoundland. Hornidge said he and Capra share a commonality in terms of their view on food.
“He wants to get things back to grassroots, which is kind of where I come from — looking at more sustainable options witin the restaurant business, and trying to support local farmers and local operations,” he said.
Hornidge was also looking forward to working with the renowned chef, who he feels has a wealth of knowledge and experience in the kitchen to learn from. He said Capra was all business during filming, but he got to see a different side during the downtime and dealing with local people and produce.
“That kind of excited him and lit a fire in his eyes,” he said.
“It was neat to see that. Even though it’s a business, there’s still all that passion in him for what we are trying to do.”
He said it was a challenging experience, given the limitations on local foods — especially this time of year. However, he was pleased with the end result.
“It’s a difficult area to do what we are trying to do, but I think it is an important intiative we have to take as chefs and retauranteurs to promote that and become ambassadors for that,” Hornidge said.