Tribe

Jigg’s Junkies of Avalon

In the fog-enshrouded kitchens of St. John’s, where salt air whispers age-old secrets through pastel row houses, you’ll find the clandestine collective known as the Jigg’s Junkies of Avalon. United by an unholy reverence for the city’s quintessential dish, Jigg’s Dinner, these culinary cultists gather monthly to transform traditional boiled vittles into avant-garde gastronomic spectacles. Imagine, if you dare, salt beef ravioli nestling in a parsnip foam or dueling carrot purées vying for dominance in a deconstructed cabbage battleground. Like secret agents of St. John’s gastronomic folklore, they wage war against culinary monotony with roots as deep and knots as complex as the city’s own nautical history, all the while serenading cod tongues and serenading their sous-vide Newfoundland pudding with verses from old sea shanties.