Pre-order online until TUE Apr 7, 10pm
Pick up on WED Apr 8, 6-7:30pm
Jiggs Dinner, more affectionately known as “Sunday Dinner” in Newfoundland, is a staple on “The Rock”. A weekly tradition that brings the whole family to the table for a feast of vegetables boiled with salt beef and pickled accompaniments, all topped with gravy and “dressing” (or, as it known outside of Newfoundland, “stuffing”). It’s a meal that brings people together and warms the soul, something we all need now, more than ever. PS – Jiggs leftovers make an amazing hash so you can never have too much.
Jiggs Dinner To Go
Salt Beef with Potato, Carrot, Turnip, Cabbage, Peas Pudding, Dressing, Gravy, Mustard Pickles & Pickled Beets
Jam Jam Trifle
Molasses Cake, Custard, Whipped Cream & Raspberry Jam
Jiggs Dinner + Jam Jam Trifle for 2 $48
Jiggs Dinner + Jam Jam Trifle for 4 $90
Order at the bottom of the page
A bit of background on the Jiggs Dinner
Jiggs Dinner (also called boiled dinner or cooked dinner), is a traditional meal commonly prepared and eaten on Sundays in and around Newfoundland. Variations can be found all around the North Atlantic, from the New England Boiled Dinner, to Irish Corned Beef & Cabbage, to Portuguese Cozido. Jiggs was the Irish central character in a popular, long-running comic strip, Bringing Up Father, whose favourite meal was corned beef and cabbage, and after whom the dish became associated in Newfoundland.
A true Jiggs Dinner uses salt beef, also known confusingly as both Naval and/or Navel beef because as a preserved meat, it was commonly found on British Navy ships, and because it was often brisket cut from navel area of the cow. It is a relative of corned beef, which got its name from the large kernels (“corns”) of rock salt used to cure it.
The salt beef, after an overnight soak, is cooked with cabbage, potatoes, carrots, turnips and a cloth bag full of split peas, which becomes “pease pudding”, a very old dish celebrated in nursery rhymes, jazz standards and even rap samples. It’s served along with pickled beets and mustard.
Chris Dunne is a native of St. John’s, Newfoundland that moved to Toronto in late 2015 to pursue his career in Marketing. By day, Chris is a National Account Director for the Canadian Hockey League and by night, he runs The Condo Cook, a catering company delivering Newfoundland tasting menus and pop-ups across the GTA. His vision is to showcase the bounty of culinary riches Newfoundland has to offer and smash the stereotypes surrounding it. Most recently, Chris was featured on The Food Networks ‘Wall of Chefs’, an opportunity that helped him showcase the province’s cuisine on the national stage. You can find out more about Chris and The Condo Cook at condocook.ca.