News

Bergs & Burgers: Spring Time on Fogo Island

Here on Fogo Island, Spring is one of our favorite times of year. Not only can we get the dust off our barbecues after a long winter, we can also look forward to iceberg season once more!

Each year from May until July, Fogo Island serves as the perfect lookout for the thousands of icebergs that make their way down from western Greenland. Icebergs, for those unfamiliar, are fragments of 10,000-year-old glaciers that fall into the sea each year. After being detached from their glacier, these behemoths float around until they pass through the Davis Strait and are swept into the Labrador Current, carrying them straight south down Iceberg Alley.

In honour of our frozen visitors and grilling season alike, we have created a delicious new menu item for Spring: The ‘Tip of the Iceburger.’

Made with Newfoundland beef, white onions, bacon crumb, burger sauce, pickles, sweet grainy mustard, and served on a house-made sesame bun, our burger is the perfect compliment to your iceberg adventures.

The ‘Tip of the Iceburger’ is one of the many new items we are offering this Spring as part of our new menu, which can be viewed here.

So, why not celebrate the arrival of spring by dropping in to test out our new burg, then keep your eyes peeled for the 10,000 bergs that pass by Fogo Island each year.

What’s in a Name?

We are often asked why we named our business Bangbelly. It’s a funny sounding word, and some people even think it’s kind of… suggestive. Can you blame them?

The answer to this oft-asked question is simple. After a long brainstorming process, many almost-right names (and a few disagreements) we landed on the entry for Bangbelly in the Dictionary of Newfoundland English.

It was perfect.

Here’s what we read:

bangbelly n Cp N & Q ([1914] 1940) 22 June, p. 434 W. A pudding, cake or pancake, originally prepared by fishermen and men in the woods, made with flour, fat pork, etc, and boiled, baked or fried, now usu served as dessert; also attrib.
1896 J A Folklore ix, 35 ~ a low and coarse word denoting a boiled pudding consisting of flour, molasses, soda, etc, and not uncommonly seal-fat instead of suet. 1937 DEVINE 7 Bangbellies. Pancakes made of flour, fat and molasses, fried on a pan. 1939 DULEY 17 In the winter the stomach was frequently filled with the bulk of pea-soup floating with fat white bang-bellies. [1894-1929] [1960 BURKE] (ed White) 41 “McGinnis at the Rink”: And his bullseyes were plastered all over his face / Like the whorts in a bang-belly pie. T 96-642 You can make up the bangbelly with bread soda and flour, mix it together and fat pork in it, cut it into squares; it’s lovely. C 69-10 To make bangbelly you put blueberries, sugar and hot water in a pot and add a pinch of salt. When it begins to boil you drop in doughballs and let it continue boiling until the doughballs are cooked and the blueberries are thick. Serve it hot. 1973 BARBOUR 47 [Tea] consisted of a slice of molasses bread, raisin buns, pork toutons, or bang-belly.

So, it can be many things. And everyone we talk to has their own understanding of, and some even their own recipe for, Bangbelly. This we like.

As Newfoundlanders-By-Choice (a.k.a CFAs) we often have our own take on traditional Fogo Island fare. Bangbelly just so happens to be one of those dishes.

If you’ve yet to try Bangbelly, we highly recommend a visit around breakfast time, when you can try our “Chitty Chitty Bangbelly”, which comes with mustard pickle, two poached eggs, and a warm kale salad. Yes Please!

Film, Food, Fun

Cinephiles and foodies be advised: Bangbelly has just announced its participation in National Canadian Film Day 2019.

This April 17 the café will be screening not one, not two, but three films in celebration of Canadian cinema.

The very good news? Tickets to the screenings are free, and all are welcome to attend. The even better news? Snacks and concessions will be available to purchase throughout the day, so serious film buffs can stay for the triple feature, and enjoy a selection of treats and light eats.

Each screening has a limited capacity of 40 people, so make sure to reserve in advance by contacting bangbellycafe@gmail.com

Bangbelly’s screening schedule is as follows:

3:00 PM – You are Here: A Come from Away Story

5:00 PM – Maudie

7:00 PM – The Grand Seduction