One more hazy late summer chat show before the duo get back to some interviews this fall. This time, Lesley is podcasting from the scorched vineyards in Burgundy while David talks about his recent trip to Maine; he pushes back against Canada's "elbows up" culture of retaliation especially against agriculture businesses across the border. They share their own stories about summer heat, drought and travel. Also on the menu, irrigation bans in France, rising food prices in Québec and whether Michelin stars elevate or distort restaurant culture, with stops in Québec City and detours discussing Chablis and the economics of Canadian cheese. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:01:58
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1:01:58
Into the Weeds
David and Lesley are sharing a couple of spirited late summer conversations before returning to interviews this fall. This time, they start with vineyard chores under the blazing sun—leaf-pulling, mulching and the dangers of farm machinery—before moving to kitchens past and present, swapping horror stories of burns, cuts and chemical mishaps. Along the way, David talks about a community dinner he prepared in Prince Edward County, and Lesley shares a deep dive into Montréal’s most meticulous sushi counter. The conversation closes on a tougher note, and listener discretion is advised: allegations of abuse in restaurants, candid reflections on the hosts' own experiences and how the industry has evolved with #metoo movement scrutiny. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:44:34
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1:44:34
Raw Vanilla with David van der Walde
There's nothing bland about the vanilla industry, argues a Montrealer who has been one of the most important industrial importers of the orchid since the early 1990s. David van der Walde, Director of Aust & Hachmann Canada, joins Lesley & David for a deep dive on one of the planet's most ubiquitous ingredients, a product as essential for industrial flavour companies as the world's top pâtissiers; how vanilla is farmed, challenges in its distribution, and why its cost has been so historically volatile. He also explains how companies like Häagen-Dazs are able to elevate their products through specialized vanilla sourcing, and if he feels Madagascar's farmers are getting a raw deal. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:07:06
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1:07:06
Grand Prix Tea & Lemonade
David shares some A-lister anecdotes and his mixed feelings about the testosterone-charged bash that kicks off Montréal’s festival season, just as news breaks of a decade-long contract renewal between the city and Formula 1. But first, Lesley and David get into the quintessential summer drink: lemonade. They share tips on how to make it on the cheap for a crowd, how to dress it up with homemade syrups, and how to turn leftover rinds into lemon sugar. Then, much of the discussion focuses on the Canadian Grand Prix, which has taken place in Montréal since the '70s, and the impact this prestigious event has had on the city's fine dining scene; about a month of sales over one weekend, David estimates, for some well-placed restaurants. Names dropped include: Danny Devito, Jacques Villeneuve, Sylvester Stallone, Gene Hackman (RIP), Matthew McConaughey, Bruce Willis and George Harrison—that was just one table David's team served at Globe one Saturday night in the early aughts. Also, in the kitchen, some underrated sources of protein like squid, pinto or cowboy beans, and hanger steak, with David revealing the recipe to his pungent go-to condiment for beef; watch our Instagram account for that and Lesley's recipe for the original chocolate lava cake by the late Nicolas Jongleux. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:23:09
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1:23:09
Grilling Season & Lobster 101
It's grilling season for Canadians and David has some tips on how to plan and execute an epic locally-sourced BBQ extravaganza: what fresh meats to look for, making your own sausage, grilling techniques, marinades and sauces, unconventional meat choices like rabbit and duck... He also gets into the benefits of the traditional 'black egg' barbeques and new internet-enabled high-tech smokers. Many culinary detours on this episode of Salt Lick: Lesley has read all the BBQ cookbooks and offers recommendations. As she is experimenting with nut butters, David is spending a lot of time on the tractor and talks more about springtime vineyard management and dealing with wildlife challenges like deer overpopulation, ending with a discussion about how to treat lobster with respect; grilling lobsters, by the way, is tricky and David suggests you boil them, and don't dress them up. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
Canada - english