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
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.
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1:18:51
Michelin Ruffles Feathers in Québec
The international standard in restaurant reviewing, the Michelin Guide, has finally arrived and Québec restaurants will never be the same... or does the hype even matter? David and Lesley unpack some of the Michelin results, why they are important to some restaurateurs but not others, and what it takes to become a Michelin-calibre establishment. Lesley also discusses receiving the highest honour bestowed on citizens in her hometown, the Order of Montréal, for her nearly four decades of writing about food and culture. On the farm, David shares a sad update about his favourite hen Brownie while a rescued rabbit named Romulus joins the McMillan household; both have been pets and won't end up on the dinner table but, while we're on the subject, David shares a dependable recipe for lapin confit. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:08:27
Kitchen-Life Balance with Ari Schor
David and Lesley welcome their second guest, a Joe Beef alum who opened his own spot in 2019 and has since been ranked among Canada's top chefs. Ari Schor, co-owner of Montréal's Beba restaurant, opens up to the hosts about challenges that chefs face in maintaining work-life balance and systemic changes he's made to improve his team's quality of life. While David is uncomfortable with the idea of having protégés, Ari is grateful for the mentorship; the Argentenian-born restaurateur emphasizes the importance of quality market ingredients and prefers serving them in a cozy, intimate setting. The conversation was recorded a few days before the Michelin Guide for Québec was released, where Ari earned a recommendation but not, perhaps controversially, a star. Next time on Salt Lick: David and Lesley break down the Michelin results and the discussions that have resulted. Follow Ari, David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:39:27
Rhubarb Lobster Season
A bonus episode: David and Lesley catch up for a casual chat about overrated and underrated spring ingredients while both are on the road. Lesley attended a gathering of Canadian chefs aiming to promote sustainable ingredients but the pair is unsure how often seal will be making the menu; David has been promoting his new book Spilled: Natural Winemakers Stories and Recipes but the only thing he's gushing about lately is his Barnevelder hen Brownie. On creating a more diverse and sustainable food supply, David suggests Canadian restaurants should experiment with venison and unpacks the differences, if any, between Canadian, American and French lobsters. He also offers tips on spinach, asparagus and why you may want to consider overcooking your peas. The hosts also share thoughts on their favourite mushroom dishes, and offer a serious warning about the chef-fueled mythology surrounding false morels, a toxic species that resembles its safer mycelial cousins. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
Canada - english