What began as an episode devoted to the noble oyster took a sad turn with the news that our guest's mentor had passed away. This edition of Salt Lick featuring Patrick McMurry is dedicated to the memory of Rodney Clark, the Toronto restaurateur and founder of Rodney's Oyster House. Patrick, the Guiness World Record holder for fastest oyster shucker, shares his experiences working for Rodney over eight years and how his legacy lives on in seafood market restaurants across the country run by other protégés. Through his Oyster Master Guild, Patrick trains food professionals to understand, appreciate and properly serve the molluscs; he explains tips for effective shucking, how he wins competitions, and why the right knife is key. Oysters have been depicted in literature for centuries; a luxury, aphrodisiac or fertility stimulant. Patrick shares poems from MFK Fisher and, to conclude, one of Rodney's favourites, The Walrus and the Carpenter by Lewis Carroll. Follow Patrick, David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:43:13
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1:43:13
How to Write Cookbooks with Naomi Duguid
Having written multiple books themselves, David and Lesley invite one of North America's most renowned cookbook authors to discuss her adventures, creative process and the challenges of publishing. Naomi Duguid has published nine cookbooks, her latest being the James Beard-nominated Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food; her 2016 book Taste of Persia won the prestigious award. The trio are candid about what it takes to write a cookbook and the challenges of maintaining creative control. David takes us behind the scenes of his first Joe Beef cookbook, while Lesley gets real about how much of her writing gets trimmed by editors. Naomi takes the hosts on a journey through her many travels, taking great lengths to balance honest storytelling from trusted local sources while avoiding politics entirely. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:30:17
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1:30:17
Wine is Fine
A short bonus chat show as Lesley and David prepare to welcome some high-profile guests. The hosts have wine on their mind; specifically, a recap of Lesley and boyfriend/wine writer Jean Aubry's trip to David's vineyard where they assisted with the harvest of Chardonnay, Pinot and Gewürztraminer grapes. David explains the fermentation process ahead as he expects to produce about 8,500 litres of wine from this year's crop. They also spend some time analyzing the 50 Best Restaurants list, and how one in ten are located in Montréal; did any benefit from a Chesterman bump? David also gushes about a former Joe Beef colleague who was named best sommelière in North America, as both agree that concerns over the negative effects of drinking wine may be blown out of proportion. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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45:13
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45:13
Milestones with Josh Crowe and Barbara Irwin
David has some news: he's going back into the restaurant business and this time, it's personal. On the theme of milestones, he invites the owners of two renowned Montréal neighbourhood restaurants, Josh Crowe and Barbara Irwin of Taverne, to celebrate their 30th anniversary. Lesley starts by grilling David on Grille-Nature, described as a labour of love that will serve market-driven classics at affordable prices. It's a partnership with fellow chef and farmer Derek Dammann, an ambitious suburban project in Montréal's West Island that replaces a burger joint in the underappreciated Marché de l'Ouest. Lesley may even make some desserts... What does it take to run a successful neighbourhood spot that can stand the test of time? The question is candidly explored in a few different ways, like expansion strategy and cultivating regulars; but even prior to Joe Beef, David was always inspired by Taverne's ambitious cuisine in an area that, three decades ago, had few upscale or market options. After a five-year hiatus from the restaurant business, he is feeling inspired again and will be discussing Grille-Nature developments on the podcast as he aims for a late fall opening. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
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1:21:48
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1:21:48
Québec's Organic Wine Pioneers with Michael Marler
David invites a neighbour over for a chat, a trailblazer in Canadian winemaking who, 25 years ago this summer, took a "crazy" risk by acquiring a vineyard in southern Québec; it paid off and Les Pervenches helped kickstart a natural wine craze that hasn't faded. As Lesley wraps up her trip to Burgundy, the hosts press Mike for insight on how he managed to grow French grapes like Chardonnay that survive Canada's harsh winters. David describes Mike's Chardonnay vintages as the best in the country many years; Les Pervenches went fully organic and biodynamic by 2008, helping to fuel a wave of Montréal natural wine bars. Wondering where to buy Les Pervenches? Only about one in ten bottles end up in grocery stores because demand from private clients like specialty grocers, importers and restaurants has been so ferocious; a testament to Mike and partner Véronique Hupin's commitment to both winemaking and regenerative agriculture. Follow David & Lesley on Instagram. Salt Lick is a TNKR Media Original Production.
Canada - english