Salt Lick with David McMillan & Lesley Chesterman

• 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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• 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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• 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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• 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.

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• The Whole Grain with Dawn Woodward

  Salt Lick's very first guest helps David and Lesley answer an important question: What happened to bread?   Dawn Woodward is the co-founder of Evelyn's Wholegrain Bakery in Toronto and the author of the new  Flour is Flavour. The American-born baker is on a mission to promote whole grain flours and breads, emphasizing that they are not only tastier but nutritious and sustainable when sourced locally.   Specializing in Ontario grains, Dawn offers tips on which—rye, barley, oat, buckwheat, spelt, etc.—are best suited to upgrade baked treats like chocolate chip cookies and pop tarts. The trio also discuss why the public should be more educated about grain farming, the challenges of gluten-free baking and the legend surrounding a great Canadian grain on the verge of a comeback, the Red Fife.   As spring has arrived in southern Québec, David and Lesley first warm up with a chat about seasonal ingredients, including the underrated snow crab which the hosts lament is mostly exported; they also discuss a bit of politics and interprovincial trade dynamics in the wine business; David also comes out as pro-doggie bag and even explains how restaurant leftovers can be a marketing opportunity.   Follow  Dawn, David & Lesley on Instagram.   Salt Lick is a  TNKR Media Original Production.

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