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PODCAST

Salt Lick with David McMillan & Lesley Chesterman

A no-holds-barred food/culture podcast with chef and winemaker David McMillan, and writer Lesley Chesterman.

arts food

All Episodes

01:43:13

Oyster Sommeliers with Patrick McMurray

Salt Lick with David McMillan & Lesley Chesterman ·

2025/11/16

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

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01:30:17

How to Write Cookbooks with Naomi Duguid

Salt Lick with David McMillan & Lesley Chesterman ·

2025/10/31

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

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45:13

Wine is Fine

Salt Lick with David McMillan & Lesley Chesterman ·

2025/10/31

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

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01:21:49

Milestones with Josh Crowe and Barbara Irwin

Salt Lick with David McMillan & Lesley Chesterman ·

2025/10/03

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

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01:35:04

Québec's Organic Wine Pioneers with Michael Marler

Salt Lick with David McMillan & Lesley Chesterman ·

2025/09/24

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

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01:01:58

Burgundy Sunburns

Salt Lick with David McMillan & Lesley Chesterman ·

2025/08/23

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

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01:44:34

Into the Weeds

Salt Lick with David McMillan & Lesley Chesterman ·

2025/08/23

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

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01:07:32

Raw Vanilla with David van der Walde

Salt Lick with David McMillan & Lesley Chesterman ·

2025/07/17

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

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01:39:45

Chef-Owning with Marc-André Royal

Salt Lick with David McMillan & Lesley Chesterman ·

2025/07/04

Lesley and David agree that Marc-André Royal is one of Canada's most underrated chef-owners, a talented market cook and impressive entrepreneur. The Montréal chef-owner of Le St-Urbain recently earned a recommendation in the first edition of Québec's Michelin Guide, and his three (soon to be four) Bête à Pain bakeries are wildly popular with some locals even suggesting he makes the city's best croissant. Lesley's glowing 2009 review of Le St-Urbain set the tone among critics who have had little to

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01:23:09

Grand Prix Tea & Lemonade

Salt Lick with David McMillan & Lesley Chesterman ·

2025/06/23

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

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01:18:51

Grilling Season & Lobster 101

Salt Lick with David McMillan & Lesley Chesterman ·

2025/06/08

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

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01:08:27

Michelin Ruffles Feathers in Québec

Salt Lick with David McMillan & Lesley Chesterman ·

2025/05/30

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

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01:39:27

Kitchen-Life Balance with Ari Schor

Salt Lick with David McMillan & Lesley Chesterman ·

2025/05/21

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

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01:03:18

Rhubarb Lobster Season

Salt Lick with David McMillan & Lesley Chesterman ·

2025/05/16

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

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01:20:48

The Whole Grain with Dawn Woodward

Salt Lick with David McMillan & Lesley Chesterman ·

2025/05/16

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,

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01:46:49

The Dégel

Salt Lick with David McMillan & Lesley Chesterman ·

2025/04/22

David and Lesley are warming up as podcast partners while temperatures rise in southern Québec, and the defrost (dégel) brings with it a heavy workload at the farm. Among the topics related to vineyard management, David praises organic winemaking but warns of the bureaucracy needed for certification. He also goes through the various wild animals he must keep away from the grapes including coyotes, deer and a mythical subspecies of bobcat that locals swear isn't, as reported, extinct. For Salt

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01:50:40

Welcome to the Salt Lick

Salt Lick with David McMillan & Lesley Chesterman ·

2025/04/15

In the inaugural episode of Salt Lick, acclaimed chef/restaurateur turned winemaker David McMillan joins food writer Lesley Chesterman to swap stories about Montréal's intense fine dining scene, while exploring their own rivalry and friendship. David discusses cofounding the iconic Joe Beef group of restaurants, as well as his recent departure and pivot toward agriculture. Lesley offers insight into David’s competitive streak, while they reflect on the impact classically-trained French chefs have

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17 results

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