In this episode, we welcome David McMillan back to the show, co-founder of Montreal’s famed Joe Beef restaurant, and now winemaker in the countryside of Quebec. In this wide ranging conversation, we discuss the growing industry of locally made wines, farmland access, indigenous growing practices, David’s evolving diet, cooking advice, and what it means to support “true” local agriculture and business. David advocates for small, heartfelt, chef-owned restaurants, criticizing luxury excess and corporate influence. With Michelin arriving in Quebec, he warns against the loss of local food identity. His solution? A welcoming family restaurant with affordable meals, and news of his upcoming cookbook launch in Montreal and New York.

David’s new book: Spilled: Natural Winemakers Stories & Recipes  https://www.rizzoliusa.com/book/9780847844005/

Timestamps

[0:00] Intro

[03:12] Winemaking & the evolution of Quebec terroir and hybrid grape varieties

[09:45] Farmland access

[21:05] Re-wilding on Dave’s farm

[28:59] Iroquois growing practices, Oyster history of NYC, metal detecting

[47:50] David’s evolving diet

[57:33] Cooking advice 

[1:23:05] David’s new project & vision: $5-soup, accessible family bistro

[1:29:47] How corporate chains are squeezing out small, soulful restaurants

[1:36:51]  Critique of fine dining excess and luxury obsession

[1:42:08] Thoughts on the Michelin Guide - “True” local food & economy

[1:54:06] Rapid Fire Q&A, The Holistic Orchard by Michael Phillips

[2:09:41] Wrapping up with his new cookbook Spilled and launch plans

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Guest Social Media Links

David:

Instagram: https://www.instagram.com/davidmcmillanmtl

JM:

Instagram: https://www.instagram.com/jeanmartinfortier
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