Why Small Local Restaurants Matter In Our Globalized World | David McMillan
with David McMillan
About this episode
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 southern 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
[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
Mentioned Links & Resources
David McMillan
Sponsors
Use promo code MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions
