Podcast appearances and mentions of Joe Beef

Rarely do I sit down with three guests at one time for the podcast, today we are talking with Stephanie Mercier Voyer, a Montreal based writer and author. She has edited magazines, is now a freelancer and the driving force behind “Spilled” Zev Rovine is not just a wine importer, but an OG in the natural wine world. He put all is chips on one bet almost two decades ago and founded Zev Rovine Selections, with a curated, diverse portfolio of the best winemakers in the world. David McMillan is a former chef/restauranteur, you may know him from Joe Beef in Montreal and his cookbooks. He is now a farmer at his Hayfield Farms in Quebec, a viticulturist, winemaker and now a fellow podcaster. Along with their friend/photographer, Xavier Tera, they have just published “Spilled: Natural Winemakers Stories & Recipes”, a fusion of a wine book, cookbook and reference book that more importantly tells the story of not just the wine, but the people and culture that make it.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Inspiring stories from outstanding Canadian businesspeople, since 2009.  The Entrepreneur: David McMillan, proprietor, Hayfield Farms With only days to go in an anxiety-inducing Canadian election campaign, Mike and Dan share top line impressions of the Liberal and Conservative fiscal platforms, and then chat with one of the country's most accomplished restaurateurs, the co-founder of the Joe Beef group, about his evolution in Montréal's fine dining scene, the secrets to operating a successful restaurant and his departure from the iconic eateries in favour of a simpler life down on the farm. David is also the co-host with Lesley Chesterman of Salt Lick, a new TNKR Media podcast series about food and the restaurant business, and the co-author of Spilled: Natural Winemakers Stories & Recipes. Inspiring Entrepreneurs is a TNKR Media Original Production. 

At last year's Hot Luck festival in Austin, Andrew sat down with chef Alex Kemp, co-owner and chef of Philadelphia's acclaimed restaurant My Loup for an honest and entertaining conversation. Alex shares his journey from his French-Canadian roots in Montreal to the vibrant culinary scene of Philadelphia. He discusses his diverse culinary experiences, including his time at Sugar Shack and Joe Beef in Canada, Moor Hall Restaurant in the UK, and Momofuku Ko in New York City, and how these experiences influenced (or didn't) the frequently changing menu at My Loup. Alex also reflects on his ongoing collaboration with his wife and business partner, chef Amanda Shulman, and their shared commitment to creating dining experiences that emphasize freshness and creativity.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Life, the Universe and Everything... holy f**k Boys, Bubbles has got it all figured out! Settle back with a glass of Julian's Wiener vodka, a Joe Beef steak and some mushrooms, and prepare to get your mind blowed. Also: Love Shark Week? Get ready for Arse Week!

In this episode we chat with David McMillan, chef, author, and co-founder of the famous Joe Beef restaurant in Montreal. David left the restaurant business in 2021 and now resides and works on his small farm, Hayfield Farm, where he is re-discovering the ‘art of living' in the countryside. In this wide-ranging and colorful conversation we explore the power of cooking with homegrown foods, how social media is hurting regional cuisine, viticulture & natural wines, traditional French food culture, and how David has found true happiness in his new life on the farm. PLEASE make sure to subscribe to the podcast, download our episodes, and rate them! Your support means the world to us. Thank you! Timestamps [4:52] Intro [5:44] Chef's relationship with farmers [10:49] David's background working in french kitchens [12:25] The famed Bresse chicken [17:27] The story of Joe Beef [23:55] The art of living - from city chef to countryside farmer [26:15] The joys and challenges of growing grapes and making wine [42:16] Deer overpopulation and wild game in restaurants [55:52] Natural wine deep dive [57:14] Why has the craft beer movement not embraced organic agriculture? [1:25:54] Why David is cooking the best food of his career right now at home on his farm [1:31:23] History of food and the bread of ancient Rome [1:32:49] Are we losing precious things in our modern culture? [1:42:23] Is social media ruining regional cuisine? [1:53:52] Importance of home cooking [1:57:37] Anthony Bourdain - kitchen culture - Gen-Z vs Gen-X [2:08:15] Finding happiness on the farm [2:11:20] New book and TV show in the works (World's oldest restaurants?!) [2:20:32] A History Of Food by Maguelonne Toussaint-Samat [2:20:56] Nothing If Not Critical: Selected Essays on Art and Artists by Robert Hughes [2:23:49] The mystery of David's grandmother's toast Sponsors Bootstrap Farmer https://www.bootstrapfarmer.com/  Tessier https://info.serres-guytessier.com/en/tessier-mgi10 Use promocode MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions (Ontario, the Maritimes, and the states of Vermont, Maine, New York, and New Hampshire). Links/Resources Market Gardener Institute:  https://themarketgardener.com/  Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass/  Newsletter:  https://themarketgardener.com/newsletter Blog:  https://themarketgardener.com/blog  Books: https://themarketgardener.com/books Growers & Co: https://growers.co/ Heirloom: https://heirloom.ag/ The Old Mill: https://www.espaceoldmill.com/en/ Follow Us Website: http://themarketgardener.com  Facebook: http://facebook.com/marketgardenerinstitute  Instagram: http://instagram.com/themarketgardeners  Guest Social Media Links David: Instagram: www.instagram.com/davidmcmillanmtl/ www.instagram.com/hayfieldfarm/  www.instagram.com/hayfieldfarmcottage/ Twitter (X): https://x.com/davemcmillanmtl  JM: Instagram: https://www.instagram.com/jeanmartinfortier Facebook: https://www.facebook.com/jeanmartinfortier 

A visit to Dave's family in upstate New York gets Bob and Abdon a history lesson on Joe Beef, Joby for short. That was Dave's nickname growing up in rural Madrid and it stuck with his family through his litany of careers. Even through late 1997 when Dave inks his first official contract to become a spy -- affording him the opportunity to finally focus on the danger in militant republican circles.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Michael Newton and Dan Delmar welcome Fred Morin, chef, co-owner and co-founder of the Joe Beef Group, comprised of several iconic Montreal restaurants. They are also joined by Bernard Cormier, Managing Director and Partner, Mergers and Acquisitions at BDO Canada to discuss transactions and what adds value to your business.

The name of our episode is after our favorite actor from "Third Floor from the Earth"... wait it's "Fourth Rock from the house".... "3rd Rock From the Sun" That's it. He's a great actor and we don't know how to pronounce his name. In this hot ep, we talk about our fine dining experiences we had separately during a fun weekend. I give my big review of Joe Beef in Montreal. Ouu it is an exciting one. Amer hits the road and ends up at an Ottawa Strip Club, EW! Listen to the ep and tell your friends! It is a hot one. We are channeling the algorithm. *Robot Noises and Grumbles*

Aaron Rand has been on Montreal radio since the 70's. I didn't catch on to his show until the mid 80's where he became a household name, despite working at some radio stations that weren't known for their ratings. Right around the time AM started its decline, Aaron Rand's show started to take off. I ran into Aaron at (what I think is North America's best restaurant) Joe Beef while having dinner with another Montreal radio icon, Terry Dimonte.The next thing said at the table was pretty obvious – although i think it might have been a look… ya gotta get him on your show.His radio career includes all the great Montreal radio Call letters like CFCF CKGM, CBC, CHOM, CFQR and now CJAD where he once worked and now resides doing the afternoon show.It is always a joy to speak to someone who you grew up listening to – Aaron Rand joins me from what appears to be his kitchen in Montreal.A thanks to the people who support the show each week and allow it arrive on your phones for free.The CHR Prep Service - Click to get a free trial.nLogicMegatrax - Licensed Music for your radio station or podcast production company.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode of All in the Industry®, Shari Bayer's guest is Gail Simmons, a trained culinary expert, food writer, cookbook author, and TV personality. Since the show's inception in 2006, Gail has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of the new daily syndicated series, The Good Dish; and most recently was host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. She is the author of two books, Talking With My Mouth Full: My Life as a Professional Eater (February 2012), and Bringing It Home: Favorite Recipes from a Life of Adventurous Eating (October 2017). Today's show also features Shari's PR tip to cook with kids; Speed Round; Industry News Discussion of The World's 50 Best Restaurants list, and Shari's Solo Dining experience at Joe Beef in Montreal, Canada (a flashback to 2012!)Photo Courtesy of Gail Simmons; Photo credit: Shana Trajanoska.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

Slaughterhouse Rise & Fall And Is Ye crazy And etc?? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/4hiphopheadz-only/message

In Episode 190, Jeffrey and Craig chat about coffee again and then discuss five mostly baseball topics.1. Laborious, no I won't give in, I won't...eh, maybe I will give in: There seems to be some sort of momentum to maybe agreeing on a new CBA at some point before any meaningful games are missed maybe.2. Rocky Mountain Why: Dick Monfort is not helping with that though.3. Liztomania: We talk about the best 101 prospects in baseball, many of whom are catchers.4. Life is too short to spend the rest of it down here in Tampa: Craig wrote about the failure of the Rays two-city ploy, while Jeffrey is just dreaming of Joe Beef.5. The Politics of Glory: The third and final Hall of Fame segment for the year. Five and Dive is listener-supported, you can join our Patreon at patreon.com/fiveanddive. If you want to get in contact with the show, the e-mail address is fiveanddive@baseballprospectus.com.Our theme tune is by Jawn Stockton. You can listen to him on Spotify and Apple MusicSpotify: http://bit.ly/JawnStockton_SpotifyApple Music: http://bit.ly/JawnStockton_AM

The two funniest and most brilliant chefs/ restauranteurs in Canada, Joe Beef's Dave McMillan and Fred Morin, take us across Canada by rail. Original airdate: 2013, Season 1. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

On est live au FestiPod! C'est pour ça que l'épisode s'intitule "LIVE au Festipod"! Julien est sexuellement excitant, Maxime nous parle des tavernes, de Joe Beef et de la société, Niquette lit sa lettre de démission du Casino et on crie des choses à des pots de riz, puis on reçoit le mystérieux Dom Mas....euh on reçoit le mystérieux informateur masqué qui nous révèle des choses troublantes sur les animateurs et les invités. Ah pis on a reçu Thomas Levac et Stéphanie Vandelac, mais on ne leur a pas beaucoup parlés parce qu'on n'est pas vraiment des bon hôtes! Des si et des rais: plus collant que du sperme, plus malpropre qu'un bébé et plus bruyant qu'un enfant!

On est live au FestiPod! C'est pour ça que l'épisode s'intitule "LIVE au Festipod"! Julien est sexuellement excitant, Maxime nous parle des tavernes, de Joe Beef et de la société, Niquette lit sa lettre de démission du Casino et on crie des choses à des pots de riz, puis on reçoit le mystérieux Dom Mas....euh on reçoit le mystérieux informateur masqué qui nous révèle des choses troublantes sur les animateurs et les invités. Ah pis on a reçu Thomas Levac et Stéphanie Vandelac, mais on ne leur a pas beaucoup parlés parce qu'on n'est pas vraiment des bon hôtes! Des si et des rais: plus collant que du sperme, plus malpropre qu'un bébé et plus bruyant qu'un enfant!

Les stéréotypes de genre en alimentation sont tenaces. Depuis des lustres, les hommes sont associés à la viande, au gril et aux grosses portions. Catherine et Bernard décortiquent les codes publicitaires liés à la masculinité dans le monde culinaire, puis reçoivent Frédéric Morin, copropriétaire du fameux restaurant Joe Beef, pour savoir ce qu'il pense de ces clichés bien répandus.

Opinions That Don't Matter is charting on the Apple Podcasts #55 in Russia!Kati left the house and went to see Christina P. And film episodes of the Where My Mom’s At podcast. Graham's House of Coffee Imports supplied us with Rampage Coffee New segment: City Mouse vs. Country MouseEva Chen "Adventures in leaf gathering!” City folks are moving to the country Tik Tok Spiders making websSean’s fermented foods ... Kimchi smells a bit strongCovid-19 and restaurant closures:Sherman Oaks / Los AngelesPineapple Hill Saloon & GrillMontrealJoe Beef / David McMillan #openourcellars #ouvreznoscavesMarvel Agents of Shield on Netflix: Spies Goodbye… NHL hockey is returning! Kati and Sean returning to Canada? All Canadian Division? Go Habs Go! Sean makes a retraction regarding Jackalopes… Ol’Looking Larry Calls the PodcastUnlce Kai’s Mega Tempo in QuebecA Charlie Brown Christmas Documentary on Charles Shultz Andy Buckley / David Wallace on The Office & Suckit! Song Beavis and Butthead are coming back! A live-action show from Mike JudgeCard Games we like to playBread making: Leave a comment for Tom and tell him we said hi!Getting Baked with Tom Papa // How To Start Baking Sourdough (Part 1) God, Religion, and the great beyond…Atypical on Netflix Sean sees his neighbor naked!The story of a below the belt piercing ==The video version of Opinions That Don't Matterhttps://www.youtube.com/opinionsthatdontmatterAsk Kati Anything! (2nd podcast)audio: https://askkatianything.buzzsprout.com/ Kati TikTok @KatimortonInstagram @katimortonSeanTikTok @hatori_seanzoInstagram @seansaintlouisBUSINESS EMAIL linnea@toneymedia.com MAIL PO Box #665 1223 Wilshire Blvd. Santa Monica, CA 90403

Chronique de Danny St Pierre, animateur du balado L’Addition à QUB radio : la Santé publique n’aurait pas fermé les restaurants. Un des propriétaires du Joe Beef en appelle à la désobéissance civile concernant la vente d’alcool pour emporter. Selon l’agence d’importations de vin, Le Vin dans les voiles, le SPVM multiplierait les visites concernant la vente d’alcool.  Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Entrevue avec Mélanie Hubert, présidente du Syndicat de l’enseignement de l’ouest de Montréal : est-ce que le gouvernement devrait prioriser les enseignants pour la vaccination?  Entrevue avec Benoit Barbeau, virologue et professeur des sciences biologiques de l’UQAM : est-ce que le gouvernement devrait prioriser les enseignants pour la vaccination?  Chronique de Nicole Gibeault, juge à la retraite : retour sur le témoignage d’Audrey Gagnon, mère de la petite Rosalie. Deux présumés proxénètes dénoncés par leurs proches. L’ex-policier complotiste arrêté pour harcèlement. Entrevue avec Guy St-Jacques, ancien ambassadeur du Canada en Chine : les deux Canadiens emprisonnés en Chine entament leur troisième année de détention. Le travail forcé dans certaines industries en Chine. Entrevue avec Marie Rinfret, protectrice du citoyen : la protectrice du citoyenne Marie Rinfret a publié ce matin son rapport d’étape sur la crise liée à la COVID-19 dans les CHSLD.  Chronique de Danny St Pierre, animateur du balado L’Addition à QUB radio : la Santé publique n’aurait pas fermé les restaurants. Un des propriétaires du Joe Beef en appelle à la désobéissance civile concernant la vente d’alcool pour emporter. Selon l’agence d’importations de vin, Le Vin dans les voiles, le SPVM multiplierait les visites concernant la vente d’alcool.  Chronique de François Lambert : Airbnb arrive en bourse. Une propriétaire d’une PME de Drummondville, choisie par Ottawa pour faire la glace sèche. Segment LCN avec Julie Marcoux : est-ce que le gouvernement devrait prioriser les enseignants pour la vaccination?  Entrevue avec Simon Jolin-Barrette, ministre de la Justice : le projet de loi sur une réforme du programme d’indemnisation des victimes d’actes criminels déposés aujourd’hui. Chronique de Varda Étienne : sommes-nous trop sévères avec le Dr Horacio Arruda et les médecins en général? Le salaire des médecins spécialistes.  Chronique d’André Noël, journaliste indépendant : le Dr Horacio Arruda et la proposition de garder les restaurants ouverts. Chronique de Pierre Nantel : retour sur le débat de la censure de la semaine prochaine : Qu’en reste-t-il? Est-ce qu’on est passé à autre chose trop rapidement?   Une production QUB radio Décembre 2020 Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Quebecois David McMillan is considered one of the most innovative, successful and interesting restauranteurs in Canada. He along with his partner Fred Morin are Proprietors of multiple Montreal restaurants including Joe Beef and wine bar Le Vin Papillon. Legendary for his bigger than life eating and drinking, David now is more inward appreciating life with his daughters on his farm. David McMillan has been an early evangelist of natural wines…even though he spits now and has published two radical cook books.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.  

Since the boys dropped the meatball on last week's episode, they have an extra footlong episode for you today. They discuss the acclaimed Joe Beef in Montréal and their specialty mustard, the versatility of apples, why Creative Director is a fake job title, gruyère cheese, the rocky history of the 6 inch, and a recent sandwichuation involving a teacher and her students. instagram.com/thinkfreshpodcast onlyfans.com/thinkfresh --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On the 25th edition of the Spoon Mob Pod and the Quebec Parts Now Known Podcast, Ben and Ray geek out recanting the food porn episode to end all food porn episodes, the tongue in cheek titled "Canada" episode. The two speculate about the reason for shooting and including the out of place postman scene before breaking down the ice fishing cabin dining scene with Fred Moran and David McMillan of Montreal's legendary restaurant Joe Beef. Then they talk about the Picard beaver scene and a random few minutes at a local pick up hockey game before deep diving into adding caviar, foie gras, and truffle to a rail car meal. Theres a quick side bar about Columbus not having Amtrak service before the guys are mesmerized about Bourdain, Moran, and McMillan's dining experience at the Continental in Quebec and the underground hipster restaurant L'Affaire est Ketchup. After briefly touching on the Quebec separatist movement of the mid 90's that neither of them researched on their own and Picard's seasonal restaurant of all things maple, Ray educates Ben on the Maple Syrup Cartel before the guys wrap up discussing Moran and McMillan trying to make Bourdain tap out, assigning categories, and updating their respective best episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Award-winning food, travel and author of cookbooks like Claridges: The Cookbook and Joe Beef: Surviving the Apocalypse, Meredith Erickson chats with us about her early days and how Joe Beef served as a catalyst for her authoring career. We also dive into her solo project Alpine Cooking, a highly acclaimed cookbook meets travelogue where Meredith lived, skied and ate her way through the Alps.  For more information on Meredith: https://mereditherickson.com https://www.instagram.com/ericksonmeredith/

Le regard de Varda sur l'actualité : Varda commente la chronique de Denise Bombardier et l'affaire Mike Ward.  Entrevue avec Thierry Daraize blogueur chroniqueur et critique culinaire au Journal de Montréal Journal de Québec : Réaction aux critiques du propriétaire du restaurant Joe Beef, David McMillan, concernant la fermeture de la rue Notre-Dame.  Chronique de Claude Villeneuve, chroniqueur au Journal Montréal et au Journal de Québec : retour sur le témoignage de Justin Trudeau. On ne s'occupe pas de nos lacs, nos parcs et notre patrimoine naturel.  Entrevue avec Denise Bombardier : La disparition de la politesse de base. Retour sur sa chronique du jour dans le Journal de Montréal.  Chronique de Mathieu Bock Côté, ESSAYISTE, SOCIOLOGUE ET CHRONIQUEUR au Journal de Montréal : Réaction aux propositions de Sylvain Gaudreault en immigration.  Chronique BBQ avec Maxime Couture, notre papa derrière le grill : Pourquoi injectée votre viande et le maïs est enfin arrivé!  Grande entrevue avec Danièle Henkel, Présidente et fondatrice des entreprises DANIÈLE HENKEL, Présidente et animatrice de DANIELEHENKEL.TV. et coprésidente du Comité d'experts de la Stratégie des femmes en entrepreneuriat : La pandémie a affecté durement la situation d'emploi des femmes  Le BUZZ de Vincent Dessureault, animateur à QUB radio : Les parents hélicoptères. Amazon veut lancer 3000 satellites en orbite.   Une production QUB radio Juillet 2020 Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Entrevue avec Thierry Daraize blogueur chroniqueur et critique culinaire au Journal de Montréal Journal de Québec : Réaction aux critiques du propriétaire du restaurant Joe Beef, David McMillan, concernant la fermeture de la rue Notre-Dame.  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Cathy is joined on the phone by Meredith Erickson, author of Alpine Cooking. Meredith has co-authored several cookbooks, including Joe Beef and Kristin Kish Cooking, and she shares why she wrote Alpine Cooking over the course of 6 years of research and traveling throughout the Alps. Find out why this region has continued to fascinate so many with its beautiful landscape, rich history and incredible food.Eat Your Words is powered by Simplecast.

For the sixth instalment of our Munch Madness food series, Tom calls up Rachel James (@rairaiku on Instagram), a Montreal-based chef who's been working with the Joe Beef group at their wine bar, Vin Papillon, for a great chat about her journey as a chef, her love of fermentation, and the importance of a holistic approach in the kitchen. We also talk about the reality & challenges of being a cook at a time when lots of restaurants are closing down and laying off their staff. Also, Tom and Kate reflect on quarantine life and try to find some silver linings to all the social distancing. Check out Khaos at www.createkhaos.com or on Instagram @createkhaos! SUPPORT THE SHOW! patreon.com/upfordiscussion MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 BUY BENSON! https://crackersandjam.bandcamp.com You can contact us by email at upfordpodcast@gmail.com or on social media @DownWithTalking www.upfordnetwork.com Want to send us fan mail? Upford Network ℅ Tom Zalatnai PO Box 22585 Monkland PO Montreal, Quebec H4A 3T4 Canada Music: http://www.bensound.com/royalty-free-music PS: Rachel asked us to include a link to Lufa Farms! https://montreal.lufa.com She says "Lufa is a great place for fresh, local ingredients (rooftop gardens and greenhouses in MTL!) to be sent to you at your door, would be great if you could include that! It could be useful for people who still want to be ecologically conscious during these trying times!"

Oh Canada! On this episode of The Itinerary we go north of the border for a weekend trip to Montreal! Smoked Meat, Joe Beef, Hockey night in Canada and more on this Itinerary!

This week on Out of Office: A Travel Podcast, Ryan takes us through one of his favorite cities in the world: Montreal. He’ll give his recommendations for great places to eat, to see world-class art, and to check out go-go boys. Plus, bagels! Things we talked about in today’s podcast: Montreal Museum of Fine Arts https://www.mbam.qc.ca/en/ Old Montreal https://en.wikipedia.org/wiki/Old_Montreal Jacques Cartier https://en.wikipedia.org/wiki/Jacques_Cartier  Mount Royal https://www.lemontroyal.qc.ca/en Joe Beef https://www.joebeef.ca/ Au Pied de Cochon https://aupieddecochon.ca/en/ Nora Gray http://noragray.com/ Larrys http://lawrencemtl.com/larrys/ Montreal bagels https://en.wikipedia.org/wiki/Montreal-style_bagel Bagels on Greene http://www.bagelsongreene.com/ Club Social P.S. https://montreal.eater.com/venue/51149/club-social-p-s Cloakroom https://www.cloakroombar.co/ Montreal Gay Village https://en.wikipedia.org/wiki/Gay_Village,_Montreal Dealey Plaza in Dallas https://www.jfk.org/the-assassination/history-of-dealey-plaza/ Johnny Horton “North to Alaska” https://en.wikipedia.org/wiki/North_to_Alaska_(song) - Listen to past episodes at: https://outofofficepod.com/ - Follow us on Instagram at: https://www.instagram.com/ooopodcast/

Intervention TVA avec Julie Marcoux : Après le restaurant Joe Beef, un deuxième haut lieu de la gastronomie montréalaise semble avoir été ciblé par des tenants de la cause antispéciste.  

Samedi dernier, le groupe «Disruptive Action Montreal» sont débarqué au restaurant Joe Beef à Montréal. Ce matin, les gars jasent avec un des membres de ce groupe et il y a de l'intensité en ondes. Ça promet !

Jeff commente les vegans qui ont dérangé les clients de Joe Beef. La gauche montre son vrai visage où elle est très intolérante avec tout ce qui est différent d'elle.

Discussion avec Thierry Daraize, blogueur chroniqueur et critique culinaire au Journal de Montréal Journal de Québec : Réaction à la chronique de Richard Martineau: « Les véganes ont un front de boeuf ».

Entrevue avec Olivier Aubin-Mercier, combattant de UFC : Il était au Joe Beef avec sa fille de 8 ans le soir de l'intrusion des véganes.

La Ville de Montréal veut profiter de la réfection du secteur est de l'autoroute Métropolitaine pour demander des améliorations à ce tronçon; l’analyse d’une spécialiste de la stratégie de l’action directe employée par les militants véganes qui ont investi le restaurant Joe Beef; la nécessité de faire un régime de données pour protéger sa vie privée; et entrevue avec le président de l’Association des boulangers artisans du Québec

Entrevue avec Valérie Assouline, avocate de la mère de la fillette martyre de Granby : Le jugement vient de tomber pour confier le frère de la fillette à la DPJ. Les manchettes de Mario et Vincent : Tempête en vue, arrestations et manifestations en Iran et l'ex-prêtre Bernard Preynat fait des aveux incroyable. Entrevue avec Laurent Ciman, ex-joueur de l’Impact de Montréal désormais avec le Toronto FC : Il vient tout juste d’obtenir sa résidence permanente au Canada, lui qui entretient un lien spécial avec le Canada, particulièrement au niveau de sa vie privée. Le tour de l'actualité avec Mario et Vincent : Les cliniques d'hiver engorgées.  Entrevue avec Égide Royer, psychologue et spécialiste de la réussite scolaire, professeur associé de la faculté des sciences de l’éducation de l’Université Laval : Le ministre de l’éducation Jean-François Roberge propose des amendements sur son projet de réforme des commissions scolaires. De bons points selon M. Royer, mais ce dernier avait proposé d’autres modifications qui n’ont pas été retenues par le ministre.  Chronique culturelle avec Anaïs Guertin-Lacroix : Billie Eilish fera la chanson thème du nouveau film James Bond, Mika à Montréal et le message de Céline Dion sur la mort de René Angélil. Segment Sports avec Jean-Charles Lajoie : Le Canadiens de Montréal enfile une deuxième victoire de suite. L'actualité vue par Mario et Vincent : Le frère de la fillette de Granby confié à la DPJ. Entrevue avec Olivier Aubin-Mercier, combattant de UFC : Il était au Joe Beef avec sa fille de 8 ans le soir de l'intrusion des véganes. Le Buzz de Vincent Dessureault : Une supernova de notre vivant, un champion d’échec imbattable et un exemple de CV de futur astronaute. Entrevue avec Jean-Pierre Charbonneau, président du Mouvement Démocratie Nouvelle : Ils présentent une lettre ouverte dans Le Devoir. Chronique politique avec Emmanuelle Latraverse : Meghan et Harry font encore des vagues au pays. Une production QUB radio Janvier 2020

Entrevue avec Steve E. Fortin, chroniqueur et blogueur au Journal de Montréal et au Journal de Québec : Des activistes véganes ont manifestés au restaurant montréalais Joe Beef. Est-ce vraiment une cible pertinente pour avancer leur cause ?

L’actualité vue par Geneviève Pettersen : Sommaire de l'émission. Se faire harceler à l'école parce que t'as juste un iPhone 7. Entrevue avec Gail Ouellette, généticienne et directrice générale du Regroupement québécois des maladies orpheline : Le manque de ressources médicales en région rend la vie très difficile aux gens vivant avec une maladie orpheline. Entrevue avec Michel Dorais, sociologue de la sexualité et professeur titulaire à École de travail social et de criminologie de l’Université Laval : Avec l’affaire Gabriel Matzneff, l’idée que la pédophilie est une orientation sexuelle comme les autres a ressurgi dans l’actualité, mais cette idée a été invoquée par plusieurs artistes dans les années 1970 et 1980 autant au Québec qu’en France. Chronique Accros aux balados de Frédéric Muckle, recherchiste à QUB Radio et auteur du blogue « Accros aux balados » : Malgré la triste situation des Canadiens de Montréal en ce moment, Frédéric Muckle nous parle des balados de hockey. Entrevue avec Patrick Poulin, président Recrutement et RIS chez Randstad Canada : Les cols bleus et travailleurs spécialisés seraient particulièrement en demande au Québec selon un récent palmarès de la firme Randstad. Entrevue avec Steve E. Fortin, chroniqueur et blogueur au Journal de Montréal et au Journal de Québec : Des activistes véganes ont manifestés au restaurant montréalais Joe Beef. Est-ce vraiment une cible pertinente pour avancer leur cause ? Entrevue avec Isabelle Huot, docteure en nutrition et auteure : Elle discute de régime et de son prochain livre, Menus Kilo Solution 2, qui sera publié ce mercredi aux Éditions de l’Homme. Chronique d’Emilie Ouellette, humoriste : Un nouveau truc pour possiblement améliorer le monde. Une production QUB radio Janvier 2020

Le délire de la verdoyance ce week-end! Des activistes se sont pointés dans le restaurant Joe Beef en pleine heure du souper en scandant des slogans «anti-viandes»...

Le délire de la verdoyance ce week-end! Des activistes se sont pointés dans le restaurant Joe Beef en pleine heure du souper en scandant des slogans «anti-viandes»...

This show is going to make you want to grab your passport and go! In this special double episode, Cherry Bombe Culinary Director Kia Damon interviews two cookbook authors whose new works will make you want to cook and travel. First, Chef Whitney Otawka shares the inspiration behind her first book, Saltwater Table: Recipes from the Coastal South. They talk oyster roasts, mangoes, and why Floridian food traditions need more love. And in the second half, we cover a very different destination. Kia talks with author Meredith Erickson about her first solo cookbook, which was six years in the works, Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops, and what makes Alpine cuisine so unique. And find out who Hallie Sharpless in Washington D.C. thinks is the Bombe. Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

This week on a brand new episode of Let's Talk About Chef host Brian Clarke reviews the first cup of coffee in the morning known as The Royale and the legendary restaurant Joe Beef.Because this is a review episode we would like to remind you that Brian is in no way affiliated with either Joe Beef or the first coffee that you drink in the morning and his opinions are entirely his own. This episode was written and hosted by Brian ClarkeIf you would like to email the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarkeWe are back next Thursday with another brand new episode

Derek and I go way back to the days of when he was the chef of fifteen in London, I would say he is my brother of another mother. He isa a champion for all things Canadian, as well as being just a brilliant chef. He is a Bruins hockey fan in Montreal which isn’t easy and has a amazing restaurant called Maison Publique which is by far my favorite restaurant. He is always having fun but most of all he has been a great friend & friend that I love to cook with. Plus the rumor is he can cook a mean beaver. follow this dapper ginger @maisonpublique Derek Dammann was raised in Campbell River, BC, the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada's great Italian restaurants, Zambri's, in Victoria, before making his way to the UK to work with Jamie Oliver. Derek came back to Canada and settled in Montreal, where he opened DNA, one of the most exciting nose-to-tail establishments in North America. He partnered with Jamie Oliver again to open Maison Publique, a hugely popular and highly regarded gastropub. He authored the best selling cookbook, True North, Canadian Cooking from Coast to Coast. Last year he partnered with the team from Joe Beef to open McKiernan Luncheonette, Rotisserie and Catering.

Natural wine. Conventional wine. Preservatives. Biodynamics. When did drinking wine become so mired in controversy? How? Why? Isn't drinking wine supposed to be fun anyway? To discuss the big questions in wine today, we invited Attica sommelier Jane Lopes, wine writer Max Allen and wine importer and maitre d' Vanya Filipovic of Montreal's Les Vins Jeanne-Dame, Joe Beef and Le Vin Papillon to join the Theatre of Ideas at the 2019 Melbourne Food & Wine Festival. The trio consider everything from hangover cures to wine labelling laws to wellness, as they dissect the (not-so) simple act of enjoying a glass of wine. For more, visit http://mfwf.com.au 

Entrevue avec Marina Orsini: Retour sur le décès du réalisateur et scénariste québécois Jean Beaudin. Discussion avec Lise Bilodeau, présidente fondatrice Action des nouvelles conjointes et des nouveaux conjoints du Québec: Consultations sur le droit de la famille: les pères témoignent de leur détresse. Discussion avec Thierry Daraize, blogueur, chroniqueur et critique culinaire au Journal de Montréal - Journal de Québec: Faillite des restaurants du célèbre chef britannique Jamie Oliver et les excès du Joe Beef dans The New Yorker. Entrevue avec Maxime Demers, journaliste cinéma au Journal de Montréal - Journal de Québec. En direct du Festival de Cannes, il nous parle du plus récent film de Quentin Tarantino "Once Upon a Time... in Hollywood". Une production de QUB radio Mai 2019

Discussion avec Thierry Daraize, blogueur, chroniqueur et critique culinaire au Journal de Montréal - Journal de Québec: Faillite des restaurants du célèbre chef britannique Jamie Oliver et les excès du Joe Beef dans The New Yorker.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora May is Mental Health Awareness Month, and this week we're devoting the entire hour to personal stories about how food and the food industry can impact our mental health. Restaurateur David McMillan, of Joe Beef in Montreal, talks candidly about his challenge with sobriety in the restaurant world and how it changed the way his restaurants function. Playwright and screenwriter Stephanie Covington Armstrong, author of Not All Black Girls Know How to Eat, tells us her powerful story about eating disorders and the dissonance it has as a black woman. And, body image activist Virgie Tovar talks about the mental health implications of fatphobia, fat discrimination, and the diet culture; her latest book is You Have the Right to Remain Fat. If you are in need of mental health resources or help, see the links on our page splendidtable.org/mentalhealth. Broadcast dates for this episode: May 17, 2019

Joe Beef restaurant in Montreal has been described by the late Anthony Bourdain as "a significant part of what makes Montreal dangerous – and delicious – to anyone who loves food". Celebrating Quebecois cuisine in all its richness, Joe Beef and its sister venues are celebrated for their excessive style that bucks contemporary food trends. But in 2018, co-founders David McMillan and Frederic Morin surprised everyone by declaring their sobriety. Along with business partner Derek Dammann, they made a rare appearance outside North America at the 2019 Melbourne Food & Wine Festival to talk about being sober in an industry predicated on indulgence, their latest book Surviving the Apocalypse, and what makes Quebec’s food culture so special. For more, visit http://mfwf.com.au.

Joe Beef is an unassuming, casual restaurant in Montreal, Quebec. The humble Little Burgundy establishment resembles more of an laid-back tavern than a renowned fine dining institution. And yet it is considered Montreal’s most famous restaurant, if not Canada’s most famous restaurant. Dave speaks with chef-owners David McMillan and Frédéric Morin on how they preserved a genuine personality in their food while achieving excellence.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

They say three times makes it a tradition. Terry Dimonte loves Christmas and radio, so every year we have him on the show to talk about those two things... and more. We talked about our love of one of North America's most renowned restaurants Joe Beef, and his annual visit from the Prime Minister, Justin Trudeau. Terry mentions that his photographer Adam Scotti is a good Twitter follow. We also touch on he enjoys CBS Sunday morning, and still getting a hard copy of the newspaper. Terry also talked about the changes in his life with his new girlfriend Jessica, and we look forward to CHOM's 50th birthday this fall.I also served up one of the questions from this FYI Music News article I was featured in and we spent our remaining minutes talking about the lack of talent on the air these days. We believe it has hit some form of critical mass and believe radio companies are changing their approach.You'll hear the voice of Jacob Stoller at the tail end of this show; his podcast is called "Leafs on Deck" and it focuses on the Toronto Marlies.Merry Christmas to all!There's more about this episode on our show page!Thanks also to the people who make this show possible every week including:PromosuiteMatt Fogarty VoiceoversJustin Dove at Core Image StudiosMegatraxNLogic

This week on the Richard Crouse Show the team behind Montreal’s Joe Beef and Liverpool House restaurants, Frédéric Morin, David McMillan And Meredith Erickson, have a new cookbook, Joe Beef: Surviving the Apocalypse; Another Cookbook of Sorts. They provide survivalist recipes for both outdoorsmen and bunker-dwellers, as well as a dollop of French cuisine and a 16-page gatefold full of photos of preserved edibles to stock in the cellar.

Owners of Joe Beef in Montreal. Joe Rogan's favorite restaurant. They have a new book out about their travels and adventures. They discuss many fascinating things so make sure to check it out. Enjoy my review folks! Please email me with any suggestions and questions for future shows :   Joeroganexperiencereview@gmail.com  

Quand Stéphan Bureau rencontre le chef cuisinier et restaurateur Fred Morin, on comprend mieux pourquoi le co-fondateur du restaurant Joe Beef ne veut pas être catégorisé comme authentique.

Fred Morin & David McMillan are James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef in Montreal. Their new cookbook/survival guide called "Joe Beef: Surviving the Apocalypse" is available on November 27.

Fred Morin & David McMillan are James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef in Montreal. Their new cookbook/survival guide called "Joe Beef: Surviving the Apocalypse" is available on November 27.

The crew tackles the prescient issues of the week KSI, Logan, Kelly Marie Tran & more! TFC: www.youtube.com/channel/UC-2OfGQd_9an9k92KE6KaxA Patreon: www.patreon.com/FAWKchronicles Twitch: www.twitch.tv/thefawkchronicles Discord (Open to all + content promotion): discordapp.com/invite/qN3Zq4u The Ultimate Content on YouTube: www.youtube.com/playlist?list=PLMtZY5qZxS0WHoLiBGdeU_w2Ht6PMWdV- Twitter ————————————— Cpt Privilege: twitter.com/fawkcptp Dr Darkside: twitter.com/fawkdrd GM Tech: twitter.com/fawkgmt The Show: twitter.com/fawkchronicles ————————————— The FAWK Chronicles produce: Video Commentaries (Probed), a Competitive Gaming Series (FCW), a Weekly Trending Topical Podcast (The Unmonetisables), solo Let's Plays/Rants (Captain's Log) & more. If there are any signs of intelligent life out there, let us know in the comments! Join the search!

Dan's torrid long distance relationship with Olga continues to bloom as with Jay's assistance they craft yet another romantic response. Dan McMillan, owner of Joe Beef's in Montreal, reflects upon his friendship with Anthony Bourdain and the legacy he has left behind. Jamie McLennan joins the boys to recap the Capitals cup celebration thus far and where it ranks amongst the greats. And don't get Dan started on concession prices!

Professor Karl Moore sits down with David McMillan and Jon Cercone, two of Montreal's finest restaurateurs. They discuss the nuances behind opening an eatery like Joe Beef and Tavern on the Square, the difficulties they've faced the restaurant industry, and their respective leadership styles.

Norman Hardie, @normanhardiewinery, is the owner & winemaker of Norman Hardie Winery in Prince Edward County, Ontario, making some of the best Pinot Noir, Chardonnay, and other Burgundian varietals in North America. Learn more about Norman with the show notes here. Norman is an incredibly well traveled winemaker with a highly trained palate. Having started his career as a sommelier with Four Seasons Hotels his intrigue of making the wines he loved so much, particularly Pinot Noir & Chardonnay, grew so much that he decided to go on a journey of working twelve harvests in six years in both hemispheres. When the search for a vineyard site came to a close in 2003, he found himself in Prince Edward County, Ontario, Canada where the Norman Hardie Winery resides today. Making what chefs like David McMillin of the famed Joe Beef in Montreal call the, “finest white wines in all of North America,” Norman has an approach to winemaking that is not only classical in style but unusual at the same time. We’ll get into some of the extreme tactics that Norman and his team have to employ simply to keep their vineyards alive, but one of my favorites he mentions is having helicopters hover over the vineyard to ward off frost. We chat about Norm’s story, planting a vineyard, keeping it alive, winemaking, and many other things in this conversation, which I thoroughly enjoyed and I highly recommend you grab a few bottles of his wine on their website, NormanHardie.com

Ouita and Chris Michel went to Montreal on a family summer trip. They share the deliciousness with listeners. Ice wine and other cold region whites, smoked meat, an unforgettable restaurant meal at acclaimed Joe Beef, dumplings and noodles and farmers’ markets—a marvelous food city. Listening is the next best thing to heading for the airport and crossing the border.

On today's THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal's must, Joe Beef, grace us with their Canadian tongues. Right off the heels of their award-winning volume, The Art of Living According to Joe Beef: A Cookbook of Sorts, they track back their smoked meat heritage, butter up their French technique, and decant their carnal knowledge of dining, leading them to pleasured life in Little Burgundy. Horse is beef with a different face! This episode was brought to you by Hearst Ranch. Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST! “[Joe Beef] is restaurant started by two burnt-out chefs on anti-depressants that didn't want to hear from anybody anymore. We still have a hard time with authority or anybody telling us what to do.” “What ever happened to finesse? Everything is becoming high-end junk food!” “Horse is beef with a different face.” — David McMillan on THE FOOD SEEN “Context is everything, man…try putting any food besides pizza or Chinese in a Styrofoam box and try delivering it. It just doesn't make sense.” — Fred Morin on THE FOOD SEEN