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In Conversation with Joe Beef's David McMillan

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Centre for Hospitality & Culinary Arts

George Brown College

300 Adelaide Street East

Toronto, ON M5A 1N1

Canada

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In Conversation with Joe Beef's David McMillan

David McMillan, co-owner of Joe Beef and co-author of Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts, is coming to the CHCA for another in our series of In Conversation events, with co-authors Meredith Erickson and Frederick Morin. They'll discuss food, lifestyle, and (perhaps) the apocalypse in a conversation and audience Q&A moderated by Tom Power of q, on CBC Radio. Afterwards, the authors will be available to sign copies of Joe Beef: Surviving the Apocalypse during a short reception. Every attendee will receive a copy of the cookbook, included with admission.

About Joe Beef: Surviving the Apocalypse

It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and your kitchen.

In their first cookbook, The Art of Living According to Joe Beef, Meredith Erickson, David McMillan, and Frederick Morin introduced readers to the art of living the Joe Beef way. Now they're back with a personal and unpretentious collection of 150 new recipes, some from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes, or Sunday dinners at home. You'll find recipes for Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly alongside Smoked Meat Croquettes, Tater Tot Galette, and Squash Sticky Buns.

Also included are instructions for making soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (i.e. Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party.

Whether you're holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it your own, and about living — or at least surviving — in style.

About David McMillan

David McMillan is the co-owner/chef of Joe Beef, Liverpool House, Vin Papillon, Mon Lapin, and McKiernan Luncheonette. He is also a partner in the Les Vins Dame-Jeanne wine agency. Born and raised in Quebec City, David has been involved in Montreal’s restaurants since the age of seventeen and continues to explore, teach, and be fascinated by the unique traditions of French country cooking. David is the father to three daughters — Dylan, Lola, and Cecile — whom he loves, and when not found at any of the three restaurants on the Little Burgundy block, he’s at his Barkmere cottage.

About Meredith Erickson

Meredith Erickson has co-authored The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, and Claridge’s: The Cookbook. She is currently working on her cookbook, Alpine Cooking, and on The Frasca Cookbook. Meredith has also written for The New York Times, Elle, Saveur, Condé Nast Traveler, and Lucky Peach.

About Fred Morin

Fred Morin, a graduate from no prestigious cooking school, has long forgotten all about the art of plating good-looking food. From the daily task of heading the tiny kitchen at Joe Beef ten years ago he now mostly cooks ingredients that don’t touch one another for three adorable yet very talkative offspring, Henry, Ivan, and Eleanor. He does sometimes cook overly complex, poorly budgeted, and ambitious classic French meals for his wife, Allison.

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Date and Time

Location

Centre for Hospitality & Culinary Arts

George Brown College

300 Adelaide Street East

Toronto, ON M5A 1N1

Canada

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Refund Policy

Refunds up to 7 days before event

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