POP CULTURE | A Conversation with
Hi David – thanks for getting “Sociable” with us here at ANBL! Congratulations on the success of your latest album, “Real Love”. Your tenth?
Thank you, I’m really proud of that record. Ten records seems crazy, but I guess the truth is I’m always working on a record. It never feels rushed – I’m just always working on it ahead of time. I love making records. I love the whole process.
And you just released a French language album, Le Grand Départ. Where did that idea come from?
I’m so excited about it. I’ve always had it in the back of mind, to do a French album. I’ve always been a bit of a Francophile. I love the language. I went through French immersion in high school and just fell in love with the language. Then I started touring in Quebec more and more and I just thought it would be an interesting challenge. I’ve been listening to all the French music coming from around the country, and I thought, wouldn’t it be great to collaborate with some of these people in a new and interesting way? Doing an album in French forced me to make that jump and it was awesome – such a cool experience for me. I like collaborating, but all of a sudden the collaboration was so much more deep! It was like next-level French immersion, writing these songs with Francophones. I always write my own lyrics, so it was really interesting to get into the poetry of another language. Super challenging but awesome.
So is the music still the David Myles style that we all know?
Yes, very much, because I still wrote it. It’s still very reminiscent of something that I would make. There is also a sound to it that has a very Montreal kind of vibe to it, which I really like.
Will you be touring with this album?
Yes, we are touring all over Quebec this fall and winter, and then likely in other parts of Canada soon after that.
Will you be playing in New Brunswick?
I certainly hope so – that’s the goal. I’ve always had this dream of being able to perform anywhere at any time. I just love that idea of being the type of performer who could just drop into a bar at 10 o’clock at night or into a theatre at 7 o’clock in the evening. And now I’ve expanded that idea to being the type of performer who could drop into French speaking Canada or English speaking Canada! I want to be that much more diverse of a performer.
Let’s talk about our “Real Love” here at Sociable… food and drink! Do you like to cook, David?
I like to cook, but I wish I was better at it. I’m more of a practical family cook, and I do enjoy it. I like to use the slow cooker in the fall. But I like baking much more than cooking. I love baking, and I feel like I’m getting better at it. There’s something about it that works for me.
Do you have a favourite dish to bake?
I like making bread. I also like making cookies and scones for my family. It’s feels nice to bake something for them, and have them be so excited by it. I have an old favourite recipe for Oat Cakes. It’s the weirdest recipe ever. It’s my Great Aunt Oota’s recipe, over 100 years old. It’s very old fashioned but it’s delicious! You don’t see these kind of recipes anymore – it even uses lard!
Great Aunt Oota’s Oatcakes
3 cups rolled oats
3 cups white flour
1 cup white sugar
2 tsp salt
1 tsp baking soda
1 ½ cups lard
¾ cup cold water
Combine rolled oats, flour, sugar, salt and baking soda. Work in lard as you would for pastry. Moisten with water. Roll thin with rolled oats sprinkled on the surface. Cut into squares and bake at 350 °F for about 15 minutes, or until browned slightly on the bottom.
And what do you like to drink?
It’s really a moving target for me. I go through stages. I lived in Belgium when I was younger and learned to appreciate all kinds of beer when I lived there. It’s a huge part of their culture, so I tried all different kinds of beer, and I gained an appreciation for a very wide pallet of what beer could be.
Over the past few months I’ve been enjoying a re-introduction to wine. I just love it so much right now. I just spent a week in Chianti with my wife. It was heaven – we just ate and enjoyed great food with great wine. We visited lots of wineries while we were there too. And I get exposed to lots of wine where I live now in Nova Scotia because my sister in law is a wine maker at Gaspereau Winery. She and her husband also own a cidery, so I’ve enjoyed ciders too. It’s a big part of our family. There’s a real connection and appreciation for the process when we visit their place.
I like whisky too. I enjoy a Jameson’s after a show sometimes. I find it a really easy to drink whisky. My dad and I enjoyed martinis. On special occasions before a dinner, we would have a martini. That was our drink. So now if I’m with my brothers and we’re thinking about our dad, we’ll have a martini.
I think what’s interesting about food and drink, for me, is that it’s about the place and time. It’s about the activity. For me, it’s a social thing. For example, when we were making the French record, we decided at around 3 or 4 o’clock most days, we’d take a break and have an Aperol Spritz. It was the drink that just became our break, and now when I have that drink, it takes me back to that time. It’s so good – easy to make and super refreshing!
I’ve gone through many stages, but I feel like wine is where I will land. I just love it. I love it with a great meal – it’s just so versatile and so interesting. I like all different kinds of wine. And I feel like I’m just skimming the surface.
David Myles is a singer, songwriter and wine lover. His new album “Le Grand Départ” is available now.
2 oz Aperol
2 oz Prosecco
1 oz soda water
In a wine glass filled with ice, add Prosecco, then Aperol. Top with soda water and a slice of orange.
Make it with:
The Myles Martini
2 ½ oz gin
½ oz dry vermouth
Green olive for garnish
In mixing glass, combine gin and vermouth. Stir well, about 20 seconds, then strain into martini glass. Garnish with olive and serve.
Make it with:
Martini Dry-Sec Vermouth