the death penalty. more witnesses will be called and victim impact statements given. the defense may call its own witnesses, and offer the jury reason to the spare jodi's life. stay tuned to cnn for the latest developments. i'm randi kaye. tha tha thanks for watching. -- captions by vitac -- www.vitac.com ♪

♪ i felt the cool rain on my shoulder ♪ ♪ looking at this beautiful world ♪ ♪ i felt the rain getting col r colder ♪ ♪ shalala shalala la la la ♪ it takes a special breed to live in a province like quebec. it gets cold in winter, and winters are long.

it takes a special kind of person for which frozen rivers and deep and endlessly frozen forests are the norm. i will confess my bipartisanship up front. i love montreal. it is my favorite place in canada. the people who live there are tough crazy bastards and i admire them for that. toronto and vancouver, i love you, but not like montreal. why? i shall explain. all will be revealed in the meantime, check this guy out. what's the post office' motto, neither rain nor sleet nor driving snow nor plague of locusts will prevent the mail carrier from bringing me my junk mail? this simple task of delivering the snow in winter comes with its own set of hurdles, icy

hurdles. do you special equipment for thi this? >> we have slip-on boots, and when it rains and gets icy, we have special boots with the spikes on them and also slip-on spikes for when it is icy. >> any sort of city ordnance that you have to shovel, a nd yu are not penalized financially or anything like that? >> no, nothing like that. >> any injuries in the line of duty? >> well, i had several tumbles and once two months when i thought i broke my ankle. >> what is the most perilous aspect of the job, dogs or icy stairs? >> in this area, there are a lot of dogs, but i would say icy stairs. >> it is one thing to work in

this outside mess other than ta special mutant. like these two gentlemen. >> it cleans the streets of bow la. >> the cold? >> yes, the frigid cold keeps the riffraff out of the city for sure. >> david mcmillan and the very famous chefs and historianians of the great white north and princes and what do they like to do when the rivers freeze and testicles shrink and most of us scurry for wa warmth and shelter? well, if they were like most canadians they would go ice fishing on the quebec river. >> because we are confined perhaps to spend so much time indoors, a lot of the families love to do, you know, activities together like this. go to the cottage, go ice

fishing and if it gets yout of the house. it is very much a family thing. >> like many of the ilk they seek one of the temporary towns of sled cabins and wait on the ice, but these are not normal men. but is quebec better than the rest of canada? >> well -- >> look, what about you, you have not been that the long? >> no. >> and now are the soupers paid more? >> it is considered a performance art. >> you considered the performance art, and how does that work? you don't pay for the stripper? >> you pay for the song. >> and then you can get a dance in the back, but it is a private dance, and that is $10 a song, and $5 a song in public. >> that is why i go to the strip bar, because the songs are super long and i'm a little bit cheap, you know. i go for the cheap drinks and the lap dance. >> after a suspiciously stunned

fish emerges from the deep taken by a eager producer, it is ignored, because dave and bruce do things differently. no bread crumbs for these 20th century men. instead a hearty lunch of french classics with fine wines and i will kors as gentlemen of discerning tastes have exhaust ed themselves in the wild. >> this is hoy you live? >> more often than not, yes. >> we have to travel well and eat properly. white burgundy. and glacier bay oysters as well as a couple of others thrown in the there. >> the spoon is absolutely gorgeous. fred has a wonderful collection of tableware. without getting snobby or

elitist, the eating off of vintage tableware is one of the great joys of life. >> this is the interesting paradox of you guys. on one hand you aspire to run a democratic restaurant, and yet, you are hopeless romantics when it comes to -- >> painful nostalgics. >> the art of living. and sustenance is required. >> look at this! >> like a consomme of lobster. >> i work hard to be an excellent dining companion. >> when seeking excellence of a dining companion, what qualities does one look for? >> i turn the phone off. you know, i never put my elbows on the table. >> really? >> of course. come prepare d with stories and

don't drink sloppy, and come prepared. >> with coats? >> absolute ly. >> no elbows on the table? >> no. it is not proper. >> i'm a total failure as a dining companion. what is that? what is that you ask, an iconic look of astronomy. look at the sauce. holy crap. that is a boneless wild hare in a sauce of its own blood garnished with thick slabs of foie gras seared on the top of the cabin's wood stove. oh, damn, look at that. >> we are in a wooden shack with over 300 feet of ice and water. >> you are hopeless romantics, gentlemen. oh, jesus! look at that. oh. the sear ed foe gras is put perfectly on top of the potato

puree. nice. >> that is wonderful. >> yes, yes, it is. really, is there a billionaire or a despot at any place on earth that is eating bet ter thn us? >> no. no. >> look at that. cheese -- there must be cheese in this case of some less hearty outdoorsmen might call overripe, but not us. oh n is awesome. look at this. what is this? wait, you guys have a much more relaxed adaptation of the importation of cuban cigars. of course. and a dessert as rare as it gets a dinosaur monster long thought to be extinct. who does this? no one. >> it is one of those like

painful nostalgic things. >> layers of almond and hazelnut meringue and chocolate butter cream. oh, my god, look at that. damn, that is good. for these guys, this is normal. this is lunch. >> sundays is like a playhouse in my house, french playhouse. >> yeah? what do you do? >> i get dressed at their house. >> he dresses the kids, too. >> he is a sunday dandy. last time i did make a lindsor torte and i made a huge dessert that was like 15 kinds of cheese -- >> wait, how many people are in your family for this male? >> him and his wife and a 2-year-old and a 4-year-old. >> so you and your wife and a 2-year-old and 4-year-old. >> they don't make it to the end. i have to prematurely open it

up. >> and i'm thinking, oh, that is really thinking that something, and i have to do that, but my daughter would totally be into it. ♪

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once every few decades, maybe every century, a nation will produce a hero. an escoffiere, a muhammad ali, a dalai lama, a joey marrone, somebody who changes everything about their chosen field, who changes the whole landscape. life after them is never the same.

martin picard is such a man. resturateur, renegade, innovator, and he is one of the most influential chefs in north america. he is also a proud quebecois, and perhaps he more than anyone else has defined for a generation of americans and canadians what that means. he is a likely ambassador for his country and province, but maybe not so likely. i mean, look at him out for the day trapping beaver with local trapper carl. >> no? >> so the bait is wood? >> yeah, just the bark. >> they eat the bark? >> yeah, yeah, yeah. >> i understand in pioneer days, beaver was the financial engine of canada? empires were built on it. every hat practically in the

world was made of a beaver pelt. >> that's why today it's the icon of canada. >> to a lesser extent, the tradition continues today. carl continue toss trap, usually called on by provincial officials to trap beaver, and clear away dams of what become an overly destructive population. >> hello, my little friend. >> this is a young one. those are the ones we want to eat. >> what would you compare the meat to? is there anything like it. >> that's the thing, there's nothing like it. you know, when you eat beaver, you understand that it's beaver. >> martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion is a big believer in honoring history and tradition.

if you trap beaver, you should if at all possible, cook them and eat them and not just strip them of the pelts. as incredible as it may seem, you can cook beaver really, really well. beaver tail, on the other hand is not actually beaver at all, rather a quick spoonbread type of thing, which in our case goes somewhat awry during an inadvertent inferno. ♪ >> the sauce almost looks like chocolate. it is so rich looking. >> i love it. some people don't put too much blood, but i like when it's very thick. >> wow. it's absolutely delicious. >> yeah, it is. i wasn't joking. >> it tastes like chicken. no, it doesn't take like chicken at all. >> this is your first time? >> yeah. >> wow. that's something. i think you almost eat everything. >> yeah, at this point, you

know, animals see me and like oh -- >> no, no. >> not that guy. there's a joke around here somewhere, but to tell you the truth, the stuff is just too good. it's like 10 below zero in this freakin' town. that generally does not spell a good time for me. a good time for me is more like a palm tree, a beach, a swimming pool, with only cold thing is my beer. but no. these hearty culinaryians of the north like to frolic in the snow and ice. more accurately they like to obey their genetic imperative to risk facial and dental injury by skating around slapping at a

hard disk, trying to drive it in each other's general direction. i believe they call this sport hockey. this is not in my blood. do you skate? >> yeah, we grew up on rinks like this. >> everyone in quebec, pretty much obligatory? >> yeah. >> there is no reason to live here without hockey. >> hockey rinks pop you will all over the city to risk teeth, groin and limb. right behind fred and dave's restaurant joe beef, a pickup game of chef, cooks and hospitality professionals is under way. some of these guys are kind of long in the tooth to be out there swinging sticks at each other and skating on the ice. this is normal behavior this people do this for fun? >> yeah. yeah. this is absolutely quebecois, and growing to play hockey, the national sport. >> and this is one is being

indoctrinated already. hello, young man. >> you want to play? are you good at hockey? are you going to be a goalie or player? >> a player. >> am i going to get a mouth full of puck, by the way? being catered with fred and dave's usual restraint. >> come eat. >> hot cocoa in styrofoam cups? no, try a titanic dish with flintstone hunks of pork belly, bacon, homemade boudin blanc, plus links. oh yeah. this is a truly heroic chacutrie. >> look at the beautiful link here. >> this is the single best argument for sharing a border with germany. and, of course, the finest wines known to humanity.

>> german wine, sivlaner in pirate bottles. >> sweet. what am i drinking here? >> canadian riesling from prince albert county about five miles from here. amazing wine. >> there's an allegory here somewhere. i'm reaching for it. something about fred and dave's reckless abandon, coupled with precision and technique, a hockey metaphor, perhaps. the hell with it -- ooh, look, sausages! even in stupid loud pl. to prove it, we set up our call center right here... [ chirp ] all good? [ chirp ] getty up. seriously, this is really happening! [ cellphone rings ] hello? it's a giant helicopter ma'am. [ male announcer ] get it done [ chirp ] with the ultra-rugged kyocera torque, only from sprint direct connect.

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they have no idea what it was like before u-verse high speed internet. yeah, you couldn't just stream movies to a device like that. one time, i had to wait half a day to watch a movie. you watched movies?! i was lucky if i could watch a show.

show?! man, i was happy to see a sneezing panda clip! trevor, have you eaten today? you sound a little grumpy. [ laughter ] [ male announcer ] connect all your wi-fi-enabled devices with u-verse high speed internet. rethink possible. montreal to quebec city by rail. 160 miles of wintry vistas. whip past the windows. evocative for some of another time. >> the canadian caviar, sturgeon canadian caviar. >> i'm not sure about dave mcmillen, but in fred morin's perfect world, we would all travel by rail.

it would still by the golden age of rail travel. so tell me about the great canadian rail system. >> it's purely emotional. >> really? >> nothing rational about it. >> fred is what one might conservatively call an aficionado. you are a rail nerd. >> this about as bad as it gets. >> you have other operating manuals? >> yes. >> books, printed ephemera, fred remains an enduring love for the great iron horses that still take passengers across a land he calls home, but it is something more than nostalgia, it's also an appreciation for a dying art. >> it is like the old cruise ships and you transport your comfort, you know. >> for those halcyon days of cross-country rails, lavish dining cars, luxurious sleeping compartments, a bar car with

liveried attendants. >> look at the menus, how people used to eat on the trains. >> it gives us inspiration of how we cook in the restaurants. >> with the sweetbreads and fresh peas. >> very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of the glass, which is cool in our day and age. >> it goes back to service, doesn't it? thank you. >> we are presented with a perfectly serviceable omelette. there may no longer be a smoking lounge with brass spit toons, u but this does not mean that a traveler has to suffer. do you always travel with a truffle. >> i have to get and in-action photograph here. people are going to be expecting wait, where is my fist-sized truffle? >> can i get the truffle option, please? >> oh, of course. don't forget the fois.

quebec city, one of the oldest european settlements in north america. samuel des champlain, known as the father of new france, sailed up the st. lawrence and founded the site in 1608. when the fighting started with you know who, quebec city was the french stronghold under the bitter end, when the french fell at the plains of abraham. ♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place which i am unreservedly

sentiment sentimental. >> i hear here with my grandparents here. >> classic, un-ironic cuisine a la parisian, a hip ster-free zone of classics such as caesar salad,s toed fresh to tableside. beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a way jesus wants you to eat them. all served by a dedicated professional. in culinary school, we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. i was so bad at it. i would run into trouble and i

would be like, i'll be right back, behind the scene. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> like a big fireball. >> fireball, good. the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a filet mignon, and a classic sauce. look at that and for fred, scampi newberg. . when is the last time you saw the word "newberg" on a menu? >> awesome, absolutely awesome. >> for me, that most nobel of dishes, dover sole. this appears to be one of the

few remaining servers alive who knows how to take the fish off of the bone, sauce it, and properly serve it. >> thank you very much. >> bon apetit. >> merci. i love this place. so happy. very comfortable. there's continuity in this world. across town -- ♪ another thing entirely. the younger, wilder l'affaire est ketchup, which i'm reliably informed means everything is cool in local idiom. >> at this point in my life, i just don't know anymore. are these young cooks, servers, dedicated entrepreneurs, are they hipsters or am i a crank

old -- who thinks that anybody below 30 is a hip ster? i don't know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. >> how how long did it take to adapt? >> three months. at the beginning, i was lucky i didn't have a lot of customers. it was like, oh, man! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker often. tonight, razor clams and a cream of had dock roe.

very cool. thank you. i love razor clams. and coquilles st. jacques, and truffled sweetbreads, and some goose heart for good measure. >> another goose heart. excellent. >> hearts in general. >> ooh, also the grilled tomato bread. that's saltcod for you anglos. i'm all so wewollen up like the michelin dude, and ready to burst in a livery omni directional mist. hotel time for me. i switched. you should too, to natural instincts.

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♪ how canadian is quebec? are they truly one entity or two this is a question that has been wrestled with for some time. quebec is certainly part of canada, but in many ways both culturally spiritually and linguistically, it's very much another thing entirely. there's a lot of history, much of it contentious. go back far enough and you get a clearer picture of why. the french arrived on the shores of quebec city in the early 16th century but succumbed to the military might of great britain

in the mid-18th. thus began a gradual but steady persecution of all things french. the quebecois have struggled mightily, the issue of seceding entirely that persists to some extent today. journalist patrick la gasse meets me at sur mason. to understand what many feel is at stake. so i was going to talk about the whole history of french quebecois, but you have to get to the pressing matter of the day -- pasta-gate. >> what do you want to know? >> for those not up on current quebec politics, pasta-gate refers to an incident where local authorities notified an italian restaurant that they were in violation of french laws, because they used the word "pasta" which is italian. >> this is -- >> okay. stop apologizing, okay?

>> don't get me wrong. my last name is boudin, and i'm normally sympathetic to the language laws. >> you don't think it's preposterous? >> i don't think think it is -- >> it's stupid, i agree with you completely this province 40 years ago was in some respects an english city, so we needed language laws for signage and stuff. >> signage, for instance, must by law be principally in french. french first in all things. >> but ever bureaucracy produces stupidity, and it will not assistant. >> the anglicans treated the french like second-class -- for much of the history. i get it. i would want my own thing and when i got it, i would want to make sure there's no back sliding. >> when the first sovereignist

party to be elected in 1976, it didn't come out of a vacuum. it came from a couple decades of awakening and struggle. >> will people still be speaking french in montreal? >> yes. >> no doubt about it. >> no doubt about it. >> french first is something most would agree with. how far and how rigorously you want to go with that? well -- >> do you think there was ever any possibility or real majority or plurality of quebecois that would have voted in separate nation status? >> in english, you guys say timing is everything. timing was never better in the period 1990, '91, '92. in '95 this country came inches one being broken up. >> do you think it will ever happen? in the history of the world? >> i don't know, but i know one thing, everyone who says separatism is dead in this country and this province is a fool. >> no matter how you feel about quebec as either separate from or as an essential part of

greater canada, any reasonable person loves this place. >> correct me if i'm wrong, we wilensky's is famous -- >> it was a survival thing. it was because they were poor. that's what they could make. >> wilensky's, an old-school corner institution around since 1932, serving up best beef baloney and salami specials as they call them along with egg creams and milkshakes. so the special, and an appropriate beverage. very happy. >> here's how it goes. there are rules. the special is always served with mustard. it is never cut in two. don't ask why, just because. that's the way it's always been done. a little respect for tradition, please. >> i'm happy now. you know? some things are beloved

institutions for a reason. this is delicious. thank you. ♪ ♪ ♪ ♪

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the tradition of the cabane

a a sucre or sugar shack. as old as quebec, 70% of the world's supply comes from here. . deeply embedded in the maple syrup outdoor lumberjack lifestyle is the cabin in the woods, where maple sap is collected and boiled down to syrup. over time, many of these cabins became informal eating houses, dining has for workers and a few guests, where a lucky few could sit at communal tables and enjoy the bounty of the trees and forests around them. martin picard has taken this tradition to somehow both its logical conclusion and insane extreme, creating his own cabane a sucre open only in the season and serving food stemming direct

directly from the humble yet hearty roots. it makes perfect sense in one way, 130 acres produce about 32,000 gallons of maple sap, which run thus these tubes to here where they're cooked down to about 800 gallons of syrup, which is more or less what they use here. nothing leaves the property. and it makes sense, while you're here to raise hogs, and cattle on the property. maybe keep a cabin or two around for any friends who get too loaded to sleep it off. but this? this? is there any reason for this? what are you doing here? why do you have to make life so hard? if money were your primary motivation -- >> no. >> -- this doesn't seem like the fastest road to untold wealth. >> my friend's father had a sugar shack. everybody did.

you can go back three generations, they had a sugar shack. i'm very proud of quebec. i'm very proud of canada, you know? >> you celebrate canadians history, canadians traditions, canadians ingredients in a way that no one else has. are you some kind of patriot? is that what's going on here? is it national quebecois fervor? >> i say it's one of the most important restaurants for me. >> it's an artist installation in a way, if you look at it. >> the meal begins -- begins with a tower of maple desserts. good lord. sponge maple toffee, maple doughnuts, beaver tails, maple c cotton candy, but wait, wait, there's more. almond crew -- croissants, wh - whip-it bisques, inougat.

there we go. i think that's a first for me. i've never seen that done. >> no? >> not with a hammer. let the madness begin. next, a whole lobe of foie gras with baked beans on a pancake cooked in duck fast, of course, cottage cheese and eggs cooked in maple syrup. wow, that's awesome. there's a healthy salad, sauteed duck hearts and gizzards and pig's ear, topped with a ooh heaping pile of pork rinds. >> good lord. and a calf brain and maple bacon omelette. and these. >> how is this made? >> with love. >> panko-encrusted duck drumsticks. >> good lord. wow. >> this is a classic quebec dish, called -- a meat pie. >> a lord cheese, calf brain, sweetbreads, bacon and arugula, but with martin, that's not sufficient. >> usually there's a little truffle. >> yes, black truffles. >> more truffle. >> not too much truffle. >> my blood is getting thicker

as i look at that. >> now the main course, a home groan -- homegrown smoked right out front, chicken smoked right out front. but with martin, a chicken is not a chicken. >> it is smoked with lobster bis bisque in the chicken. >> good god. there is a life at the end of the tunnel. oh! someone should be singing the national anthem, really. practically prehistoric canadian classic, maple syrup is heated and then poured on snow becoming a kind of tafafter thtaffy, bu e preferred delivery mechanism

does present some issues. no, no no. take a big one, and you have to suck it. don't swallow it, you know. >> look, you have to go like that, slowly, slowly, you know. just like that. slowly, slowly. that is how it is good. that's it. >> can i do it in a manly way? you sort of look down and in a distracted way. i am feeling it here. >> the best way is to look up. ♪ >> finally maple meringue cake and maple cake with chocolate chards. any suggestions to attack this? >> well, chefs suggest that you eat the ice cream like that. that is the thing, i think that there is too much focusing on the food like this is very

intellectual and wow, and blah, blah, and i have done too much, all of those shift, you know, i don't want to do that. i don't want to play a game anymore. >> because food is fee ses -- feces in waiting. >> this is cnn. . just wanted to check and make sure that we were on schedule. the first technology of its kind... mom and dad, i have great news. is now providing answers families need. siemens. answers.

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if there is one thing that you always need on a cold snowy night, it is yet another hearty meal. i meet back up with fred and dave at liverpool house, the s sister restaurant to joe beef. >> we always compensate a little bit with overabundance of food because of our insecurity of not being like good cooks. >> you know it is a combination of low self-esteem and generosity that explains the amount of food perhaps. >> first course -- >> legs of char and solomon gundy. >> look at that!

unbelievable. look at the work. >> this is with potatoes inside, and salmon with egg inside. >> look at this. classic. this is a classic dish classically garnished with ham and tarragon leaves and foe gras. >> i never thought i would see this again. delicious. but after a full week of full-on assaults of the livers and our lives, dave thought it would be merciless to take on the insanely fair of omar who is from pakistan, amazing authentic pakistani food. what to we have here? >> crab, and octopus, and

eggplants braised with seeds and pomegranate and fingerlings with a fen nell greek and fen nell, and this is donkey meat ahari. >> yes, he said donkey meet. this is a coriander and sesame seed curry, and all beef scotched egg, and horse meat tartar and a goat meat classic. >> are you full? >> we did good work here. in the end, and perhaps as nod to the anglo tradition, however, there will be svilt.

nothing beyond the excellent, but the excellent. possibly over the top? yeah, definitely. it all comes around in the end, the circle of life. we begin at the beginning, the heart and soul of every right thinking quebecois apparently. ice, a stick, and a puck. fred and dave and martin picard are joined by the original beast to watch their montreal ka ne canadiens, drink all the while, the best wine known to all humanity. >> and here we go.

>> oh! >> woo-hoo! welcome to a special edition of 360, "vanished." we've all watched the incredible discovery of three missing women in cleveland, and the investigation into exactly what happened to them continues. as you know, kidnapping and rape charges have been filed against 52-year-old ariel castro. authorities say dna tests confirm he is the father of amanda berry's 6-year-old daughter, who police believe was born in captivity. the prosecutor says that castro ran a torture chamber. those were his words. and private prison. investigators have removed more than 200 items from his home as they are trying to piece together how he allegedly held the women captive for so long. the three women, amanda berry, gina dejesus, and michelle knight, continue to recover. their return in cleveland after so many years has given hope to