The Main Course: Recent Episodes
Heritage Radio Network
The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN founder, Patrick Martins is joined by Emily Pearson of Heritage Foods, Brandon Hoy owner of Roberta’s and author/musician-in-residence, Mike Edison. Each week special guests join the panel to discuss entertaining topics of the moment in a no-holds-barred roundtable format that will surely make you laugh — from CBD oil to Meghan Markle to Jewish tête-oir and stories of iconic food and culture visionaries. The round table is followed by a short interview with our visiting guests which include America’s smartest chefs, farmers, artisans, and activists.
Here's a blast from the past! Over ten years ago, Heritage Radio Network launched to cover foodways as they had never been covered before. This episode of The Main Course was the very first episode aired on the network, on April 5th, 2009. In this piece of history, Patrick talks news with Will Harris, Jeff May and Jeremy Hirsch. Please donate to HRN to keep us going for another decade of food radio. Go to heritageradionetwork.org/donate
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This week on The Main Course OG Emily and Patrick are in the studio with Tim Caspare and Jon Tilles of Pasquale Jones, Nolita’s super popular wood-fired restaurant and pizzeria. Tune in to hear everyone's thoughts on the Coronavirus, bar-less restaurants, sustainable sourcing, nightly specials, Last Suppers and more!
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On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jay Rayner, award-winning writer, journalist and broadcaster who is best known as the restaurant critic for the UK’s Observer. This is a must listen episode covering everything from openings, closings, ideal Last Suppers, anonymity of restaurant critics, US vs. UK restaurant review styles, the culture of sparkling water, Britain's food reputation and more!
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On today's episode of The Main Course OG, Emily Pearson and Patrick Martins are in the studio with Jonah Miller, chef/owner of Huertas, New York City’s OG Basque inspired restaurant and Patrick McAndrew, former host of Heritage Radio Network’s show “Why Food?” and the founder of The Bowery Common, a professional development organization that focuses on mental performance and teaches you how to optimize your critical thinking, attention, focus, absorption of information and memory! Tune in for tricks on how to improve your memory and to hear the panels opinions on all things baseball, Houston Astros, smarts, intelligence, wisdom, deva jus, Burger King and more!
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Today on The Main Course OG, Emily Pearson and Patrick Martins are in the studio with special guest co-host Josie Martins! Guests for The Weekly Grill are Sarah Chandler, a Jewish experiential educator, community activist, earth-based spiritual leader and chicken feather jewelry designer, and Sib Cheeseman, Executive Chef of Gran Electrica, one of our favorite Mexican restaurants in Brooklyn! Tune in to hear that panels opinions on: hipster culture, food halls, feather earrings, kosher kill, agave and more! And find Sarah's feather earrings @wingsofshekhinah on Instagram!
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Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesare Casella and Dario Cecchini. Also joining the roundtable is Chef Robert Stehling, founder of one of Charleston’s most famous restaurants Hominy Grill and a patron saint of breakfast, biscuit and southern grit culture! Tune in to hear the panels opinions on: southern cuisine and diet, menu seasonality, Last Suppers, the Westminster Dog Show and more!
Photo Courtesy of Emily Pearson
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Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Jessamyn Rodriguez, social entrepreneur, educator and the founder of Hot Bread Kitchen, an amazing bakery in Harlem that trains low income and immigrant women in culinary and professional skills. Most recently Jessamyn joined Union Square Hospitality Group as Director of Operations for Daily Provisions, one of our hands down favorite places to eat in New York! Tune in to hear the panels opinions on all things: leadership, for-profit vs. non-profit, all-day businesses and of course, former Royal Megan Markle!
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Co-hosts Emily Pearson, Patrick Martins and Trigg Brown are in the studio today with one of New York City's culinary greats, Chef Daniel Sharp, and Yadidya Greenberg, animal welfare specialist and founder of The Kosher Cut. Today in The Weekly Baste the roundtable banters about business breakups, Super Bowl party favorites, Chicken Sandwich Wars, cash, Chinese New Year and more!
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Today on The Main Course OG co-hosts Patrick Martins and Emily Pearson are in the studio with Sung Kim, one of the top private chefs/caterers in the country and Dennis Cooleen, one of the greatest personalities in the culinary scene and longtime New York City restaurateur! Tune in to hear all things: Lower East Side, alternative currencies and their tales (horror stories) of offsite catering events!
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Trigg talks to Old friends Chris Grosso and Mac Murdock about industry connections and how Chris changed the way people access the industry and interview chefs through his work as a director and tv producer.
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Kick off 2020 with Emily Pearson, Patrick Martins, Trigg Brown and special guest, Hannah Lyons, Executive Chef of St. Anselm in Brooklyn, New York. Tune in for 2020 predictions, a royal family update, NYC restaurant week, reservations vs. walk ins and more!
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The 2019 Finale Episode! Join co-hosts Emily Pearson, Patrick Martins and Trigg Brown along with special guest, Andre Mack of Maison Noir Wines, & Sons ham bar and Vyneyard Wine Shop as they cover the BEST OF 2019, holiday party gifts and etiquette, curbing your dog and more!
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Patrick Martins pulls in Trigg Brown of WinSon and WinSon Bakery to steer the ship this week as they talk with Trigg's locally-sourced guest Dom Missana, Musician and Producer extraordinaire. Today they dissect the Eater's recent article on the Good Food 100, while touching on inspiration, the believability of plant-based meat, and much more.
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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Co-hosts Emily Pearson, Patrick Martins and Mike Edison are back in the studio post-Thanksgiving with former chef turned meat purveyor, Mac Murdock of DeBragga and TMCOG regular, Trigg Brown of WinSon and WinSon Bakery. Today we're talking Bob's Burgers, heritage turkeys, potato latkes, sales culture and the passing of famed chef Andre Daguin.
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Co-hosts Emily Pearson, Patrick Martins and Brandon Hoy are in the studio with chef friend Trigg Brown of WinSon and WinSon Bakery talking all things fast food, Thanksgiving, favorite cuts of meat, bread, sauces and more!
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Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things lamb, wild grasses, Julia Child, Thanksgiving, legacy and more! Our guests for The Weekly Grill are John and Sukey Jamison of Jamison Farm in Pennsylvania. Learn more at JamisonFarm.com.
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Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Popeyes chicken sandwiches, WeWork, rice balls, biodiversity, food journalism, and more! Our guests for The Weekly Grill are Dave Campaniello of Arancini Bros., Jessica Geddis of Vinegar Hill House and Sarena Snider of Eating Animals and current grad student at Columbia's School of Journalism.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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It's HALLOWEEN! Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Halloween, candy, the perfect Irish coffee, Guiness, The New York Irish Whiskey Fest and more! Our guests for The Weekly Grill are Jack McGarry and Sean Muldoon of The Dead Rabbit, NYC's most famous Irish Pub and one of the World's Best Bars. Learn more at DeadRabbitNYC.com and NYIrishWhiskeyFest.com!
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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It's a full house this week with co-hosts Patrick Martins, Brandon Hoy, Mike Edison and special guest Daniel Sharp of The Meatball Shop. Our Moderator Emily Pearson leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things GOAT, goat cheese and Goatober, British tabloids, neighborhood favorites, lunch ladies, UberEats, Meghan Markle and more. Our guest for The Weekly Grill is James Whetlor of Cabrito Goat Meat, Goatober International and the James Beard Award Winning Author of Goat: Cooking and Eating. Learn more at Goatober.com and by following @goatobernews!
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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Our Moderator Emily leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things drinking and beverage! Coffee, champagne, liquor, apertifs, digestifs, wine and beer! Our guest for The Weekly Grill is Natalie Grindstaff. Natalie is the Director of Beverage Programs at Crafted Hospitality and oversees diverse wine, cocktail, beer and coffee programs for the groups restaurants in New York and Los Angeles. Follow Natalie on Instagram @nattinara!
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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Our Moderator Emily leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss Goatober, London vs. Portland vs. NYC, food memories, Pumpkin Seed Oil, charity involvement and more. Our guests for The Weekly Grill include: Will Devlin, chef/owner of The Small Holding in Kent, England; Dan Miller CEO and Founder of Steward which enables people to invest directly in sustainable farms; Ulli Sitter of Ulli's Oil Mill and Jack Logue, Executive Chef of The Clocktower at The Edition and an OG New York City kid.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Napa Valley wines, food memories, mentors, Goatober, twang and more. Our guests for The Weekly Grill are Chris McDade, chef/owner of Popina restaurant in Brooklyn and Jeff Meisel, Vice President of Brand Development at Long Meadow Ranch in St. Helena, California.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in The Weekly Baste Segment. This week we discuss the 93rd Annual Feast of San Gennaro, martinis and other icons of American culture, a "Library of Things," oysters and more! Our guests for The Weekly Grill are Chef Evan Tessler of Manhatta and Chef Sib Cheeseman of Gran Electrica.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss bridge and tunnel, International Cheeseburger Day, paper, hiking and ingredients! Our guest for The Weekly Grill Chef Matt Ruzga of The Fox & Falcon in South Orange, New Jersey.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss bear sightings, tiny restaurants, Taiwanese cuisine, lingering and football season! Our guest for The Weekly Grill is Rich Ho. Rich's restaurant, Ho Foods brings home-style and modernized Taiwanese food to the East Village and pays homage to classic flavors and techniques by way of the San Gabriel Valley, California, the "mecca of Taiwanese food in America."
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This week we have the OG (original) crew in the studio: Patrick Martins, Mike Edison, Brandon Hoy and Emily Pearson. The band is back together and it’s the last episode before the summer break. Tune in as our hosts talk vacationing, legacy restaurants and legacy bands, Revel scooters, waiting in lines and more. Plus Mike and Brandon sing acapella!
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Vietnamese and Taiwanese cuisine, pioneering Brooklyn neighborhoods, eating in vs. dining in and the groups involvement in charities. Our guests for The Weekly Grill are Jimmy Tu of Bunker Vietnamese and Trigg Brown, Josh Ku and Jesse Shapell of Win Son and Win Son Bakery. Also joining the panel are John Carlos Pena and Ryan Salcedo who have started H.E.L.P (Help Everyone Live & Prosper), a project created by a small group of young people from El Puente’s Williamsburg Leadership Center. Learn more at: https://elpuente.us/leadership-centers.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss oysters, rooftop farming, bees, rose, local delivery struggles and more! Our guests for The Weekly Grill are Ben Flanner of Brooklyn Grange based in Brooklyn and Meg Dowe and Drew Nemetz of Yennicott Oysters out on the North Fork of Long Island.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all day dining, kebabs, National Caviar Day, Seinfeld, Wimbledon, rose raspberries, whiskey and more! Our guests for The Weekly Grill are Nate Adler, Will Edwards and Katy Moore of Gertie restaurant in Williamsburg, Brooklyn.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.
The Main Course is powered by Simplecast.
Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Australia and Los Angeles, outdoor dining, mezcal, rising costs and heritage breeds. Our guests for The Weekly Grill are Chef Jeremy Price of Cecconi’s Dumbo and Sonya Comiskey,2018 Nuffield Farming Scholar, Founder Epicurean Beef, and Co-Founder of Comiskey Bazadais Beef in Australia.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
The Main Course O.G. is powered by Simplecast.
Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things Goatober, Best Restaurants, Bourdain Day, Mexican cuisine, food delivery apps and more. Our guests for The Weekly Grill are Darren Carbone of El Vez and James Whetlor of Cabrito UK and Goatober International.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
The Main Course O.G. is powered by Simplecast.
Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things ham, Virginia, #MeatFreeMondays, the life of Molly O’Neill and the Summer Fancy Food Show. Our guests for The Weekly Grill are Sam and Donna Edwards of Edwards Virginia Smokehouse, makers of delicious ham, bacon and sausage since 1926.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
The Main Course O.G. is powered by Simplecast.
Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things karaoke, cooking tools, CBD, Korean barbecue and natural wine. Our guests for The Weekly Grill are Chef Yong Shin of Insa and Natural Wine Sommelier and Consultant, Doreen Winkler.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their country ham, family businesses, James Beard, spirits and more in our Weekly Baste Segment. Our guests for The Weekly Grill are Nancy Newsom “The Ham Lady” from Col. Bill Newsom’s Country Ham in Princeton, Kentucky, Herbert Lipscomb and George Weld of Egg Restaurant in Williamsburg, Brooklyn.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things taste, perfectionism and long-aged! Our guests for The Weekly Grill are Chef Matthew Rudofker and Chef Daniel Sharp of The Meatball Shops.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss all things pizza, pork roll, culinary school, ascending neighborhoods and more. Our guests for The Weekly Grill are Al di Meglio, Chef and Owner of Barano, a wood fired seasonal Italian restaurant in South Williamsburg, Brooklyn featuring house-made pastas and wood-fired pizzas and Lena Ciardullo, Executive Chef at Marta, Caffe Marchio and Vini e Fritti, Union Square Hospitality Group’s Roman-inspired restaurants located in The Redbury New York.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss robots, food waste, favorite meat cuts, the Royal baby and more! Our guests for The Weekly Grill are Yoko Koide and Michael Kale of Marlow & Daughters, Alex Oster of A-OK Berkshire BBQ and Michael (Ruby) Rubinstein of Momofuku Las Vegas.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss cocktails, sustainability, climate change, Blue Apron’s demise and the future of restaurants. Our guest for The Weekly Grill is Joe Mangipano. Joe’s career like most people in hospitality, started from the very bottom. Growing up, his mother owned a sushi restaurant in upstate New York. His passion for cooking began as a small child, developing a fond appreciation for all cuisines. Before making the transition to New York City he worked under the guidance of Alto Cinco owner, Johanna Yorke. She gave Joe the opportunity to try every position possible in her restaurant and after 7 years Joe was ready to make the move to NYC. In 2008 Joe began teaching baking classes at Butter Lane Bakery and later landed a job at Mesa Grill as a pastry cook. Then, in 2015 Joe made the transition back to cooking and with the help of a close friend he was given the opportunity to become Sous Chef at Employees Only NYC. Since then Joe has been a vital part of continuously elevating the quality of food at EO. As Executive Chef he hopes to continue the development of EO’s food menu by incorporating his unique style.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Starbucks, butchers cuts, Meghan Markle’s baby, barbecue and more. Our guests for The Weekly Grill are Aaron Oster and Justin Kingsley Hall. Aaron Oster is the co-founder and chef of A-OK Berkshire Barbeque, located in North Adams, Massachusetts in the old Sprague Electric guardhouse on the campus of the Massachusetts Museum of Contemporary Art. Together with his wife, Alexandra Oster and Orion Howard, Aaron’s goal was to put better food on the tables of those within the community and together they provide a simple, straightforward menu, great service and a fun atmosphere. Justin Kingsley Hall gets his inspiration from the people he has met and worked with over the years as he moved around the country from California to North Carolina, Florida, and Nevada as well as his many travels. Justin’s main objective is to create food and an experience that inspires conversation; not necessarily about his food but wholesome conversations that cause people to spend more time around the table. He focuses on from scratch farm to table cuisine using sustainably grown, raised & caught seasonal ingredients. Hall is currently preparing to open Main St. Provisions in the Arts District of Las Vegas in the Fall of 2019. He was most recently the Executive Chef of The Kitchen at Atomic in downtown Las Vegas in 2017 he helped open Sparrow + Wolf with Chef Brian Howard whom he had work with previously at Comme Ca in the Cosmopolitan & their West Hollywood Location. Justin has also taught at the Art Institute of Las Vegas for 5 years, co-created a local charity event called Whiskey In The Wilderness and operated SLO Boy, a pop up and catering service which started in a kiosk on Las Vegas Blvd. Traveling around the city as well as out of state his concept was inspired by his wine country upbringing and life in Las Vegas.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos!
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss pre-batched artisanal cocktails, spirit foods, farmers markets and of course, Meghan Markle! Our guests for The Weekly Grill are Amanda Wilson and Elizabeth McConnell of Union Square Hospitality Group. After many years as Chef de Cuisine at Union Square Cafe, Amanda recently took on the new role of Executive Chef at Daily Provisions, a neighborhood coffee shop, bakery and sandwich shop concept in NYC. Liz also spent many years in Union Square Cafe’s kitchen and currently oversees all foraging and purchasing for the restaurant.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the Impossible Burger, congestion taxes, brick & mortar book shops, women in hospitality and Duchess Meghan Markle. Our guests for The Weekly Grill are Erin Fairbanks and Lizzy Young. Erin Fairbanks is a partner at GROUT, a project development consultancy delivering resources needed to convert an idea, thought or plan into an actual project with the potential to deliver impact and create new value for society. She is also a co-founder of Women in Hospitality United and the founder of BKBF Productions and Ladies Night, a monthly event bringing women together to explore leadership and workplace empowerment. Her primary areas of interest are: women’s empowerment, sustainable food systems, racial justice and palliative care. Erin was also the Executive Director of Heritage Radio Network from 2012 to 2016. Lizzy Young founded lizzyoung bookseller in January 2012. She was previously an assistant editor at Gourmet Magazine and a pastry chef before ending up in the rare book world. She believes that culinary books give you a window into the cultural narrative of the specific time and place in which the book was composed and you can currently find her minding her “brick & mortar" book shop, Lizzyoung Bookseller, in Cobble Hill, Brooklyn.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food joints, favorite foods, drunk foods, best bites, France, Martha’s Vineyard, The Sylvia Center and more! Our guests for The Weekly Grill are Chris Fischer and Antonio Mora. Chris Fischer is a chef, farmer and the James Beard Award winning writer of The Beetlebung Farm Cookbook (Little, Brown, 2015) whose roots on Martha’s Vineyard run twelve generations deep. Antonio Mora is the Executive Chef of Quality Meats in New York City, part of the Quality Branded group. Having previously worked behind the stoves at Daniel, Frankie's Spuntino and Prime Meats, Antonio's earthy, rustic take on dining has influenced the contemporary versions of steakhouse classics at Quality Meats.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Hudson Yards, bees, print food publications, blockchain technology, and dining out. Our guest for The Weekly Grill is Eric Kos, publisher of the Alameda Sun and later in the show, we're joined by Ulli Sitter to discuss her signature oils, part of Ulli's Oil Mill.
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Our Moderator Patrick gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss protein, meatballs, Hudson Yards, and the mainstream news media and its lightening fast news cycle. Our guests for The Weekly Grill are……………………… Jonathan Tilles Executive Sous Chef and Tim Caspare Chef de Cuisine of Pasquale Jones restaurant on the Lower East Side. Also calling in Eric Kos Publisher of the Alameda Sun.
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Patrick and Emily are on location at O. Ottomanelli & Sons located at 285 Bleecker Street in the West Village. Ottomanelli's has been open since the 1950s and is now run by brothers Gerry, Frank and Joe Ottomanelli.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss hangovers, classic vs. innovative dishes, artisan food products, White Castle and grains. Our guests for The Weekly Grill are Nick Tamburo & Emma Conroy of Momofuku Nishi in New York and Bob Klein of Oliveto Restaurant & Community Grains in Oakland, California. Nick began his career in Boston, working at Flour Bakery, Savenor’s Butcher and Market and Radius by chef Michael Schlow. Upon moving to New York, Nick joined the Momofuku team at Noodle Bar and later moved on to Ko before holding his current position as the Chef de Cuisine at Momofuku Nishi. Emma moved to New York City in 2011 from Providence, Rhode Island. She worked at Locanda Verde, Red Cat and then Corkbuzz where she was promoted to Director of Operations. Emma joined Momofuku in 2016 and is currently the General Manager of Nishi. Bob Klein is the founder of Community Grains and co-owner of Oliveto restaurant in Oakland. He has spent the last 6 years working to rebuild the local grain economy in Northern California. Besides being a prominent restaurateur, Bob has been a broadcast executive producer, a national program consultant, and developer/syndicator. He is the recipient of the DuPont Columbia Award, the IRIS award, and several Emmys. He takes delight in strengthening his community by connecting people together through good food.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss caviar, Valentine’s Day, the far west side and Amazon meal kits. Our guest for The Weekly Grill is Mandy Oser, Founder and Owner of Ardesia in Hell’s Kitchen, a wine bar she opened in fall 2009 as a place where both those with a deeper knowledge of wine as well as novices can find a selection that will satisfy. Along with selecting the wines, Mandy oversees chef Bernardo Garcia’s menu of inventive and shareable dishes that complement the diverse wine program. When not at Ardesia, Oser can be found spending time with her son, Oisín, or exploring new corners of NYC through art & food.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss chocolate, complaining at restaurants, spirit foods and CBD. Our guest for The Weekly Grill is Nate Hodge, co-founder and Head Chocolate Maker at Raaka Chocolate, a nationally distributed bean-to-bar chocolate company based in Red Hook, Brooklyn. Nate appears as a featured subject in the film, Setting the Bar (2017), a documentary that focuses on the leading role Raaka has taken in the craft chocolate movement’s focus on sustainable cocoa sourcing. Every year, Raaka releases 24 unique chocolate bars inspired by recipes from all over the world, and in collaboration with local chefs and artisans. Nate is also married to Catherine Greeley, Vice President and Director of Mail Order at Heritage Foods.
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Our moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss royalty, protocols, manners, rivalries, oils and food sustainability. Our guests for The Weekly Grill are Oistein Thorsen of FAI Farms whose mission is to help the food-sector overcome key challenges and implement better farming practices, on land and at sea through actionable advice, applied research and innovation. Ulli Sitter is the founder of Ulli's Oil Mill which provides delicious Austrian style, cold-pressed oils from Upstate New York and has created an oil-seed culture connecting local farms to local markets while also being on the cutting edge of hemp culture.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss waiting in long lines for brunch, In-N-Out Burgers, feeding furloughed government workers, stocking the pantry and more. Our guest for The Weekly Grill is Dede Lahman, Co-Owner of Clinton St. Baking Co. and Community Food & Juice. DeDe enjoyed a decade long career as an editor and writer for national magazines before switching to the restaurant life. Her Clinton St. Baking Co. Cookbook was named a best of NY Times’ 2010. From 2012 to 2016, DeDe proudly served on the Board of Directors of New York Sun Works (www.nysunworks.org), a non-profit organization that builds 21st century hydroponic greenhouse science labs in urban schools.
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Today's Main Course OG comes live from the 2019 Good Food Mercantile in San Francisco, California. We speak to Nico Wisler, Nick Pallone, Allison Block, Debra Dickerson, Steven Rosenberg, Sarah Mosbacher, Laura DeOliveria, Medline Theis, Daniel Sklaar, Cesare Casella.
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As 2018 comes to a close Emily, Patrick and Mike discuss their attitudes, opinions, edicts and the soon to be announced, Heritage Radio Network Hall of Fame!
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss chicken bones, food highlights from 2018, trends for 2019, pizza toppings and Union Square Hospitality Group. Our guest for The Weekly Grill is Chef Joe Tarasco, Associate Director of Operations at Marta, Caffe Marchio and Vini e Fritti, Union Square Hospitality Group’s Roman-inspired restaurants located in The Redbury New York.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss cooking the perfect American meal for Megan Markle and Prince Harry, the fate of Yelp, edible gifts, ascending food cities and food heroes. Our guest for The Weekly Grill is Chef Joseph Capozzi, Executive Chef of Upper East Side restaurants: The East Pole, Eastfields and The East Pole Fish Bar.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss indulgent eating, food critics, Italy, butchering, Babbo and food TV series. Our guest for The Weekly Grill is Chef Gaetano Arnone of Babbo Ristorante in New York. Gaetano grew up in California where he ran his family’s Italian restaurant, Arnone’s Little Italy. After high school he moved to Italy to discover what it really meant to be Italian and in 2009 studied with master butcher Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy. Since returning to the U.S., Gaetano has worked for several of New York’s best butcher shops and salumerias including Eataly, Dickson’s, Salumeria Rosi and now Babbo Ristorante.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss turkey, street food vendors, holiday galas and fundraising. Our guest for The Weekly Grill is Caity Moseman Wadler, Executive Director of Heritage Radio Network. Caity holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology/Biochemistry from Middlebury College. Prior to her graduate studies, Caity worked at a biotech startup where she engineered yeast to discover new antibody drugs and took a whirlwind trip around the world before settling in New York City. Caity came to HRN back in 2015 through the Julia Child Foundation Food Writing Fellowship and later joined the team full-time as Deputy Director. She is also the co-host of two Heritage Radio Network shows: HRN Happy Hour and Meat + Three a zesty, 15-minute weekly update on food stories and commentary modeled after the Southern meat-and-three-sides concept: a deep dive and three shorts.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss coffee, Japan, cookbooks, bookshops, the Moka Pot and pig farms. Our guests for The Weekly Grill are Jackson Stamper of Employees Only and Evan Hanczor of Egg. Jackson’s career in the kitchen began while working as a bar-back at an upscale wine bar in Orlando, Florida. After ventures in Philadelphia and New York, he was introduced to Chef Julia Jaksic of Employees and joined the team! Evan Hanczor is the chef of Egg restaurant, which puts at its focus breakfast and a farm to table ethic — they have their own farm in upstate New York, which supplies many of their ingredients and they are the largest buyer in New York of Nancy Newsom’s famous Col. Newsom’s Country Ham. Evan and his partner, George Weld recently opened in Tokyo and Egg remains a destination for breakfast in Brooklyn.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss special edition Golden Girls cereal, Slow Food vs. Fast Food, Halloween and giving back! The show is rounded out by our special guests, Al Diefenbach, Millicent Souris, Sr. Caroline Tweedy, RSM, Genise Acevedo, and Candyce Mason of St. John’s Bread & Life. Founded in 1982, St. John’s Bread & Life works to alleviate hunger and poverty in Brooklyn and Queens. For many families and individuals, the foods that we provide are the only meals they have. They partner their hunger program with a comprehensive array of services designed to help people achieve self-sufficiency and increased stability, while reducing the need for emergency food services.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss GOATOBER, cheese culture in America, the abrupt closing of Pilotworks, food waste and of course, Megan Markle. The show is rounded out by our special guests Anne Saxelby of Saxelby Cheesemongers, James Whetlor, author of GOAT and founder of Cabrito Goat Meat in England and Dan and Vicki Purdy of Purdy Foods.
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Our Moderators gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss seltzer, birthdays, James Beard Foundation, and East Coast vs West Coast chefs. The show is rounded out by our special guests Steve Marks, of Premier Meats in Los Angeles and Jeff Mosher chef at Robert Mondavi Winery.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss kosher bacon, coffee, pasta, and Canada. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Sarah Obraitis and Hugue Dufour. They own and operate MWells Steakhouse and MWells Dinette at PS 1 in Long Island City. Sarah is also an owner of Heritage Foods!
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ & Daughter’s, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Alice Waters’ Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss mayo marrying ketchup, Burt marrying Ernie, Starbucks marrying Italy and Coke marrying the munchies. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Neil Kleinberg. Co-owner of Clinton St. Baking Co. and Community Food & Juice, Neil Kleinberg raised himself in a crazy kitchen in Flatbush, Brooklyn, among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot (the only dish in her repertoire). Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Cynthia Nixon’s bagel order, products that are actually handmade, snack foods, The Spotted Pig and misused food terms. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Alfred Milanese, the man behind the beloved Martin’s Pretzels in New York. Ask anyone and they will say Martin’s makes their favorite pretzel. Handmade by Mennonites (no machines ever!) in New York and Pennsylvania, and boiled in water and soda, Martin’s Pretzels are available for sale around the country via MartinsPretzels.com and locally in New York at many of the Greenmarkets.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss public displays of affection at restaurants, Bob Dylan’s spirits company, future of school lunch, bologna and ketchup, the death of the New York coffee shop and meatballs of course! The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Daniel Holzman, co-owner of The Meatball Shop. Daniel’s culinary journey has led him through some of the country’s finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière and Axe. In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City's Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Five more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side and the Hell's Kitchen—opened in quick succession — and now Washington DC!
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the $2.8 million ham, bees in NYC, stealing in the workplace and Danny Meyer’s hospitality-included policy. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Zene Flinn, Executive Chef of Park Avenue restaurant in New York City. Zene grew up in a small farming community in Quincy, Washington, where his father grew apples. A passion for cooking led him to New York where upon graduating from the French Culinary Institute, Zene dove right in to New York’s fine dining scene working in the kitchen of Nougatine at Jean Georges. In 2010, Zene joined the Quality Branded family as a line cook for Park Avenue; his dedication and passion for seasonal ingredients led him to a sous chef position within the year… soon after, Executive Chef!
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss how to trace fake meat, the $3 billion American Dream project in New Jersey, animal crackers and cooking with olive oil. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Dennis Estok of Columbia Property Trust and Steven Jenkins of Olive Oil Jones. Dennis is a young real estate analyst specializing in asset management, operations, acquisitions and financial analysis in the New York commercial real estate space. Steve Jenkins is the founder of the first international cheese counter at Dean and Deluca, Fairway Market and now Olive Oil Jones!
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Netflix vs. Food Network, the new celebrity Colonel Sanders, new age supermarkets and Mike Edison’s final episode of Arts & Seizures. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Trigg Brown, chef and co-owner of Win Son restaurant in Brooklyn.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli’s pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don’t look for the same-old tapas and sangria here. Instead you’ll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it’s delicious), and even a blueprint for making your own vermouth.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the future of meal kits, food emojis, Megan Markle and White Castle. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about the dos and don'ts of dining at cruise buffets. The show is rounded out by our special guest Jennifer Leuzzi, host of Tech Bites on HRN. Tech Bites investigates the profound ways the rapidly evolving digital world is transforming how we discover, produce, and share food in the real world. Jennifer explores how technology impacts our culinary lives.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the cost of meal-kits, Amazon and Oprah entering the food mail order business and tracking food carts with GPS. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Tony Butler, HRN Board member and former head of St John’s Bread and Life, the largest hunger relief org in Brooklyn.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the curtsy, fast-fine, and gender neutral pops among other things. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests: the Newman Family, Berkshire farmers from Missouri and Sarah Weiner, founder of the Good Food Awards.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss tipping, pot, and milkshakes among other things. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Daniel Sklaar founder of Fine and Raw Chocolate in Bushwick Brooklyn.
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Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss weed, North Korea, top soil and the film Eating Animals with special guest poultry farmer Frank Reese. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out with The Weekly Grill where we talk with special guest Daniel Sharp, the Executive Chef of The Meatball Shop, a chain of 6, soon to be 7, sustainable sit down restaurants.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss seaweed, recycling, and grass-fed beef. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Mike Lee who is the founder of The Future Market, a futurist food lab that explores what our food system could look like in the next 5-25 years through pop-up experiences and conceptual product prototypes. Mike is also co-founder of Alpha Food Labs, an Innovation Lab for next-gen food startups and corporations building products that are better for by People, Planet, and Profit.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. In our Words to Marinate On segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Lisa Held who is a New York City-based journalist who writes about the food system, sustainability, and health, especially all of the intricate ways in which those topics intersect. She is a regular contributor to Civil Eats and also writes for Eater, Edible Manhattan, Tasting Table, Food Tank, and other publications. She has a master's degree from Columbia University's School of Journalism.
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Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. In our Words to Marinate on segment our panelists listen to a clip and each give their opinion. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Larry Boukal who has run Cannonball Express for decades. We get great insights into the trucking world from this trucker extraordinaire.
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It’s back! The show that made the Heritage Radio Network a force to be reckoned with has returned to the air with the man who stirs the sauce, original host and founder of Heritage Radio, Patrick Martins.
TMC was the first show ever to debut on HRN in April of 2009, and TMC OG follows in its tradition of breaking new ground on the airwaves.
The Main Course O.G. covers food news and culture, featuring no-holds-barred interviews and refreshingly honest guests, ranging from iconic chefs, to muckraking journalists, farmers, truck drivers, food-obsessed comedians, Falstaffian hedonists, and more.
TMC OG is hosted by Patrick and a rat pack of culinary cool, including visionary owner of Roberta’s (and outlaw rapper) Brandon Hoy, author and musician Mike Edison, plus HRN board members, and a cast of thousands of culinary luminaries and lunatics, old-school radio activists, anarchists, and of-the-moment gastronomic titans including members of the Heritage Foods team.
TMC OG is required listening, ground zero for the Heritage Radio Network.
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On this special edition of The Main Course, host Phil Gilmour welcomes Chef Mike Lewis of YO! Sushi into the studio to tease the restaurant's New York opening, complete with a mini sushi conveyor belt!
This week on The Main Course, Alexes, Phil and Tido are joined in the studio by Russell Murphy, aka CASH4, a graffiti writer, painter and illustrator.
On the season premiere of The Main Course, Alexes, Phil and Tido are joined in the studio by "Hawaii" Mike Salman, a brand consulting guru who co-founded Agency For Higher, a strategic branding company specializing in the emerging cannabis industry. Tune in to hear them discuss the art and science of cannabis infusions in food.
On the season finale of The Main Course, host Phil Gilmour is joined by Carey Bringle, BBQ master and proprietor of Nashville's Peg Leg Porker, which was named one of the 16 hottest BBQ Joints in the country by Eater National. The restaurant was also on the Nashville Hot List for 8 months in a row.
This week on The Main Course without Patrick Martins, Alexes and Tido are joined in the studio by Derrick Adams, a multidisciplinary New York-based artist working in performance, video, sound and 2D and 3D realms. His practice focuses on the fragmentation and manipulation of structure and surface, exploring self image and forward projection.
This week on The Main Course without Patrick Martins, Alexes, Phil and Tido are joined in the studio by Dao-Yi Chow, owner and co-founder of Public School NYC and Black Apple.
More recently, Chow also serves as creative director at DKNY. He and the crew talk about training for marathons (Chow just ran his!), Fashion Week's conquest of New York, and Phil Gilmour's doppelgänger...
This week on The Main Course without Patrick Martins, host Phil Gilmour is joined in the studio by Don Peavy, aka Chef PV, host of the new web series "Buggin' Out with ChefPV."
Insects offer a great feed-to-food conversion efficiency, somewhere in the neighborhood of four times better than modern meat production, and can be 'farmed' using a fraction of the resources, while avoiding a slew of environmental issues, which means that entomophagy might have an important role to play in the creation of a more sustainable and secure food system.
This week on The Main Course, Alexes, Phil and Tido are joined in the studio by Kheedim Oh and Ibe Soliman of Mama O's Premium Kimchi.
You can find Mama O's Premium Kimchi in stores from coast to coast. And even better, you can now order online for fresh, handmade kimchi to be delivered right to your door!
This week on The Main Course, Alexes, Phil and Tido are joined by Shan Nicholson, director of the 2015 documentary film Rubble Kings, which depicts gang violence in The Bronx in the 1970s, specifically the events leading up to and following the Hoe Avenue peace meeting. Tune in to hear them discuss growing up in Long Island City, hip hop culture, filmmaking, the brutality of Kickstarter, and more!
This week on The Main Course, Alexes and Phil are joined by Dee Jackson, one of the twin American fashion and accessory designers Dee and Ricky. The brothers have collaborated with Marc Jacobs, Casio G-shock, Barneys New York, Pepsi, PONY, Joy Rich, Trek BMX Bikes, and Starter. They are known for their colorful and quirky Lego-based designs.
This week on The Main Course, Alexes and Phil are joined in the studio by PR pro Jennifer Baum, where the conversation soon turns to... ringworm (by its many names).
Also on the docket: dreams of Bill Murray, morning routines, and the (d)evolution of reality television.
This week on The Main Course, host Alexes McLaughlin is joined in the studio by Trigg Brown and Joshua Ku of Win Son, a Taiwanese-American restaurant located in East Williamsburg, Brooklyn. Tune in to hear them talk about what it takes to open a new restaurant, how to win over the local community, and the culture of Taiwanese food, all while the party jams from Roberta's last party of the summer shake the studio.
This week on The Main Course, hosts Alexes and Phil are joined in the studio by Rebecca Greenfield of Bloomberg News. She co-hosts the network's Game Plan podcast which reports on workplace culture – from how we started speaking office jargon to the strategic value of being nice to your coworkers.
This week on The Main Course, Alexes and Phil take a trip down memory lane to earlier this summer, when they attended the (RED) Supper, which raises money and awareness for the Global Fund to fight AIDS. Tune is to hear Alexes and Phil interview chefs in attendance at this event from around the country, including Nancy Silverton, Tom Douglas, Kristen Kish, and more!
This week on The Main Course, hosts Alexes and Phil are joined in the studio by Matt Jacobson, executive director of The Maine Lobster Marketing Collaborative (MLMC), and Chef Kwame Onwuachi, executive chef/owner of The Shaw Bijou, which will open in Washington, D.C. this year. Also crawling around in the studio today: a live new shell Maine lobster!
This week on The Main Course, hosts Alexes and Phil are joined in the studio by Jermaine Stone and Julia Gilbert of the new podcast Taste the World, which premieres on August 1st.
TASTE THE WORLD podcast is here to celebrate the new generation of wine drinkers. Each episode pairs stars of the fine wine industry with popular culture figures to experience and discuss wine and spirits in a language we can all understand. Along the way, they find commonalities between people from all walks of life: wine is, after all, the great social equalizer. Led by auctioneer and fine wine logistics expert Jermaine Stone, the team behind the Taste The World podcast has over 35 years of fine wine experience, with a network spanning a robust array of worldwide personalities in all aspects of wine production, procurement and sales.
This week on The Main Course, host Phil Gilmour is joined in the studio by Kenneth Belkin, an attorney based in Bushwick, Brooklyn. Belkin is also running for a Democratic New York State Assembly seat this September. Tune in to hear them discuss his punk rock roots, his legal career, and his progressive platform for the fall election.
This week on The Main Course, hosts Alexes and Phil are joined in the studio by Anya Fernald, a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef. Her new book, Home Cooked: Essential Recipes for a New Way to Cook, is available now.
This week on The Main Course, Alexes and Phil are joined in the studio by Govinda Angulo, one of the subjects of the 2015 documentary film The Wolfpack. The film is about a family who homeschooled and raised their seven children in the confinement of their apartment in the Lower East Side of New York City. Locked away for fourteen years, the Angulo family's seven children—six brothers named Mukunda, Narayana, Govinda, Bhagavan, Krisna (Glenn), and Jagadesh (Eddie), and their sister Visnu—learned about the world through watching films. They also re-enacted scenes from their favorite movies.
This week on The Main Course, friend of the show Kamrooz Aram sits in as guest host alongside Alexes McLaughlin to interview...Phillip Gilmour! Tune in for a fascinating glimpse inside the mind of one of Bushwick's most gregarious residents and businessmen.
On this week's episode of The Main Course, Alexes and Philip are joined in the studio by Andrew Richardson of World Sake Imports. Tune in to hear them discuss the history of sake brewing and namazake (unpasteurized sake), followed by an on-air tasting of the first bottle of Masumi Arabashiri sake for this season!
On this week's episode of The Main Course, host Alexes McLaughlin is joined in the studio by Kelly Jones to chat about the cuisine of her native Pacific Northwest, as well how the overall culinary vibe differs from here in New York.
On this week’s episode of The Main Course, Alexes and Phil are joined in the studio by Leighton Edmondson, a locavore chef, micro gardener, forager, and original Brooklyn person. They chat about his involvement with the Bushwick food co-op, his work in film as a lighting director and gaffer, looking your turkey in the eye, and how all whiskey starts as beer.
“I couldn’t be a farmer. I kill everything.” [37:00] – Alexes McLaughlin
On this week’s episode of The Main Course, Alexes and Phil are joined in the studio by Leighton Edmondson, a locavore chef, micro gardener, forager, and original Brooklyn person. They chat about his involvement with the Bushwick food co-op, his work in film as a lighting director and gaffer, looking your turkey in the eye, and how all whiskey starts as beer.
“I couldn’t be a farmer. I kill everything.” [37:00] – Alexes McLaughlin
On this week’s episode of The Main Course, Chef Amalia Scatena joins the show from Charleston, South Carolina, where she is gearing up for next week’s Charleston Wine + Food Festival. As the executive chef of Cannon Green, Chef Scatena prides herself on in-house production of pastas and breads. In 2015, she was nominated as one of Food & Wine’s “People’s Best New Chefs” and has since received several glowing reviews from Charleston’s top reviewers.
“It’s got something for everyone, you can experience the classics and then have something that you would in New York or San Francisco or Chicago.” [26:30] – Chef Amalia Scatena
Check out a brand new episode of The Main Course as hosts Alexes and Phill are in conversation with Chef Todd Richards of Richards’ Southern Fried, slated to open Spring 2016 in Atlanta. Todd shares his vision for bringing quick service hot chicken and specialty sides to the Krog Street Market. The eatery, offering “Hot Style” fried chicken, will be serving three chicken flavor options: Classic, Hot, and Richards’ HOT! Sourcing exclusively from Springer Mountain Farms, Richards will season the chicken with a blend of spices creating a “slow burn” heat versus the high impact heat generated by the use of conventional chili peppers. Keeping with his passion for all things Southern, the menu is crafted to serve hot chicken sandwiches and chicken plates along with seasonal sides to include hand cut potato wedges, stewed okra and tomatoes, broccoli rice and cheese casserole and a few other tempting selections. Is your mouth watering yet? Tune in for more!
“I said something aewsome!” [2:30] —Todd
Tune in for a great episode of _The _ Main Course as solo host Alexes McLaughlin is in studio with Katie Rose Crosswhite and Ariana Anthony of Etsy. As the Brooklyn Food and Beverage Programs Coordinator and PR Specialist, respectively, Katie Rose and Ariana share the evolution of Etsy’s food program and why “lunch and learns” are a big deal, plus more! Ever wondered what it’s like to be on the inside at everyone’s favorite online marketplace? This is the show for you!
“It’s a curated lunch that is supposed to be a shared experience… What matters is that they’re sitting down, taking a break, talking together, that’s the important part.” [14:30] –Katie Rose Crosswhite on The Main Course
The Main Course is back this week as Alexes McLaughlin and Phillip Gilmour are in studio with cellist Garo Yellin. Formerly a member of The Ordinaires, having toured with numerous groups, not to mention recording with the likes of David Byrne and St. Vincent, Trans-Siberian Orchestra, and Yo La Tengo, Garo rehashes growing up in New York City and his path through being a professional musician. Tune in for much, much more plus details on his new bar restaurant space!
_ The Main Course _ is new this week with host Alexes McLaughlin in studio with April Wachtel. April Wachtel is a 20 year veteran in the beverage and hospitality industry. She is an entrepreneur, an experienced mixologist, a cocktail and spirits instructor, and owner of Swig + Swallow cocktail batching + delivery service. April worked in every role from busser to bartender to beverage director to brand ambassador to beverage consultant. She has developed recipes for the likes of Lincoln Center Kitchen and MetLife Stadium, and has taught cocktail classes to over 2000 students. Her classes and personal philosophy of hospitality were featured in The Wall Street Journal and on the Sundance Channel. April recently made appearances on The Today Show, Fox & Friends, and The Speakeasy. She still teaches public classes at 5 schools in New York City and Philadelphia. April originally founded Swig + Swallow as a beverage consulting company for spirits brands, then identified cocktail batching and delivery as a means to revolutionize cocktail event production. She transformed Swig + Swallow into a cocktail batching and delivery service in summer of 2015, and partnered with Cocktail Kingdom Logistics in fall of 2015. Tune in for details on Swig + Swallow and more!
“My number one pet peeve… I really hate it when you walk in by yourself and people say, “Just one?” Because it makes you feel bad even if you have a whole troop of people coming in!” [17:45] –April Wachtel on The Main Course
From 1996 to 2015, the Brooklyn-based Giraffes have shredded, burned, and leveled every audience from their hometown of NYC to the Sunset Strip, and back again, and now guitar wizard Damien Paris and artist Tim Kent join Phillip Gilmour in studio for the first episode of _ The Main Course _ of 2016! Talking all things rock and roll, art, New York pizza, and their crazy stories thus far, this is the explicit, hide your kids, episode you’ve been waiting for.
_ WARNING! This episode contains content which may upset some listeners, please be advised._
If you mention the Donner Party to most Americans, you’ll probably be met with a wrinkled nose, uncomfortable fidgeting or a look of vague revulsion. This week on The Main Course , Alexes McLaughlin and Phillip Gilmour welcome playwright Adam Scott Mazer and actor Joe Peterson to the studio talking about this crazy page in history as well as their production, “The Tower: The Psychedelic Tragedy of the Donner Party.” The Tower is best described as a psychedelic journey into the history and mythology of the Donner Party, a group of snowbound pioneers who notoriously resorted to cannibalism to survive the brutal winter of 1846. Historical narrative collides with hallucinatory imagery to create a shifting landscape filled with the whispers of the past and the roar of the future. A vision of adolescent America: frostbitten, bloodstained, ravenous. Hungry for more? Tune in!
“Survival cannibalism is surprisingly common, especially at sea.” [15:30] “John Smith from Pocahontas was definitely eating people all the time.” [16:45] –Adam Scott Mazer on The Main Course
Cravings introduces the concept of gastronomic cravings and guides you in how to satisfy them. A review of New York City foods and wines based on specific cravings, the site judges specific items rather than the restaurant or purveyor as a whole. The Cheng Sisters, Celia and Cynthia, are your guides to Cravings and are Alexes and Phillip’s guests this week on _ The Main Course _. There are so many restaurants in New York City; where do you begin to choose one? Talking their culinary travels, favorite food memories plus thoughts on their favorite pizza, tune in for a fun show!
Hail a taxicab anywhere in New York City and tell the driver, “Take me to the best cheesecake in New York.” Odds are you will end up at the corner of Flatbush and DeKalb Avenues in Brooklyn, at Junior’s. Founded by Harry Rosen in 1950, Junior’s landmark restaurant is known as the home of New York’s best cheesecake, and today, Alexes McLaughlin and Phillip Gilmour welcome current owner Alan Rosen to _ The Main Course _. Talking the longstanding history of Alan’s family business and the importance of cheesecake consistency, plus some cheesecakes “failures” – what’s next for this iconic business? Tune in for this tasty episode to hear about Junior’s cookbooks and more!
“As we’ve gotten bigger we’ve gotten better because we’ve gotten more consistent with how we make the product… that repetition really makes us good at it.” “Lots of people around the country think that cheesecakes are supposed to be white – they’re not! They’re supposed to be golden brown.” –Alan Rosen on The Main Course
Check out this week’s edition of _ The Main Course _ as hosts Alexes McLaughlin and Phillip Gilmour welcome Rainn Wilson! Hot off the release of his memoir, The Bassoon King: My Life in Art, Faith, and Idiocy, the book fondly recounts his days on set at The Office days as it examines his journey – from his early childhood in Nicaragua to teen band nerd to cult TV stardom. What’s next for the talented actor? Tune in to find out!
Tune in as The Main Course gets rebellious as solo host Phillip Gilmour welcomes Chef Justin Warner to the studio. Phill gets down to business asking Justin his stance on aliens as well as his thoughts on opening the first restaurant on the moon before delving into a crazy story concerning liquid nitrogen. With his new book, “The Laws of Cooking,” out now, Justin highlights his food memories coming up through the industry (sans culinary school) and his path to owning the progressive Do or Dine restaurant in Bed-Stuy, Brooklyn to now entertaining television specials and more!
“I have a ton of food memories from when I was a kid that are weird!” [8:15] “I can’t tell you the last time I wasn’t working in a restaurant.” [14:30] “I choked Paula Deen with chipotle oil but she thought I looked like Elvis so I was okay.” [37:30] –Justin Warner on The Main Course
Happy Sunday! This week on _ The Main Course _, hosts Alexes McLaughlin and Phillip Gilmour welcome artist Kamrooz Aram to the studio. Kamrooz Aram’s diverse practice often engages the complicated relationship between traditional non-Western art and Western Modernism. Through a variety of forms including painting, collage, drawing and installation, Aram has found the potential for image-making to function critically in its use as a tool for a certain renegotiation of history.
Aram’s paintings reveal the essential role that ornament played in the development of Modern art in the West. Taking floral motifs from Persian carpets, Aram repeatedly reconfigures them into painterly mediations, building the pattern, destroying it and rebuilding again, resulting in explosive images, always in a state of flux. These lush canvases form repetitive patterns that coax new meaning from the chaos of fragments. Aram complicates the relationship between ornament and decoration, revealing the history of ornament as a drive towards the absence of figuration, a movement towards abstraction.
Kamrooz Aram (born 1978, Shiraz) received his MFA from Columbia University in 2003. Recent solo and two-person exhibitions include Palimpsest: Unstable Paintings for Anxious Interiors at Green Art Gallery, Dubai, UAE (2014); Kamrooz Aram/Julie Weitz at The Suburban, Chicago, Illinois (2013); Brute Ornament: Kamrooz Aram and Seher Shah, curated by Murtaza Vali, at Green Art Gallery, Dubai, UAE (2012); Negotiations at Perry Rubenstein Gallery, New York, New York (2011); Generation After Generation, Revolution after Revelation at LAXART, Los Angeles, California (2010) and Kamrooz Aram: Realms and Reveries at the Massachusetts Museum of Contemporary Art, North Adams, Massachusetts (2006). He has shown in numerous group exhibitions including Beauty Reigns: A Baroque Sensibility in Recent Painting, McNay Art Museum, San Antonio, TX (2014); roundabout, City Gallery Wellington, New Zealand (2010); the Busan Biennale, (2006); P.S.1/MoMA’s Greater New York 2005; and the Prague Biennale I (2003). Aram was one of the winners of the Abraaj Group Art Prize 2014; he has also been awarded grants from Art Matters (2014), the New York Foundation for the Arts (2004) and the Jacob K. Javits Fellowship Program (2001-2003). His work has been widely featured and reviewed in publications such as The New York Times, Art in America, Artforum.com, ArtAsiaPacific, The New Yorker, The National and Bidoun, and can be found in public collections which include the Metropolitan Museum of Art, New York; the Cincinnati Art Museum, Cincinnati, OH; and M+, Hong Kong. He lives and works in Brooklyn, NY.
“When people say where can I find the best Iranian restaurant in New York, I say Los Angeles.” –Kamrooz Aram on The Main Course
Alexes and Phill welcome Katrina Birchmeier of The Four Horseman to the studio for a chat on all things natural wine, how she came to work with LCD Soundsystem’s James Murphy, plus how her home country of Australia has influenced her current work. Katrina shares her take on what natural wine and biodynamics mean in the context of the establishment plus how this wine bar sets itself a part from the rest. Tune in to hear Katrina’s favorite wines by the glass and more!
“It’s a term [natural wine] that brings up a lot of argument. The way I look at it is wines that are made form grapes that are grown chemical free, organic or biodynamic… no additives, and the wines are made with the grades’ natural yeast.” [12:00] –Katrina Birchmeier on The Main Course
I’ll have what Phil’s having! This week on The Main Course, solo host Alexes McLaughlin is in studio with Phil Rosenthal, the creator of the popular show “Everybody Loves Raymond,” chatting about his new PBS series “I’ll Have What Phil’s Having.” Part travel show, part food show, viewers can watch their local PBS channel to follow Phil to amazing places like Italy, Tokyo, Barcelona, Hong Kong, Paris, and Los Angeles and discover the best meals along the way. Tune in for a fun show!
“That’s the whole point. That’s all I’m trying to do, is get you off the couch to come and travel. There’s no more mind expanding thing you can do than travel.” [2:28] “If you’re interested at all in exploring other cultures, food is a very good way in.” [6:05] –Phil Rosenthal on The Main Course
Jarobi White is in the studio for this week’s The Main Course! Alexes McLaughlin and Phillip Gilmour welcome the rapper turned chef turned taco aficionado for a comprehensive chat. A New York native, Jarobi shares what he grew up eating and recalls his very first restaurant job, working his way up the restaurant hierarchy at age 14. By age 17 he recalls the story of how his musical prowess came about, meeting his group mates, and the struggle to get his music noticed by the masses. Once A Tribe Called Quest took off, Jarobi goes on to share how he always kept cooking in the forefront of his mind and how presently he’s rocking Taco Tuesdays with A Tribe Called Quest themed food truck with some of the best DJs in the country, plus lots more. This program was brought to you by The International Culinary Center.
“First time I got some money from music, I used my money to go to culinary school… I was serious about it. I only wanted to do music and cooking.” [17:00] “We started pairing the hottest DJs on the planet with delicious tacos!” [31:00] –Jarobi White on The Main Course
Tune in as Alexes and Phillip sit down with Esquire TV’s The Next Great Burger winner, Lex Taylor, for the season opener of The Main Course. Talking his inspiration behind the burger that knocked out sixteen other chefs to bring home the gold, Lex reveals that he’s also a longtime Brooklyn-er who came up with Phill and other Bushwick food stars. The group chats about burgers, NYC goings-on, Mexico, and authentic ingredients and food trends around the world. This episode pretty much covers it all! This program was brought to you by Edwards VA Ham.
“It’s complicated, but the key thing that you need to know is that the bun is fried beignet!” [8:11] —Lex Taylor on The Main Course
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Ashley Sears and Stephen Torres to the studio chatting about his ventures Imbibe and Inspire as well as the Roots of American Food Conference. Imbibe and Inspire features videos in which culinary figures (Wylie Dufresne, Grant Achatz, Nick Kokonas, and more) sip on a beverage and talk about what inspires them. Taking things to a new level, Stephen initiated bringing food people as well as an audience to the Roots of American Food Conference held in Chicago. Acting as a platform for contemplation and conversation about American food, the conference highlights what is impacting food today. Tune in for an interesting conversation! This program was brought to you by The International Culinary Center.
“My contribution to the food industry is this conference… hopefully the people that come to the conference… they will take a little something and learn something that day and have good food!” “The whole goal is to get chefs from around the country and highlight these guys doing stuff … [in] the home kitchen and let the general public see what they do not with fancy food.”
—Stephen Torres on The Main Course
This week on The Main Course, tune in as Alexes McLaughlin is on the line with Jeff Mosher and Chris Stillwell, chef and sous chef at Robert Mondavi Winery in California. Talking about the exciting summer concert series offered at the winery plus some of the delicious dishes coming from their kitchen, and an update on the drought situation, the chefs invite everyone out to the west coast before the summer is through! After the break, Patrick Martins joins the show welcoming poultry farmer Frank Reese to the program sharing details on the Good Shepherd Institute, which focuses on teaching future farming generations about animal welfare, breed conservancy, and environment stewardship. This program was brought to you by Edwards VA Ham.
“Practical poultry farming, as it used to be taught at universities, has been completely dismantled – it does not exist anymore.” [25:13] “The bigger picture is to train the leaders for the next generation so that the knowledge that used to be quite common can be brought back again.” [25:50]
—Frank Reese on The Main Course
This week on The Main Course host Alexes McLaughlin welcomes the guys behind Montana’s Trail House to the studio: Owner Montana Masback and Chef Nate Courtland. Talking about cultivating the Bushwick, Brooklyn restaurant scene and how they got their start, the guys talk about their business savvy and how they stay true to themselves. In the second half of the show, the group gets Phillip Gilmour on the line from Miami working on a pop-up of MoMo Sushi Shack. This program was brought to you by Edwards VA Ham.
“The Trail House is more of a mantra than a style of cuisine.” [20:30]
—Montana Masback on The Main Course
This week on The Main Course, hosts Alexis McLaughlin and Phillip Gilmour are in studio with Greg Vetter, CEO of Tessemae’s which specializes in healthy, natural condiments and salad dressings. After learning of Greg’s upbringing and how he decided to take his mother’s recipes into business, he explains that Tessemae’s prides itself in using ingredients found in nature and avoiding all things synthetic. Greg relays the trials and tribulations behind getting his local Whole Foods to carry the original salad dressing, how it then flew off the shelves, and ultimately how he learned to run the successful business as he went. Tune in for a great discussion on food distribution and running an inspired family business. This program was brought to you by Edwards VA Ham.
“Growing up, my mom had to figure out to get us to eat our vegetables… so she came up with this lemon garlic dressing and we crushed the entire salad that night.” [11:00] “It wasn’t easy, everyday things pop up that are just testing you to see if you want to move forward… we just wouldn’t take no for answer.” [23:00]
—Greg Vetter on The Main Course
New York City is such an incredible city with a rich history, but so much of its history is overlooked. Toasting the Town, an E-newsletter discusses some of the stories that are lesser known. Did George Washington ever have a beer at the bar down the street? Did Mark Twain spend his summers at the beach you went to last weekend? This week on The Main Course, Alexes McLaughlin talks to guest Joe Karcinell, founder of Toasting the Town, talks about some of his favorite New York City historical anecdotes and old buildings like Landmark Tavern in Hell’s Kitchen, but also acknowledges a lot of the darker aspects of the history of this city. Tune in for some excellent story telling and fun stories about cool places around New York!
Guten Tag! This week on The Main Course, host Alexes McLaughlin is sitting down with Chef Wolfgang Ban of Seasonal Restaurant & Weinbar, Edi & the Wolf, and the newest microbrewery/restaurant venture, Paulaner. With over a decade of experience and training to his work in the culinary arts and is a firm believer that the foundation for modern cuisine should have its roots in a comprehensive understanding of tradition, Wolfgang tells Alexes about his evolution into the beer focused, communal Paulaner and the importance of creating the best atmosphere possible for a beer garden. The menu is traditional German food that Wolfgang emphasizes is the perfect solution for cool nights and fall weather, plus tantalizing details Paulaner’s freshly brewed beer that is never bottled. Tune in to hear more on Wolfgang’s background and his thoughts on keeping things seasonal and delicious. This program was brought to you by Bonnie Plants.
“One of the beautiful things is that because there are no additives, you actually don’t get a headache. If you have too much beer from Paulaner you actually feel tired but never a headache!” [17:00] —Chef Wolfgang Ban on The Main Course
This week on The Main Course, listen in as host Alexes McLaughlin sits down with Executive Chef and Owner of All’onda in New York City. A modern Venetian inspired Italian restaurant with Japanese influences, Chris is a fine dining vet, having worked as head chef at Michael White’s Ai Fiori and spending almost a decade in kitchens like Tabla, Eleven Madison Park and Moriomoto. Tune in for a wonderful chat! This program was brought to you by Fairway Market.
Tune in to this week’s special edition of The Main Course as host Alexes McLaughlin takes listeners down the (RED) carpet at the EAT (RED) DRINK (RED) SAVE LIVES event taking place May 31, 2015. Talking to notable chefs such as John Besh, Elizabeth Faulkner, and David Burke, this certainly was a great night for food! This program was brought to you by Whole Foods Market.
This week on a brand new episode of The Main Course, hosts Alexes McLaughlan and Phillip Gilmour welcome the dynamic duo behind UMi Bushwick to the studio. UMi Bushwick is a pop-up stop selling late night buns out of a bakery called Sweet & Shiny. Founded by two best friends from NYU, Renel Sun and Phoebe Tran, who decided to put their education on hold in February 2014 to explore their culinary ventures abroad, they share their trials and tribulations behind becoming successful vendors while away on a study abroad program. UMi Bushwick aims to tell stories of places lived in or traveled to: China, Japan, Vietnam, and California. This program was brought to you by Edwards VA Ham.
“UMi Bushwick is a new late night pop up at Sweet & Shiny… selling buns with fillings inspired by places that we’ve lived or traveled to so each bun has a different story behind it.” —Phoebe Tran on The Main Course
“If we do scale up and have other people serving the food for us they won’t necessarily feel the food the way we do and prepare it with the same kind of care and tell the stories behind each one.”
—Renel Sun on The Main Course
This week on The Main Course, hosts Alexes McLaughlin, Phillip Gilmour, and long time host Patrick Martins are in studio with Kim Reed, assistant to Joe Bastianich who is known as an American Restaurateur who, along with partners Lidia Bastianich and Mario Batali, owns thirty successful restaurants worldwide and is a judge on the popular “MasterChef.” Talking about her day to day, Kim relates some of the biggest challenges working with the culinary superstar as well as the cool perks that come with the job. Learning to eat well at through the kitchen at Babbo, Kim divulges her favorite dish as well as the various upcoming ventures of Batali & Bastianich Hospitality Group and thoughts on Italian food in the United States. Tune in to hear more from Kim and the gang! This program was brought to you by Bonnie Plants.
This week on a brand new episode of The Main Course, hosts Phillip Gilmour and Alexes McLaughlin are in studio with journalist and author Mark Schatzker, whose book “The Dorito Effect” recently hit the shelves! Chatting that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor, Mark shares how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor and the tastes we crave and the underlying nutrition. With in-depth historical and scientific research, “The Dorito Effect” casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. Tune in for a fascinating show! This program was brought to you by Whole Foods Market.
“Nutritional wisdom: is the idea that your body is, on some level, aware of its own needs, like thirst… the question is how far does that go?”
“Everything that is right with food and wrong with food is explained by flavor.”
“Whole foods are getting blander and processed foods are getting more flavorful.”
—_Mark Schatzker on The Main Course_
This week’s episode of The Main Course sees the return of Patrick Martins! In the studio with Alexes McLaughlin, the solo host also welcomes Mike Edison, co-author of “The Carnivore’s Manifesto,” and Chef Julia Jaksic of Employees Only located in NYC. Celebrating its ten year anniversary, Employees Only has managed to maintain its local feel, focusing on elevating the craft of the cocktail. Julia shares that her team’s hard work and creativity resulted in a new experience where one could enjoy the best drinks and delicious food, all served in a beautiful space without pretense. A culinary industry favorite complete with fortunate tellers in the space, Julia goes on to give her philosophy on the menu and how Employees Only may have initially been known for their craft cocktails but that the food menu has been a highlight through the years. Tune in as the group talks Gwyneth Paltrow, Patrick and Mike’s book, “The Carnivore’s Manifesto,” and more on Julia’s life! This program was brought to you by Edwards VA Ham.
“With the food the philosophy was… make food that people can eat and not get wasted completely!” —Julia Jaksic on The Main Course
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are back in the studio catching up about Phill’s new restaurant, Hi Hello, which recently opened in Bushwick right off the Jefferson stop. A fun and thoughtful sandwich shop, Phill shares the ins and outs of opening a new food establishment and also talks about the intricacies of the perfect sandwich. Did you know that hot dogs are a big deal in Iceland? Phill features the Icelandic delicacy on the Hi Hello menu and goes on to relay his favorite item at the moment. Alexes mentions the Heritage Radio Network Kickstarter Campaign which spawns a great fundraising story from Phill. After the break, Chef and Owner Sal Scognamillo of the iconic Patsy’s Italian Restaurant in NYC joins the show talking about his family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy’s Italian Family Cookbook,” Sal explains that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. This program was brought to you by Bonnie Plants.
“That’s my favorite part of the business: going out and meeting people!” [36:50] “Nowadays, lot of restaurants are owned by corporations… we’re so blessed to be there and have the family there all the time.” [37:50]
—Sal Scognamillo on The Main Course
It's not uncommon for restaurants to focus on the local and seasonal, but Chapter One tells a deeper story—the heritage of American food and drink. Today on The Main Course, Phill and Alexes talk to Chef Warren Baird, who has led this kitchen, offering a menu of straightforward, soul-satisfying, American cuisine and producing an enticing, seasonal menu, rooted in the classics. Chef Baird continues to honor the origins of authentic, regional American cooking with the popular monthly Sunday night Heritage Dinner Series. Each event is a well-researched history lesson, which showcases authentic regional and historical American food and drink. This program was brought to you by Fairway Market.
This week on The Main Course, solo host Alexes McLaughlin is keeping it in the Heritage Radio Network family and welcomes Joshua David Stein to the show! Joshua is not only the host of the Joshua David Stein Variety Hour… Half Hour but is also the food critic for the New York Observer and regularly contributes to food publications across the internet. Chatting with Alexes about his life and times, he takes listeners through his evolution into food writing and his personal style when it comes to restaurant criticism. After the break, Joshua shares that he’s currently working on not one but two books, a children’s book and a beer and food pairing book, and gives highlights of each. Tune in for a great conversation! This program was brought to you by Whole Foods Market.
“I think you see more and more now critics talking about the environment and ambiance, that kind of thing.” [11:10] “It’s become less about the every man experiences and more about the restaurant as a cultural phenomenon, which I think is great.” [12:14]
—Joshua David Stein on The Main Course
Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors. More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV. Her fifth cookbook, Clodagh’s Irish Kitchen, celebrates traditional irish ingredients and recipes. She sits down with Alexes and Phill on The Main Course this week to discuss the lesser know traditions and recipes which make up Irelands rich culinary history. This program was brought to you by Fairway Market.
Heard any good ‘dad jokes’ lately? Ted Limpert is an expert on the topic and joins Alexes and Phil on The Main Course this week! A YouTube sensation, Ted is a true renaissance man as an actor, writer, musician, dancer, beard grower, professional, and all around nice guy. He chats with the hosts about his break into acting and offers some quality advice to those pursuing the field as well as his thoughts on working random jobs, including Whole Foods, and his fondness for the movie Matilda! Tune in for a fun show! This program was brought to you by Edwards VA Ham.
“I gave a juice sample to Questlove one time… Questlove loves the juice!”
—Ted Limpert on The Main Course
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Bushwick neighbor Daniel Sklaar, founder and chocolatier of FINE & RAW to the show. FINE & RAW is a chocolate company started in a notorious Williamsburg, Brooklyn, originally in an artist loft. He recounts that a nonsensical obsession with chocolate left him inspired to begin making small chocolate batches. Daniel shared them with friends then started delivering them on his bicycle to small local purveyors. The stock was good – the purveyors wanted more, which allowed Daniel to leave his job in finance. The group embarks on a global conversation about steak, food, quality Cuban food, and coffee. After the break, Daniel shares exactly how he started making his own raw chocolate, distinguishing raw chocolate from ordinary chocolate (there’s no traditional roasting involved), and what’s next for him and FINE & RAW. This program was brought to you by Whole Foods Market.
“I had my secret chocolate lab, my loft in Williamsburg in 2007 and was just jamming confections with friends… it was super organic.” [7:30]
“It’s the best thing about New York – you can travel the whole world through food.” [16:00]
“As soon as I started working with chocolate there was this massive, gravitational force pulling me in.” [20:30]
—Daniel Sklaar on The Main Course
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are chatting with Cecilia Estreich of Baldor Specialty Foods. A long time friend of Phil’s, Cecilia shares her background in how she went from earning a philosophy degree from Vanderbilt to working in the food distribution industry. Now in the marketing department at Baldor, she was formerly the Director of Specialty Foods for Solex Fine Foods and an account manager for Mikuni Wild Harvest. Clearly an an expert on fine, rare, and specialty ingredients, Phil and Alexes get the scoop on what’s up next for Baldor. After the break, Chef Neal Harden of the Pickle Shack joins in on the conversation while Cecilia tells a crazy tale about mushrooms and salmon. This program was brought to you by Edwards VA Ham.
“I’ve been really impressed because I think most people in the industry know Baldor as a produce house… but they also do an incredible amount of the sorts of rare and unique foods. They already have a impressive local food program and in 2015 they’re rolling out more local farm partnerships.” “What I’ve experienced working on the smaller more boutique side is that there’s no lack of cooperative effort among farmers themselves within their communities and there’s no lack of demand on the restaurant side… but the gap is in the unsexy part of it, in the trucking logistics, the paperwork, it’s in the the things like cooling down lettuce.”
—Cecilia Estreich on The Main Course
This week Patrick Martins is back in the studio! The Main Course welcomes Christina Lecki, Executive Chef at The Breslin, and Tucker Schwarz, artist, writer, and event coordinator at Roberta’s Pizza. They discuss Valentine’s Day, the year of the goat/ram/sheep, and ants on a log before getting the scoop on Christina and Tucker’s backgrounds and careers. Tucker shares the crazy event details surrounding Roberta’s and how the restaurant is big in the bat mitzvah circuit! After the break, the group is later joined by Larry Boukal, General Manager of Cannonball Express, a national trucking company based out of Omaha, Nebraska to talk shop and hear about life on the road. Tune in for a great show that covers a lot of ground! This program was brought to you by Fairway Market.
Photo via Dishblogger.com
“In this role I’m seeing all sides. I am still wrangling chefs to do food costing and add to all my own costing for labor and the whole beverage side of things. I have more elements now to consider… than just the kitchen.” [16:55] —Tucker Schwarz on The Main Course
“You eat better on the coasts than you do where most of the food is produced in the inner part of the country!” [37:30]
—Patrick Martins on The Main Course
We’re keeping it in the family this week on The Main Course as solo host Phillip Gilmour welcomes Heritage Radio Network’s Executive Producer Jack Inslee as well as musician Odetta Hartman. Jack chats with Phil about Heritage Radio Network’s inception and how he became an integral part of the station, plus shares some of his favorite radio moments. As conversation evolves, Phil tells an interesting true tale about the legend, Frank Sinatra before Jack and Odetta share their backgrounds. Notably, Odetta is a native New Yorker whose family is responsible for staple restaurants The Great Jones Cafe as well as Two Boots, and spends her time playing music plus teaching at the Lower Eastside Girls Club. Taking a break to the tune of Odetta’s brand new album “222” on the brink of official release, the show returns with a talk about concert bucket lists, crazy factoids about Odetta’s fam, and Phil’s favorite night at Momo Sushi Shack. This program was brought to you by Roberta’s Pizza.
“Odetta and I for the past year have been working on an album together. I produced her album, all her songs, this is the first project where she’s done everything herself… This project is called “222” – she plays everything so from violin to banjo to guitar to sound effects!” [22:22] —Jack Inslee on The Main Course
“I teach classes three times a week, teaching girls how to make beats, how to do interviews, podcasts, sound effects, and it’s really cool.” [18:33
—Odetta Hartman on The Main Course
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This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour open up the show with a discussion surrounding the recent New York Times article, “U.S. Research Lab Lets Livestock Suffer in Quest for Profit,” which has stirred a great deal of controversy in the animal welfare realm. Along with guest Daniel Sharp, VP of Food & Beverage of The Meatball Shop, this article brings up many thoughts and feelings but, ultimately, all agree it is good that this conversation about animal rights is being had. Another interesting food news topic that the group chats about: Coca-Cola embarking on a journey to manufacture milk! After the break, Alexes and Phil get Daniel’s background and his journey coming up through the culinary world (including his time living in Italy and working at Chez Panisse!) before came to The Meatball Shop. Tune in for a great show! This program was brought to you by Whole Foods Market.
“For all of you considering an apprenticeship in Italy, it’s a little bit code for indentured servitude! We worked breakfast, lunch, and dinner six days a week. It was a marathon cooking experience.” [30:00] “My favorite thing to cook is something I’ve never cooked before.” [39:00]
“The secret of a meatball really is not the meat – it’s everything else that goes into it.” [44:00]
—Daniel Sharp on The Main Course
This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour kick off the show chatting about some recent food events including Pizza Hut coming out with a gluten free crust and Coors also previewing a gluten free beer. This spurs a great discussion regarding the difference between having a gluten allergy versus a strong dislike of gluten and its effects on the body, and this can be said about most any food ‘allergy’ these days. After the break, guests Sarah Forbes Keough is officially welcomed to the show and tells Phil and Alexes about her role as the editor of Put A Egg On It, an irreverent digest-sized art and literary magazine printed on green paper out of New York City. Sarah shares that it’s about food, cooking and the communal joys of eating with friends and family. The magazine is biannual and features personal essays, photo essays of dinner parties, special art projects, illustrations, as well as practical cooking tips and recipes. Tune in to hear what’s in store for the mag and Sarah in the future! This program was brought to you by Fairway Market.
This week on The Main Course, new hosts Alexes McLaughlin and Phillip Gilmour kick off their second show chatting with guest and Heritage Radio Network host Mike Edison. Catching up with Mike, the group covers topics ranging from recent news clips like the Californian foie gras ban being lifted to Charlie Hebdo to Phil’s new restaurant, Hi Hello!, being on the precipice of opening. Later, the group has a rousing conversation regarding dietary labels and what it means to be a vegan or vegetarian. After the break, Alexes and Phil hear some great stories from Mike regarding his adventures in punk rock with GG Allin, his many books, and what he is looking forward to in the coming year. This program was brought to you by White Oak Pastures.
Warning! Explicit language!
“War is going to be fought over water. Count on it!” [13:30]
“I got my theremin concept from watching Jimmy Page play.” [29:05]
—Mike Edison on The Main Course
On this week’s episode of The Main Course, we meet Alexes McLaughlin and Phillip Gilmour, the new guest hosts filling in for Patrick Martins while he’s away. Kicking off the show getting to know each other on air, they discuss personal questions and even delve into embarrassing histories before welcoming their first guest, Korean food expert and kimchi artisan, Mark Hurst. Mark is a local Brooklyn musician, who grew up moving between Kansas, Korea and Japan. He learned the techniques of Korean cooking early on, while spending summers with his Grandmother in rural Korea, and spent his early childhood traveling throughout Asia with his father, G. Cameron Hurst III, Professor of Medieval Japanese History at the University of Pennsylvania. Tune in to hear the discussion on Korean cuisine, culture and traditions along with examining regional differences. Learn more about Mark’s local kimchi operation here and listen to his latest musical project here. This program was brought to you by The International Culinary Center.
“Kimchi is a traditional Korean dish that is predominately made with hot chili peppers and Napa cabbages… it’s usually then pickled and stored away for months.. and, it’s delicious!” [25:00] “It’s [kimchi] is used both as a condiment and an ingredient. You can eat it on the side with anything but there’s also several different varieties of Korean dishes that use kimchi as an ingredient in it, like soup stock.” [27:18]
—Mark Hurst on The Main Course
Meet the entire Heritage Foods USA team on the year-end episode of The Main Course! Host Patrick Martins is joined by Catherine Greeley, Alexes McLaughlin, Mary McCarthy and Laura del Campo who all help run Heritage Foods USA, a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry. Get a rare inside look at the Heritage Foods USA operations and hear about some of the incredible improvements this team has made to the business to elevate it to the next level. This will also be Patrick’s last show as a host for a while as he’ll be handing the baton to Alexes McLaughlin and Phil Gilmour from Momo Sushi for the next season. End 2014 on a high note and tune in! This program was brought to you by Edwards VA Ham.
“The bacon community is underserved! We’ve been working on subscriptions because we bring in so many different types of bacon and we’re dealing with these really amazing cure masters who are doing genuinely different things that are exceptional. We wanted to offer a way to our customers to experience that all at once.” [23:00] —Alexes McLaughlin on The Main Course
Go behind the scenes at Eataly, a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items, on a brand new episode of The Main Course. Patrick Martins is joined by brothers Adam and Alex Saper who are partners in the Italian retail giant. Adam Saper spent childhood summers in Italy where he became enamored with the food and the people. After he graduated from Columbia University, he boarded a plane to Florence to learn the language. A year later, he was back in New York with Italian roommates, but not nearly enough quality Italian food. He decided to solidify his entrepreneurial experience as the Director of Business Development for a growing medical devices company. The job often brought him abroad and, by chance, brought him back to Italy by way of Oscar Farinetti’s “Eataly.” He wanted to give his hometown an opportunity to experience the energy and the quality of this unique Italian marketplace. So, he and his brother, Alex, put their Italian to good use and forged a partnership to create the first ever Eataly North America. Alex Saper started his career in finance but found himself unfulfilled. He wanted to pursue his passion for Italian food and wine and with his Italian language skills, began working at the Eataly founding flagship in Torino, Italy. As the company grew, he traveled to Japan to open more stores, studying the business to determine the best way to translate this amazing concept to his fellow New Yorkers. Together with his brother, Adam, and New York restaurant veterans, Mario Batali and Joe and Lidia Bastianich, the very first Eataly USA located in NYC started to take shape. This program was brought to you by Brooklyn Slate.
“Anytime you open something that’s 5,000 square feet and hasn’t been done before, there will be challenges.” [09:00] “If we don’t have good people running our business, we’ll never be a success. That starts with people being happy in the stores.” [22:00]
–Alex Saper on The Main Course
“It’s really nice to be able to be in the store. I love helping customers find something or seeing a frustrated customer, helping them and seeing them become a loyal customer.” [20:00]
–Adam Saper on The Main Course
This week on a brand new The Main Course, host Patrick Martins is in studio with Chef Cal Peternell and son talking about his illustrative career cooking at Alice Waters’ Chez Panisse for nearly twenty years. Recently releasing the book, “12 Recipes,” the full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef offers basic techniques and essential recipes that will transform anyone into a confident home cook. From toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake, Cal shares that these notes and tips started out intended to help his sons with cooking woes. Tune in to hear more highlights from the new cookbook as well as to hear Cal answer some quick fire questions. This program was brought to you by Edwards VA Ham.
“I tried to make it so that there’s approachable and pretty straight forward aspects to the menus and there’s variations so that you can get more elaborate depending on your budget, skill level, and the equipment you have.”[19:52] “At Chez Panisse the menu changes everyday, so, that is a challenge and an inspiration.” [22:49]
—Cal Peternell on The Main Course
This week on a brand new The Main Course, host Patrick Martins is in the studio speaking with Fortunato Nicotra, Executive Chef of Felidia in New York City. Initially arriving in NYC to work for celebrity chef Lidia Bastianich in 1995, he notably took her flagship restaurant to earn three stars from Ruth Reichl from the New York Times in only three months time. Through countless awards and recognitions, Fortunato tells Patrick how he came up through the culinary world. By keeping his Sicilian roots close to his food, he cooked his way through Italy, working in several restaurants in Northern Italy as well as in Sicily. Chef Nicotra has appeared on numerous food television shows, including Food Network’s Iron Chef and even shares with Patrick his story of preparing several meals for Pope Benedict XVI. Tune in to hear all about this accomplished chef, plus what he has planned for the future. This program was brought to you by The International Culinary Center.
“When you have a great ingredient, the best thing to do is have the ingredient speak for itself.” [4:28] “In the beginning, it was kind of difficult to have people accept the fact that inside the ravioli was pear and pecorino cheese, and then little by little it became everybody’s favorite. It is a dish I clearly cannot take off the menu.” [22:47]
—Fortunato Nicotra on The Main Course
Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish.
In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the International Culinary Center.
“My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30]
“I think it’s unrealistic to think that we’ll never be eating farm fish, it’s just an unreal expectation.” [9:40]
—Ben Pollinger on The Main Course
“If there’s no reflection or philosophy and there’s just a bunch of handshaking, then it’s not going to serve anything.” [25:00]
“80% of the seeds is controlled by only 5 multinational companies” [28:30]
—Carlo Petrini & Alice Waters
This week, host Patrick Martins dedicates this episode of The Main Course to the Slow Foods 25th anniversary. We revisit the talks given by Carlo Petrini and Alice Waters, in which they discuss the past 25 years of their movement, possibilities for the next 25 years and much more.
Listen to the entire talk here. This program was brought to you by the International Culinary Center.
This week on The Main Course, host Patrick Martins introduces a specials News Edition of the show. In this episode, listen in to selected news pieces from the Heritage Radio Network website that showcases the new direction in coverage that the station is taking on. This program was brought to you by Heritage Foods USA.
Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for “fat pig”), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. He’s gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. He’s this week’s guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe – covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham.
“I don’t like my BBQ to come pre-sauced. My feeling is that when you overuse anything, you’re hiding the flavor of what it is you’re trying to cook in the dish.” [06:00] —Joe Carroll on The Main Course
On a brand new episode of The Main Course, Patrick Martins is hanging out with Stuart Sewell, Executive Chef at NYC’s Community Food and Juice. Community Food and Juice is a neighborhood restaurant with an American-eclectic menu that features seasonal, local, organic food whenever possible. Patrick and Stuart talk about the back of house culture at the restaurant, Stuart’s culinary journey and the work/life balance of a chef raising a family in New York City. This program was brought to you by Fairway Market.
“New York City cabs hate me – you should see their face when I load in with a ton of produce and tell them I’m going uptown.” [06:00] –Stuart Sewell on The Main Course
This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and “trying out” for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press.
“I didn’t attend culinary school, I never worked in a professional kitchen. I had the opportunity to learn from somebody very talented, from scratch… I was pushed early, and that was probably the best way that I could have learned.” [11:39] –Mike Poiarkoff on The Main Course
This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh’s personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh’s mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh’s impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press.
“I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product.” [5:44] “You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, “alright I overcooked this, why did I do it.”… So, maybe that helped propel me faster.” [9:13]
“You can’t just say I cook food and I’m a chef. We are responsible for the entire dining experience.” [13:46]
–Josh Laurano on The Main Course
For the first time ever – Patrick Martins is the guest on his own show! Guest host Elizabeth Thacker Jones sits in the host seat this week and interviews Patrick Martins & Mike Edison about their book, The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in to get some insight into Patrick’s thinking and the writing process that went into creating this book. This program was sponsored by EdwardsVAHam.
“Most people are going to McDonald’s or Subway once a day […] Hopefully this book provides a road map for people to slowly turn the wheel in the right direction.” [08:00] “This book was written because – yes , we will always eat the livestock, we shouldn’t be trying to turn reality, but at the same time those animals cannot be asked to suffer and to feed us. Hopefully it provides the tools for big companies to make meat less of a commodity.” [10:00]
“Of course there’s some opinion to taste, but there’s also some fact.” [14:00]
“For every season there’s a meat.” [15:00]
“Slow food should be seen as fast food. 10 minutes or less – you and your kids should be eating a simple steak or hamburger.” [28:00]
–Patrick Martins on The Main Course
“Local is geography, not gastronomy. You can’t get a better bagel than right here in NYC.” [13:15]
–Mike Edison on The Main Course
Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. On a very special episode of The Main Course, host Patrick Martins chats with Mark Ladner about his quick-service gluten-free pasta restaurant, which he’s calling Pasta Flyer. Mark is launching a Kickstarter to fund the project, and on The Main Course he’s giving listeners an inside look at his plans for Pasta Flyer. Tune in and find out why he’s decided to make the pasta gluten-free, what inspired him to explore quick service restaurant concepts and how he plans to execute this idea. Today’s program was brought to you by Edwards VA Ham.
“Our goal is to have a steaming bowl of pasta in your hands in three minutes.” [20:00] “It’s about trying to make food that’s healthful for young people, people on the go and families that utilized fresh healthy ingredients that weren’t over processed. It’s not like we’re trying to open 1,000 units – we still want a sense of community.” [22:00]
“We would never skip on the food cost because the food is what we sell.” [22:00]
“We’re working on keeping standards high with food that travels.” [27:00]
–Mark Ladner on The Main Course
Native American cooking, hotel restaurants, Rare Breed sheep, farm tours & southern cuisine. These are a few of the topics covered on this week’s jam-packed edition of The Main Course. Host and Heritage Radio Network founder Patrick Martins chats with chef John Sharpe of the Turquoise Room at La Posada in Winslow, Arizona and butcher Michael Sullivan of Blackberry Farm in North Carolina. Tune in and learn the historic La Posada hotel and what it’s like working as a quality driven creative chef in the desert and later hear about the agritourism and butchery programs at Blackberry Farm in the Smokey Mountains. This program was sponsored by Fairway Market.
“Right now i’m at the point where i’m able to buy 100-150 head of sheep a year. These animals come in hanging weight in the high 20’s to 40 pounds. What I’m hoping to do, and what I’ve started to do, is be able to pass some of the animals on to other chefs so they can start using them. As we go further I’m hoping somebody will be able to market this meat as a commercial product.” [22:00]
–John Sharpe on The Main Course
“Being a restaurant owner – there’s a small profit margin. You have to make as much profit as you can – bringing in whole animals does that. You’re able to cut your costs and get so many more products out of it.” [41:00]
–Michael Sullivan on The Main Course
This week on The Main Course, Patrick brings in head of GrowNYC Marcel Van Ooyen. After the break, Patrick speaks with Larry Boukal from Cannonball Express about how things change in his business with the change in seasons. This program has been sponsored by Consider Bardwell Farm. Today’s music provided by Idgy Dean.
“We figured that about 98% of what people eat comes through wholesale channels.” [19:15] “You will see a lot more value-added products produced by our farmers now.” [26:50]
“The main thing that farmers want is they want to be treated fairly, they want a place to sell their product, and they want customers.” [28:10]
–Marcel Van Ooyen on The Main Course
This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman’s world, so he had to fight his way in. Tune in to hear how he went from this to becoming the owner and executive chef of 2 restaurants in New York City! This program has been sponsored by Heritage Foods USA.
Image from Cesare Casella.
“The woman is who dominates the kitchen.” [20:00]
–Cesare Casella on The Main Course
This week on The Main Course, Patrick interviews Ed Crochet, Chef de Cuisine at Craft Restaurant in the Flatiron neighborhood of New York City. Ed talks about the huge differences between culinary school and working as a chef in the real world. Later, Ed tell us about the menu at Craft, and compares the Craft experience to that of Colicchio & Sons. This program has been sponsored by Fairway Market. Today’s music provided by Takstar.
Image from Craft Restaurants Inc
“That’s what this food thing is about: getting people together!” [9:30]
“Craft has reached its maturity and has found its place as a restaurant.” [19:40]
–Ed Crochet on The Main Course
This week on The Main Course, Patrick interviews Marian Burros, food columnist for The New York Times about her life’s work and many accomplishments as a journalist. Patrick and Marian discuss regulations in food production and how they need to change throughout the country. Later, Marian takes us through the U.S. Presidents’ first state dinners, and explains how each President’s dinner differed from the others. This program has been sponsored by Tekserve. Today’s music provided by Cookies.
Image from Sterling College
“Since the 60’s, the things that I decided to stop eating, I still don’t eat, and the things that I thought were not good for you, I still don’t eat or I eat very little of them.” [12:30]
“I still think wild salmon is better for you because of the nutrients that it has, and farmed salmon does not have, because they don’t eat the same way. ” [16:40]
“There’s nothing that you shouldn’t eat, unless it’s going to poison you. You just have to eat the right amount of it!” [44:00]
Marian Burros on The Main Course
Has the local food movement hit a wall? Tune in to a forward thinking episode of The Main Course as Patrick Martins chats with writer Rowan Jacobsen about distribution, food hubs and the future of sustainable food.
Learn about virtual matchmaking websites for buyers and sellers and hear about the state of farmers markets in 2014. Later in the show, Erik Hoffner joins in the discuss the role Orion Magazine plays in the world of media and journalism. This program was sponsored by S. Wallace Edwards & Sons. Today’s music provided by Snowmine.
“Fresh produce makes people feel guilty – because it rots in your fridge if you don’t deal with it quickly. If you really want to change America’s eating habits for the better – give them healthy food that is ready to go.” [18:00]
—Rowan Jacobsen on The Main Course
This week on The Main Course, Patrick Martins welcomes Phil Windsor, Adam Wright-Smith, and Nick Wilber of Fat Radish NYC to the studio. Patrick asks his guests about what separates Fat Radish from other food to table restaurants in New York. Later on they discuss the philosophies that drive the Fat Radish, as well as their goals for the future. This program has been sponsored by Tekserve.
“We certainly put just as much effort into the aesthetics and the setting to not make it feel to theme-y, but something that everyone can feel comfortable in.” [17:15]
“That’s what we kind of want to achieve at the beginning at the Fat Radish – not trying to be Chefy, but coming up with clever ways to use vegetables as a starting point.” [9:05]
Phil Windsor on The Main Course
To celebrate his 200th episode, Patrick Martins takes on food justice on The Main Course! Patrick enlists Anthony Butler, Execuitve Director of St. John’s Bread & Life, to discuss the topic. Tune into this episode to hear why hunger is a justice issue, and why its relationship with policy and subsidies make it a political concern. Find out how limited job growth and low wages have increased hunger in the United States. How do American notions of private property play into the idea of charity? Hear Patrick and Anthony discuss the future of New York City politics, and whether the election of Mayor de Blasio will ultimately affect the poverty situation in the city. How will Pope Francis I change perceptions of poverty and hunger on a global scale? Find out all of this and more on the very special 200th episode of The Main Course! Thanks to our sponsor, Hearst Ranch. Music by Idgy Dean.
“Even a charitable organizations like ours, St. John’s Bread & Life, are purchasing local food because people are asking for it.” [10:20]
“Subsidies are political choices, and policy leads to justice and injustice.” [11:30]
“If minimum wage increased with inflation, it would be twenty-one dollars per hour. It’s not a minimum wage; it’s a sub-standard wage.” [19:00]
— Anthony Butler on The Main Course
This week on The Main Course, Patrick Martins celebrates his 199th episode with some of his favorite guests and favorite HeritageRadioNetwork.org memories. Hear from HeritageRadioNetwork.org’s team, including Erin Fairbanks, Jack Inslee, and Joe Galarraga! Catherine Greeley of Heritage Foods USA also makes a guest appearance, along with some of Patrick’s favorite guests and co-hosts from the past. Tune in to hear from the likes of Sam Edwards (Edwards VA Ham), Katy Keiffer (What Doesn’t Kill You), Mike Edison (Arts & Seizures), Phillip Gilmour (Momo Sushi Shack), Larry Bokal (Cannonball Express), and Liz Clarke (Bubby’s)! This program has been brought to you by Whole Foods. Music by BROTHERS NYC.
“I’m gunning for a better food system. I’m hoping for something between the two extremes- something less industrialized, but not something that most of the food movement are looking towards. I don’t think we can feed the world with a few city blocks of urban gardens.” [24:30]
— Katy Keiffer on The Main Course
Patrick Martins hosts an eclectic edition of The Main Course starring Chef Goran Ristic of The Meatball Shop, and rare-breed turkey farmer Frank Reese! Tune into this program to hear Goran talk about his decision to move to the United States from his native Serbia, and how he began working at The Meatball Shop. Why is The Meatball Shop able to produce high-quality food for such a low price? Tune in for more regarding Serbian food and holiday traditions, and why the Mangalitsa pig owes a lot to Eastern Europe. Later, Frank Reese joins the conversation to talk about the life-cycle of the turkey, breeding practices, and more! This program has been brought to you by Hearst Ranch. Music by Idgy Dean.
“The food we make is pretty straight-forward. There are no secrets; we make convenient food.” [11:00]
“That’s the beauty of the meatball- we can use high-quality ingredients and make cheap food because we don’t need to buy the high-end cuts.” [13:00]
— Goran Ristic on The Main Course
It’s turkey time on The Main Course! Patrick Martins calls Emily Cumbie-Drake, Sustainability Programs Coordinator at Emory University, to talk about their food purchasing practices. Emory has a food purchasing goal of 75% local or sustainable products by 2015; what kind of coordination is involved in organizing such a feat? Why does Emory purchase heritage breed turkeys? Later, Patrick reunites with cheese and olive oil guru Steve Jenkins of Fairway Market. Learn about the importance of detailed signage in groceries, and why olive oil requires young olives. Find out how you can attend a wine and cheese discussion and tasting with Steve and Josh Wesson! This program has been sponsored by Cain Vineyard & Winery. Music by Pamela Royal.
“We always sell turkeys at such a low margin. We only have turkeys to bring people into the store. We don’t ever make any money from selling turkeys.” [14:45]
“If it wasn’t for the glory of the food and my ability to get my hands on foods that other store cannot, I would be very jaded and very cranky.” [18:50]
“When you make money off of olive oil, you undoubtedly are one of the people that leave the olives on the tree too long.” [30:20]
— Steve Jenkins on The Main Course
This week on The Main Course, Patrick Martins sits down with two generations from Carroll Gardens’ Marco Polo. Joseph Chirico founded the restaurant in 1983, and his son, Marco, has since become the Executive Chef of Marco Polo. Hear how the restaurant has changed with the surrounding neighborhood and the influence of Marco and the younger generation. Learn why it was difficult to find authentic Italian food in New York City in the 1980s. Find out why Marco Polo imports special equipment from Italy to make pasta, gelato, and cheese in-house. Learn how to make an authentic calabrese-style sausage! Marco Chirico makes light Italian food that leaves you ready for dessert; hear about Marco Polo’s dedication to quality ingredients, and how that dedication affects the cuisine. Do family matters ever get in the way in the kitchen? Find out on this week’s edition of The Main Course! This program has been sponsored by S. Wallace Edwards & Sons. Music by Pamela Royal.
“I was in business when I was a very young boy. My father got me involved with his business when I was sixteen years old. When I came to this country I knew that I wanted to have my own business.” [10:00]
“I like competition. Now, there are a hundred restaurants on Court Street!” [13:50]
— Joseph Chirico on The Main Course
“It’s so amazing- the consistency of a dish… People come from all over the world to try that one dish.” [22:25]
“Food can taste great, but people eat with their eyes, too.” [32:30]
— Marco Chirico on The Main Course
Welcome to the ‘friends and family’ edition of The Main Course! Patrick Martins is joined by wife and head of Saxelby Cheesemongers Anne Saxelby! Also in the studio are Mike Edison and Judy McGuire of Arts & Seizures, and Patrick and Anne’s son, Max Martins! Tune into this episode to hear discussions regarding Patrick Martins’ patented traffic rants, the em dash, the Affordable Care Act website, and publishing. Hear Mike and Judy talk about their experiences writing in the food world, and find out what it’s like to be a ghost writer! Find out how Patrick, Anne, Mike, and Judy define hipsters, and hear what’s next for the guests’ respective shows! This program has been sponsored by S. Wallace Edwards & Sons.
“One of the hardest things for people to realize is that there are a thousand different kinds of cheese… People want to believe that there are only a few steps involved with cheesemaking, but it’s much more involved.” [12:00]
— Anne Saxelby on The Main Course
Roberta’s debuts their new cookbook on this week’s edition of The Main Course! Patrick Martins begins the show with Roberta’s co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Roberta’s Cookbook. Hear how the restaurant has grown and changed since its opening. Will Roberta’s delve further into the world of publishing in the future? Find out how the artwork surrounding the restaurant has made its way into the book, and how the art has come to define the collaborative nature and mythology of the restaurant. Later, co-owner Brandon Hoy joins the show to talk about gathering recipes for the book and the organization of the book’s chapters. How was the Roberta’s team able to catalog its history and translate it through the cookbook? Tune in to hear some of the crazy stories from Roberta’s past on this week’s installment of The Main Course! Thanks to our sponsor, Tabard Inn. Music provided by Dead Stars.
“We knew that we could never recreate the experience of actually being here at Roberta’s. We used a lot of visual aids to get people in the spirit of what we do here.” [2:30] — Chris Parachini on The Main Course
“We record every single menu from every single day.” [22:15]
— Brandon Hoy on The Main Course
Roberta’s debuts their new cookbook on this week’s edition of The Main Course! Patrick Martins begins the show with Roberta’s co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Roberta’s Cookbook. Hear how the restaurant has grown and changed since its opening. Will Roberta’s delve further into the world of publishing in the future? Find out how the artwork surrounding the restaurant has made its way into the book, and how the art has come to define the collaborative nature and mythology of the restaurant. Later, co-owner Brandon Hoy joins the show to talk about gathering recipes for the book and the organization of the book’s chapters. How was the Roberta’s team able to catalog its history and translate it through the cookbook? Tune in to hear some of the crazy stories from Roberta’s past on this week’s installment of The Main Course! Thanks to our sponsor, Tabard Inn. Music provided by Dead Stars.
“We knew that we could never recreate the experience of actually being here at Roberta’s. We used a lot of visual aids to get people in the spirit of what we do here.” [2:30] — Chris Parachini on The Main Course
“We record every single menu from every single day.” [22:15]
— Brandon Hoy on The Main Course
Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply “Bailie” to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf’s opening in San Francisco, and subsequent expansion to Napa. How do the markets differ in those two areas? Find out why The Fatted Calf does not source all of its pork from California. Should the fear of a HACCP Plan intimidate charcuterie-makers to-be? Learn how the crew uses different types of animal fats, and hear about the distinctive nature of different charcuterie molds! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by The California Honeydrops.
“There’s very little money in meat- for the farmer, for the producer- and cash flow is very difficult. What you’re buying today, you might not make any money off of it until February.” [16:00] — Toponia Miller on The Main Course
“At the core, that’s what’s charcuterie is all about- it’s about using everything and also making something that people want to eat.” [17:00]
— Taylor Boetticher on The Main Course
Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply “Bailie” to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf’s opening in San Francisco, and subsequent expansion to Napa. How do the markets differ in those two areas? Find out why The Fatted Calf does not source all of its pork from California. Should the fear of a HACCP Plan intimidate charcuterie-makers to-be? Learn how the crew uses different types of animal fats, and hear about the distinctive nature of different charcuterie molds! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by The California Honeydrops.
“There’s very little money in meat- for the farmer, for the producer- and cash flow is very difficult. What you’re buying today, you might not make any money off of it until February.” [16:00] — Toponia Miller on The Main Course
“At the core, that’s what’s charcuterie is all about- it’s about using everything and also making something that people want to eat.” [17:00]
— Taylor Boetticher on The Main Course
This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia University’s Community Food & Juice. Tune into this program to learn about Zak’s roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the q uality of food in New York City. Find out what restaurants Zak worked in to cut his teeth, and how he got involved with the Dumont crew. Later, Patrick and Zak are joined by HRN’s Mike Edison to talk stereotypes in the restaurant world. How do Mexican immigrant populations differ in New York and Los Angeles? Why are Europeans such horrible tippers? Learn the inside scoop on this week’s edition of The Main Course! Today’s program has been sponsored by Fairway Market. Music has been provided by Big Ups.
“You can actually make good food if you care about it and know what it’s supposed to be.” [20:30] “Having good food is just one aspect of having a successful restaurant.” [21:15]
“Once a level hits a certain level of success, it becomes more of a machine. You don’t have as much room to be creative.” [25:15]
— Zak Kell on The Main Course
This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia University’s Community Food & Juice. Tune into this program to learn about Zak’s roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the q uality of food in New York City. Find out what restaurants Zak worked in to cut his teeth, and how he got involved with the Dumont crew. Later, Patrick and Zak are joined by HRN’s Mike Edison to talk stereotypes in the restaurant world. How do Mexican immigrant populations differ in New York and Los Angeles? Why are Europeans such horrible tippers? Learn the inside scoop on this week’s edition of The Main Course! Today’s program has been sponsored by Fairway Market. Music has been provided by Big Ups.
“You can actually make good food if you care about it and know what it’s supposed to be.” [20:30] “Having good food is just one aspect of having a successful restaurant.” [21:15]
“Once a level hits a certain level of success, it becomes more of a machine. You don’t have as much room to be creative.” [25:15]
— Zak Kell on The Main Course
This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S. Wallace Edwards & Sons, and how their ham-curing business gained popularity by selling ham sandwiches on the ferry between Surry and Jamestown, Virginia. How were food safety practices different during the time of S. Wallace Edwards, Jr.? Find out what Sam Edwards III learned from his father about quality, and how the business has changed in the Internet age. Later, Patrick Martins checks in with Larry Bokal of Cannonball Express to talk about trucking culture in the 1930s. Hear how the additions of sleeper trucks expedited deliveries, and how coast-to-coast drives were uncommon until the interstate system. This program has been brought to you by Fairway Market. Music provided by Obey City.
“Dry-curing was a common practice from the East to the West Coast. A lot of these techniques were developed before refrigeration. It was survival.” [9:10] — Sam Edwards III on The Main Course
“Time tables were always jeopardized by conditions outside of the truck.” [40:00]
— Larry Bokal on The Main Course
This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S. Wallace Edwards & Sons, and how their ham-curing business gained popularity by selling ham sandwiches on the ferry between Surry and Jamestown, Virginia. How were food safety practices different during the time of S. Wallace Edwards, Jr.? Find out what Sam Edwards III learned from his father about quality, and how the business has changed in the Internet age. Later, Patrick Martins checks in with Larry Bokal of Cannonball Express to talk about trucking culture in the 1930s. Hear how the additions of sleeper trucks expedited deliveries, and how coast-to-coast drives were uncommon until the interstate system. This program has been brought to you by Fairway Market. Music provided by Obey City.
“Dry-curing was a common practice from the East to the West Coast. A lot of these techniques were developed before refrigeration. It was survival.” [9:10] — Sam Edwards III on The Main Course
“Time tables were always jeopardized by conditions outside of the truck.” [40:00]
— Larry Bokal on The Main Course
Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new HeritageRadioNetwork.org "Op Ed" recordings, and invites Daniel into the studio to talk local food, taste, and regional authenticity. Learn why Central Texas barbecue is unique in its combination of German and Mexican immigrant traditions. Hear how Daniel first got the barbecue bug, and why he decided to start a classic barbecue joint in South Williamsburg. How did Daniel use his background in media to promote and start his business? Tune in to find out what's next for Delaney Barbecue, and why Daniel prefers to smoke heritage breed pork ribs in his eighteen-foot smoker. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Idgy Dean for today's musical break.
"These were butcher shops, not restaurants. All of the food (at barbecue joints) was very basic; it was stuff they had around. There might be some saltine crackers or pickled jalapeños, but that's about it." [14:10] "Let's not sacrifice flavor to partake in a trend. That said, there are major ecological impacts associated with transporting giant amounts of wood." [18:20]
"Let's be less like Texas and realize that we're in the hospitality business." [27:25]
— Daniel Delaney on The Main Course
Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new HeritageRadioNetwork.org "Op Ed" recordings, and invites Daniel into the studio to talk local food, taste, and regional authenticity. Learn why Central Texas barbecue is unique in its combination of German and Mexican immigrant traditions. Hear how Daniel first got the barbecue bug, and why he decided to start a classic barbecue joint in South Williamsburg. How did Daniel use his background in media to promote and start his business? Tune in to find out what's next for Delaney Barbecue, and why Daniel prefers to smoke heritage breed pork ribs in his eighteen-foot smoker. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Idgy Dean for today's musical break.
"These were butcher shops, not restaurants. All of the food (at barbecue joints) was very basic; it was stuff they had around. There might be some saltine crackers or pickled jalapeños, but that's about it." [14:10] "Let's not sacrifice flavor to partake in a trend. That said, there are major ecological impacts associated with transporting giant amounts of wood." [18:20]
"Let's be less like Texas and realize that we're in the hospitality business." [27:25]
— Daniel Delaney on The Main Course
Jimmy Tu has been exposing Vietnamese food to New Yorkers for years through Tigerland and his new restaurant, Bunker. This week on The Main Course, Patrick Martins invites Jimmy into the studio to talk about different regional cuisines of Vietnam, and the origins of Vietnamese standards like pho and bánh mí. Hear how street food in Ho Chi Minh City is made using the freshest ingredients, and what that means for the population's overall health. Find out how Jimmy sources in order to mimic the freshness of the food in Ho Chi Minh City! Tune in to hear Patrick and Jimmy talk about simplicity in Bunker's food, and why every dish needs doesn't need to experiment with flavor and taste. Hear about Bunker's location in Ridgewood, Queens, and how its industrial landscape provides a level of freedom that many restaurants don't get to experience. This program has been brought to you by Hearst Ranch. Music has been provided by Pamela Royal.
"The origins of pho are uncertain. Most people believe it comes from the Vietnamese trying to cater to the French." [7:50] "I don't think Vietnamese food is represented very well in New York City because there isn't a huge Vietnamese population here… In other cities, they cater to Vietnamese tastes, but here it's all pretty standard." [14:30]
— Jimmy Tu on The Main Course
Jimmy Tu has been exposing Vietnamese food to New Yorkers for years through Tigerland and his new restaurant, Bunker. This week on The Main Course, Patrick Martins invites Jimmy into the studio to talk about different regional cuisines of Vietnam, and the origins of Vietnamese standards like pho and bánh mí. Hear how street food in Ho Chi Minh City is made using the freshest ingredients, and what that means for the population's overall health. Find out how Jimmy sources in order to mimic the freshness of the food in Ho Chi Minh City! Tune in to hear Patrick and Jimmy talk about simplicity in Bunker's food, and why every dish needs doesn't need to experiment with flavor and taste. Hear about Bunker's location in Ridgewood, Queens, and how its industrial landscape provides a level of freedom that many restaurants don't get to experience. This program has been brought to you by Hearst Ranch. Music has been provided by Pamela Royal.
"The origins of pho are uncertain. Most people believe it comes from the Vietnamese trying to cater to the French." [7:50] "I don't think Vietnamese food is represented very well in New York City because there isn't a huge Vietnamese population here… In other cities, they cater to Vietnamese tastes, but here it's all pretty standard." [14:30]
— Jimmy Tu on The Main Course
Meryle Evans is a well known and accomplished Culinary Historian, and the editor and author of multiple publications, including “America’s Best Recipes”, and the “Southern Heritage Cookbook Library.” She is also a contributing editor at Food Arts Magazine, a professional magazine known for keeping its readers on the cutting edge of food with authoritative coverage of trends, news, and inspiration from across the globe. Meryle has also worked as a culinary historian and curator at various museums, including The American Craft Museum and The Rockwell Museum. Tune-in for a packed episode of food history from one of the most recognized culinary historians today! Also find out who Meryle ranks as the three most important people in the history of food! This program has been sponsored by Hearst Ranch.
“There certainly has to be a museum of Food and Drink. I was really excited to see it.” [25:00] — Meryle Evans on The Main Course
Meryle Evans is a well known and accomplished Culinary Historian, and the editor and author of multiple publications, including “America’s Best Recipes”, and the “Southern Heritage Cookbook Library.” She is also a contributing editor at Food Arts Magazine, a professional magazine known for keeping its readers on the cutting edge of food with authoritative coverage of trends, news, and inspiration from across the globe. Meryle has also worked as a culinary historian and curator at various museums, including The American Craft Museum and The Rockwell Museum. Tune-in for a packed episode of food history from one of the most recognized culinary historians today! Also find out who Meryle ranks as the three most important people in the history of food! This program has been sponsored by Hearst Ranch.
“There certainly has to be a museum of Food and Drink. I was really excited to see it.” [25:00] — Meryle Evans on The Main Course
Joe Carroll’s footprint on eating and drinking in New York City can’t be understated. He’s the owner, creator and designer of Spuyten Duyvil, Spuyten Duyvil Grocery, Fette Sau, St. Anselm and Gotham Artisanal Provisions. Hear from Joe on this week’s episode of The Main Course. Find out how he built his career in food and beverage, and what plans are in store for the forward thinking chef, restauranteur, and bar owner. Learn about the importance of heritage pork versus conventional hogs! How has Joe seen Williamsburg change? What problems does Joe face with distribution? Find out all of this and more on this week’s episode of The Main Course! This program was sponsored by Rolling Press. Thanks to Cookies for today’s musical break.
“We created a bar [with Spuyten Duyvil] that wasn’t a dive bar, sports bar or frat bar which most beer bars were at the time. The vibe is much more cafe-like, there are a lot of women who go there, we have a pretty serious wine program by the glass. We had to do everything; we couldn’t just have good beer.” [4:45] — Joe Carroll on The Main Course
Joe Carroll’s footprint on eating and drinking in New York City can’t be understated. He’s the owner, creator and designer of Spuyten Duyvil, Spuyten Duyvil Grocery, Fette Sau, St. Anselm and Gotham Artisanal Provisions. Hear from Joe on this week’s episode of The Main Course. Find out how he built his career in food and beverage, and what plans are in store for the forward thinking chef, restauranteur, and bar owner. Learn about the importance of heritage pork versus conventional hogs! How has Joe seen Williamsburg change? What problems does Joe face with distribution? Find out all of this and more on this week’s episode of The Main Course! This program was sponsored by Rolling Press. Thanks to Cookies for today’s musical break.
“We created a bar [with Spuyten Duyvil] that wasn’t a dive bar, sports bar or frat bar which most beer bars were at the time. The vibe is much more cafe-like, there are a lot of women who go there, we have a pretty serious wine program by the glass. We had to do everything; we couldn’t just have good beer.” [4:45] — Joe Carroll on The Main Course
Florent, Queen of the Meat Market, joins Patrick Martins in-studio to discuss restaurants, urban planning, and the New York bohemian on this week’s episode of The Main Course. Tune into this episode to hear from the man behind one of NYC’s most storied diners, Florent Morellet. Find out how the diner Florent served the community living and partying in The Meatpacking District. Hear how Florent’s interests in cartography and art fueled his love for urban planning. Listen to Florent and Patrick discuss the city’s ever-changing population, and learn why Florent has fallen in love with “the East Bank” – Brooklyn, Queens, and the Bronx- despite his history in Manhattan. Now that Florent has shut its doors, what is next for Florent Morellet? Find out on this week’s installment of The Main Course! Thanks to our sponsor, Fairway Market. Thanks to Shadowbox for today’s musical break.
“For me, business is the serendipity of meeting people with whom I want to work.” [30:00] — Florent Morellet on The Main Course
Florent, Queen of the Meat Market, joins Patrick Martins in-studio to discuss restaurants, urban planning, and the New York bohemian on this week’s episode of The Main Course. Tune into this episode to hear from the man behind one of NYC’s most storied diners, Florent Morellet. Find out how the diner Florent served the community living and partying in The Meatpacking District. Hear how Florent’s interests in cartography and art fueled his love for urban planning. Listen to Florent and Patrick discuss the city’s ever-changing population, and learn why Florent has fallen in love with “the East Bank” – Brooklyn, Queens, and the Bronx- despite his history in Manhattan. Now that Florent has shut its doors, what is next for Florent Morellet? Find out on this week’s installment of The Main Course! Thanks to our sponsor, Fairway Market. Thanks to Shadowbox for today’s musical break.
“For me, business is the serendipity of meeting people with whom I want to work.” [30:00] — Florent Morellet on The Main Course
This week on The Main Course, Patrick Martins is joined in the studio by Minetta Tavern’s chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why it’s a chef’s job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Tavern’s menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Today’s musical selections have been provided by EULA.
“Whenever you’re in a foreign country, the most important thing is the cultural immersion… I thought I was cooking French cuisine, but when you get there, you realize you don’t know anything.” [10:45] “You rarely have the equipment and the inspiration. When that comes together, it’s like a great performance.” [18:45]
— Chef Bill Brasile on The Main Course
This week on The Main Course, Patrick Martins is joined in the studio by Minetta Tavern’s chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why it’s a chef’s job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Tavern’s menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Today’s musical selections have been provided by EULA.
“Whenever you’re in a foreign country, the most important thing is the cultural immersion… I thought I was cooking French cuisine, but when you get there, you realize you don’t know anything.” [10:45] “You rarely have the equipment and the inspiration. When that comes together, it’s like a great performance.” [18:45]
— Chef Bill Brasile on The Main Course
Eataly is expanding to Chicago; tune into this week’s episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly’s cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger’ in 2013, and why Italy’s cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg’s buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city’s food landscape? Find out all of this and more on this week’s episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today’s music has been provided by Obey City.
“What’s great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05] “I’m a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that’s why I’m a cheesemonger.” [18:50]
“If I can sell you a six-year-old glass of milk, I’m doing pretty good!” [19:20]
“Being classic doesn’t mean that it’s passe.” [27:35]
— Greg Blais on The Main Course
Eataly is expanding to Chicago; tune into this week’s episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly’s cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger’ in 2013, and why Italy’s cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg’s buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city’s food landscape? Find out all of this and more on this week’s episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today’s music has been provided by Obey City.
“What’s great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05] “I’m a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that’s why I’m a cheesemonger.” [18:50]
“If I can sell you a six-year-old glass of milk, I’m doing pretty good!” [19:20]
“Being classic doesn’t mean that it’s passe.” [27:35]
— Greg Blais on The Main Course
Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this week's episode of The Main Course. Find out about Mario's childhood in Queens, and his culinary training with greats like Daniel Boulud and Wylie Dufresne. What attracted Mario to the old-style of New York Italian restaurants? Hear about the customer's 'food IQ', and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los Angeles Culinary Institute, Matt Molina got his start in cuisine at Campanile, where he worked his way from line cook to chef de cuisine. After six years under Nancy Silverton at Campanile, Molina left the West Coast to delve further into contemporary Italian cuisine at Del Posto. Upon returning to Los Angeles, Molina was more than ready for his executive chef post at Pizzeria Mozza and Osteria Mozza, Green Restaurant Association-certified additions to LA's Italian culinary scene courtesy of Silverton, Mario Batali, and longtime partner Joe Bastianich. Since assuming charge of the restaurants—and taking on a very proactive role in their standards of sustainability, environmentalism, and organics—Chef Molina has earned three stars from the LA Times. In 2008, Osteria Mozza was nominated for "Best New Restaurant" award by the James Beard Foundation and in 2012 Molina himself was nominated for "Best Chef: Pacific." This program was sponsored by White Oak Pastures. Thanks to Idgy Dean for today's music.
"It's difficult to cook a dish that people have eaten hundreds of times… The idea is not to make the food unfamiliar to the guest, but take a little more care with the ingredients." [18:10] — Mario Carbone on The Main Course
"Japanese cuisine has a huge influence on Los Angeles given our geography." [40:20]
— Matt Molina on The Main Course
Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this week's episode of The Main Course. Find out about Mario's childhood in Queens, and his culinary training with greats like Daniel Boulud and Wylie Dufresne. What attracted Mario to the old-style of New York Italian restaurants? Hear about the customer's 'food IQ', and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los Angeles Culinary Institute, Matt Molina got his start in cuisine at Campanile, where he worked his way from line cook to chef de cuisine. After six years under Nancy Silverton at Campanile, Molina left the West Coast to delve further into contemporary Italian cuisine at Del Posto. Upon returning to Los Angeles, Molina was more than ready for his executive chef post at Pizzeria Mozza and Osteria Mozza, Green Restaurant Association-certified additions to LA's Italian culinary scene courtesy of Silverton, Mario Batali, and longtime partner Joe Bastianich. Since assuming charge of the restaurants—and taking on a very proactive role in their standards of sustainability, environmentalism, and organics—Chef Molina has earned three stars from the LA Times. In 2008, Osteria Mozza was nominated for "Best New Restaurant" award by the James Beard Foundation and in 2012 Molina himself was nominated for "Best Chef: Pacific." This program was sponsored by White Oak Pastures. Thanks to Idgy Dean for today's music.
"It's difficult to cook a dish that people have eaten hundreds of times… The idea is not to make the food unfamiliar to the guest, but take a little more care with the ingredients." [18:10] — Mario Carbone on The Main Course
"Japanese cuisine has a huge influence on Los Angeles given our geography." [40:20]
— Matt Molina on The Main Course
Patrick Martins is exploring American and Mexican traditions on this week’s episode of The Main Course. Do you think you could survive pre-Industrial Revolution? Tune into Patrick’s introduction to learn about the link between survival skills and the mission of the Heritage Radio Network. Later, Patrick talks with Sam Edwards of S. Wallace Edwards & Sons about his family business’s 87 years of ham-curing tradition. How did The Fancy Food Show push Edwards’ products into the spotlight? Hear about the Virginia terroir, and how Sam deals with food safety regulators on a daily basis. Later, Aaron Bullington joins the show to talk about the unique tortillas that he uses in his San Francisco burrito stop, Burr Eatery. Hear how Aaron took three years to recreate the flavors and textures of authentic Mexican tortillas. What’s the secret ingredient in Aaron’s recipe? Find out how Burr Eatery educates consumers about pasture-raised meat through its delicious dishes! This program has been sponsored by Whole Foods. Thanks to Pamela Royal for today’s music.
“It’s amazing to me that those who have been in the food world for a long period of time, we all know each other or someone who knows them. When we all get together, it’s great to push ideas back and forth and come up with something new.” [9:30] “The peanut-fed hog sort of died out in the 1950s… They let the hogs run wild in the fields after the peanut harvest. They didn’t have to feed them any corn or soybeans that they harvested, and it was a way to clean up the peanut fields.” [18:30]
— Sam Edwards on The Main Course
Patrick Martins is exploring American and Mexican traditions on this week’s episode of The Main Course. Do you think you could survive pre-Industrial Revolution? Tune into Patrick’s introduction to learn about the link between survival skills and the mission of the Heritage Radio Network. Later, Patrick talks with Sam Edwards of S. Wallace Edwards & Sons about his family business’s 87 years of ham-curing tradition. How did The Fancy Food Show push Edwards’ products into the spotlight? Hear about the Virginia terroir, and how Sam deals with food safety regulators on a daily basis. Later, Aaron Bullington joins the show to talk about the unique tortillas that he uses in his San Francisco burrito stop, Burr Eatery. Hear how Aaron took three years to recreate the flavors and textures of authentic Mexican tortillas. What’s the secret ingredient in Aaron’s recipe? Find out how Burr Eatery educates consumers about pasture-raised meat through its delicious dishes! This program has been sponsored by Whole Foods. Thanks to Pamela Royal for today’s music.
“It’s amazing to me that those who have been in the food world for a long period of time, we all know each other or someone who knows them. When we all get together, it’s great to push ideas back and forth and come up with something new.” [9:30] “The peanut-fed hog sort of died out in the 1950s… They let the hogs run wild in the fields after the peanut harvest. They didn’t have to feed them any corn or soybeans that they harvested, and it was a way to clean up the peanut fields.” [18:30]
— Sam Edwards on The Main Course
On today’s installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café’s Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen’s affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen’s start at Union Square Café, and how has the dining experience altered the restaurant’s menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant’s to provide animals of different qualities depending on chefs’ recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery.
“The challenge over the years is to make better food with better ingredients, while keeping our food costs the same.” [32:10] “I’ve learned more about lamb from the people who raise them than butchering and eating it myself.” [33:15]
— Carmen Quagliata on The Main Course
“Small producers’ prices are affected by the imports, because they can import lamb cheaper than we can sell them.” [38:00]
— Joseph Hubbard on The Main Course
Step up your Father’s Day game with the Batali Brothers! This week on The Main Course, Patrick Martins invites one half of the Batali Brothers, Leo, into the studio to talk about his new cookbook, The Batali Brothers Cookbook. Leo and brother Benno wrote the book for their father’s 50th birthday, and joining Leo in the studio are mom and dad – Susi Cahn and Mario Batali. Tune into this episode to hear how Leo and Benno tested their recipes on their family’s friends. Find out how the Batali family treats meals at home, and why it’s important to know your butcher. How did Mario react upon receiving the cookbook? Listen in to learn more about some of Leo’s favorite foods, including tzatziki and duck testicles! This program has been sponsored by Hearst Ranch.
“We basically started by wondering, ‘What do we want to put in this book?’ We would cook the recipes and take notes, and then we would go on the computer and write up the recipes.” [6:20] — Leo Batali on The Main Course
“One of the ways to make sure that kids will be open to eating everything is having them come into the kitchen with you.” [14:45]
— Mario Batali on The Main Course
Jody Williams is cooking up simple dishes straight from the bar at her ‘gastroteque’, Buvette. This week on The Main Course, Patrick Martins invites Jody Williams into the studio to talk about what makes Buvette special- the details. Find out how the design elements of the space and the charming food makes Buvette one of the best restaurants in New York City. How does Jody express her creativity through food with such a limited kitchen? Find out why Alice Waters loves Buvette, and hear about timing in Jody’s restaurant. Find out more about Jody’s upcoming book, and her new opening in Paris! Later, Patrick checks in with famous curer Sam Edwards. Tune into this episode to hear what Sam learned at Zingerman’s 4th Annual Bacon Camp! This program has been sponsored by White Oak Pastures. Thanks to Pamela Royal for today’s music.
“The journey of going to the markets- you learn culture, you learn language- you’re having a blast, so you don’t even know that you’re learning.” [16:00] “What I like about aperitif is that it’s a moment to do nothing.” [31:00]
— Jody Williams on The Main Course
We’re touching on a myriad of topics of this week’s installment of The Main Course – from pit bulls to trucking! Patrick Martins is joined in the studio by Chef Bret Macris of Rose Water in Park Slope, Brooklyn. Tune into this episode to hear Bret talk about his love of pit bulls, and why the breed is so misunderstood. Find out how Bret feels about GMOs, and why Monsanto is using the technology incorrectly. Patrick and Bret also welcome Bret’s wife, Becky Brooks-Macris, into the studio to talk about their past at Campanile in Los Angeles, and how that restaurant inspired their work with local, seasonal food. How does agriculture differ on the West Coast? Later, Patrick checks in with Larry Boukal of Cannonball Express to talk about changing trucker culture. How has CB radio communication defined trucker communication, and how are modern truckers feeding themselves on the road? Find out all of this and more on this week’s episode of The Main Course! This program has been sponsored by Fairway Market. Thanks to Pamela Royal for today’s break music – ‘This Body’.
“It was a real challenge coming from Los Angeles to New York. I was always wondering, ‘When’s avocado season?’ And we just don’t grow them here!” [20:00] “The West Coast is the perfect climate for growing anything you want to grow.” [26:15]
— Bret Macris on The Main Course
Dine at ‘the end of the line’ and learn about olive oil on this week’s episode of The Main Course. Patrick Martins is joined in the studio by Bonnie Pipkin and Tania Ryalls, founders of the blog End of the Line Dining. Hear about Bonnie and Tania’s idea to eat at restaurants at the end of New York City’s subway in order to explore neighborhoods and different cuisines. What neighborhoods have they explored thus far, and how have they been received as neighborhood outsiders? Find out where Bonnie and Tania are headed next, and hear about Bonnie’s last day as a waitress at Roberta’s! Later, Patrick invites Steve Jenkins of Fairway Market to talk about his history in the food world. Find out how Steve initially became fascinated with foreign cheeses and meats, and why he has become disillusioned with the FDA’s stance on importing cheeses. Steve talks to Patrick about the three criterion necessary for choosing a quality olive oil for your kitchen, so make sure you tune in to this week’s episode of The Main Course! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Obey City for today’s music.
“I would write down the name of the cheeses from the labels when I was in Paris, because nobody over here knew any of those cheeses or charcuterie- and then I went and did that in Milano!” [24:45] “How can I operate as a master cheesemonger when 45% of the cheeses that I want, I’m not allowed to get from the idiot FDA?” [29:00]
“You’re not going to find a bottle of olive oil at a supermarket in this country that is worthy of your kitchen.” [37:15]
— Steve Jenkins on The Main Course
Patrick Martins is joined in the studio by two accomplished chefs on this week’s installment of The Main Course. First up is Cal Elliott- Chef/Owner of the restaurant Rye in Williamsburg, Brooklyn. Learn about Cal’s past as a commercial fisherman in Alaska, and how that work inspired his do-it-yourself ethic. How has Williamsburg changed since the opening of Rye, and what are the dining trends in the neighborhood? Hear how Cal constructed the restaurant by hand. Later, Patrick talks with Hadley Schmitt, the Executive Chef at Northern Spy Food Co. Hear about the restaurant’s focus on local and seasonal food, but also their emphasis of working with like-minded producers of quality products. Tune in to learn about Hadley’s creative processes in the kitchen. Is it ever acceptable to serve a dish that doesn’t look pretty? And what percentage of a restaurant’s budget is devoted to sourcing food? Tune into this episode to find out! This program has been sponsored by Hearst Ranch. Thanks to Idgy Dean for today’s music.
“Rye is a place to go out to dinner. A lot of young people in Williamsburg don’t go out to dinner; they go out to eat.” [6:00] — Cal Elliott on The Main Course
Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons.
“The most eye-opening thing to see was [Frank Reese’s] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it’s all about.” [24:00] –Zachary Kell of Community Food & Juice on The Main Course
Fredrik Berselius cooks from memory. On this week’s episode of The Main Course, Patrick Martins invites Fredrik into the studio to talk about Swedish and other Scandinavian food culture. Tune into this episode to hear Fredrik and Patrick talk about traditional Scandinavian fare, and how Fredrik intends to recall these flavors using seasonal ingredients. Cured meats, smoked fish, and fermented vegetables- how do these flavors evoke a place for Fredrik? Later, Patrick calls up Sam Edwards of S. Wallace Edwards & Sons to talk about aging and curing hams. How does Sam recreate a Virginia climate year-round at his curing facility! How do humidity and temperature affect curing processes? Find out on this week’s episode of The Main Course! This program has been sponsored by Hearst Ranch, and music has been provided by Plexophonic.
“We base a lot of the flavors on memories of growing up in Sweden, or growing up in Scandinavia. A lot of times, moving forward means looking back on where you came from.” [12:25] — Fredrik Berselius on The Main Course
From New York City to Missouri, Patrick Martins is covering it all on this week’s installment of The Main Course. Patrick Martins invites Christy Robb of St. John’s Bread & Life into the studio to talk about her experiences growing up in New York City. Learn about Christy’s schooling throughout Manhattan, and how different institutions inspired her radical political leanings. How did Christy become involved in public health, and what problems did the city face in the 80s and 90s? Later, Patrick calls up Philip Burger, the Vice President at Burgers’ Smokehouse to talk about smoking meats in California, Missouri. Learn about the regional differences between country hams, and some of the innovations at Burgers’ Smokehouse, including the infamous water knife! This program has been sponsored by Tabard Inn. Thanks to The California Honeydrops for today’s music!
“In the wintertime, you would butcher your hogs, and you would begin the process of curing… You did it because that was how you preserved food; there was no refrigeration.” [34:15] — Philip Burger on The Main Course
Hear some horror stories from the kitchen on this week’s episode of The Main Course. Patrick Martins is joined in the studio by Liz Clarke of Bubby’s to talk about all of the things that can go wrong when butchering and working in the back of the house. Tune in to listen to stories about troublesome grease traps and gory wounds delivered by slicers, bandsaws, and knives! What did Liz do when the sewers and grease traps backed up into a restaurant that she formerly worked at? Find out what can go wrong during holiday meals, and how an unreliable staff can be a true nightmare! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The Hollows for today’s musical break.
“Slicers are so dangerous, and they’re even more dangerous when you’re cleaning them. I try to teach to teach my employees- respect the equipment.” [8:10] — Liz Clarke on The Main Course
“Kitchens, to me, are one step away from a jail situation…” [33:40]
— Liz Clarke on The Main Course
Kansas City and its surrounding towns are at the center of animal genetic diversity in the food movement. On this week’s installment of The Main Course, Patrick Martins talks with Jonathan Justus, the chef at Justus Drugstore. Tune in to hear Patrick talk about the food landscape hundred of years in the future. How will the restaurant scene change, and how will farmers and chefs interact? Later, hear Patrick and Jonathan talk about the terroir of Little Dixie, and the uniqueness of the area’s flora and fauna. Listen in to hear Jonathan talk about how the events of World War II changed the role of pigs in our society. Find out what other chefs in the Kansas City area are cooking innovative and delicious food, and why Jonathan hopes to stay true to Midwestern food. This program has been brought to you by White Oak Pastures.
“The area where we live was formed by the edge of the last great glacier, and it was like a giant bulldozer… As the glacier receded, it dropped all sorts of stone and seed that were not from this area. There are flora that exist here that don’t in any other places.” [20:10] “If you take out the squash, peppers, and corn, most of what we eat is not from here.” [23:30]
— Jonathan Justus on The Main Course
Go behind the scenes at Back Forty West with Shanna Pacifico on this week’s episode of The Main Course. Patrick Martins sits down with Shanna to talk about kitchen maintenance, and the schedule of a chef in New York City. Learn how restaurant reviewers change the flow of the restaurant. How do front-of-house events affect the cooking in the kitchen? And why does the Department of Health frown upon fermentations in house? Find out what foods Shanna still has trouble preparing, and hear about Back Forty West’s upcoming events! Later, forager and American Spoon founder Justin Rashid joins the conversation to talk about “agriculture on the edge.” Learn about out how the lake effect in northern Michigan provides an ideal microclimate for growing orchard fruits! This program has been sponsored by Fairway Market.
“Fermentations, pickles- these are things that we’ve been doing for thousands of years, but the health department doesn’t want to deal with them because they’re too complicated!” [20:45] “There’s nothing simple about preparing and keeping the food consistent in a restaurant.” [31:30]
— Shanna Pacifico on The Main Course
Happy St. Patrick’s Day from The Main Course! Patrick Martins is joined in studio with friend Olivia Sargeant of Farm 255. She moved to Georgia in 2004 to develop Farm 255’s menu and unique local sourcing system, began as the Head Chef, and occupied the role of General Manager for 3 years until late 2010. She currently splits time between the Bay Area, the southeast, and Italy, working as a local food “market-maker” to build models for regional food economies through operations systems, communications, and education. She continues to oversee the 255 team in her role as Managing Partner, and farms at Full Moon on her days in Georgia.
“When you start to do what you love is when you become successful. Finding agriculture was the synthesis.” [3:45] “My biggest achievement is when the people I work with become self sufficient.” [07:00]
“My goal is to translate my experiences into tools and resources.” [21:30]
–Olivia Sargeant of Farm 255 on The Main Course
Get to know the bison on a very informative episode of The Main Course as Patrick Martins explores the bovine animal with Patrick Fitzsimons, VP of Thunderheart Bison. Listen in as Patrick explains what make bison such unique (and delicious) animals and how Thunderheart Bison have genetics that trace back all the way to a herd from legendary Texas cowboy Charles Goodnight. Learn about some interesting cuts of meat unique to bison like the hump roast and discover why natural breeding is far more effective than artificial insemination when it comes to these creatures. Patrick Fitzsimmons also discusses his work with the Farm and Ranch Freedom Alliance (FARFA), an advocate for independent farmers, ranchers, livestock owners, and homesteaders. Later in the show, Patrick Martins checks in with Peter de Garma of PastaWorks, a lovely market on Hawthorne Ave in Portland, OR. Today’s program was brought to you by Rolling Press.
“Bovine animals are designed to eat grass. They aren’t desgiend to be in feedlots eating grain and going straight to the slaughterhouse. If possible – they need to be harvested right in the field – where they feel the least amount of stress.” 05:00 “Most bison are very docile and happy to have you around as long as you don’t pose a threat to them.” 14:00
–Patrick Fitzsimons, VP of Thunderheart Bison
“Portland out Portlandia’s Portlandia in many Portland ways.” 47:00
–Peter de Garmo of PastaWorks
James Tracey is cooking up delicious food at Craft and Colicchio & Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio & Sons differ? And what’s more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family’s ham-curing history, and how regions affect flavor in curing. This program has been brought to you by Cain Vineyard & Winery.
“When you get a great product, there’s less manipulation you have to do to it.” [22:40] “There’s a lot of hunger in the United States… It’s amazing, how much is not out there in the news. [34:20]
— James Tracey on The Main Course
Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew’s respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck. Hear about the importance of individuality and cooking-to-order at Momofuku Ssam Bar. What was the inspiration for Ssam Bar’s offal menu, and what cuts are preferred at the restaurant? Hear Matthew talk about perfection in the kitchen, and the importance of knife maintenance and skill. Later, Sam Edwards calls into the show to talk about the tenth anniversary of the “Certified Humane” label and animal rights. Hear Sam talk about the prevalence of stressed meat in commodity pork! This episode has been brought to you by Rolling Press.
“Every guest is an individual, they have their own tastes and desires. If we don’t take the individual into consideration, we’re going to fail.” [24:20] “If you ever think you’ve mastered something, it’s of my mentality that you have failed.” [36:10]
— Matthew Rudofker on The Main Course
Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew’s respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck. Hear about the importance of individuality and cooking-to-order at Momofuku Ssam Bar. What was the inspiration for Ssam Bar’s offal menu, and what cuts are preferred at the restaurant? Hear Matthew talk about perfection in the kitchen, and the importance of knife maintenance and skill. Later, Sam Edwards calls into the show to talk about the tenth anniversary of the “Certified Humane” label and animal rights. Hear Sam talk about the prevalence of stressed meat in commodity pork! This episode has been brought to you by Rolling Press.
“Every guest is an individual, they have their own tastes and desires. If we don’t take the individual into consideration, we’re going to fail.” [24:20] “If you ever think you’ve mastered something, it’s of my mentality that you have failed.” [36:10]
— Matthew Rudofker on The Main Course
Parish Hall is defining American Northeast cuisine in Brooklyn! On today’s episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come into the studio to talk about the lack of regional slaughterhouses in the United States, and the barriers that prevent entrepreneurs to opening a slaughter facility. How do value-added products bolster Paradise Locker’s business? Patrick caps off the episode by tracing the life of a pig from slaughter to plate. This program has been brought to you by Whole Foods.
“People cook eggs a little too hot and long, so they turn out drier than you would want them.” [13:20] — Evan Hanczor on The Main Course “I feel like there’s a lot of myth around (nose to tail)- if you aren’t doing it you’re consigning the rest of the animal to a terrible fate.” [26:30] — George Weld on The Main Course
“When you do these value-added things, there are ten more regulations for just one product.” [37:45] — Teresa Fantasma on The Main Course
Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas’ hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.
“Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant.” [7:50] “There’s a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?” [23:45]
“Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up.” [29:10]
— Tomas Curi on The Main Course
Dashi, kombu, tamari- these are Sean Heller’s secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean’s outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.
“Ramen is not just soup that comes out a package- there’s work that goes into it.” [6:25] “I never thought I would be learning to make ramen. Now, four years later, I’m still learning.” [14:00]
“One of the most important ingredients that goes into food is love.” [17:40]
“America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45]
— Sean Heller on The Main Course
Tony DeMarco shares the best olive oils from Spain and Portugal on this week’s episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest was of particular high quality, and hear how global warming has been affecting olive trees and the growth of the olive fruit. Tony and Patrick talk about Fairway Markets’ Steve Jenkins, and his passion for the world’s best olive oils. Learn how olives are harvested, and the role of production in olive oil quality. What is the shelf-life of good olive oil, and what is the proper way to store it? Tune in to hear Patrick and Tony taste some premium olive oils on air! This program has been brought to you by Tabard Inn.
“The olive tree is really made to grow wild. It is basically a weed that farmers have learned to cultivate over the years.” [7:30] “If you go to Costco or Walmart and get a three-liter jug of olive oil, you don’t know where it comes from, and you don’t know if it’s produced with hexane- a cancer causing chemical.” [13:30]
“Olive varieties are not as important as grapes in wine, but what’s more important is the production.” [27:00]
— Tony DeMarco on The Main Course
This week on The Main Course, Patrick Martins is talking with Bill Paige: community radio host, musician, and farmer of heritage breeds at Cottonwood Creek Farm in Dripping Springs, Texas. Bill’s farm is located in the Texas Hill Country; listen in to hear about the culture of the area, and why Texans harbor such regional pride. Learn about Bill’s history in broadcast and journalism! Why did Bill and his wife choose to raise rare breeds on their upstart farm? Learn about some of the breeds of sheep, cattle, and chickens that Bill raises on the farm. Even Bill’s dog is a rare breed! Today’s program has been brought to you by 360 Cookware.
“You’re not a farmer unless you’re using your animals for the 4 M’s – meat, manure, milk, & muscle.” [30:20] — Bill Paige on The Main Course
Today on The Main Course, Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA’s first customer back in 2004, and it’s all coming full-circle on today’s show. Also in the studio is Matthew Allen of Babbo! Learn how Lupa’s kitchen operates- from cooking to food expediting. Tune in to hear about the new Lupa expansion in Hong Kong, and how the restaurant’s food differs overseas. Where does Lupa in Hong Kong get their ingredients? Listen to this episode to hear Cruz talk about the average day of a chef, and working in an ever-changing restaurant environment. Learn about cooking pasta, and the finesse it takes to make great noodles consistently. This episode has been brought to you by Tekserve.
“People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30] — Cruz Goler on The Main Course
On the last show of 2012, Patrick Martins hosts a special edition of “The Main Course” devoted to the concept of giving and charity. He’s joined by Anthony Butler, Executive Director of St. Johns Bread & Life, a non profit organization that brings food and assistance to the poor and accompany them on their journey to wholeness by providing necessary services. Also in the studio is our very own Executive Director of HeritageRadioNetwork.org, Erin Fairbanks. Tune in for an extended conversation on the nature and practice of giving, from modern to biblical contexts. Anthony reminds us that we have an obligation to our neighbors every day, not just Christmas. Learn about some of the incredible deeds being done by people across the country and find out how you can to more to support your fellow humans. Happy Holidays everybody! This program was sponsored by Hearst Ranch.
“People need to know that our obligation to our neighbor is the other 364 days, not just Christmas.” — 05:44 “If we don’t give out of what we have, we’re not making any change or investment.” –09:20
–Anthony Butler, Executive Director of St. Johns Bread & Life
This week on The Main Course, Patrick Martins is talking coffee with Ed Kaufmann, the Director of Roasting at Joe Coffee. Tune into this episode to learn about each step of the coffee supply chain, and how quality is affected at each link in the chain. Learn about the roasting process from the master himself! Find out how caffeine levels vary between expensive and inexpensive cups of Joe. How do experts like Ed determine the quality of a roast? Learn about New York City as an innovative coffee city in the U.S., and hear Ed’s top five coffee shops in the city! What is coffee’s role in the restaurant world, and why are more people in the service industry paying attention to quality beans? Get educated on this week’s installment of The Main Course. This program has been brought to you by Hearst Ranch.
“If you just had an awesome meal and the best-tasting dessert, and then you have an awful shot of espresso to warm you up on your way home- it can ruin your whole meal” [30:40] — Ed Kaufmann on The Main Course
This week on The Main Course, Patrick Martins is speaking with Daniel Sharp, the Corporate Executive Chef of The Meatball Shop. Tune in to learn about how The Meatball Shop fuses fast food and full service without compromising food quality or customer service. Listen in to hear Daniel talk about efficiency in the restaurant industry, and how it is not only applicable to pricing and food preparation, but also kitchen design. How do different NYC neighborhoods and their populations affect the layout of a restaurant? Patrick and Daniel talk about the necessary processes for restaurant expansion, and the need for strong management personnel. Hear Daniel talk about how he cut his teeth in the restaurant industry, his love of wood-fire cooking, and his disdain for ‘innovative’ buffalo wing sauces. This program has been brought to you by The International Culinary Center.
“Pricing is very important to us in the sense that we want to make them as low as possible, and as accessible as possible so that we have a broad reach. I really think that’s really one of our hallmarks of the business.” [13:15] — Daniel Sharp on The Main Course
Patrick Martins is in his element on this week’s installment of The Main Course; he’s talking meat with a few Southern guests. Scott Roberts is the co-author of The Salt Lick Cookbook, and owner of Austin, TX’s famous barbecue joint, The Salt Lick. Tune in to hear Scott discuss The Salt Lick’s family roots, and what makes his barbecue so unique. Hear about Scott’s interest in gastronomy, and how that affects his culinary outlook. Later, Patrick calls up Simone Reggie and Seth Hamstead of the New Orleans butcher shop Cleaver & Co. Find out why New Orleans was in desperate need of a nose-to-tail butcher, and learn about Cleaver & Co.’s in-house whole animal butchering. How do New Orleaneans celebrate Thanksgiving? Listen in to hear Simone and Seth talk about the importance of knowing their farmers, and the best way to sell less desirable cuts of meat! This program has been sponsored by Whole Foods.
“Any dish is just as good as the person that makes it. If you care about something, you can make a great dish. If you don’t care about, I don’t care what the recipe is, it’s not going to be that good. That’s one of the things that goes into the barbecues of my father, his family, and all of our employees…” [10:30] — Scott Roberts on The Main Course
The Main Course returns post-Sandy to bring you the best in food news and culture! On today’s episode, Patrick Martins recaps Heritage Radio Network’s coverage of Superstorm Sandy, and the storm’s effect on the food world. Patrick is joined in the studio by Caitlin Robin of Grape and Grain and Against the Grain bar, as well as Sam Richman of Gran Electrica and Dinner at 525. Tune in to hear discussions concerning ethnic cuisine, and how it becomes part of the fine dining lexicon. Hear how restaurants like Momofuku and Del Posto paved the way for different cuisines to be considered part of the upper echelon of food. Sam recounts his travels in Mexico, and talks about how Mexican cuisine can really be judged based on ingredient quality. Learn where to get the best tortillas in New York City! This program has been sponsored by Fairway Market.
“The immediate thing that people can do right now is go out and support businesses below 39th Street in Manhattan- neighborhoods in Brooklyn, and neighborhoods in Staten Island- and spend their money there.” [11:20] — Caitlin Robin on The Main Course “The way has been paved for a myriad of cuisines to be done at a really high level… But it will be interesting to see what will be the next cuisine that is not French, Italian, or Japanese that will get a four star review in The Times.” [31:00] — Sam Richman on The Main Course
On this week’s episode of The Main Course, host Patrick Martins is joined in the studio by chef and restauranteur Jacques Gautier of Palo Santo and Fort Reno. Tune in to hear Patrick and Jacques talk about biodiversity in Latin America, and how it affects regional cuisines. Why is there a lack of quality Latin food in New York City? Jacques talks about immigrant populations and how they influence the popular foods of the city. Listen in to learn how to butcher a goat! Even though Goatober is winding down, you can always find goat on the menu at Jacques’ restaurants. Patrick and Jacques wrap up the episode by talking about Thanksgiving, as well as qualities of different game meat. This program has been brought to you by Fairway Market.
“Goat for us (at Palo Santo) is a very staple protein, and it always has been because it is in a lot of Latin America.” [12:20] “I think the most important thing to learn about butchering is the anatomy and where all of the bones are.” [24:00]
— Jacques Gautier on The Main Course
Patrick Martins begins today’s episode of The Main Course by recalling his recent speech at the 3rd annual James Beard Foundation Food Conference. Hear Patrick discuss gastronomy, taste, and the importance of knowing your food source. Later, Patrick is joined in the studio by Anthony Butler of St. John’s Bread and Life emergency food services. Tune in to hear Anthony define hunger in terms of caloric intake, and how St. John’s Bread and Life is changing its clients’ eating habits to better their health. Learn how the restaurant industry can be instrumental in helping emergency food providers end hunger. Tune in to hear Anthony talk about his upcoming event called 30 Is Enough, and how restaurants are giving back to their neighborhoods in New York City. Learn how the upcoming election will affect poverty in the United States. What have been the best policies for emergency food providers, and how did Ronald Reagan re-establish hunger? Tune in to find out on this episode of The Main Course! This program has been brought to you by S. Wallace Edwards & Sons.
“Hunger is an issue of poverty. The issue has really been skewed. It’s really an issue of no real wage growth since 1973.” [12:20] — Anthony Butler on The Main Course
This week’s episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery – Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason’s restaurants, and how the Las Vegas food scene differs from New York’s. How are Mario Batali’s dishes received out west? Later, Patrick talks with Liz Clarke of Bubby’s in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
“Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat.” [12:07] — chef Jason Neve on The Main Course “American food stems from German food. I’m just shocked… I’m definitely trained by a German chef where everything was just German sauces and fat. [32:38] — Liz Clarke on The Main Course
Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta’s through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father’s passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word ‘heritage’ to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it’s important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs’ Week at Purple Yam! This episode has been brought to you by Fairway Market.
“People want to know what they’re putting in their mouths and the people behind it. And that’s what has changed the most over the past ten years.” — Thomas Odermatt on The Main Course “All Heritage breed turkeys will taste the same. You’re gonna get good flavor no matter which one you get.” — Danny Williamson on The Main Course
“This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine.” — Chef Tim Luym on The Main Course
This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual Eat Real Festival in Jack London Square in Oakland. Later on in the show, Nicolette Manescalchi, sous chef at A16 Restaurant, checks in and gives some insight into back of the house culture. Learn more about processing, butchering, pasta making and ordering schedules. Finally, host of The Mike & Judy Show Mike Edison previews his upcoming Fifth Annual Banned Book party and talks politics, censorship, hot librarians and more! This program was brought to you by Tekserve.
“I want somebody to be able to walk around and feel safe with whatever their kids want to eat.” —Anya Fernald of Eat Real Festival on The Main Course
“Having to saw through all the limbs on a pig is a workout!”
“I like the cuisine of Southern Italy because it focuses on using fresh ingredients and letting those flavors shine through.”
— Nicolette Manescalchi, Sous Chef of A16 restaurant.
“The real heroes are the librarians – they are the ones who keep [banned] books on the shelves.”
–Mike Edison on The Mike & Judy Show
On today’s episode of The Main Course, host Patrick Martins is joined in the studio by Denny Abrams. Denny is best known for the creation of the Fourth Street Shops in Berkeley, California, but also has been involved in the building of three radio stations in the United States. Tune in to hear Patrick and Denny discuss the importance of public spaces in urban development, and why local economies benefit from sound urban design. Why are streets so important to democracy? Listen in to hear Patrick and Denny discuss the best neighborhoods in the country, and what features make them so distinctive. Learn more about young people’s fascination with urban authenticity. Later, Patrick calls up Miles from Jupiter in Berkeley to discuss the restaurant’s operation, as well as the public’s opinion of San Francisco. This episode has been sponsored by White Oak Pastures.
“The street is the expression of real democracy. The street belongs to everyone.” “Oakland is very much like Brooklyn- local businesses are paramount to the local economy.”
— Denny Abrams on The Main Course
On this week’s installment of The Main Course, Patrick Martins is talking about the beginnings of the Heritage Radio Network with the station’s staff and supporters. In the studio today is Erin Fairbanks (Executive Director), Jack Inslee (President), Katy Keiffer (host of Straight, No Chaser), and Brian Kenny (Hearst Ranch). All of Patrick’s guests have been involved with Heritage Radio Network since its inception; tune in to hear the crew recall some of their favorite moments at the station. Hear about the future of the network as a non-profit entity. Later, Patrick is joined by Clay Gordon, host of the new HRN show Straight From the Source and founder of TheChocolateLife.com. Tune in to hear Clay discuss fair trade certifications, cocoa cooperatives, and his origins in the business. Finally, Brian Kenny brings us out with some sweet guitar pickin’. This episode has been sponsored by Hearst Ranch.
“In terms of what the radio network represents to me- it’s like a beacon of freedom in programming and content development from a media perspective.” — Brian Kenny on The Main Course
On this week’s episode of The Main Course, host Patrick Martins is talking with Damian Sansonetti, Executive Chef at Bar Boulud, about timing in the restaurant business. Damian and Patrick talk about the timing of a dinner at Bar Boulud. From drinks to dessert, Damian reviews all of the steps that goes into a meal- as well as the time that each step takes, and what that means in terms of food production. Damian and Patrick go behind the scenes and talk about timing in the kitchen; hear about all of the different restaurant staff, their job descriptions, and how long their respective jobs take. Bar Boulud is also in a unique position because it is so close to many theaters in Lincoln Center. Hear about how Damian and the rest of the staff make sure that customers get to the show in time while maintaining the highest quality food and service. Tune in to learn more about the role of time in terms of different food products such as meat, fish, wine, and cheese. As Damian’s time at Bar Boulud comes to a close, hear about his future plans in Maine, and how he hopes to be a mentor for young chefs. This episode has been sponsored by Cain Vineyard & Winery.
“Everybody thinks that executive chefs and chefs de cuisine don’t cook, but I think now in our business, a lot more of us do cook. And part of that is because we got in this business because we love it, and we love to cook food. It’s those days when you’re doing those non-cooking things when you want to be in the kitchen.” — Damian Sansonetti on The Main Course
Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of her business, Saxelby Cheesemongers. From her shop in the Essex Street Market to the Saxelby cheese cave in Red Hook, Anne talks about her busy week as a cheesemonger in New York City. Anne also dishes a little bit of cheese history; hear about the socio-economic circumstances that led to the creation of comte and camembert in France. Listen in to hear about Anne’s long-term goals for Saxelby Cheesemongers, and how she judges the success of her company. Later, Mike Edison of The Mike & Judy Show stops in to chat with Patrick about his upcoming eBook, Bye Bye, Miss American Pie. Mike talks about eBooks and the Internet, and how they have provided a new platform for writers of short-form fiction. Tune in to hear Patrick and Mike discuss political satire, professional wrestling, and the lack of blueberries in blueberry muffins. This episode has been brought to you by White Oak Pastures.
“We definitely want to keep growing. From where we started to where we are now, we’ve gotten exponentially bigger and are able to sell a lot more cheese for the farms that we work with, and that’s the basic goal. We just want to do the right thing and consider everything carefully.” “If farms need people to buy cheese, then I want [Saxelby] to be the one to buy that cheese.”
“European cheeses were made out of necessity; American cheesemakers make what they like.”
— Anne Saxelby on The Main Course
Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of her business, Saxelby Cheesemongers. From her shop in the Essex Street Market to the Saxelby cheese cave in Red Hook, Anne talks about her busy week as a cheesemonger in New York City. Anne also dishes a little bit of cheese history; hear about the socio-economic circumstances that led to the creation of comte and camembert in France. Listen in to hear about Anne’s long-term goals for Saxelby Cheesemongers, and how she judges the success of her company. Later, Mike Edison of The Mike & Judy Show stops in to chat with Patrick about his upcoming eBook, Bye Bye, Miss American Pie. Mike talks about eBooks and the Internet, and how they have provided a new platform for writers of short-form fiction. Tune in to hear Patrick and Mike discuss political satire, professional wrestling, and the lack of blueberries in blueberry muffins. This episode has been brought to you by White Oak Pastures.
“We definitely want to keep growing. From where we started to where we are now, we’ve gotten exponentially bigger and are able to sell a lot more cheese for the farms that we work with, and that’s the basic goal. We just want to do the right thing and consider everything carefully.” “If farms need people to buy cheese, then I want [Saxelby] to be the one to buy that cheese.”
“European cheeses were made out of necessity; American cheesemakers make what they like.”
— Anne Saxelby on The Main Course
Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta’s who talks about her work revolutionizing the dessert menu at Bushwick’s critically acclaimed restaurant. This program was sponsored by Hearst Ranch.
“[It’s important] to rely on your palate instead of formulas and recipes.” “[On being a 4-star restaurant] It’s pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn’t know quite how to digest it and I don’t think we have figured it out to this day.”
“Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.”
— Mark Ladner, Executive Chef of Del Posto Restaurant
“I started making desserts completely by accident, it was never a planned thing.”
“When it comes down to it, the guest who comes in isn’t looking to check out the ego of a kitchen, they just want to have an awesome time.”
“My desserts are completely Italian, though they might not be something you’d see in Italy. The inspiration, flavors and presentation are 100% Italian. I’ve never worked in anything but an Italian restaurant, so that’s what I know.”
— Brooks Headley, Pastry Chef of Del Posto Restaurant
“When you go out to eat, you’re eating with somebody else’s palate.”
— Katy Peetz on The Main Course
On this week’s episode of The Main Course, Patrick Martins is talking with New York City’s “Meat Man”, Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network’s Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat’s favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda’s hunting hobby. This episode has been brought to you by Tekserve.
“Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was.” “No restaurant wants to have the same burger meat as the guy next door.”
“A bad butcher is someone who doesn’t care about the yield.”
— Pat La Frieda, Jr. on The Main Course
Welcome to another installment of The Main Course, hosted by Patrick Martins. On this week’s episode, Patrick is talking about some of the new changes at Heritage Foods USA, including the new membership program, and some shipping discount offers. Patrick plays one of Jack Inslee’s post-produced pieces from Dave Arnold’s Cooking Issues about MSG and the common misconceptions surrounding its healthiness. Later, Patrick interviews Kathleen Heitz Myers of Heitz Cellar in Napa Valley, California. Patrick and Kathleen talk about the logistics running a small, family-operated artisan business. Also, tune in to hear discussions regarding the harvesting of wine grapes, as well as the terroir of the Napa Valley that make it one of the best places in the world to produce wine. This episode has been brought to you by White Oak Pastures.
“Sometimes when you’re growing a company the idea is to get to a certain size and sell it. That’s not our goal, our goal is eventually to pass it on to another generation.”
“We don’t release our Cabernet until it’s 5th year, so there’s a lot of capital held up in the mean time.”
“What makes the Napa Valley such a great region is the Mediterranean climate, what makes it so special to me is the sense of community. We’re all trying to achieve the same thing – 95% of the Napa Valley wineries are family owned.” — Kathleen Heitz Myers on The Main Course
This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin’s baseball career! This episode is sponsored by Cain Vineyard and Winery.
This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin’s baseball career! This episode is sponsored by Cain Vineyard and Winery.
Colin Alevras is the guest on a special Valentine’s Day Edition of The Main Course. Patrick, Katy & Colin taste some of the beers on tap at Roberta’s and talk about pairings and brewing techniques.
Colin Alevras is the guest on a special Valentine’s Day Edition of The Main Course. Patrick, Katy & Colin taste some of the beers on tap at Roberta’s and talk about pairings and brewing techniques.