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Episode 285: Yo! Sushi!

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!

Duration: 00:38:32

Episode 208: John Sharpe & Michael Sullivan

Native American cooking, hotel restaurants, Rare Breed sheep, farm tours and southern cuisine. These are a few of the topics covered on this weeks 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 its like working as a quality driven creative...

Duration: 00:45:17

Episode 202: Rowan Jacobsen & Erik Hoffner

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...

Duration: 00:41:33

Episode 201: Fat Radish

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...

Duration: 00:38:32

Episode 196: Marco Polo

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...

Duration: 00:37:43

Episode 195: Friends & Family

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 and Seizures, and Patrick and Annes 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...

Duration: 00:44:27

Episode 194: The Roberta’s Cookbook

Robertas debuts their new cookbook on this weeks edition of The Main Course! Patrick Martins begins the show with Robertas co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Robertas Cookbook. Hear how the restaurant has grown and changed since its opening. Will Robertas 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...

Duration: 00:32:12

Episode 193: In the Charcuterie

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 Calfs 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...

Duration: 00:47:15

Episode 192: Zak Kell

This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia Universitys Community Food and Juice. Tune into this program to learn about Zaks roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the quality 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 HRNs Mike Edison to talk stereotypes in...

Duration: 00:52:22

Episode 191: Remembering S. Wallace Edwards, Jr.

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 and 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...

Duration: 00:47:26

Episode 190: Delaney Barbecue

Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new 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...

Duration: 00:36:14

Episode 187: Joe Carroll

Joe Carrolls footprint on eating and drinking in New York City cant be understated. Hes the owner, creator and designer of Spuyten Duyvil, Spuyten Duyvil Grocery, Fette Sau, St. Anselm and Gotham Artisanal Provisions. Hear from Joe on this weeks 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...

Duration: 00:38:13

Episode 185: Bill Brasile of Minetta Tavern

This week on The Main Course, Patrick Martins is joined in the studio by Minetta Taverns 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 its a chefs 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...

Duration: 00:43:42

Episode 184: Eataly in Chicago with Greg Blais

Eataly is expanding to Chicago; tune into this weeks episode of The Main Course to hear Patrick Martins talk meat and cheese with Eatalys cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines cheesemonger in 2013, and why Italys cheese traditions reflect the influence of so many countries. How do FDA regulations affect Gregs 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...

Duration: 00:44:46

Episode 183: Mario Carbone & Matt Molina

Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this weeks episode of The Main Course. Find out about Marios 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 customers food IQ, and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los...

Duration: 00:56:42

Episode 182: Sam Edwards & Burr Eatery

Patrick Martins is exploring American and Mexican traditions on this weeks episode of The Main Course. Do you think you could survive pre-Industrial Revolution? Tune into Patricks 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 and Sons about his family businesss 87 years of ham-curing tradition. How did The Fancy Food Show push Edwards products into the spotlight? Hear...

Duration: 00:36:29

Episode 181: Carmen Quagliata & Joseph Hubbard

On todays installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Cafés Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmens 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 Carmens start at Union Square Café, and how has the dining experience altered the restaurants menu? Find...

Duration: 00:43:57

Episode 180: The Batali Brothers Cookbook

Step up your Fathers 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 fathers 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 familys friends. Find out how the Batali...

Duration: 00:21:31

Episode 179: Jody Williams & Sam Edwards

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...

Duration: 00:41:15

Episode 178: Bret Macris, Becky Brooks

Were touching on a myriad of topics of this weeks 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 Brets wife, Becky Brooks-Macris, into the studio to talk...

Duration: 00:51:14

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