This week on The Main Course Patrick and Katy sat down with Amanda Hesser, author of The Essential New York Times Cookbook: Classic Recipes for a New Century. Joining her was fellow food expert Andy Smith, an author and a lecturer who also teaches at the New School. Together they discussed food and food trends of the last century, often viewed through the lens of the 1400 dishes Amanda test-cooked (in her own kitchen) in order to compile and create the aforementioned NYTimes Cookbook. Later Phillip Gilmour of Momos Sushi Shack talked about his transition from Williamsburgs Bozu to Momos, and whether the sushi at Momos Sushi is a distinctly American or Japanese take on the culinary artform. This episode was sponsored by Cain Vineyard and Winery: dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard source. Photo 1: Amanda Hesser, Photo 2: Andy Smith