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!

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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.

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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.

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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.

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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!

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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!

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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!

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_ 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!

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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.

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_ 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!

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