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!

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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!

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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!

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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!

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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.

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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!

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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!

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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.

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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.

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—Lex Taylor on The Main Course

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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.

“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

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