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.

“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

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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

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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.

“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

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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!

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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.

—Chef Wolfgang Ban on The Main Course

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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.

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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.

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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.

—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

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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.

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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.

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