The Main Course

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour open up the show with a discussion surrounding the recent New York Times article, “U.S. Research Lab Lets Livestock Suffer in Quest for Profit,” which has stirred a great deal of controversy in the animal welfare realm. Along with guest Daniel Sharp, VP of Food & Beverage of The Meatball Shop, this article brings up many thoughts and feelings but, ultimately, all agree it is good that this conversation about animal rights is being had. Another interesting food news topic that the group chats about: Coca-Cola embarking on a journey to manufacture milk! After the break, Alexes and Phil get Daniel’s background and his journey coming up through the culinary world (including his time living in Italy and working at Chez Panisse!) before came to The Meatball Shop. Tune in for a great show! This program was brought to you by Whole Foods Market.

“My favorite thing to cook is something I’ve never cooked before.” [39:00]

“The secret of a meatball really is not the meat – it’s everything else that goes into it.” [44:00]

—Daniel Sharp on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour kick off the show chatting about some recent food events including Pizza Hut coming out with a gluten free crust and Coors also previewing a gluten free beer. This spurs a great discussion regarding the difference between having a gluten allergy versus a strong dislike of gluten and its effects on the body, and this can be said about most any food ‘allergy’ these days. After the break, guests Sarah Forbes Keough is officially welcomed to the show and tells Phil and Alexes about her role as the editor of Put A Egg On It, an irreverent digest-sized art and literary magazine printed on green paper out of New York City. Sarah shares that it’s about food, cooking and the communal joys of eating with friends and family. The magazine is biannual and features personal essays, photo essays of dinner parties, special art projects, illustrations, as well as practical cooking tips and recipes. Tune in to hear what’s in store for the mag and Sarah in the future! This program was brought to you by Fairway Market.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Main Course, new hosts Alexes McLaughlin and Phillip Gilmour kick off their second show chatting with guest and Heritage Radio Network host Mike Edison. Catching up with Mike, the group covers topics ranging from recent news clips like the Californian foie gras ban being lifted to Charlie Hebdo to Phil’s new restaurant, Hi Hello!, being on the precipice of opening. Later, the group has a rousing conversation regarding dietary labels and what it means to be a vegan or vegetarian. After the break, Alexes and Phil hear some great stories from Mike regarding his adventures in punk rock with GG Allin, his many books, and what he is looking forward to in the coming year. This program was brought to you by White Oak Pastures.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of The Main Course, we meet Alexes McLaughlin and Phillip Gilmour, the new guest hosts filling in for Patrick Martins while he’s away. Kicking off the show getting to know each other on air, they discuss personal questions and even delve into embarrassing histories before welcoming their first guest, Korean food expert and kimchi artisan, Mark Hurst. Mark is a local Brooklyn musician, who grew up moving between Kansas, Korea and Japan. He learned the techniques of Korean cooking early on, while spending summers with his Grandmother in rural Korea, and spent his early childhood traveling throughout Asia with his father, G. Cameron Hurst III, Professor of Medieval Japanese History at the University of Pennsylvania. Tune in to hear the discussion on Korean cuisine, culture and traditions along with examining regional differences. Learn more about Mark’s local kimchi operation here and listen to his latest musical project here. This program was brought to you by The International Culinary Center.

“It’s [kimchi] is used both as a condiment and an ingredient. You can eat it on the side with anything but there’s also several different varieties of Korean dishes that use kimchi as an ingredient in it, like soup stock.” [27:18]

—Mark Hurst on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet the entire Heritage Foods USA team on the year-end episode of The Main Course! Host Patrick Martins is joined by Catherine Greeley, Alexes McLaughlin, Mary McCarthy and Laura del Campo who all help run Heritage Foods USA, a mail order meat company specializing in non-commodity rare and heritage breeds of pork, beef and poultry. Get a rare inside look at the Heritage Foods USA operations and hear about some of the incredible improvements this team has made to the business to elevate it to the next level. This will also be Patrick’s last show as a host for a while as he’ll be handing the baton to Alexes McLaughlin and Phil Gilmour from Momo Sushi for the next season. End 2014 on a high note and tune in! This program was brought to you by Edwards VA Ham.

—Alexes McLaughlin on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Go behind the scenes at Eataly, a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items, on a brand new episode of The Main Course. Patrick Martins is joined by brothers Adam and Alex Saper who are partners in the Italian retail giant. Adam Saper spent childhood summers in Italy where he became enamored with the food and the people. After he graduated from Columbia University, he boarded a plane to Florence to learn the language. A year later, he was back in New York with Italian roommates, but not nearly enough quality Italian food. He decided to solidify his entrepreneurial experience as the Director of Business Development for a growing medical devices company. The job often brought him abroad and, by chance, brought him back to Italy by way of Oscar Farinetti’s “Eataly.” He wanted to give his hometown an opportunity to experience the energy and the quality of this unique Italian marketplace. So, he and his brother, Alex, put their Italian to good use and forged a partnership to create the first ever Eataly North America. Alex Saper started his career in finance but found himself unfulfilled. He wanted to pursue his passion for Italian food and wine and with his Italian language skills, began working at the Eataly founding flagship in Torino, Italy. As the company grew, he traveled to Japan to open more stores, studying the business to determine the best way to translate this amazing concept to his fellow New Yorkers. Together with his brother, Adam, and New York restaurant veterans, Mario Batali and Joe and Lidia Bastianich, the very first Eataly USA located in NYC started to take shape. This program was brought to you by Brooklyn Slate.

“If we don’t have good people running our business, we’ll never be a success. That starts with people being happy in the stores.” [22:00]

–Alex Saper on The Main Course

“It’s really nice to be able to be in the store. I love helping customers find something or seeing a frustrated customer, helping them and seeing them become a loyal customer.” [20:00]

–Adam Saper on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on a brand new The Main Course, host Patrick Martins is in studio with Chef Cal Peternell and son talking about his illustrative career cooking at Alice Waters’ Chez Panisse for nearly twenty years. Recently releasing the book, “12 Recipes,” the full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef offers basic techniques and essential recipes that will transform anyone into a confident home cook. From toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake, Cal shares that these notes and tips started out intended to help his sons with cooking woes. Tune in to hear more highlights from the new cookbook as well as to hear Cal answer some quick fire questions. This program was brought to you by Edwards VA Ham.

“At Chez Panisse the menu changes everyday, so, that is a challenge and an inspiration.” [22:49]

—Cal Peternell on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on a brand new The Main Course, host Patrick Martins is in the studio speaking with Fortunato Nicotra, Executive Chef of Felidia in New York City. Initially arriving in NYC to work for celebrity chef Lidia Bastianich in 1995, he notably took her flagship restaurant to earn three stars from Ruth Reichl from the New York Times in only three months time. Through countless awards and recognitions, Fortunato tells Patrick how he came up through the culinary world. By keeping his Sicilian roots close to his food, he cooked his way through Italy, working in several restaurants in Northern Italy as well as in Sicily. Chef Nicotra has appeared on numerous food television shows, including Food Network’s Iron Chef and even shares with Patrick his story of preparing several meals for Pope Benedict XVI. Tune in to hear all about this accomplished chef, plus what he has planned for the future. This program was brought to you by The International Culinary Center.

“In the beginning, it was kind of difficult to have people accept the fact that inside the ravioli was pear and pecorino cheese, and then little by little it became everybody’s favorite. It is a dish I clearly cannot take off the menu.” [22:47]

—Fortunato Nicotra on The Main Course

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish.

“My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30]

“I think it’s unrealistic to think that we’ll never be eating farm fish, it’s just an unreal expectation.” [9:40]

—Ben Pollinger on The Main Course

“If there’s no reflection or philosophy and there’s just a bunch of handshaking, then it’s not going to serve anything.” [25:00]

“80% of the seeds is controlled by only 5 multinational companies” [28:30]

—Carlo Petrini & Alice Waters

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, host Patrick Martins dedicates this episode of The Main Course to the Slow Foods 25th anniversary. We revisit the talks given by Carlo Petrini and Alice Waters, in which they discuss the past 25 years of their movement, possibilities for the next 25 years and much more.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.