The Main Course

This week on The Main Course, host Patrick Martins introduces a specials News Edition of the show. In this episode, listen in to selected news pieces from the Heritage Radio Network website that showcases the new direction in coverage that the station is taking on. This program was brought to you by Heritage Foods USA.

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Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for “fat pig”), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. He’s gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. He’s this week’s guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe – covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham.

—Joe Carroll on The Main Course

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On a brand new episode of The Main Course, Patrick Martins is hanging out with Stuart Sewell, Executive Chef at NYC’s Community Food and Juice. Community Food and Juice is a neighborhood restaurant with an American-eclectic menu that features seasonal, local, organic food whenever possible. Patrick and Stuart talk about the back of house culture at the restaurant, Stuart’s culinary journey and the work/life balance of a chef raising a family in New York City. This program was brought to you by Fairway Market.

–Stuart Sewell on The Main Course

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This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and “trying out” for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press.

–Mike Poiarkoff on The Main Course

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This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh’s personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh’s mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh’s impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press.

“You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, “alright I overcooked this, why did I do it.”… So, maybe that helped propel me faster.” [9:13]

“You can’t just say I cook food and I’m a chef. We are responsible for the entire dining experience.” [13:46]

–Josh Laurano on The Main Course

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For the first time ever – Patrick Martins is the guest on his own show! Guest host Elizabeth Thacker Jones sits in the host seat this week and interviews Patrick Martins & Mike Edison about their book, The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Tune in to get some insight into Patrick’s thinking and the writing process that went into creating this book. This program was sponsored by EdwardsVAHam.

“This book was written because – yes , we will always eat the livestock, we shouldn’t be trying to turn reality, but at the same time those animals cannot be asked to suffer and to feed us. Hopefully it provides the tools for big companies to make meat less of a commodity.” [10:00]

“Of course there’s some opinion to taste, but there’s also some fact.” [14:00]

“For every season there’s a meat.” [15:00]

“Slow food should be seen as fast food. 10 minutes or less – you and your kids should be eating a simple steak or hamburger.” [28:00]

–Patrick Martins on The Main Course

“Local is geography, not gastronomy. You can’t get a better bagel than right here in NYC.” [13:15]

–Mike Edison on The Main Course

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Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. On a very special episode of The Main Course, host Patrick Martins chats with Mark Ladner about his quick-service gluten-free pasta restaurant, which he’s calling Pasta Flyer. Mark is launching a Kickstarter to fund the project, and on The Main Course he’s giving listeners an inside look at his plans for Pasta Flyer. Tune in and find out why he’s decided to make the pasta gluten-free, what inspired him to explore quick service restaurant concepts and how he plans to execute this idea. Today’s program was brought to you by Edwards VA Ham.

“It’s about trying to make food that’s healthful for young people, people on the go and families that utilized fresh healthy ingredients that weren’t over processed. It’s not like we’re trying to open 1,000 units – we still want a sense of community.” [22:00]

“We would never skip on the food cost because the food is what we sell.” [22:00]

“We’re working on keeping standards high with food that travels.” [27:00]

–Mark Ladner on The Main Course

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Native American cooking, hotel restaurants, Rare Breed sheep, farm tours & southern cuisine. These are a few of the topics covered on this week’s jam-packed edition of The Main Course. Host and Heritage Radio Network founder Patrick Martins chats with chef John Sharpe of the Turquoise Room at La Posada in Winslow, Arizona and butcher Michael Sullivan of Blackberry Farm in North Carolina. Tune in and learn the historic La Posada hotel and what it’s like working as a quality driven creative chef in the desert and later hear about the agritourism and butchery programs at Blackberry Farm in the Smokey Mountains. This program was sponsored by Fairway Market.

“Right now i’m at the point where i’m able to buy 100-150 head of sheep a year. These animals come in hanging weight in the high 20’s to 40 pounds. What I’m hoping to do, and what I’ve started to do, is be able to pass some of the animals on to other chefs so they can start using them. As we go further I’m hoping somebody will be able to market this meat as a commercial product.” [22:00]

–John Sharpe on The Main Course

“Being a restaurant owner – there’s a small profit margin. You have to make as much profit as you can – bringing in whole animals does that. You’re able to cut your costs and get so many more products out of it.” [41:00]

–Michael Sullivan on The Main Course

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This week on The Main Course, Patrick brings in head of GrowNYC Marcel Van Ooyen. After the break, Patrick speaks with Larry Boukal from Cannonball Express about how things change in his business with the change in seasons. This program has been sponsored by Consider Bardwell Farm. Today’s music provided by Idgy Dean.

“You will see a lot more value-added products produced by our farmers now.” [26:50]

“The main thing that farmers want is they want to be treated fairly, they want a place to sell their product, and they want customers.” [28:10]

–Marcel Van Ooyen on The Main Course

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This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman’s world, so he had to fight his way in. Tune in to hear how he went from this to becoming the owner and executive chef of 2 restaurants in New York City! This program has been sponsored by Heritage Foods USA.

Image from Cesare Casella.

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