The Main Course

By Heritage Radio NetworkSociety & Culture Arts

The Main Course episodes

November 03, 2013 Episode 195: Friends & Family
Welcome to the ‘friends and family’ edition of The Main Course! Patrick Martins is joined by wife and head of Saxelby Cheesemongers Anne Saxelby! Also in the studio are Mike Edison and Judy McGuire of Arts & Seizures, and Patrick and Anne’s son, Max Martins! Tune into this episode to hear discussions regarding Patrick Martins’ patented traffic rants, the em dash, the Affordable Care Act website, and publishing. Hear Mike and Judy talk about their experiences writing in the food world, and find out what it’s like to be a ghost writer! Find out how Patrick, Anne, Mike, and Judy define hipsters, and hear what’s next for the guests’ respective shows! This program has been sponsored by S. Wallace Edwards & Sons.
“One of the hardest things for people to realize is that there are a thousand different kinds of cheese… People want to believe that there are only a few steps involved with cheesemaking, but it’s much more involved.” [12:00]
— Anne Saxelby on The Main Course
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47 min
October 27, 2013 Episode 194: The Roberta’s Cookbook
Roberta’s debuts their new cookbook on this week’s edition of The Main Course! Patrick Martins begins the show with Roberta’s co-owner Chris Parachini. Tune in to hear Chris talk about the task of capturing the spirit of the restaurant in the Roberta’s Cookbook. Hear how the restaurant has grown and changed since its opening. Will Roberta’s delve further into the world of publishing in the future? Find out how the artwork surrounding the restaurant has made its way into the book, and how the art has come to define the collaborative nature and mythology of the restaurant. Later, co-owner Brandon Hoy joins the show to talk about gathering recipes for the book and the organization of the book’s chapters. How was the Roberta’s team able to catalog its history and translate it through the cookbook? Tune in to hear some of the crazy stories from Roberta’s past on this week’s installment of The Main Course! Thanks to our sponsor, Tabard Inn. Music provided by Dead Stars.
“We knew that we could never recreate the experience of actually being here at Roberta’s. We used a lot of visual aids to get people in the spirit of what we do here.” [2:30]
— Chris Parachini on The Main Course
“We record every single menu from every single day.” [22:15]
— Brandon Hoy on The Main Course
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35 min
October 20, 2013 Episode 193: In the Charcuterie
Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply “Bailie” to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf’s opening in San Francisco, and subsequent expansion to Napa. How do the markets differ in those two areas? Find out why The Fatted Calf does not source all of its pork from California. Should the fear of a HACCP Plan intimidate charcuterie-makers to-be? Learn how the crew uses different types of animal fats, and hear about the distinctive nature of different charcuterie molds! Thanks to our sponsor, S. Wallace Edwards & Sons. Music by The California Honeydrops.
“There’s very little money in meat- for the farmer, for the producer- and cash flow is very difficult. What you’re buying today, you might not make any money off of it until February.” [16:00]
— Toponia Miller on The Main Course
“At the core, that’s what’s charcuterie is all about- it’s about using everything and also making something that people want to eat.” [17:00]
— Taylor Boetticher on The Main Course
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50 min
October 13, 2013 Episode 192: Zak Kell
This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia University’s Community Food & Juice. Tune into this program to learn about Zak’s roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the q uality of food in New York City. Find out what restaurants Zak worked in to cut his teeth, and how he got involved with the Dumont crew. Later, Patrick and Zak are joined by HRN’s Mike Edison to talk stereotypes in the restaurant world. How do Mexican immigrant populations differ in New York and Los Angeles? Why are Europeans such horrible tippers? Learn the inside scoop on this week’s edition of The Main Course! Today’s program has been sponsored by Fairway Market. Music has been provided by Big Ups.
“You can actually make good food if you care about it and know what it’s supposed to be.” [20:30]
“Having good food is just one aspect of having a successful restaurant.” [21:15]
“Once a level hits a certain level of success, it becomes more of a machine. You don’t have as much room to be creative.” [25:15]
— Zak Kell on The Main Course
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55 min
October 06, 2013 Episode 191: Remembering S. Wallace Edwards, Jr.
This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S. Wallace Edwards & Sons, and how their ham-curing business gained popularity by selling ham sandwiches on the ferry between Surry and Jamestown, Virginia. How were food safety practices different during the time of S. Wallace Edwards, Jr.? Find out what Sam Edwards III learned from his father about quality, and how the business has changed in the Internet age. Later, Patrick Martins checks in with Larry Bokal of Cannonball Express to talk about trucking culture in the 1930s. Hear how the additions of sleeper trucks expedited deliveries, and how coast-to-coast drives were uncommon until the interstate system. This program has been brought to you by Fairway Market. Music provided by Obey City.
“Dry-curing was a common practice from the East to the West Coast. A lot of these techniques were developed before refrigeration. It was survival.” [9:10]
— Sam Edwards III on The Main Course
“Time tables were always jeopardized by conditions outside of the truck.” [40:00]
— Larry Bokal on The Main Course
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51 min
September 22, 2013 Episode 190: Delaney Barbecue
Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new HeritageRadioNetwork.org “Op Ed” recordings, and invites Daniel into the studio to talk local food, taste, and regional authenticity. Learn why Central Texas barbecue is unique in its combination of German and Mexican immigrant traditions. Hear how Daniel first got the barbecue bug, and why he decided to start a classic barbecue joint in South Williamsburg. How did Daniel use his background in media to promote and start his business? Tune in to find out what’s next for Delaney Barbecue, and why Daniel prefers to smoke heritage breed pork ribs in his eighteen-foot smoker. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Idgy Dean for today’s musical break.
“These were butcher shops, not restaurants. All of the food (at barbecue joints) was very basic; it was stuff they had around. There might be some saltine crackers or pickled jalapeÃ±os, but that’s about it.” [14:10]
“Let’s not sacrifice flavor to partake in a trend. That said, there are major ecological impacts associated with transporting giant amounts of wood.” [18:20]
“Let’s be less like Texas and realize that we’re in the hospitality business.” [27:25]
— Daniel Delaney on The Main Course
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39 min
September 15, 2013 Episode 189: Jimmy Tu
Jimmy Tu has been exposing Vietnamese food to New Yorkers for years through Tigerland and his new restaurant, Bunker. This week on The Main Course, Patrick Martins invites Jimmy into the studio to talk about different regional cuisines of Vietnam, and the origins of Vietnamese standards like pho and bÃ¡nh mÃ. Hear how street food in Ho Chi Minh City is made using the freshest ingredients, and what that means for the population’s overall health. Find out how Jimmy sources in order to mimic the freshness of the food in Ho Chi Minh City! Tune in to hear Patrick and Jimmy talk about simplicity in Bunker’s food, and why every dish needs doesn’t need to experiment with flavor and taste. Hear about Bunker’s location in Ridgewood, Queens, and how its industrial landscape provides a level of freedom that many restaurants don’t get to experience. This program has been brought to you by Hearst Ranch. Music has been provided by Pamela Royal.
“The origins of pho are uncertain. Most people believe it comes from the Vietnamese trying to cater to the French.” [7:50]
“I don’t think Vietnamese food is represented very well in New York City because there isn’t a huge Vietnamese population here… In other cities, they cater to Vietnamese tastes, but here it’s all pretty standard.” [14:30]
— Jimmy Tu on The Main Course
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34 min
September 08, 2013 Episode 188: Meryle Evans
Meryle Evans is a well known and accomplished Culinary Historian, and the editor and author of multiple publications, including “America’s Best Recipes”, and the “Southern Heritage Cookbook Library.” She is also a contributing editor at Food Arts Magazine, a professional magazine known for keeping its readers on the cutting edge of food with authoritative coverage of trends, news, and inspiration from across the globe. Meryle has also worked as a culinary historian and curator at various museums, including The American Craft Museum and The Rockwell Museum. Tune-in for a packed episode of food history from one of the most recognized culinary historians today! Also find out who Meryle ranks as the three most important people in the history of food! This program has been sponsored by Hearst Ranch.
“There certainly has to be a museum of Food and Drink. I was really excited to see it.” [25:00]
— Meryle Evans on The Main Course
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24 min
September 01, 2013 Episode 187: Joe Carroll
Joe Carroll’s footprint on eating and drinking in New York City can’t be understated. He’s the owner, creator and designer of Spuyten Duyvil, Spuyten Duyvil Grocery, Fette Sau, St. Anselm and Gotham Artisanal Provisions. Hear from Joe on this week’s episode of The Main Course. Find out how he built his career in food and beverage, and what plans are in store for the forward thinking chef, restauranteur, and bar owner. Learn about the importance of heritage pork versus conventional hogs! How has Joe seen Williamsburg change? What problems does Joe face with distribution? Find out all of this and more on this week’s episode of The Main Course! This program was sponsored by Rolling Press. Thanks to Cookies for today’s musical break.
“We created a bar [with Spuyten Duyvil] that wasn’t a dive bar, sports bar or frat bar which most beer bars were at the time. The vibe is much more cafe-like, there are a lot of women who go there, we have a pretty serious wine program by the glass. We had to do everything; we couldn’t just have good beer.” [4:45]
— Joe Carroll on The Main Course
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39 min
August 25, 2013 Episode 186: Florent Morellet
Florent, Queen of the Meat Market, joins Patrick Martins in-studio to discuss restaurants, urban planning, and the New York bohemian on this week’s episode of The Main Course. Tune into this episode to hear from the man behind one of NYC’s most storied diners, Florent Morellet. Find out how the diner Florent served the community living and partying in The Meatpacking District. Hear how Florent’s interests in cartography and art fueled his love for urban planning. Listen to Florent and Patrick discuss the city’s ever-changing population, and learn why Florent has fallen in love with “the East Bank” – Brooklyn, Queens, and the Bronx- despite his history in Manhattan. Now that Florent has shut its doors, what is next for Florent Morellet? Find out on this week’s installment of The Main Course! Thanks to our sponsor, Fairway Market. Thanks to Shadowbox for today’s musical break.
“For me, business is the serendipity of meeting people with whom I want to work.” [30:00]
— Florent Morellet on The Main Course
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35 min

About The Main Course

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The Main Course was the first show to ever debut on Heritage Radio Network (HRN) back in April 2009 and the first show to reach 200 episodes! Now called The Main Course O.G., its original host and HRN…