The Main Course

Parish Hall is defining American Northeast cuisine in Brooklyn! On today’s episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food world, and how they came together at Egg. How did Egg lead to Parish Hall, and why do Evan and George choose farm-fresh, local ingredients for the restaurant? How does local food relate to a coherent regional cuisine? Later, Mario and Teresa Fantasma of Paradise Locker Meats come into the studio to talk about the lack of regional slaughterhouses in the United States, and the barriers that prevent entrepreneurs to opening a slaughter facility. How do value-added products bolster Paradise Locker’s business? Patrick caps off the episode by tracing the life of a pig from slaughter to plate. This program has been brought to you by Whole Foods.

“I feel like there’s a lot of myth around (nose to tail)- if you aren’t doing it you’re consigning the rest of the animal to a terrible fate.” [26:30] — George Weld on The Main Course

“When you do these value-added things, there are ten more regulations for just one product.” [37:45] — Teresa Fantasma on The Main Course

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Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas’ hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.

“There’s a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?” [23:45]

“Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up.” [29:10]

— Tomas Curi on The Main Course

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Dashi, kombu, tamari- these are Sean Heller’s secret ingredients at Momofuku Noodle Bar! This week on The Main Course, Patrick Martins sits down with Sean, the Chef De Cuisine at Momofuku Noodle Bar, to talk soup. Hear Sean dish on his humble beginnings in Rhode Island kitchens at the age of thirteen. Hear how a few simple ingredients can create such a powerful flavor in ramen soups. Listen in to hear Sean talk about the importance of concepts in the kitchen, and how borrowing from different cuisines can lead to unique meals and tastes. How did traveling in Italy alter Sean’s outlook on cooking? Later, Patrick checks in with Larry Bokal of Cannonball Express. Tune in to hear Larry and Patrick discuss winter weather and how it affects the trucking industry. This episode has been brought to you by Whole Foods.

“I never thought I would be learning to make ramen. Now, four years later, I’m still learning.” [14:00]

“One of the most important ingredients that goes into food is love.” [17:40]

“America is a melting pot, and it was only a matter of time before that aspect made its way to the food.” [25:45]

— Sean Heller on The Main Course

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Tony DeMarco shares the best olive oils from Spain and Portugal on this week’s episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe. Learn why the 2012 olive harvest was of particular high quality, and hear how global warming has been affecting olive trees and the growth of the olive fruit. Tony and Patrick talk about Fairway Markets’ Steve Jenkins, and his passion for the world’s best olive oils. Learn how olives are harvested, and the role of production in olive oil quality. What is the shelf-life of good olive oil, and what is the proper way to store it? Tune in to hear Patrick and Tony taste some premium olive oils on air! This program has been brought to you by Tabard Inn.

“If you go to Costco or Walmart and get a three-liter jug of olive oil, you don’t know where it comes from, and you don’t know if it’s produced with hexane- a cancer causing chemical.” [13:30]

“Olive varieties are not as important as grapes in wine, but what’s more important is the production.” [27:00]

— Tony DeMarco on The Main Course

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This week on The Main Course, Patrick Martins is talking with Bill Paige: community radio host, musician, and farmer of heritage breeds at Cottonwood Creek Farm in Dripping Springs, Texas. Bill’s farm is located in the Texas Hill Country; listen in to hear about the culture of the area, and why Texans harbor such regional pride. Learn about Bill’s history in broadcast and journalism! Why did Bill and his wife choose to raise rare breeds on their upstart farm? Learn about some of the breeds of sheep, cattle, and chickens that Bill raises on the farm. Even Bill’s dog is a rare breed! Today’s program has been brought to you by 360 Cookware.

— Bill Paige on The Main Course

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Today on The Main Course, Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA’s first customer back in 2004, and it’s all coming full-circle on today’s show. Also in the studio is Matthew Allen of Babbo! Learn how Lupa’s kitchen operates- from cooking to food expediting. Tune in to hear about the new Lupa expansion in Hong Kong, and how the restaurant’s food differs overseas. Where does Lupa in Hong Kong get their ingredients? Listen to this episode to hear Cruz talk about the average day of a chef, and working in an ever-changing restaurant environment. Learn about cooking pasta, and the finesse it takes to make great noodles consistently. This episode has been brought to you by Tekserve.

— Cruz Goler on The Main Course

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On the last show of 2012, Patrick Martins hosts a special edition of “The Main Course” devoted to the concept of giving and charity. He’s joined by Anthony Butler, Executive Director of St. Johns Bread & Life, a non profit organization that brings food and assistance to the poor and accompany them on their journey to wholeness by providing necessary services. Also in the studio is our very own Executive Director of HeritageRadioNetwork.org, Erin Fairbanks. Tune in for an extended conversation on the nature and practice of giving, from modern to biblical contexts. Anthony reminds us that we have an obligation to our neighbors every day, not just Christmas. Learn about some of the incredible deeds being done by people across the country and find out how you can to more to support your fellow humans. Happy Holidays everybody! This program was sponsored by Hearst Ranch.

“If we don’t give out of what we have, we’re not making any change or investment.” –09:20

–Anthony Butler, Executive Director of St. Johns Bread & Life

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This week on The Main Course, Patrick Martins is talking coffee with Ed Kaufmann, the Director of Roasting at Joe Coffee. Tune into this episode to learn about each step of the coffee supply chain, and how quality is affected at each link in the chain. Learn about the roasting process from the master himself! Find out how caffeine levels vary between expensive and inexpensive cups of Joe. How do experts like Ed determine the quality of a roast? Learn about New York City as an innovative coffee city in the U.S., and hear Ed’s top five coffee shops in the city! What is coffee’s role in the restaurant world, and why are more people in the service industry paying attention to quality beans? Get educated on this week’s installment of The Main Course. This program has been brought to you by Hearst Ranch.

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This week on The Main Course, Patrick Martins is speaking with Daniel Sharp, the Corporate Executive Chef of The Meatball Shop. Tune in to learn about how The Meatball Shop fuses fast food and full service without compromising food quality or customer service. Listen in to hear Daniel talk about efficiency in the restaurant industry, and how it is not only applicable to pricing and food preparation, but also kitchen design. How do different NYC neighborhoods and their populations affect the layout of a restaurant? Patrick and Daniel talk about the necessary processes for restaurant expansion, and the need for strong management personnel. Hear Daniel talk about how he cut his teeth in the restaurant industry, his love of wood-fire cooking, and his disdain for ‘innovative’ buffalo wing sauces. This program has been brought to you by The International Culinary Center.

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Patrick Martins is in his element on this week’s installment of The Main Course; he’s talking meat with a few Southern guests. Scott Roberts is the co-author of The Salt Lick Cookbook, and owner of Austin, TX’s famous barbecue joint, The Salt Lick. Tune in to hear Scott discuss The Salt Lick’s family roots, and what makes his barbecue so unique. Hear about Scott’s interest in gastronomy, and how that affects his culinary outlook. Later, Patrick calls up Simone Reggie and Seth Hamstead of the New Orleans butcher shop Cleaver & Co. Find out why New Orleans was in desperate need of a nose-to-tail butcher, and learn about Cleaver & Co.’s in-house whole animal butchering. How do New Orleaneans celebrate Thanksgiving? Listen in to hear Simone and Seth talk about the importance of knowing their farmers, and the best way to sell less desirable cuts of meat! This program has been sponsored by Whole Foods.

— Scott Roberts on The Main Course

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