The Main Course

By Heritage Radio NetworkSociety & Culture Arts

The Main Course episodes

November 04, 2012 Episode 155: Caitlin Robin and Sam Richman
The Main Course returns post-Sandy to bring you the best in food news and culture! On today’s episode, Patrick Martins recaps Heritage Radio Network’s coverage of Superstorm Sandy, and the storm’s effect on the food world. Patrick is joined in the studio by Caitlin Robin of Grape and Grain and Against the Grain bar, as well as Sam Richman of Gran Electrica and Dinner at 525. Tune in to hear discussions concerning ethnic cuisine, and how it becomes part of the fine dining lexicon. Hear how restaurants like Momofuku and Del Posto paved the way for different cuisines to be considered part of the upper echelon of food. Sam recounts his travels in Mexico, and talks about how Mexican cuisine can really be judged based on ingredient quality. Learn where to get the best tortillas in New York City! This program has been sponsored by Fairway Market.
“The immediate thing that people can do right now is go out and support businesses below 39th Street in Manhattan- neighborhoods in Brooklyn, and neighborhoods in Staten Island- and spend their money there.” [11:20] — Caitlin Robin on The Main Course
“The way has been paved for a myriad of cuisines to be done at a really high level… But it will be interesting to see what will be the next cuisine that is not French, Italian, or Japanese that will get a four star review in The Times.” [31:00] — Sam Richman on The Main Course
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43 min
October 28, 2012 Episode 154: Goat and Game with Jacques Gautier
On this week’s episode of The Main Course, host Patrick Martins is joined in the studio by chef and restauranteur Jacques Gautier of Palo Santo and Fort Reno. Tune in to hear Patrick and Jacques talk about biodiversity in Latin America, and how it affects regional cuisines. Why is there a lack of quality Latin food in New York City? Jacques talks about immigrant populations and how they influence the popular foods of the city. Listen in to learn how to butcher a goat! Even though Goatober is winding down, you can always find goat on the menu at Jacques’ restaurants. Patrick and Jacques wrap up the episode by talking about Thanksgiving, as well as qualities of different game meat. This program has been brought to you by Fairway Market.
“Goat for us (at Palo Santo) is a very staple protein, and it always has been because it is in a lot of Latin America.” [12:20]
“I think the most important thing to learn about butchering is the anatomy and where all of the bones are.” [24:00]
— Jacques Gautier on The Main Course
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44 min
October 21, 2012 Episode 153: 30 is Enough with Anthony Butler
Patrick Martins begins today’s episode of The Main Course by recalling his recent speech at the 3rd annual James Beard Foundation Food Conference. Hear Patrick discuss gastronomy, taste, and the importance of knowing your food source. Later, Patrick is joined in the studio by Anthony Butler of St. John’s Bread and Life emergency food services. Tune in to hear Anthony define hunger in terms of caloric intake, and how St. John’s Bread and Life is changing its clients’ eating habits to better their health. Learn how the restaurant industry can be instrumental in helping emergency food providers end hunger. Tune in to hear Anthony talk about his upcoming event called 30 Is Enough, and how restaurants are giving back to their neighborhoods in New York City. Learn how the upcoming election will affect poverty in the United States. What have been the best policies for emergency food providers, and how did Ronald Reagan re-establish hunger? Tune in to find out on this episode of The Main Course! This program has been brought to you by S. Wallace Edwards & Sons.
“Hunger is an issue of poverty. The issue has really been skewed. It’s really an issue of no real wage growth since 1973.” [12:20] — Anthony Butler on The Main Course
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46 min
October 07, 2012 Episode 152: Chef Jason Neve and Liz Clarke
This week’s episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery – Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason’s restaurants, and how the Las Vegas food scene differs from New York’s. How are Mario Batali’s dishes received out west? Later, Patrick talks with Liz Clarke of Bubby’s in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
“Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat.” [12:07] — chef Jason Neve on The Main Course
“American food stems from German food. I’m just shocked… I’m definitely trained by a German chef where everything was just German sauces and fat. [32:38] — Liz Clarke on The Main Course
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48 min
September 30, 2012 Episode 151: Thomas Odermatt, Danny Williamson, & Filipino Chefs’ Week
Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta’s through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father’s passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word ‘heritage’ to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it’s important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs’ Week at Purple Yam! This episode has been brought to you by Fairway Market.
“People want to know what they’re putting in their mouths and the people behind it. And that’s what has changed the most over the past ten years.” — Thomas Odermatt on The Main Course
“All Heritage breed turkeys will taste the same. You’re gonna get good flavor no matter which one you get.” — Danny Williamson on The Main Course
“This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine.” — Chef Tim Luym on The Main Course
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48 min
September 23, 2012 Episode 150: Eat Real Festival, A16 Restaurant & Mike Edison
This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual Eat Real Festival in Jack London Square in Oakland. Later on in the show, Nicolette Manescalchi, sous chef at A16 Restaurant, checks in and gives some insight into back of the house culture. Learn more about processing, butchering, pasta making and ordering schedules. Finally, host of The Mike & Judy Show Mike Edison previews his upcoming Fifth Annual Banned Book party and talks politics, censorship, hot librarians and more! This program was brought to you by Tekserve.

“I want somebody to be able to walk around and feel safe with whatever their kids want to eat.”
—Anya Fernald of Eat Real Festival on The Main Course
“Having to saw through all the limbs on a pig is a workout!”
“I like the cuisine of Southern Italy because it focuses on using fresh ingredients and letting those flavors shine through.”
— Nicolette Manescalchi, Sous Chef of A16 restaurant.
“The real heroes are the librarians – they are the ones who keep [banned] books on the shelves.”
–Mike Edison on The Mike & Judy Show
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42 min
September 16, 2012 Episode 149: Berkeley with Denny Abrams and Jupiter
On today’s episode of The Main Course, host Patrick Martins is joined in the studio by Denny Abrams. Denny is best known for the creation of the Fourth Street Shops in Berkeley, California, but also has been involved in the building of three radio stations in the United States. Tune in to hear Patrick and Denny discuss the importance of public spaces in urban development, and why local economies benefit from sound urban design. Why are streets so important to democracy? Listen in to hear Patrick and Denny discuss the best neighborhoods in the country, and what features make them so distinctive. Learn more about young people’s fascination with urban authenticity. Later, Patrick calls up Miles from Jupiter in Berkeley to discuss the restaurant’s operation, as well as the public’s opinion of San Francisco. This episode has been sponsored by White Oak Pastures.
“The street is the expression of real democracy. The street belongs to everyone.”
“Oakland is very much like Brooklyn- local businesses are paramount to the local economy.”
— Denny Abrams on The Main Course
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47 min
September 09, 2012 Episode 148: Beginnings of the Heritage Radio Network
On this week’s installment of The Main Course, Patrick Martins is talking about the beginnings of the Heritage Radio Network with the station’s staff and supporters. In the studio today is Erin Fairbanks (Executive Director), Jack Inslee (President), Katy Keiffer (host of Straight, No Chaser), and Brian Kenny (Hearst Ranch). All of Patrick’s guests have been involved with Heritage Radio Network since its inception; tune in to hear the crew recall some of their favorite moments at the station. Hear about the future of the network as a non-profit entity. Later, Patrick is joined by Clay Gordon, host of the new HRN show Straight From the Source and founder of TheChocolateLife.com. Tune in to hear Clay discuss fair trade certifications, cocoa cooperatives, and his origins in the business. Finally, Brian Kenny brings us out with some sweet guitar pickin’. This episode has been sponsored by Hearst Ranch.
“In terms of what the radio network represents to me- it’s like a beacon of freedom in programming and content development from a media perspective.” — Brian Kenny on The Main Course
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50 min
August 26, 2012 Episode 147: Timing in Restaurants with Damian Sansonetti
On this week’s episode of The Main Course, host Patrick Martins is talking with Damian Sansonetti, Executive Chef at Bar Boulud, about timing in the restaurant business. Damian and Patrick talk about the timing of a dinner at Bar Boulud. From drinks to dessert, Damian reviews all of the steps that goes into a meal- as well as the time that each step takes, and what that means in terms of food production. Damian and Patrick go behind the scenes and talk about timing in the kitchen; hear about all of the different restaurant staff, their job descriptions, and how long their respective jobs take. Bar Boulud is also in a unique position because it is so close to many theaters in Lincoln Center. Hear about how Damian and the rest of the staff make sure that customers get to the show in time while maintaining the highest quality food and service. Tune in to learn more about the role of time in terms of different food products such as meat, fish, wine, and cheese. As Damian’s time at Bar Boulud comes to a close, hear about his future plans in Maine, and how he hopes to be a mentor for young chefs. This episode has been sponsored by Cain Vineyard & Winery.
“Everybody thinks that executive chefs and chefs de cuisine don’t cook, but I think now in our business, a lot more of us do cook. And part of that is because we got in this business because we love it, and we love to cook food. It’s those days when you’re doing those non-cooking things when you want to be in the kitchen.”
— Damian Sansonetti on The Main Course
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55 min
August 12, 2012 Episode 146: Anne Saxelby and Mike Edison
Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of her business, Saxelby Cheesemongers. From her shop in the Essex Street Market to the Saxelby cheese cave in Red Hook, Anne talks about her busy week as a cheesemonger in New York City. Anne also dishes a little bit of cheese history; hear about the socio-economic circumstances that led to the creation of comte and camembert in France. Listen in to hear about Anne’s long-term goals for Saxelby Cheesemongers, and how she judges the success of her company. Later, Mike Edison of The Mike & Judy Show stops in to chat with Patrick about his upcoming eBook, Bye Bye, Miss American Pie. Mike talks about eBooks and the Internet, and how they have provided a new platform for writers of short-form fiction. Tune in to hear Patrick and Mike discuss political satire, professional wrestling, and the lack of blueberries in blueberry muffins. This episode has been brought to you by White Oak Pastures.
“We definitely want to keep growing. From where we started to where we are now, we’ve gotten exponentially bigger and are able to sell a lot more cheese for the farms that we work with, and that’s the basic goal. We just want to do the right thing and consider everything carefully.”
“If farms need people to buy cheese, then I want [Saxelby] to be the one to buy that cheese.”
“European cheeses were made out of necessity; American cheesemakers make what they like.”
— Anne Saxelby on The Main Course
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52 min

About The Main Course

From the publisher's feed

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…