The Main Course

By Heritage Radio NetworkSociety & Culture Arts

The Main Course episodes

July 13, 2012 Episode 145: Mark Ladner, Brooks Headley & Katy Peetz
Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta’s who talks about her work revolutionizing the dessert menu at Bushwick’s critically acclaimed restaurant. This program was sponsored by Hearst Ranch.

“[It’s important] to rely on your palate instead of formulas and recipes.”
“[On being a 4-star restaurant] It’s pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn’t know quite how to digest it and I don’t think we have figured it out to this day.”
“Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.”
— Mark Ladner, Executive Chef of Del Posto Restaurant
“I started making desserts completely by accident, it was never a planned thing.”
“When it comes down to it, the guest who comes in isn’t looking to check out the ego of a kitchen, they just want to have an awesome time.”
“My desserts are completely Italian, though they might not be something you’d see in Italy. The inspiration, flavors and presentation are 100% Italian. I’ve never worked in anything but an Italian restaurant, so that’s what I know.”
— Brooks Headley, Pastry Chef of Del Posto Restaurant
“When you go out to eat, you’re eating with somebody else’s palate.”
— Katy Peetz on The Main Course
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1 hr 5 min
July 01, 2012 Episode 144: Pat LaFrieda, Jr.
On this week’s episode of The Main Course, Patrick Martins is talking with New York City’s “Meat Man”, Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network’s Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat’s favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda’s hunting hobby. This episode has been brought to you by Tekserve.
“Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was.”
“No restaurant wants to have the same burger meat as the guy next door.”
“A bad butcher is someone who doesn’t care about the yield.”
— Pat La Frieda, Jr. on The Main Course
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44 min
June 24, 2012 Episode 143: Kathleen Heitz Myers of Heitz Cellar
Welcome to another installment of The Main Course, hosted by Patrick Martins. On this week’s episode, Patrick is talking about some of the new changes at Heritage Foods USA, including the new membership program, and some shipping discount offers. Patrick plays one of Jack Inslee’s post-produced pieces from Dave Arnold’s Cooking Issues about MSG and the common misconceptions surrounding its healthiness. Later, Patrick interviews Kathleen Heitz Myers of Heitz Cellar in Napa Valley, California. Patrick and Kathleen talk about the logistics running a small, family-operated artisan business. Also, tune in to hear discussions regarding the harvesting of wine grapes, as well as the terroir of the Napa Valley that make it one of the best places in the world to produce wine. This episode has been brought to you by White Oak Pastures.
“Sometimes when you’re growing a company the idea is to get to a certain size and sell it. That’s not our goal, our goal is eventually to pass it on to another generation.”
“We don’t release our Cabernet until it’s 5th year, so there’s a lot of capital held up in the mean time.”
“What makes the Napa Valley such a great region is the Mediterranean climate, what makes it so special to me is the sense of community. We’re all trying to achieve the same thing – 95% of the Napa Valley wineries are family owned.” — Kathleen Heitz Myers on The Main Course
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37 min
June 17, 2012 Episode 142: Corey Cova of ABV Kitchen and Wine Bar
If youre curious about the processes involved with starting a restaurant, tune in to this episode of The Main Course. Host Patrick Martins revisits Heritage Radio Networks trip to Bonnaroo! Tune in to hear a post-produced piece about the Manchester, Tennessee music fest- created by HRN president Jack Inslee. Jack talks about the local and sustainable focus of the food vendors at Bonnaroo, and interviews members of Das Racist and Dispatch about food on the road. Corey Cova of ABV Kitchen and Wine Bar is in the studio, talking with Patrick about house-made ketchup and his experiences building and creating ABV Kitchen. Hear about Coreys start at Momofuku Ssam Bar and creating a cheese menu at Earls Beer and Cheese. Listen in to hear what it takes in terms of tools and personnel to create a restaurant from scratch. Hear about some of the menu items at ABV Kitchen, as well as Coreys affinity for deserts and pastries. This program has been sponsored by Hearst Ranch. You have to have a good imagination if youre going to open any kind of restaurant. -- Corey Cova on The Main Course
48 min
June 10, 2012 Episode 141: Foraged Flavor with Tama Matsuoka and Eddy Leroux
Welcome to this weeks episode of The Main Course! On this episode, host Patrick Martins checks in with Heritage Radio Network president Jack Inslee from Bonnaroo. Patrick and Jack discuss not only the music happenings of the festival, but the food component, as well. Hear about how Robertas is catering private parties for bands such as Radiohead and The Roots! Joining Patrick in the studio are Tama Matsuoka, forager for Daniel in NYC, and Eddy Leroux, Daniels chef de cuisine. Tune in to hear the two discuss their new book about foraging called Foraged Flavor. Tama and Eddy discuss some of their favorite wild, edible plants including sumac and yellow wood sorrel. Tune in to hear about the importance of correct plant identification, how foraging also has seasonal considerations, and what Eddy does with foraged products in Daniels menu. This episode has been brought to you by Cain Vineyard and Winery. Its not just identifying a plant thats edible...the question is when is it good from a food point of view. When is the seasons peak? I realized that herbs are probably grown or processed in order to make it useful, from a commercial point of view, for shelf life. Todays declining plant becomes tomorrows endangered plant. -- Tama Matsuoka on The Main Course
42 min
May 20, 2012 Episode 140: Rodney Benson
This week on The Main Course, Patrick is joined by an old friend from his Slow Food days, Rodney Benson. Rodney is currently an adjunct professor at Queens College and was a former Director of Human Resources for the NYC Department of Corrections. Hear why he thinks foods advertised as organic have way too much salt and learn about how prisons have improved the way they serve food over the past 30 years. Learn about his work with Childrens Store Front in Harlem and tune in for more interesting stories about food in Thailand, scratch cooking and the sustainable food movement. Later in the show, hear from chef Chad Colby about cooking for big events and using the whole hog. This program was sponsored by Cain Vineyard and Winery. 30 years ago if you were a pregnant female in prison, theyd give you double portions. Today of course you have dietitians who do prenatal care. They have come a long way in 30 years. My grandmother from St. Croix would never serve a fish without the head on. We had the head or tail depending on what we could afford. On a good day - we had the whole fish. --Rodney Benson on The Main Course
53 min
May 13, 2012 Episode 139: Ethan Richardson
This week on The Main Course, Patrick chats with Ethan Richardson, partner and CFO of the Ino, Inoteca, Betto, Corsino and Indie Food and Wine. Get a behind the scenes look at what it takes to run restaurants in New York City and learn how Ethan worked his way up from GM, to Partner, to CFO. Find out how he manages to oversee these restaurants from the confines of his home in Rochester and hear about his favorite restaurants in that area. From sourcing to seating, learn why running a restaurant is a lot like running a household - just a whole lot bigger. This program was sponsored by S. Wallace Edwards and Sons. Running a restaurant is a lot like running a household - its just a whole lot bigger. We have an imperative as restaurants to embrace sustainability and embrace the importance of food in our lives. You very literally are what you eat and I feel very strongly about that. --Ethan Richardson, partner and CFO of Ino, Inoteca, Betto, Corsino and Indie Food and Wine on The Main Course
41 min
May 06, 2012 Episode 138: Dorothy Cann Hamilton & Margo True
This week on The Main Course, Patrick Martins is joined by Dorothy Cann Hamilton, the Founder and CEO of The International Culinary Centers in New York and California, which houses The French Culinary Institute. Hear about her experiences working closely with legends like Julia Child and Robert Mondavi and what future plans she has for her schools. Also find out what Dorothy has planned for her brand new show on Heritage Radio Network, Chefs Story. Later in the program, hear from food editor for Sunset Magazine and author of One Block Feast, Margo True as she discusses the process of really making food from scratch. From seed to table, Margo tells stories of beekeeping, cheesemaking, beer brewing and more! This program was sponsored by Hearst Ranch. I applied the total immersion educational method to cooking, which is why at the FCI the programs are 6 months long...22,000 students have been through our school! Our latest dean that we announced this week is Jose Andres, and now we will have a Spanish program. --Dorothy Cann Hamilton, founder and CEO of The International Culinary Centers on The Main Course Back in the day hops were used to stuff pillows because it had a sedative effect! Raising chickens is a breeze. Once they have feathers - they are good to go! You just have to protect them from predators. --Margo True, author of One Block Feast, on The Main Course
51 min
April 25, 2012 Episode 137: Tekserve
This week on The Main Course, Patrick gets a chance to sit down with David Lerner and Kevin Hart of Tekserve, New Yorks premiere authorized Apple Reseller and Service provider. Learn how Tekserve has survived the times and served as an honest and independent technological resource for decades. Learn more about how Apple products have changed over the years and why soldering is a thing of the past when it comes to repairs. Learn more about their E-Waste program here. This program was sponsored by Fairway Market. Slow electronics doesnt work as well as slow food. People are in a hurry! The repair world is changing drastically. We used to do a lot of soldering and now it will move more towards swapping units. --David Lerner of Tekserve on The Main Course
51 min
April 22, 2012 Episode 136: Nick Anderer
This week on The Main Course, Patrick Martins is joined by Nick Anderer, Executive Chef at Danny Meyers Maialino restaurant in Gramercy Park, NYC. Tune in as Nick explains how he transitioned his career from art and architecture to Italian cooking. Hear the secret behind his celebrated Cacio e Pepe and hear what he thinks about the resurgence of fine Italian cuisine in NYC. Learn more about the inspirations behind the Danny Meyer restaurants and how competition helps keep chefs in check. This program was sponsored by Fairway Market. I go back to Rome at least once a year to see whats going on and get inspiration. A lot of the craft and energy of Roman cuisine has been waning over the past 10-20 years...Its harder to find [great] restaurants in Rome now. Cooking has become a very public thing in New York City. --Nick Anderer, Executive Chef at Maialino
51 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…