The Main Course

This week on The Main Course, Jason Colucci of Pulinos co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks and Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica and Josh Applestone of Fleishers Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food and Drink (MoFaD). This episode was sponsored by Hearst Ranch. Download MP3

This week on The Main Course, Patrick and Katy host a round-table salon style show with an incredible panel of guests - Julie Shaffer of Slow Food Atlanta, Christophe Hille of Northern Spy, Annaliese Griffin from Brooklyn Based and Larry Boukal of Cannonball Express . Together, they discuss everything from journalism to distribution as it relates to the good food movement. Tune in to find out why sustainable food concepts are more conservative than you might think and learn more about what we need to do to make significant change in our culinary landscape. This episode was sponsored by Hearst Ranch.

This week on the Main Course, Patrick Martins holds down the show solo and is joined by founder of Sea To Table, a family operation that seeks out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs. They discuss the differences between wild and farmed salmon, and debate the benefits and dangers of farmed fish in general. Later on the show, southern food and culture expert John T. Edge and the man behind Zingermans, Ari Weinzweig both call in to talk about southern traditions, pork and the upcoming Camp Bacon events in Ann Arbor, Michigan. Also on the show, Renato Sardo of Jack London Market. This episode was sponsored by Camp Bacon.

This week on The Main Course, Patrick and Katy start the show by celebrating the life of the late Ig Vella, renowned cheesemaker and food activist, with Gary Edwards. Later on, Mitchell Davis, Vice President of the James Beard Foundation, discusses everything from the award selection process to the importance of hospitality in the restaurant industry. Finally, radio history is made when four back kitchen chefs from Union Square cafe drop by the studio and give a behind-the-scenes look at the back of the house lifestyle. Learn why line cooks and sous chefs are the unsung heroes in the culinary world. This episode was sponsored by S. Wallace Edwards and Sons. For more information visit SurryFarms.com.

This week on The Main Course, Patrick and Katy are joined by the legendary Ariane Batterberry, founding editor and publisher of Food Arts Magazine. Ariane takes listeners on an interesting journey through culinary history and explains how the American Chef was born. Learn about the history of restaurants and hotels in this country and find out why the first dining experiences were a communal affair. Later on the show, Christina Tossi of Momofuku Milk Bar drops by to explain the methods and techniques behind her addictive and creative sweet-tooth inspired desserts. Also on the show, Jonathan Donohue, author of Man with a Pan. This episode was sponsored by Fairway Market, like no other market.

Michael Lomonaca joins Katy Keiffer on the 100th episode of The Main Course to talk about something near and dear to every meat lovers heart: steak! Tune in to learn more from the Executive Chef of one of New Yorks most celebrated steakhouses, Porter House New York. Michael breaks down his favorite cuts and explains the differences between choice, prime, grassfed, corn finished and dry aged beef. Later on the show, Oran Hesterman, Executive Director of the Ann Arbor-based Fair Food Network, stops by to talk about improving our foodways in this country. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.

This weeks episode of The Main Course sees hosts Patrick Martins and Katy Keiffer host a salon-style roundtable discussion with Jeffrey Steingarten, author and food critic at Vogue Magazine, Nils Noren, chef and culinary educator, and Chris Carpenter, chairman of the board of Slow Food USA and Napa winemaker. The group discusses topics ranging from blind tastings, wild salmon and sous vide cooking. This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.

This week on The Main Course, Patrick and Katy are joined by the American wine critic for The New York Times, Eric Asimov. Eric shares tips on how to pick good wine, breaks down the current wine point system and review culture in America, debunks trends and shares the story of his personal journey that finds him as one of the most important voices in all of wine. Later on the show, celebrated Chef Lydia Shire drops by to recap her James Beard Award Dinner and share her love for fatty pork and buttery Chardonnay. Also hear from Reverend Billy and Giles Verot. This episode was sponsored by Hearst Ranch.

This week on The Main Course, Patrick and Katy are joined by acclaimed author and friend of the show, Andy Smith. Andy leads a discussion on The Civil War and famine to promote his most recent book, Starving the South: How the North Won the Civil War. Tune in to learn about the forgotten food history surrounding The Civil War, including the birth of canned food and the industrialization of food in America. Later in the show, Linda Pelaccio joins the show as the conversation shifts to problems of famine throughout history.

Katy Keiffer is joined by guest co-host Jonathan Russo on this weeks episode of The Main Course. Tune in as they dissect topics such as obesity, antibiotics in meat and local produce with a panel of guests covering all the ground between corporate and artisanal. Adam Foreman of Holton Farms explores grocery delivery models, Christopher Howell of Cain Vineyard and Winery discusses price points and scalability, Wendi Gretz, Senior Director of Field Marketing at Sodexo promotes healthier school foods and Michael Hurwitz of Greenmarket talks value added product amongst many other things. This episode was sponsored by S. Wallace Edwards and Sons. For more information visit www.SurryFarms.com