The Main Course

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss GOATOBER, cheese culture in America, the abrupt closing of Pilotworks, food waste and of course, Megan Markle. The show is rounded out by our special guests Anne Saxelby of Saxelby Cheesemongers, James Whetlor, author of GOAT and founder of Cabrito Goat Meat in England and Dan and Vicki Purdy of Purdy Foods.

The Main Course O.G. is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderators gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss seltzer, birthdays, James Beard Foundation, and East Coast vs West Coast chefs. The show is rounded out by our special guests Steve Marks, of Premier Meats in Los Angeles and Jeff Mosher chef at Robert Mondavi Winery.

The Main Course O.G. is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss kosher bacon, coffee, pasta, and Canada. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Sarah Obraitis and Hugue Dufour. They own and operate MWells Steakhouse and MWells Dinette at PS 1 in Long Island City. Sarah is also an owner of Heritage Foods!

The Main Course O.G. is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ & Daughter’s, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller’s Bizou, Lydia Shire’s BIBA, and Chris Schlesinger’s the Blue Room, he landed at Alice Waters’ Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida.

The Main Course O.G. is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss mayo marrying ketchup, Burt marrying Ernie, Starbucks marrying Italy and Coke marrying the munchies. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest Neil Kleinberg. Co-owner of Clinton St. Baking Co. and Community Food & Juice, Neil Kleinberg raised himself in a crazy kitchen in Flatbush, Brooklyn, among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot (the only dish in her repertoire). Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn.

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Cynthia Nixon’s bagel order, products that are actually handmade, snack foods, The Spotted Pig and misused food terms. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Alfred Milanese, the man behind the beloved Martin’s Pretzels in New York. Ask anyone and they will say Martin’s makes their favorite pretzel. Handmade by Mennonites (no machines ever!) in New York and Pennsylvania, and boiled in water and soda, Martin’s Pretzels are available for sale around the country via MartinsPretzels.com and locally in New York at many of the Greenmarkets.

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss public displays of affection at restaurants, Bob Dylan’s spirits company, future of school lunch, bologna and ketchup, the death of the New York coffee shop and meatballs of course! The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Daniel Holzman, co-owner of The Meatball Shop. Daniel’s culinary journey has led him through some of the country’s finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière and Axe. In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City's Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Five more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side and the Hell's Kitchen—opened in quick succession — and now Washington DC!

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the $2.8 million ham, bees in NYC, stealing in the workplace and Danny Meyer’s hospitality-included policy. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Zene Flinn, Executive Chef of Park Avenue restaurant in New York City. Zene grew up in a small farming community in Quincy, Washington, where his father grew apples. A passion for cooking led him to New York where upon graduating from the French Culinary Institute, Zene dove right in to New York’s fine dining scene working in the kitchen of Nougatine at Jean Georges. In 2010, Zene joined the Quality Branded family as a line cook for Park Avenue; his dedication and passion for seasonal ingredients led him to a sous chef position within the year… soon after, Executive Chef!

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss how to trace fake meat, the $3 billion American Dream project in New Jersey, animal crackers and cooking with olive oil. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Dennis Estok of Columbia Property Trust and Steven Jenkins of Olive Oil Jones. Dennis is a young real estate analyst specializing in asset management, operations, acquisitions and financial analysis in the New York commercial real estate space. Steve Jenkins is the founder of the first international cheese counter at Dean and Deluca, Fairway Market and now Olive Oil Jones!

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Netflix vs. Food Network, the new celebrity Colonel Sanders, new age supermarkets and Mike Edison’s final episode of Arts & Seizures. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Trigg Brown, chef and co-owner of Win Son restaurant in Brooklyn.

The Main Course O.G. is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.