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First Aired - 05/15/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on The Main Course, Patrick & 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 & Giles Verot. This episode was sponsored by Hearst Ranch.

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First Aired - 09/20/2010 02:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
Bhouse2
This week on Snacky Tunes DJ Never Forget gets a call from Jeff Zalaznick of food blog Always Hungry NY. Jeff names his go-to meal upon arriving back home in NYC after being away. Jeff also picks his favorite pork chop in all of NYC, and DJ Never Forget finds it happens to be rather close at hand. Next James Friedman, founder of Throne of Blood Records, explains the history of his label and drops an excellent DJ set of new favorites and unreleased jams from his imprint. This episode was sponsored by Barterhouse: importer of fine wines from around the world.


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First Aired - 05/20/2012 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Cain-logotype-hrn-150
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 Children's 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 & Winery.

"30 years ago if you were a pregnant female in prison, they'd 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


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