Court Street Grocers is a restaurant-grocery-market hybrid in Carroll Garndens, Brooklyn. From sandwiches to esoteric grocery items to special dinners, the guys at Court Street Grocers do a little bit of everything. Tune in to a special recording as we chat with Matthew Ross, Eric Finkelstein and Josh Sobel - the Presidents and Chef of the establishment. They explain how their past life in the arts helped ease their transition into building their own shop/restaurant. Find out how they scrapped by and strung together a bunch of trips to Lowe's to make a beautiful and unique space. Learn about how they source products, balance budget, and help bring some of the best food items to Brooklyn. This program was sponsored by Fairway Market.

"Nobody really talks about how to start these things - there's no book on how to start a business in New York. It's a nightmare - these things end up being trade secrets or the successful people end up being too busy to share. We just cobbled it together [somehow]." [4:30]

--Eric Finkelstein of Court Street Grocers on HeritageRadioNetwork.org

"The only intentional thing we did is not try to make things intentional." [10:00]

--Matthew Ross of Court Street Grocers on HeritageRadioNetwork.org

Brisket's back because of Daniel Delaney, Hunter Augeri, and BrisketTown! Mariana Cotlear sits down with the BrisketTown guys to talk about smoking and carving meat! Hear how Daniel and Hunter developed their recipes by smoking meat at Daniel's parents' home in New Jersey. How does Brisket Town reflect the tradition of American barbecue? Tune in to hear where Brisket Town sources their meat from, and learn about barbecue lore and recipe secrecy. Listen in to find out about Brisket Town's upcoming menu changes and special events! This program has been brought to you by Hearst Ranch.

"We just use salt and pepper. There's no gimmick, there's no special sauce- nothing like that." [2:15] -- Hunter Augeri of Brisket Town

"Brisket has the most lore around. It's the evil villain in the barbecue scene. Nobody gets it right- it's easy to make pulled pork, and it's easy to make ribs. Brisket is less forgiving." [5:25] -- Daniel Delaney of Brisket Town

Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.

"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."

"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."

--Dave Arnold on Cooking Issues