This week on Let's Eat In, Cathy Erway is joined by Michael J Cirino of A Razor A Shiny Knife and Mike Lee of Studio Feast supper club. They talk about "NYC Dining Car", the recent 6-course mobile gourmet meal served on the L train in New York City. Learn how they pulled off this haute cuisine performance piece and how reactions have been surprisingly overwhelming. Find out more about collaborative cooking and supper clubs in NY and how dinner parties have been transformed in this day and age. This episode was sponsored by Fairway Market

This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants bottom line. How has dining in New York City changed since Carmen's start at Union Square Café, and how has the dining experience altered the restaurant's menu? Find out if Department of Health regulations hinder burgeoning cured meat traditions in the kitchen. Joseph explains how he works with restaurant's to provide animals of different qualities depending on chefs' recipes. Find out how ranchers and farmers can maintain their land by raising a wide variety of livestock! This program has been sponsored by Cain Vineyard & Winery.

"The challenge over the years is to make better food with better ingredients, while keeping our food costs the same." [32:10]

"I've learned more about lamb from the people who raise them than butchering and eating it myself." [33:15]

-- Carmen Quagliata on The Main Course

"Small producers' prices are affected by the imports, because they can import lamb cheaper than we can sell them." [38:00]

-- Joseph Hubbard on The Main Course