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First Aired - 10/23/2011 12:00PM
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The Main Course introduces a new segment, the HRN Week in Review; where Patrick & HRN Executive Producer Jack Inslee re-cap the week in radio and discuss current events. Later on the show, Liz Clarke, head butcher and chef at Bubby's, comes on the discuss her experiences with butchering and the challenges she faces trying to make use of a whole steer every week at her restaurant. Tune in as Liz gets to the nitty gritty of butchering, explaining which cuts are good for which dishes and also helping listeners understand why whole animal cooking is so important. Also on the show, Ed Litvak & Traven Rice of The Lo Down NY. This episode was sponsored by Hearst Ranch.
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The Main Course: Week in Review (16:06)
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The Main Course, Patrick Martins, Hearst Ranch, HRN Week in Review, Occupy Wall Street, Nordic cuisine, cage free eggs,Liz Clarke of Bubby's (19:23)
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Liz Clarke, Bubby's, Tribeca, Dumbo, whole steer, butchering, grass fed, sustainability, small farmers, simple ingredients, whole animal cooking, ofal, bone fragments, art of butchering, candles, soap, animal fat, glands, steak, rib eye, filet, strip loin, hamburgers, butcher shops, chuck, paddle bone, farm to table, brunch,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2009 05:00PM
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This week on The Mr. Cutlets show, Josh opines on whole pig cooking, meat pies, homesteading and hamburgers. Stefanie Cohen co hosts.
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The Mr. Cutlets Show Introduction (10:22)
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Josh Ozersky, The Mr. Cutlets Show, Heritage Radio Network, Roberta's, Stefanie Cohen, Fairway Market, best retail meat program, olive oil, what's going on with Josh?, www.ozersky.tv, Josh is writing a book on Colonel Sanders, he was 60 years old when he first started wearing the white suit, Kentucky Fried Chicken, he was 75 years old when the company was bought, The New Yorker, The Baffler, The New York Review Of Books, Harold Bloom,Whole Pig Cooking (11:54)
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Roberta's, Barbone, Back 40, The Irving Mill, jowl nuggets, Shanna Pacifico, grass fed beef, steak, burgers, Bill Curtis, Tall Grass Ranch, whole hog cooking class, whole animal, there are three problems with whole hog cooking, the size is very small for home cooking, piglet, porker, less flavor, tofu shaped like a pig, pig is hard to cook whole, different muscle groups, different heat sinks with different thermal reactions, moist loin, wooden box with a metal top, pressure cooker, zero smoke, Fergus Scottish Festival, Fergus Henderson, Aril Bloomfield, The Spotted Pig,Sarah Obraitis Joins The Studio (10:35)
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Sarah Obraitis, Heritage Foods USA, Heritage Radio Network, Marlon Brando, he read lines by reading post it notes stuck to other actors, Life In A Blender, Don Ralph, homesteading, meat pie, meat pies, Tourtière, heritage turkeys, meat fillings, brisket, guinea hen, venison, pickling, garden, Shelter Island, shipping container, rooftop garden, Joe Bastianich, Roberta's, rooftop gardens, not all the vegetables you buy from some green markets are from the farmers, hamburgers, golden age of the Hamburger, Nick Solares, hamburger smashing, brown crusty surface, Steak and Shake, Shake Shack, Danny Meyer, Smash Burger, Five Guys, Bill's, potato gratin, beef grease, The Fat Cat,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2012 12:00PM
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This week on The Main Course, Patrick takes listeners to San Francisco with three very important players in the sustainable food movement out West. Hear from Shelley Lindgren, Chef David Taylor of A16 Restaurant & Kip Ramsey, farm to table coordinator of Farmstead. Find out how Bay Area dining differs from The Big Apple and discover what it takes to run a successful Southern Italian food and wine program. Sicilian wine and southern dishes may have been overlooked 20 years ago, but the team at A16 has helped dramatically change the perception of this regionally driven cuisine. This program was sponsored by Cochon555.
"As somebody once told me, the most important ingredient is often the one you leave out."
--Chef David Taylor of A16 Restaurant on The Main Course
"The hospitality you get in Italy is something we try to re-create at A16. It's our interpretation at being as authentic as you can."
"There's always more than one wine option to pair with a dish."
Shelley Lindgren of A16 Restaurant on The Main Course
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The Main Course: Week in Review (16:59)
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The Main Course, Patrick Martins, Heritage Radio Network, Week in Review, Paula Deen, Jessica B. Harris, Brooklyn Grange, Cocohn555,Chef David Taylor of A16 Restaurant (17:31)
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David Taylor, A16, San Francisco, Southern Italian Food, regionally driven cuisine, Ribollita, southern Italian wine, Napa valley, all Italian wine lists, Northern California, diner expectations, service, La Quercia, Cowgirl Creamery, Bohemia Creamery, salumi, charcuterie, whole animal cooking, nose to tail,To comment on this episode click here. There are currently Comments
