Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a "Super Freezer", that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta's who talks about her work revolutionizing the dessert menu at Bushwick's critically acclaimed restaurant. This program was sponsored by Hearst Ranch.

"[It's important] to rely on your palate instead of formulas and recipes."

"[On being a 4-star restaurant] It's pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn't know quite how to digest it and I don't think we have figured it out to this day."

"Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating."

-- Mark Ladner, Executive Chef of Del Posto Restaurant

"I started making desserts completely by accident, it was never a planned thing."

"When it comes down to it, the guest who comes in isn't looking to check out the ego of a kitchen, they just want to have an awesome time."

"My desserts are completely Italian, though they might not be something you'd see in Italy. The inspiration, flavors and presentation are 100% Italian. I've never worked in anything but an Italian restaurant, so that's what I know."

-- Brooks Headley, Pastry Chef of Del Posto Restaurant

"When you go out to eat, you're eating with somebody else's palate."

-- Katy Peetz on The Main Course

This week on The Main Course, Patrick & Katy are joined by acclaimed author and friend of the show, Andy Smith. Andy leads a discussion on The Civil War & famine to promote his most recent book, "Starving the South: How the North Won the Civil War". Tune in to learn about the forgotten food history surrounding The Civil War, including the birth of canned food and the industrialization of food in America. Later in the show, Linda Pelaccio joins the show as the conversation shifts to problems of famine throughout history.

You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine's Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.