24/7 Stream
Specials and Highlights
First Aired - 07/24/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
This week on The Main Course, Jason Colucci of Pulino's co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks & Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica & Josh Applestone of Fleisher's Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food & Drink (MoFaD). This episode was sponsored by Hearst Ranch.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Main Course: Shane Coffey (30:27)
Tags:
Heritage Radio Network, Hearst Ranch, Patrick Martins, The Main Course, Jason Colucci, Pulino's, Shane Coffey, Alias, Meridian Club, island culture, Turks & Caicos, food shipments, distribution, food costs, refrigeration, leftovers, hotel food, Rocky Mountain Bacon, whiskey barrel smoked, Slow Food, sustainability, meat backlash, vegetarians, meat diet, eating out, nose to tail, whole animal cooking, charcuterie, ham curing, Heritage Foods USA,Josh & Jessica Applestone of Fleisher's Grass-fed and Organic Meats (25:48)
Tags:
Jessica Applestone, Josh Applestone, Fleisher's Grass-fed and Organic Meats, Butcher's Guide to Well Raised Meat, Cochon 555, pig butchering, lamb, noise to tail, butchering at home, Park Slope, Environmental Working Group, American Meat Institute, meat portions, whole steer, hangar steak, breeds, pork belly, www.fleischers.com, @Fleischers,To comment on this episode click here. There are currently Comments
