Search Results
Hosted By
The-main-course
Sponsored by
373032_118841657019_442152286_n
This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh's personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh's mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh's impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press.

"I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product." [5:44]

"You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, "alright I overcooked this, why did I do it."... So, maybe that helped propel me faster." [9:13]

"You can't just say I cook food and I'm a chef. We are responsible for the entire dining experience." [13:46]

--Josh Laurano on The Main Course


To comment on this episode click here. There are currently Comments

Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
Would you sink so low as to use bottled salad dressing? Erica Wides hopes not. On a brand new Let's Get Real, Erica Wides looks into the foodiness factor of the salad dressings that so many Americans like to pour on their "salads" these days. Find out out why the kale craze gets Erica's approval but why grilled chicken breast should never ever be put in your salad. This program was sponsored by Cain Vineyard & Winery. Music by Four Lincolns.

"Why can't we as a species evolve beyond the consumption of just chicken breasts? They have other parts, you know?" [6:00]

-- Erica Wides on Let's Get Real


To comment on this episode click here. There are currently Comments

Hosted By
News
Sponsored by
Edw116_150x150_042910sm
Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. Check the Kickstarter here.

Jump to Segment:

To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS