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First Aired - 08/07/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
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This week on The Main Course, Patrick Martins & guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York City's best restaurants including Corsino, 'ino, Lupa, 'inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard & Winery.

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First Aired - 05/13/2012 12:00PM Download MP3 (Full Episode)
Hosted By
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Sponsored by
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This week on The Main Course, Patrick chats with Ethan Richardson, partner and CFO of the 'Ino, 'Inoteca, Betto, Corsino & Indie Food and Wine. Get a behind the scenes look at what it takes to run restaurants in New York City and learn how Ethan worked his way up from GM, to Partner, to CFO. Find out how he manages to oversee these restaurants from the confines of his home in Rochester and hear about his favorite restaurants in that area. From sourcing to seating, learn why running a restaurant is a lot like running a household - just a whole lot bigger. This program was sponsored by S. Wallace Edwards & Sons.

"Running a restaurant is a lot like running a household - it's just a whole lot bigger."

"We have an imperative as restaurants to embrace sustainability and embrace the importance of food in our lives. You very literally are what you eat and I feel very strongly about that."

--Ethan Richardson, partner and CFO of 'Ino, 'Inoteca, Betto, Corsino & Indie Food and Wine on The Main Course


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First Aired - 04/04/2012 04:00PM Download MP3 (Full Episode)
Hosted By
The-speakeasy
Sponsored by
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This week on The Speakeasy, Damon Boelte catches up with Matt Carr and Tom O'Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there's nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch.

"A little beef stock in a breakfast drink is always good."

--bartedner Matt Carr on The Speakeasy


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