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This week on a brand new The Main Course, host Patrick Martins is in studio with Chef Cal Peternell and son talking about his illustrative career cooking at Alice Waters’ Chez Panisse for nearly twenty years. Recently releasing the book, "12 Recipes," the full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef offers basic techniques and essential recipes that will transform anyone into a confident home cook. From toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake, Cal shares that these notes and tips started out intended to help his sons with cooking woes. Tune in to hear more highlights from the new cookbook as well as to hear Cal answer some quick fire questions. This program was brought to you by Edwards VA Ham.

"I tried to make it so that there's approachable and pretty straight forward aspects to the menus and there's variations so that you can get more elaborate depending on your budget, skill level, and the equipment you have."[19:52]

"At Chez Panisse the menu changes everyday, so, that is a challenge and an inspiration." [22:49]

--Cal Peternell on The Main Course

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This week on a brand new The Main Course, host Patrick Martins is in the studio speaking with Fortunato Nicotra, Executive Chef of Felidia in New York City. Initially arriving in NYC to work for celebrity chef Lidia Bastianich in 1995, he notably took her flagship restaurant to earn three stars from Ruth Reichl from the New York Times in only three months time. Through countless awards and recognitions, Fortunato tells Patrick how he came up through the culinary world. By keeping his Sicilian roots close to his food, he cooked his way through Italy, working in several restaurants in Northern Italy as well as in Sicily. Chef Nicotra has appeared on numerous food television shows, including Food Network's Iron Chef and even shares with Patrick his story of preparing several meals for Pope Benedict XVI. Tune in to hear all about this accomplished chef, plus what he has planned for the future. This program was brought to you by The International Culinary Center.

"When you have a great ingredient, the best thing to do is have the ingredient speak for itself." [4:28]

"In the beginning, it was kind of difficult to have people accept the fact that inside the ravioli was pear and pecorino cheese, and then little by little it became everybody's favorite. It is a dish I clearly cannot take off the menu." [22:47]

--Fortunato Nicotra on The Main Course

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Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish. In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the International Culinary Center.

"My approach to writing the book developed naturally as a direct result of cooking at home." [1:30]

"I think it's unrealistic to think that we'll never be eating farm fish, it's just an unreal expectation." [9:40]

--Ben Pollinger on The Main Course

"If there's no reflection or philosophy and there's just a bunch of handshaking, then it's not going to serve anything." [25:00]

"80% of the seeds is controlled by only 5 multinational companies" [28:30]

--Carlo Petrini & Alice Waters

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