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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


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First Aired - 04/05/2009 09:00AM Download MP3 (Full Episode)
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This week's Q Report is about beginnings: the roots of the mind, new connectivity in rural America, and reclaiming pre-industrial food systems.

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Andy Hatch is responsible for one of the most ubiquitous cheeses on counters and menus across the country - Pleasant Ridge Reserve. He's the guy behind Uplands Cheese Company, a seasonal grass-based dairy farm. Uplands is unique in a number of ways: it follows the "Alpine pattern" of milking, and its a place where cows harvest their own feed, spread their own manure, and give the farmer a bit of a break in the hard labor department. Tune into a conversational and candid episode of Cutting the Curd as host Greg Blais chats with Andy about everything from business growth to American cheese culture. This program was brought to you by The Wisconsin Milk Marketing Board.

"We're a Pleasant Ridge Reserve farm. Everything we do is geared around that grazing season and producing the most beautiful milk we can for that cheese." [21:00]

--Andy Hatch on Cutting the Curd


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