Hang out with chef Kenny Cuomo and GM Thomas Tracy of the soon-to-be opened Omar Restaurant on HRN Community Sessions. Named after it's owner, behind-the-scenes party fixture Omar Hernandez, Omar will be a private-supper club and restaurant serving New American cuisine. Hear from Kenny and Thomas about the plans behind the forward thinking restaurant and find out how Omar turned a life of throwing parties and making connections into a restaurant that is sure to make a huge splash. This program was sponsored by Tabard Inn.

"The more needs a customer has, the happier I am to make it work. Hospitality is a sickness - we're not right, but it's what we love to do!" [24:00]

--Thomas Tracy, GM of Omar on HeritageRadioNetwork.org

"At the end of the day we're severs. They come for the experience. I won't let my ego get in the way. We can't say no to anybody." [25:00]

--chef Kenny Cuomo on HeritageRadioNetwork.org

This week on The Main Course, Patrick takes listeners to San Francisco with three very important players in the sustainable food movement out West. Hear from Shelley Lindgren, Chef David Taylor of A16 Restaurant & Kip Ramsey, farm to table coordinator of Farmstead. Find out how Bay Area dining differs from The Big Apple and discover what it takes to run a successful Southern Italian food and wine program. Sicilian wine and southern dishes may have been overlooked 20 years ago, but the team at A16 has helped dramatically change the perception of this regionally driven cuisine. This program was sponsored by Cochon555.

"As somebody once told me, the most important ingredient is often the one you leave out."

--Chef David Taylor of A16 Restaurant on The Main Course

"The hospitality you get in Italy is something we try to re-create at A16. It's our interpretation at being as authentic as you can."

"There's always more than one wine option to pair with a dish."

Shelley Lindgren of A16 Restaurant on The Main Course

Recap the year with Mitchell Davis joined by Andrew Knowlton and Adam Rapoport of Bon Appetit on the season finale of Taste Matters! Many culinary trends have emerged in 2012, perhaps none more popular than the "New Nordic" cuisine. Mitchell, Adam and Andrew discuss some of the Scandinavian dishes and ideas that have found their way into the New York restaurant scene. From tasting menus to economics, learn what restauranteurs are doing to keep up with the creative DIY ethos of today while maintaining their bottom line. Why is it so hard for visiting chefs to find success in NYC? How have food trucks found such stability in this city? What role does the media play in developing trends? Get inside the industry with a room full of experts on a great episode of Taste Matters. This program was sponsored by S. Wallace Edwards & Sons.

"Food like this [New Nordic] is hard to pull off. It's ambitious, creative and interesting but is it delicious? Only a few chefs can pull it off." [07:12] --Adam Rapoport of Bon Appetit on Taste Matters

"The fact that the chef of the century can come to NY and not succeed is incredible to me." [20:40] --Andrew Knowlton of Bon Appetit on Taste Matters