This week on The Main Course, Jason Colucci of Pulino’s co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks & Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica & Josh Applestone of Fleisher’s Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food & Drink (MoFaD). This episode was sponsored by Hearst Ranch.