This week on The Main Course, Patrick is joined by Terrance Brennan, the Chef-Proprietor of the successful and acclaimed restaurants of The Artisanal Group, including Picholine, Artisanal Fromagerie, Bistro & Wine Bar and Bar Artisanal. Patrick opens the show with some thoughts and clips from the recent Occupy Against Big Food Rally and discusses why he thinks there should be a “maximum wage” and why anybody working at Goldman Sachs should be ashamed. Later on, Terrance explains how he took his idea for a local bistro into the world of fine dining. Tune in to hear how he’s implemented artisanal cheese in his restaurants and learn how his cheese caves and affinage ensure maximum quality. This episode was sponsored by Hearst Ranch.