This week on The Main Course, Patrick sits down and chats with the head chef of The Fat Radish, Nicholas Wilber. Nicholas talks about the vegetable-first approach he takes at the restaurant and how an incredible cabbage can stand up next to a heritage pork chop. Learn about his football tailgate cooking tradition with Bradford Thompson and hear everybody’s Super Bowl predictions. Also hear what Patrick and Nicholas think about farmers markets, Paula Deen and the locavore movement. This episode was sponsored by White Oak Pastures.

“Even with a dish like our pork chop, the focal point is the vegetable.”

“Organic was a trend that caught on. If people start caring more about sourcing products and farmers markets, you’ll get better products that don’t have to travel so far to get here.”


–Nicholas Wilber of The Fat Radish on The Main Course