If you’re curious about the processes involved with starting a restaurant, tune in to this episode of The Main Course. Host Patrick Martins revisits Heritage Radio Network’s trip to Bonnaroo! Tune in to hear a post-produced piece about the Manchester, Tennessee music fest- created by HRN president Jack Inslee. Jack talks about the local and sustainable focus of the food vendors at Bonnaroo, and interviews members of Das Racist and Dispatch about food on the road. Corey Cova of ABV Kitchen and Wine Bar is in the studio, talking with Patrick about house-made ketchup and his experiences building and creating ABV Kitchen. Hear about Corey’s start at Momofuku Ssam Bar and creating a cheese menu at Earl’s Beer and Cheese. Listen in to hear what it takes in terms of tools and personnel to create a restaurant from scratch. Hear about some of the menu items at ABV Kitchen, as well as Corey’s affinity for deserts and pastries. This program has been sponsored by Hearst Ranch.

“You have to have a good imagination if you’re going to open any kind of restaurant.” — Corey Cova on The Main Course