Podcasts The Main Course Archive Pt. 2

Mark Ladner, Brooks Headley & Katy Peetz

Episode: 145

Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta’s who talks about her work revolutionizing the dessert menu at Bushwick’s critically acclaimed restaurant. This program was sponsored by Hearst Ranch.

 

“[It’s important] to rely on your palate instead of formulas and recipes.”

“[On being a 4-star restaurant] It’s pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn’t know quite how to digest it and I don’t think we have figured it out to this day.”

“Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.”

— Mark Ladner, Executive Chef of Del Posto Restaurant

“I started making desserts completely by accident, it was never a planned thing.”

“When it comes down to it, the guest who comes in isn’t looking to check out the ego of a kitchen, they just want to have an awesome time.”

“My desserts are completely Italian, though they might not be something you’d see in Italy. The inspiration, flavors and presentation are 100% Italian. I’ve never worked in anything but an Italian restaurant, so that’s what I know.”

— Brooks Headley, Pastry Chef of Del Posto Restaurant

“When you go out to eat, you’re eating with somebody else’s palate.”

— Katy Peetz on The Main Course

Latest Episodes

Yo! Sushi!

Yo! Sushi!

285

On this special edition of The Main Course, host Phil Gilmour welcomes Chef Mike Lewis of YO! Sushi into the studio to tease the restaurant's New York opening, complete with a mini sushi conveyor belt! 

CASH4

284

This week on The Main Course, Alexes, Phil and Tido are joined in the studio by Russell Murphy, aka CASH4, a graffiti writer, painter and illustrator.

Hawaii Mike, Agent for Higher

283

On the season premiere of The Main Course, Alexes, Phil and Tido are joined in the studio by "Hawaii" Mike Salman, a brand consulting guru who co-founded Agency For Higher, a strategic branding company specializing in the emerging cannabis industry. Tune in to hear them discuss the art and science of cannabis infusions in food.

Carey Bringle of Peg Leg Porker

282

On the season finale of The Main Course, host Phil Gilmour is joined by Carey Bringle, BBQ master and proprietor of Nashville's Peg Leg Porker, which was named one of the 16 hottest BBQ Joints in the country by Eater National. The restaurant was also on the Nashville Hot List for 8 months in a row.

Derrick Adams

281

This week on The Main Course without Patrick Martins, Alexes and Tido are joined in the studio by Derrick Adams, a multidisciplinary New York-based artist working in performance, video, sound and 2D and 3D realms. His practice focuses on the fragmentation and manipulation of structure and surface, exploring self image and forward projection.

Music, Fashion, And Marathons With Dao-Yi Chow

280

This week on The Main Course without Patrick Martins, Alexes, Phil, and Tido are joined in the studio by Dao-Yi Chow, owner and co-founder of Public School NYC and Black Apple.More recently, Chow also serves as creative director at DKNY. He and the crew talk about training for marathons (Chow just ran his!), Fashion Week's conquest of New ...

Bones, Bugs-N-Harmony

279

This week on The Main Course without Patrick Martins, host Phil Gilmour is joined in the studio by Don Peavy, aka Chef PV, host of the new web series "Buggin' Out with ChefPV."Insects offer a great feed-to-food conversion efficiency, somewhere in the neighborhood of four times better than modern meat production, and can be 'farmed' using a ...

Mama O’s Kimchi

278

This week on The Main Course, Alexes, Phil and Tido are joined in the studio by Kheedim Oh and Ibe Soliman of Mama O's Premium Kimchi.You can find Mama O's Premium Kimchi in stores from coast to coast. And even better, you can now order online for fresh, handmade kimchi to be delivered right to your door!
SERIES
SUBSCRIBE