Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta’s through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father’s passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word ‘heritage’ to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it’s important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs’ Week at Purple Yam! This episode has been brought to you by Fairway Market.
“People want to know what they’re putting in their mouths and the people behind it. And that’s what has changed the most over the past ten years.” — Thomas Odermatt on The Main Course
“All Heritage breed turkeys will taste the same. You’re gonna get good flavor no matter which one you get.” — Danny Williamson on The Main Course
“This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine.” — Chef Tim Luym on The Main Course