Patrick Martins is joined by Robert Finn, chef at Fatty Crab Downtown, for a lively discussion on Robert's experiences with the Fatty Cue team and his culinary journey.

This week on The Main Course, Patrick sits down with friend and chef de cuisine at Fatty Crab, Corwin Kave. Corwin explains how he bolted Long Island to become a chef and recalls his experiences with culinary education at NECI.

Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty 'Cue

Emily Anderson talks about "Chic" Weddings and Eco Chic living, and Allison Kave shares some secrets behind her delicious First Prize pies.

Sponsored by Dickson's Farmstand Meats. Linda talks with Danielle Chang about Asian food culture and upcoming festivals in New York City.

Patrick and Ed talk with Sam Edwards of Edwards Hams about the generational tradition of producing Virginia Ham. Also on the show, Curtis Wayne talks about event architecture.