Sam Richman's guest appearances

Sam Richman

The Morning After

The Main Course

U Look Hungry

Jason Colucci

Christina Tosi

Cesare Casella

Anne Saxelby

Katrina Birchmeier

Mike Edison

Shanna Pacifico

Chris Behr

Katie Howard

Patrick Martins

Ron Silver

Jimmy Carbone

Judy McGuire

David Stein

Mike Lee

OwlTail

Caitlin Robin

The Main Course returns post-Sandy to bring you the best in food news and culture! On today’s episode, Patrick Martins recaps Heritage Radio Network’s coverage of Superstorm Sandy, and the storm’s effect on the food world. Patrick is joined in the studio by Caitlin Robin of Grape and Grain and Against the Grain bar, as well as Sam Richman of Gran Electrica and Dinner at 525. Tune in to hear discussions concerning ethnic cuisine, and how it becomes part of the fine dining lexicon. Hear how restaurants like Momofuku and Del Posto paved the way for different cuisines to be considered part of the upper echelon of food. Sam recounts his travels in Mexico, and talks about how Mexican cuisine can really be judged based on ingredient quality. Learn where to get the best tortillas in New York City! This program has been sponsored by Fairway Market.   “The immediate thing that people can do right now is go out and support businesses below 39th Street in Manhattan- neighborhoods in Brooklyn, and neighborhoods in Staten Island- and spend their money there.” [11:20] — Caitlin Robin on The Main Course  “The way has been paved for a myriad of cuisines to be done at a really high level… But it will be interesting to see what will be the next cuisine that is not French, Italian, or Japanese that will get a four star review in The Times.” [31:00] — Sam Richman on The Main Course

<p>The Main Course returns post-Sandy to bring you the best in food news and culture! On today’s episode, Patrick Martins recaps Heritage Radio Network’s coverage of Superstorm Sandy, and the storm’s effect on the food world. Patrick is joined in the studio by Caitlin Robin of Grape and Grain and Against the Grain bar, as well as Sam Richman of Gran Electrica and Dinner at 525. Tune in to hear discussions concerning ethnic cuisine, and how it becomes part of the fine dining lexicon. Hear how restaurants like Momofuku and Del Posto paved the way for different cuisines to be considered part of the upper echelon of food. Sam recounts his travels in Mexico, and talks about how Mexican cuisine can really be judged based on ingredient quality. Learn where to get the best tortillas in New York City! This program has been sponsored by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>.</p> <p></p> <p></p> <h2>“The immediate thing that people can do right now is go out and support businesses below 39th Street in Manhattan- neighborhoods in Brooklyn, and neighborhoods in Staten Island- and spend their money there.” [11:20] — <em>Caitlin Robin on The Main Course</em></h2> <h2></h2> <p>“The way has been paved for a myriad of cuisines to be done at a really high level… But it will be interesting to see what will be the next cuisine that is not French, Italian, or Japanese that will get a four star review in The Times.” [31:00] — <em>Sam Richman on The Main Course</em></p>

Episode 155: Caitlin Robin and Sam Richman

Brad McDonald

Pat LaFrieda

There’s a lot going on this week on The Morning After! Host Jason Colucci checks in with Jamie Seet of The Spotted Pig to hear about their Gay Pride party, which includes all of you favorite food from The Pig, along with shots delivered by a penis sculpted out of ice. Jason calls Pat LaFrieda Jr. to talk about The Food Network show Meat Men, Pat’s specialty burger blend, Shake Shack, and his experiences at The Great GoogaMooga food festival in Prospect Park. Sam Richman and Brad McDonald are in the studio talking about their new Mexican restaurant, Gran Electrica. Hear Sam talk about the food he experienced in Mexico, and why it’s nearly impossible to replicate here in the States. Brad talks about his other restaurant, Colonie, and how his time there inspired him to expand to other food endeavors. This episode has been brought to you by Fairway Market.    “On Saturday night, they called me and said, ‘Pat we need 2,200 burgers…’ In the middle of the night, I had to make those burgers and drive them over on Sunday morning.” — Pat LaFrieda Jr. on The Great GoogaMooga, The Morning After “I think to take it to the next level it requires us finding people on the ground in Mexico to ship us stuff. There’s a lot of spices and chiles that don’t even necessarily travel within Mexico.” — Sam Richman on The Morning After

<p>There’s a lot going on this week on The Morning After! Host Jason Colucci checks in with Jamie Seet of The Spotted Pig to hear about their Gay Pride party, which includes all of you favorite food from The Pig, along with shots delivered by a penis sculpted out of ice. Jason calls Pat LaFrieda Jr. to talk about The Food Network show Meat Men, Pat’s specialty burger blend, Shake Shack, and his experiences at The Great GoogaMooga food festival in Prospect Park. Sam Richman and Brad McDonald are in the studio talking about their new Mexican restaurant, Gran Electrica. Hear Sam talk about the food he experienced in Mexico, and why it’s nearly impossible to replicate here in the States. Brad talks about his other restaurant, Colonie, and how his time there inspired him to expand to other food endeavors. This episode has been brought to you by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>.</p> <p></p> <p> </p> <h2>“On Saturday night, they called me and said, ‘Pat we need 2,200 burgers…’ In the middle of the night, I had to make those burgers and drive them over on Sunday morning.” — <em>Pat LaFrieda Jr. on The Great GoogaMooga, The Morning After</em></h2> <p>“I think to take it to the next level it requires us finding people on the ground in Mexico to ship us stuff. There’s a lot of spices and chiles that don’t even necessarily travel within Mexico.” — <em>Sam Richman on The Morning After</em></p>

Episode 34: Pat LaFrieda Jr., Sam Richman, & Brad McDonald