Almost 25 years ago, two friends with a passion for cooking opened The Main Course, Etc. with one clear ambition –– to share the foods they loved with the community they loved.

Behind a small storefront in Cold Spring, NY, they set up a commercial kitchen, outfitted it with pots and utensils from home, and set to work cooking. Ever since, it's been a race to keep up with the demand for their high quality takeout –– "slow food" founded on the principles of the Mediterranean Diet. But owner and chef, Kevin Lahey, says there is no magic recipe for success. "We practice traditional cooking, making small batch dishes every day that are bright and nourishing. For us, each day is a fresh start, and we never, ever compromise.