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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
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�Extraordinary Italian Wines�—The Restaurant Guys
The Mardiney Group
Heritage Foods
State Theatre

Vermont Institute of Artisan Cheese

The Vermont Institute for Artisan Cheese (VIAC) at the University of Vermont is the country's first comprehensive center devoted to artisan cheese. Director Jeffrey Roberts talks to Mark and Francis about the growing cheese business in Vermont; what makes Vermont Cheddar so special and the changing landscape of cheese throughout the U.S. (and we are not talking white and yellow). Artisan Cheese makers have taken European Cheese traditions and learning to make it their own way. Accoring to Jeff, more and more American cheese makers are working with pasture grazed animals - their natural diet creates unique flavored milk which can create remarkable cheese. Mark recommends the Grafton 5 year cheddar.

Mark and Francis also discuss tipping etiquette and philosophy. Should "automatic gratuity" be imposed by restaurants? What are the customs around the world? What about tipping outside a restaurant such as hotels or porters? To find out the inside scoop check out

Podcast Date: 6/23/2005

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.