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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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The Mardiney Group
Heritage Foods
State Theatre

Susan Spungen

Founding Food Editor and Editorial Director for Food, Martha Stewart Living Omnimedia

Menus aren't just for ordering food any more. Oceanographers are using menus from 100 years ago to help determine the changes to fish populations around the world. Researchers could gage which populations were plentiful in various geographic areas. One hundred years ago we were not flying in Wild Alaskan Salmon for example. People ate what came from the local waters. For example in New York and New England you could see the fish on the menu change from Halibut to Cod and then scrod. Menus pricing was also an indirect measure of scarcity - high priced items were more rare and prized.

The Guys welcome Susan Spungen founding food editor and editorial director for food at Martha Stewart Living Omnimedia to the show to talk about her new cookbook "Recipes: A Collection for the Modern Cook". Susan believes that the most enjoyable part of the meal should be in the preparing of the meal. Her cookbook is for home cooks with various skill levels, "Not too scary for the novice."

Podcast Date: 2/20/2006

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.