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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
Please Visit Our Sponsors:
�Extraordinary Italian Wines�—The Restaurant Guys
The Mardiney Group
Heritage Foods
State Theatre

Conrad Miller

Chocolate Sommelier

Counterfeit olive oil ring busted in New Jersey! Yes it's true - some unscrupulous folks were trying to pass off soy bean oil as olive oil. The "switch" is worth about $100,000! If you are going to counterfeit olive oil at least try to pass off real olive oil from Greece or somewhere else as Tuscan; at least it's the same plant!

What better way to celebrate Valentine's Day then by talking to a chocolate sommelier. The Guys welcome Conrad Miller, Chocolate Sommelier at famed French Chocolatier Michel Cluizel's New York outpost in The Flatiron District. Chocolate sommelier?? You betcha! The Guys have a fascinating conversation with Conrad about all things chocolate and his chocolate tasting at the "Chocolate Bar" at Cluizel.

If you are looking to buy quality chocolate Conrad suggests you look at the ingredients listed on the label. Dark chocolate should only have four ingredients: Cocoa paste, cocoa butter, sugar and vanilla (add milk for milk chocolate). If you are in the New York area you should make a reservation at Chocolat Michel Cluizel. If not - they do ship!

Podcast Date: 2/22/2006

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.