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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

Nicholas Joly; Alison Barshak

Author; Chef

The guys opening segment touches on biodynamic wines and specifically, one of their favorite winemakers Nicholas Joly. His book, Wine from Sky to Earth is the most famous book on the subject. His wines are extraordinary.

To learn more about biodynamic wines, visit

Alison Barshak of "Alison at Bluebell" was once chef at "The Striped Bass" in Philadelphia. Skipping culinary school for "a real college" Alison learned her craft by apprenticing and learning from her colleagues. Her restaurant in suburban Philadelphia features an open kitchen she says "So I can keep an eye on what's going on in the dining room". Continuing a trajectory begun at Striped Bass, she loves working with and serving fish. She and Mark and Francis had a great time on the show and you will too.

In September Alison, along with James Beard award winning cookbook author Joanne Weir, will be leading a culinary tour through Tuscany. Traveling Tuscany with a famous chef and cookbook author: How cool is that? For information on that trip: Call Irene at 215/782-2258 or or visit

Podcast Date: 3/29/2006

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.