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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

Erika Lesser and Allen Katz of Slow Food USA

. . . and Irish Whiskey

Around St. Patrick's Day, Francis' mind turns to Irish Whiskey. What's the difference between Irish and Scotch Whiskey: An old Scottish adage holds that Irish whiskey is unfinished whisky. An old Irish adage holds that Scotch whisky is ruined whiskey.

The Slow Food movement started in Italy in the late 1990s in response to a MacDonald's opening in Rome, trying to place the golden arches right next to The Spanish Steps. Mark and Francis discovered this organization years ago when attending a wine conference in Verona. The movement has since spread throughout the world. Slow Food is dedicated to gastronomic and ecologic pursuits. The organization sponsors events throughout the year where members and guests can enjoy great food and learn about preserving traditional foods and supporting agriculture. The Guys welcome Erika Lesser, Executive Director of Slow Food USA and Allen Katz, Member of the Board of Directors to talk about the organization and how you could join or even start your own convivium.

Podcast Date: 4/24/2006

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.