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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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Dun Luria of Dine Originals

After years of holiday chefs and poultry lovers grousing that the federal government's safe-cooking recommendations left their birds too dry, the U.S. Department of Agriculture has lowered the internal temperature recommendation for turkey, chicken, duck and goose. Cooking poultry to a minimum internal temperature of 165 degrees throughout-- including any stuffing-- will eliminate pathogens and viruses, including salmonella and avian flu, according to the department's Food Safety and Inspection Service. The service based its previous recommendations-- 180 degrees in the thigh, 170 degrees in the breast-- on doneness, rather than food safety alone, said Tara Balsley, a spokeswoman with the service. May we all have a tastier turkey this Thanksgiving!

Don Luria a restaurateur in Tucson, Arizona is the owner of Terra Cotta. He is the founding chairman of the Tucson Originals and the President of the Council of Independent Restaurants of American (CIRA). Luria is a great philanthropist in the Arizona arts and culinary community. He is here to speak with us today about Dine originals, a trade organization that bands together independent restaurants.

Podcast Date: 1/31/2005

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.