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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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Ted Breaux

Up until recently in New York State one could only produce spirits after the purchase of a $50,000 industrial license. Now you can get a license for $1450 that allows you to produce up to 35,000 gallons. Ralph Enzo of Tuthilltown Gristmill has taken advantage of this new opportunity and is producing some vodka made from apples including "Heart of Hudson", a super premium batch-distilled spirit is double distilled to retain a faint essence of the Hudson Valley apple cider from which it is crafted, one batch at a time. We'd love to try it!

Ted Breaux is a chemist and environmental microbiologist, who, in his spare time, has become one of the foremost authorities on absinthe. Besides being a preeminent authority on the subject, he is also distilling some of the best absinthe available, calling it Nouvelle-Orleans. It's not legally available in the USA however. Stupid laws! Ted joins The Guys to talk about the history of the legendary elixir.

Podcast Date: 8/2/2006

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.