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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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State Theatre

Antionette Bruno / Chefs' Congress and Dessert Trends

On their website Häagen-Dazs Ice Cream says its philosophy is simple: "Find the purest and finest ingredients in the world and craft them into the best ice cream, sorbet and frozen yogurt available." So why do they use "chocolaty chips" instead of chocolate chips as in their Black Raspberry Chip ice cream: "succulent black raspberry ice cream is swirled with our signature vanilla, and then blended with decadently rich chocolaty chips for a flavor combination like no other." Go figure.

Enough of the fake stuff. The Guys welcome back Antoinette Bruno of Star Chefs to talk about dessert trends (hint: savory is the new sweet) and the upcoming International Chefs Congress a two-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers.

Podcast Date: 7/26/2006

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.