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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

Macaroni & Cheese and Honey

Sarita Ekya loved Kraft Macaroni & Cheese growing up in Halifax. She and her husband Cesar enjoyed going to dinner at Peanut Butter & Co, a restaurant that specializes in, you guessed it, peanut butter sandwiches. That sparked an idea: what about opening a comfort food restaurant that serves macaroni and cheese. They experiemented with recipes, took a class on "How to Open a Restaurant" got a small business loan, used their personal savings and opened S'MAC (Sarita's Macaroni and Cheese) in New York.

Marina Marchese doesn't mind that there are sometimes close to 80,000 honeybees buzzing around her backyard. Marina's first experience with REAL live honeybees was when she was working as a product designer in China; there she met a family of beekeepers with 10 hives parked right in the middle of the road. Now she produces some of the finest honey available. There are more than 300 different varieties of honey here in the United States each with a unique flavor and color depending on the blossoms visited by the bee.

Podcast Date: 11/10/2006

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.