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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

Kim Haasarud and Jeanne Kelley

She's "the Liquid Chef," a professional beverage mixologist. Her name is Kim Haasarud, and she is the founder of Liquid Architecture, creating original beverage and bar concepts from Los Angeles. Past clients have included the TriBeCa Film Festival, Mont Blanc, and Maxim magazine amongst countless others. Haasarud is also the author of 101 Margaritas and 101 Martinis. She joins us today, however, to discuss her latest book 101 Sangrias & Pitcher Drinks.

Jeanne Kelley is Contributing Editor at Bon Appetit magazine, a position she has held for over 20 years. Despite her Los Angeles zip code, Kelley found the time and space to have a vegetable garden and raise her own chickens. This led to the publication of her first cookbook, Blue Eggs and Yellow Tomatoes. Jeanne is with us today to discuss her new book, and hopefully tell us where the blue eggs come from.

Podcast Date: 5/7/2008

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.