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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

Kevin Zraly

Author of The Ultimate Wine Companion: The Complete Guide to Understanding Wine by the World's Foremost Wine Authorities

Mark and Francis announce their guest judging appearance on Ucook! with Chef Bob, which is coming soon to a PBS station near you. Their guest is Kevin Zraly, author of the Windows on the World Complete Wine Course and a new book, The Ultimate Wine Companion: The Complete Guide to Understanding Wine by the World's Foremost Wine Authorities. Kevin is also soon to receive a lifetime achievement award present by the James Beard Foundation. The conversation spans everything from how Kevin inspired so many people, including Francis, to go into the wine business, up and coming wine regions of the world, the passion required in wine making and studying about wine in general, and the technological advances in books that will allow you to watch videos of Kevin when you buy a digital copy of the Windows on the World Wine Course book in the coming months.

Podcast Date: 3/28/2011

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.