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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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Agust Gudmundsson, President of the New Jersey Chapter of Trout Unlimited

Agust Gudmundsson, President of the New Jersey Chapter of Trout Unlimited talks about the benefits of stocking trout. Some people think that stocking trout is not a good idea - that it squeezes out the wild trout. Gudmundsson argues that there are not a lot of native, wild trout left in New Jersey. For example, his organization only stocks brook and brown trout in the South Branch of the Raritan - not rainbow trout because the wild rainbow trout is doing well enough. Some of New Jersey's streams, however, are starting to make a comeback. Gudmundsson likens trout to "a canary in a coal mine" of a stream’s eco-system.

Podcast Date: 8/5/2005

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.