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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
Vinfinity
The Mardiney Group
Heritage Foods
State Theatre

Recipes

Bombay Punch From The Savoy Cocktail Book (slightly modified by Francis)

Serves 50

  1. Chill all ingredients
  2. Mix liquid ingredients except for Champagne and carbonated water and store refrigerated until ready to use.
  3. At the last minute muddle berries and mint sprigs.
  4. Stir berries and mixed liquids in punch bowl around block ice
  5. Add Champagne and carbonated water and stir gently.
  6. Note: If you are making your own block ice (in empty gallon milk container and cut the container away when frozen) you can freeze some whole berries and mint. The berries and mint will sink to the bottom. Put the ice block into the punch bowl upside down to show off your creation.
Note: If you are making your own block ice (in empty gallon milk container and cut the container away when frozen) you can freeze some whole berries and mint. The berries and mint will sink to the bottom. Put the ice block into the punch bowl upside down to show off your creation.

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.