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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


Malmsey Madeira Sabayon

  1. Combine the egg yolks, sugar and liquor in bowl of electric mixture and whip together until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly until the mixture is thickened and foamy and reaches a temperature of 180 degrees
  2. Transfer the bowl to an electric mixture fitted with a wire whip attachment and whip on high speed until cool.
  3. Whip the heavy cream to soft peaks and fold into sabayon.
  4. Serve

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.