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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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White Bean and Escarole Soup
from Chef Scott Conant of L'Impero (New York, NY)

  1. In a large soup pot, heat half of the olive oil over medium heat.
  2. Add the onion and cook until translucent, about 5 minutes.
  3. Add the garlic, crushed red pepper, rosemary, sage, and pancetta.
  4. Cook, stirring occasionally, for about 5 minutes to allow the flavors to develop.
  5. Add the drained beans and chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.
  6. With a slotted spoon, transfer the herbs, pancetta, and onion pieces, as well as about half of the beans, to a rimmed baking sheet.
  7. Pick out some of the pancetta and chop it for a garnish.
  8. Discard all but the beans. Puree the removed beans with about 2 Tablespoons of olive oil and some salt and pepper; return puree to the pot.
  9. Add the shredded escarole and cook until wilted.
  10. Taste and add additional salt and pepper if needed.
  11. Serve soup in warm bowls with reserved chopped pancetta and an additional drizzle of olive oil.

Yield: 6 to 8 Servings

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.