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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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State Theatre


Minted Pea Soup

(serves 8)

Special equipment: chinois or fine-mesh strainer.

Soup Stock

Combine the first four ingredients with water in a heavy-bottomed pot and simmer until the shallots and garlic are tender, approximately 10 minutes.


In order to keep the soup's bright green color, it should be cooked in 2 separate batches. Bring half of the stock to a boil. Blanch hald of the peas, spinach and mint for approximately 2 minutes. Puree the mixture until smooth, then pass through a chinois into a bowl that sits on top of a larger bowl of ice. Stir the soup until completely chilled. Repeat with remaining ingredients.

Ladle the soup into serving bowls and garnish with shaved Parmesan and a few drizzles of balsamic vinegar.

Wine Pairing: The combination of peas and mint smells like a spring day. Select a crisp New Zealand Sauvignon Blanc, which tends to be more aromatic than its French and American counterparts.

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.