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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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Vinfinity
The Mardiney Group
Heritage Foods
State Theatre

Recipes

Quoit Club Punch

Appears in Punch by David Wondrich, reprinted with permission

Prepare an oleo-saccharum of the peel of twelve lemons and 2 cups of light, fine-grained raw sugar. Add 16 ounces of strained lemon juice and stir until sugar has dissolved. Add one 750-milliliter bottle each of Jamaican rum, VSOP cognac, and rainwater Madeira. Stir well and pour into punch bowl filled a third of the way with ice cubes. Stir and let sit in cool place for twenty minutes before serving.

For oleo-saccharum, peel the fruit with a sharp, swivel-bladed vegetable peeler, try to get as little of the white pith as possible. Muddle these in a sturdy bowl with the sugar and then leave to sit in a warm place for at least half an hour, preferably twice that. After the peels are muddled again to incorporate the oil, they are ready for use.


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.