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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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“Extraordinary Italian Wines”—The Restaurant Guys
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State Theatre

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Chefs and Manufactured Flavors; Paul Hobbs on Oak Aging and Filtration

Here's a wine-geek show: The Guys welcome back long time friend and wine world rock star Paul Hobbs to talk about the philosophy and advantages of oak aging and fining or filtrating wines.

Regarding oak, some American wine producers say the oak barrel is obsolete. Paul disagrees.

Denis Dubourdieu, a noted Bordeaux consultant has said that, "Leaving wine unfiltered is the equivalent of landing a plane without help from the control tower." Paul, it seems, is a pretty good pilot.

Admittedly one of our wine-geek-like shows, if you love wine the lively discussion on wine making with Paul Hobbs and The Guys.

Podcast Date: 5/12/2006


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.