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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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Katy Sparks

Farm-raised vs. wild Salmon: A recent report concludes the benefits of Omega 3 outweigh the negative impact of PCBs found in some farm raised fish. A helpful source of information for making seafood purchasing decision is www.seaweb.org

Katy Sparks, culinary vice president at Great Performances Catering and continues as advisor to Balducci's. In 1998, she was named one of the Ten Best New Chefs in America by Food and Wine and Rising Star Chef by both Wine Spectator and Restaurant Hospitality. She is an extremely respected and well-loved chef. She has graced the kitchens of many well-known restaurants, beginning her career at Campagne, a Provencal style restaurant in Seattle. Eventually, Sparks moved to N.Y. where she worked at the famous Quilted Giraffe then Mesa Grill, then Bolo. The Guys first encountered Katy and her food at Quilty's in New York, a highly regarded SoHo restaurant that closed its doors after 9/11.

Sparks' first cookbook is "Sparks in the Kitchen". Katy joins The Guys to talk about . . . well . . . everything.

Podcast Date: 5/8/2006


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.