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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
Please Visit Our Sponsors:
“Extraordinary Italian Wines”—The Restaurant Guys
Vinfinity
The Mardiney Group
Heritage Foods
State Theatre

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Andy Sharpless

CEO, Oceana

A graduate of Harvard College, Harvard Law School, and the London School of Economics, Andy Sharpless was one of the founding managers of RealNetworks, the Seattle-based pioneer in the field of online music and video play-back technology. He also worked for five years at McKinsey & Co., serving the needs of a variety of corporate, non-profit and governmental clients. As Vice President of the Museum of Television and Radio in New York, he helped transform that unique facility when it opened its new building in 1991. Most recently, Sharpless built Discovery.com--the online division of Discovery Channel, The Learning Channel, Animal Planet, Discovery Health and The Travel Channel--into an award-winning Internet destination.

Andy Sharpless became chief executive officer of Oceana in September of 2003. Sharpless has made building a large online constituency of people who believe in sustaining our ocean fisheries an important overall goal for Oceana. He talks to The Guys about the importance of protecting the earth's fisheries.

Podcast Date: 5/10/2006


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.