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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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Eric V. Orange and Carol Byrd-Bredbenner

The ten worst restaurant trends according to epicurious.com happen to be some of the things The Guys think are a good idea. Some of the items sited as "bad trends" include foam, unisex bathrooms, the over use of local and artisinal ingredients, menus with more information on them then can be stored on an I-Pod and fancified raw cuisine. We actually like some of these - especially the use of local and artisinal ingredients.

If you are into wine you really need to visit Eric V. Orange's local wine events web site. This is a great way for diners to find out what is going on wine wise in their local area or any other places you might be visiting.

Food allergies seem to be on the rise. Experts are not quite sure why this is but as a precaution New Jersey's Department of Health and Senior Services (NJDHSS), researchers at Rutgers University's Food Policy Institute and Cook College's Department of Nutritional Sciences have launched the "Ask Before You Eat" Carol Byrd-Bredbenner, PhD. Joins the Guys to talk about the campaign and the importance of understanding the possible dangers of food allergies. The campaign is aimed at both those with food allergies and food service workers.

Podcast Date: 5/29/2006


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.