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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

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Bill Buford

Bill Buford is the former fiction editor of The New Yorker. He is also the author of the bestselling book, Among the Thugs. His latest book is Heat, which tells the story of his experiences as a line cook at Babbo, an apprentice to a pasta maker in Italy and then as an apprentice to a butcher in Italy.

Heat starts with Buford meeting Mario Batali, and upon realizing what a neophyte in the kitchen he was, Buford asked Battali to come learn how to cook at Babbo. Buford starts in the prep kitchen, eventually moving to the grill station and then to the pasta station. He goes to Italy to learn how to make fresh pasta, both filled and unfilled pastas. He also apprentices himself to a butcher in Italy in order to learn about meat and where each cut comes from the animal.

Heat has three major themes: it is an omage to handmade foods, a journey through one tough kitchen and a portrait of Mario Battali. Bill Buford joins The Guys today to talk about his new book.

Podcast Date: 8/9/2006


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.