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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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Joe Procacci

Owner – Procacci Brothers Produce

While we usually focus on small producers, the Procacci Brothers are a rather large distributor and grower of produce. Joe joins The Guys to explain The UglyRipe tomato and why it is being kept from you. We are enlisted in their cause however of bringing you a great tasting winter tomato. They developed the UglyRipe tomato, which is bulbous and unattractive to look at but absolutely delicious to eat. The Florida Tomato Committee, however is getting in the way of him shipping these misshapen nuggets of tomatoish beauty to you! Whether it is because they are idiots or jerks, for The Florida Tomato Committee is made up of either or both, they are trying to stifle competition and have gotten between you and a great tomato, while they ship you beautiful looking but cardboard tasting tomatoes. There is a great movement in the country to get the Tomato Committee out of the way. Sen. Arlen Specter has gotten involve and so can you:

Podcast Date: 4/18/2005


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.