Browse Shows

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

If you like us, use these links to post an easy link on your facebook or other social networking site:

Digg
Facebook
StumbleUpon
Reddit
Yahoo Buzz
LinkedIn
Mixx
MySpace

Max McCalman

Author, Cheese Expert and Maitre d’ Fromage of Artisanal Cheese

Max is more responsible than any other person for the emergence of high quality artisanal cheese on American fine dining menus. He is unmatched in his passion for, and knowledge of cheese. We first met Max when he was Maitre d’ Fromage at Terrance Brennan’s Picholine near Lincoln Center in New York. Now he is a noted author on cheese and heads up Terrence’s other NY restaurant, Artisanal, which has its own cheese caves and a cheese shop. Most exciting, he is maitre d’ fromage at the New Artisanal Cheese Center, the only facility of its kind in The USA. Perfectly conditioned cheese can be at your door in no time. Max and our own maitre d’ fromage, John Kafarski, join us to talk about the exciting and exalted state of artisanal cheese in America. Max’s Books: The Cheese Plate & Cheese: A Connoisseur’s Guide to The World’s Best.

Podcast Date: 2/14/2005


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.