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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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Alaskan Morels and Operation Salami Drop

Mike Brummer of Hobby's Delicatessen & Restaurant joined Mark and Francis to talk about "Operation Salami Drop" - a drive to send over 20,000 salamis to troops stationed with the 42nd Infantry Division in Tukrit, Iraq. A Donation of $10 will get a salami to a soldier. Contact Stage Left at 732-828-4444 to donate or email shari@stageleft.com .

Jay Moore of the University of Alaska Fairbanks Cooperative Extension discusses the bumper crop of morel mushrooms. Morel mushrooms, treasured for French cooking, thrive on land a year after it's disturbed by forest fires. Alaska set records in scorched earth last year. More than 6.5 million acres burned, mostly in Alaska's Interior, the vast middle swath between the Brooks Range in the north and the Alaska Range in the south. With the right moisture and temperatures, Alaska could witness a morel gold rush in late spring.

Podcast Date: 6/13/2005


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.