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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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Ann Tuennerman / Jim Weaver

Ann Tuennerman is founder of the New Orleans based event, Tales of the Cocktail, which has celebrating the art of well-crafted cocktails since 2003. Ann's love of cocktails, cuisine, history and New Orleans prompted her to found both The New Orleans Original Cocktail Tour and the New Orleans Culinary & Cultural Preservation Society.

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Jim Weaver is head of the Central New Jersey chapter for Slow Food and Executive Chef of Princeton's Tre Piani Restaurant. He has cooked professionally since 1980 and serves on the board of directors for The New Jersey Restaurant Association, is the Restaurant Liaison for the Governor's Counsel on Tourism, is a director for The Hunterdon-Princeton Chaine des Rotisseurs.

The Slow Food Movement serves to preserve and promote local food traditions, food education, taste education, public awareness and promotion. Weaver has started an "Ark of Taste" to preserve "endangered foods" and food production methods from extinction, spearheading the effort to preserve the Delaware Bay Oyster from extinction. He joins the show today to promote this year's celebration of the East Coast Slow Food and Wine Festival that will be held June 27, 28 2009 at Hopewell Valley Vineyards in Pennington, NJ.

Podcast Date: 6/24/2009


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.