The Restaurant Guys show

The Restaurant Guys

Summary: Food, wine, and the finer things in life make for great conversation with two of New Jersey's premier restaurateurs.

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  • Artist: Mark Pascal & Francis Schott
  • Copyright: >℗ & © 2005-2007 Restaurant Guys LLC

Podcasts:

 Nicholas Harary | File Type: audio/mpeg | Duration: 40:00

Mark and Francis talk about the new rating system implemented by the New York times regional section. What once was a two star rating (a good rating in Mark and Francis' mind) is reduced to OK in a pinch. Nicholas Harary, a repeat guest on the show and Chef / Owner of Restaurant Nicholas in Middletown NJ returns to discuss the release of his new book: Nicholas: The Cookbook. The recipes are from his 4 star restaurant yet written for the home cook. The book also features beautiful photographs as well as insights into Nicholas' road to success from humble beginnings....

 Chad Ward | File Type: audio/mpeg | Duration: 40:00

Chad Ward is an accomplished North-Carolina-based, writer and blogger, who mainly showcases his knowledge about food and kitchen gear. His most recent work, "An Edge in the Kitchen" is an comprehensive guide to selecting, purchasing, using, and maintaining what he calls the most valuable tools in the kitchen: your knives. Ward brings to the table his experience as a chef and his obvious passion for the topic in a thorough presentation of knife types, steel grades, cutting techniques, and sharpening skills. His book is chock full of thoughtful advice about how to select the perfect knife for your needs and offers tips about how to avoid bad buys. "An Edge in the Kitchen" has topped Michael Ruhlman's Books Worth Reading List, Slate Magazine's Best Books of 2008 List, and the Chicago Tribune's Best 2008 Food Books. Ward is also a contributor to Egullet.org, offering an online knife sharpening class....

 Steven Rinella | File Type: audio/mpeg | Duration: 40:00

In the first part of this episode, join The Guys as they recap their trip to New Orleans and Tales of Cocktail this summer. The American Buffalo is a key part of the history of the U.S. in addition to its landscape. Steven Rinella joins The Guys to discuss his book American Buffalo: in search of a lost icon. Rinella details his adventure hunting Buffalo in the Alaskan wilderness and shares some interesting facts about the majestic beast. Rinella also discusses the history of the animal and what he thinks the future will hold for it as well....

 Jill DeGroff | File Type: audio/mpeg | Duration: 40:00

The guys welcome Jill DeGroff. Jill is married to Dale DeGroff and has just published a wonderful new book of illustrations and stories of famous cocktailians from around the world. She joins the guys to discuss her new book, the life of the contemporary bar, bar tender and patron. Jill has also painted a portrait of Mark and Francis (The Restaurant Guys) which you can see here on www.restaurantguysradio.com. After seeing it, friend and patron Rob Timko, added his own comedic (and slightly disturbing) touch on youtube: http://www.youtube.com/watch?v=Hb6uGuVgEF4 Jill and Dale will be at Stage Left this coming Sunday November 8th, 2009 for a cocktail brunch, reading and book-signing. Check it out at www.stageleft.com/events. If you can't make it Sunday, you can buy Jill's book at http://www.kingcocktail.com/lushlifebook.htm. Tell them you're a fan of The Restaurant Guys...

 Mark Kurlansky | File Type: audio/mpeg | Duration: 40:00

The Guys respond to NY Times writer Frank Bruni's conjecture as to how the economy is causing restaurants to be understaffed in the first segment of this show. Mark and Francis have their own ideas about how the economy is affecting service. Mark Krulansky, award winning author, joins the Guys later and discusses his new book "The Food of a Younger Land: A Portrait of American Food-Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food was Seasonal, Regional, and Traditional-from the Lost WPA Files." Using Depression Era Work Progress Administration research and reviews, Kurlansky is able to illustrate the American food traditions of the 1930's and 40's. He explains his research for this retrospect and even offers the Guys some recipes....

 Double Cross Vodka | File Type: audio/mpeg | Duration: 40:00

The Guys begin this episode by discuss "truth in advertising" and discuss the wild claims product advertising make, such as the "best burger you will ever taste,"and what they really mean to consumers. What makes a vodka great? What do the filtering processes, often discussed in vodka advertising, mean for the final product? How does a guy with a biomedical engineering degree from John's Hopkins become a CEO of a vodka company? Malcolm Lloyd, doctor and entrepreneur, answers all of these questions when he joins The Guys to discuss his creation - the award winning, Double Cross Vodka....

 Anne Mendelson (Author of The Surprising Story of Milk Through the Ages) | File Type: audio/mpeg | Duration: 40:00

The Guys start off the show with a discussion of Food Industry's "Health Choices" program (hardly). They then welcome Anne Mendelson, Author of The Surprising Story of Milk Through the Ages. Part cookbook-- with more than 120 enticing recipes-- part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne explores the ancient heritage of milk from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Then takes the reader on a journey through the lands that traditionally only consumed milk fresh from the cow-- what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate....

 Lesley Townsend & Hayden Lambert (A special thanks to El Jimador and Herradura Tequila for bringing this show to you, commercial free.) | File Type: audio/mpeg | Duration: 40:00

The Guys welcome Lesley Townsend from The Manhattan Cocktail Classic to talk about the upcoming event in New York. Then, they reach across the pond to their friend Hayden Lambert, a top mixologists from The Merchant Hotel in Belfast. At the recent Tales of The Cocktail in New Orleans, The Merchant won Best Classic Hotel Bar in the World, Best Drink Selection, Best Cocktail Menu. Francis has spent many an evening at Hayden's bar and has long considered it the best hotel cocktail bar in the world. The Guys start with a discussion of the new Smart Choices program for healthy food choices. Some choices are not so smart....

 Robert Kenner: Food Inc. | File Type: audio/mpeg | Duration: 40:00

Erich Schlosser and Robert Kenner have made one of the most explosive film ever about how our food is made and who own it all. Time Magazine calls the film "Bracing, compassionate, thrilling and compelling." Entertainment Weekly wrote, "It's more than a terrific movie -- it's an important movie." Award winning film-maker Robert Kenner joins The Guys to talk about food production in America, world food production and the intersection of politics, corporations and individual citizens....

 Michael Ruhlman | File Type: audio/mpeg | Duration: 40:00

Michael Ruhlman joins the guys to discuss his exciting new book Ratio. From Booklist: Ruhlman, who explained the basic ingredients, tools, and cookbooks essential to the home chef in The Elements of Cooking (2007), now offers an illuminating read on the magic numbers that lie at the heart of basic cookery. He divides the book into five parts (doughs, stocks, sausages, sauces, and custards). In each section he explains what essential properties make the ratios work and the subtle variations that differentiate, for instance, a bread dough (five parts flour, three parts water) from a biscuit dough (three parts flour, one part fat, two parts liquid). While making his case that 'possessing one small bit of crystalline information can open up a world of practical applications' gets a little repetitive, it's certainly a lesson worth taking to heart. This revealing and remarkably accessible read offers indispensable information for those ready to cook by the seat of their pants; with a handy grasp of these ratios (and a dash of technique), willing chefs should have no excuse to remain tethered to recipe cards and cookbooks. --Ian Chipman...

 Kim Severson | File Type: audio/mpeg | Duration: 40:00

Kim Severson has been a food writer and cultural commentator at the New York Times since 2004. Before that, she wrote and edited at the San Francisco Chronicle, where she received the Casey Medal for Meritorious Journalism in 2002 for her work on childhood obesity. She is a repeat visitor to The Restaurant Guys and today she joins The Guys to discuss her recent article in The New York Times dicussing issues of local and organic food designations. Is big business blurring the line? Is it a good thing when Walmart embraces local foods and organic....

 Gael Greene | File Type: audio/mpeg | Duration: 40:00

The Guys Discuss Geese in New Jersey. Why don't we eat them? Famed food critic Gael Greene returns to talk about her new role as Judge in the Bravo television series Top Chef Masters and the great chefs with whom she is working....

 Dushan Zaric & Jason Kosmas (Sponsored by El Jimidor Tequila) | File Type: audio/mpeg | Duration: 40:00

Dushan Zaric & Jason Kosmas own and operate several bars and restaurants. Their flagship Employees Only is the highest grossing-per-square-foot seller of cocktails in the world. The Guys have been friends with and admirers of Dushan and Jason's work since Employees Only first opened. They now also own and operate The Macao Trading Company in New York and consult to the industry worldwide. Mark and Francis caught up with their old friends Dushan and Jason at Tales of The Cocktail. The discussion of cocktails, business, success, sex, money, passion and how the bar works will keep you riveted....

 Lisa Laird Dunn | File Type: audio/mpeg | Duration: 40:00

The Laird Family has been producing Applejack in Scobeyville since the 1600's. The commercial distillery was established in 1780 and is America's oldest native distillery. There were once hundreds of applejack producers in the northeast and across America. Now Laird & Co. stands alone. After years of decline along with other brown spirits, Applejack is the hottest commodity among the worlds preeminent mixolgists. Francis and Mark have been enthusiastic supporters of Applejack (aka: Jersey Lightening) for more than a decade. Its character and depth make it very useful tool in the arsenal of the cocktailian....

 Mark Canlis | File Type: audio/mpeg | Duration: 40:00

Mark Canlis is the middle of the three Canlis sons and is proud to have grown up in a restaurant family. In addition to being a Cornell graduate and former Captain in Air Force Special Operations, Mark has worked in 10 separate restaurants across the country. He joined the company 2003 and is now acting owner. At the forefront of Canlis 3.0, Mark's drive and passion are well suited to write new chapters for the restaurant, and for future generations to gather and celebrate as they have for so many years....

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