Food, wine, and the finer things in life make for great conversation with two of New Jersey's premier restaurateurs. Food, wine, and the finer things in life. Food, wine, and the finer things in life make for great conversation with two of New Jersey's premier restaurateurs. http://www.restaurantguysradio.com/ en-us Tue, 31 Jan 2012 21:44:06 GMT >℗ & © 2005-2007 Restaurant Guys LLC podcasts@restaurantguysradio.com webmaster@restaurantguysradio.com Mark Pascal & Francis Schott Mark Pascal & Francis Schott podcasts@restaurantguysradio.com no http://www.restaurantguysradio.com/sle/rg/bin/img/podcast_artwork.jpg http://www.restaurantguysradio.com/ 144 144 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The guys are joined by preeminent cocktailian Dale DeGroff and talk about the State of the Cocktail Union and bar trends for ... The guys are joined by preeminent cocktailian Dale DeGroff and talk about the State of the Cocktail Union and bar trends for ... The guys are joined by preeminent cocktailian Dale DeGroff and talk about the State of the Cocktail Union and bar trends for 2012!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2012.01.31.01.degroff.mp3 Food Tue, 31 Jan 2012 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss Bloody Marys and different garnishes that you could put on them. Their guest is Brian Miller, of Tiki Mondays at Lani Kai. They discuss all things Tiki and what makes a bartender different from a ... Mark and Francis discuss Bloody Marys and different garnishes that you could put on them. Their guest is Brian Miller, of Tiki Mondays at Lani Kai. They discuss all things Tiki and what makes a bartender different from a ... Mark and Francis discuss Bloody Marys and different garnishes that you could put on them. Their guest is Brian Miller, of Tiki Mondays at Lani Kai. They discuss all things Tiki and what makes a bartender different from a mixologist.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2012.01.18.01.miller.mp3 Food Wed, 18 Jan 2012 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss the word "artisanal" and how some companies are misappropriating its use for things that are not, in fact, artisanal. Their guest is Nancy Huehnergarth, author of a recent article in the Huffington Post about the ... Mark and Francis discuss the word "artisanal" and how some companies are misappropriating its use for things that are not, in fact, artisanal. Their guest is Nancy Huehnergarth, author of a recent article in the Huffington Post about the ... Mark and Francis discuss the word "artisanal" and how some companies are misappropriating its use for things that are not, in fact, artisanal. Their guest is Nancy Huehnergarth, author of a recent article in the Huffington Post about the "Top Six Food Politics Lessons Learned In 2011."... http://www.restaurantguysradio.com/sle/rg/bin/aud/2012.01.11.01.huehnergarth.mp3 Food Wed, 11 Jan 2012 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Happy New Year from the Restaurant ... Happy New Year from the Restaurant ... Happy New Year from the Restaurant Guys!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2012.01.04.01.nye.mp3 Food Wed, 04 Jan 2012 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss the upcoming New Year's Eve celebrations across the US and specifically, in New Brunswick, NJ. Their guest is Randy Clemens, co-author of The Craft of Stone Brewing Co: Liqud Lore, Epic Recipes, and Unabashed Arrogance. ... Mark and Francis discuss the upcoming New Year's Eve celebrations across the US and specifically, in New Brunswick, NJ. Their guest is Randy Clemens, co-author of The Craft of Stone Brewing Co: Liqud Lore, Epic Recipes, and Unabashed Arrogance. ... Mark and Francis discuss the upcoming New Year's Eve celebrations across the US and specifically, in New Brunswick, NJ. Their guest is Randy Clemens, co-author of The Craft of Stone Brewing Co: Liqud Lore, Epic Recipes, and Unabashed Arrogance. They discuss Stone Brewing Co, other smaller breweries, and unusual things to do with beer, including how to make something called Beer Nog.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.12.28.01.clemens.mp3 Food Wed, 28 Dec 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis welcome Doug Frost, MS, MW to the show to discuss being a sommelier in today's market and the importance of cocktails in general. They talk about wine ratings, selling wine to consumers, differing palates, and the importance of ... Mark and Francis welcome Doug Frost, MS, MW to the show to discuss being a sommelier in today's market and the importance of cocktails in general. They talk about wine ratings, selling wine to consumers, differing palates, and the importance of ... Mark and Francis welcome Doug Frost, MS, MW to the show to discuss being a sommelier in today's market and the importance of cocktails in general. They talk about wine ratings, selling wine to consumers, differing palates, and the importance of cocktails in today's beverage programs.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.12.21.01.frost.mp3 Food Wed, 21 Dec 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis welcome Sam Mogannam of Bi-Rite Market in San Francisco. They discuss the role of the supermarket in a community, why big business supermarkets are different from small supermarkets, and why produce from small farmers is better than ... Mark and Francis welcome Sam Mogannam of Bi-Rite Market in San Francisco. They discuss the role of the supermarket in a community, why big business supermarkets are different from small supermarkets, and why produce from small farmers is better than ... Mark and Francis welcome Sam Mogannam of Bi-Rite Market in San Francisco. They discuss the role of the supermarket in a community, why big business supermarkets are different from small supermarkets, and why produce from small farmers is better than mass-produced produce. They also discuss Sam's new book, Bi-Rite Market's Eat Good Food.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.12.14.01.mogannam.mp3 Food Wed, 14 Dec 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis welcome Natalie MacLean, the Canadian wine writer. They discuss Natalie's new book, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines. They discuss what makes a wine a bargain wine, what some of the up and ... Mark and Francis welcome Natalie MacLean, the Canadian wine writer. They discuss Natalie's new book, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines. They discuss what makes a wine a bargain wine, what some of the up and ... Mark and Francis welcome Natalie MacLean, the Canadian wine writer. They discuss Natalie's new book, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines. They discuss what makes a wine a bargain wine, what some of the up and coming regions of the world are, and some of the new things Natalie's up to... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.12.06.01maclean.mp3 Food Wed, 07 Dec 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis being the show with a discussion of spirits competitions and a spirit they recently tried blind and is now coming onto the market. Their guest is Allegra McEvedy, author of Bought, Borrowed, and Stolen: Recipes and Knives from a ... Mark and Francis being the show with a discussion of spirits competitions and a spirit they recently tried blind and is now coming onto the market. Their guest is Allegra McEvedy, author of Bought, Borrowed, and Stolen: Recipes and Knives from a ... Mark and Francis being the show with a discussion of spirits competitions and a spirit they recently tried blind and is now coming onto the market. Their guest is Allegra McEvedy, author of Bought, Borrowed, and Stolen: Recipes and Knives from a Travelling Chef. Conversation ranges from the importance of knives to a chef, culturally, and in our homes, as well as how Allegra chose the regional foods mentioned in her book and how knives factor into the preparation of these recipes.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.11.30.01.mcevedy.mp3 Food Wed, 30 Nov 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis reminisce about their days of eating fast food in high school and college. Their guest is Kathleen Flinn, author of the Kitchen Counter Cooking School, a book that followed home cooks as Kathleen taught them how to eat less processed ... Mark and Francis reminisce about their days of eating fast food in high school and college. Their guest is Kathleen Flinn, author of the Kitchen Counter Cooking School, a book that followed home cooks as Kathleen taught them how to eat less processed ... Mark and Francis reminisce about their days of eating fast food in high school and college. Their guest is Kathleen Flinn, author of the Kitchen Counter Cooking School, a book that followed home cooks as Kathleen taught them how to eat less processed food and how to cook real food at home. The conversation spans from a discussion of what people put into their shopping carts, about how learning to cook can be empowering and about the way processed food is actually made.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.11.23.01.flinn.mp3 Food Wed, 23 Nov 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis welcome Daniel Humm to the show to discuss the book he's written with Will Guidara, the Eleven Madison Park Cookbook. They talk about the book, about running a four star restaurant, and about some of the unique things that ... Mark and Francis welcome Daniel Humm to the show to discuss the book he's written with Will Guidara, the Eleven Madison Park Cookbook. They talk about the book, about running a four star restaurant, and about some of the unique things that ... Mark and Francis welcome Daniel Humm to the show to discuss the book he's written with Will Guidara, the Eleven Madison Park Cookbook. They talk about the book, about running a four star restaurant, and about some of the unique things that they're doing at Eleven Madison Park in regards to training, service, and the menu in general.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.11.16.01.humm.mp3 Food Wed, 16 Nov 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss spirits, especially Calvados and Eau de Vie and some of the exciting things they're doing with them in the restaurants. Their guest is Jim Meehan, author of the PDT Cocktail Book. They discuss the book's beautiful ... Mark and Francis discuss spirits, especially Calvados and Eau de Vie and some of the exciting things they're doing with them in the restaurants. Their guest is Jim Meehan, author of the PDT Cocktail Book. They discuss the book's beautiful ... Mark and Francis discuss spirits, especially Calvados and Eau de Vie and some of the exciting things they're doing with them in the restaurants. Their guest is Jim Meehan, author of the PDT Cocktail Book. They discuss the book's beautiful illustrations by Chris Gall and how the relationship between author and illustrator evolved over the course of the book. They also discuss some of the big cocktail bars in the country and how bartenders can give great service while still making great cocktails.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.11.09.01.meehan.mp3 Food Wed, 09 Nov 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss why super fine dining restaurants are on the decline in popularity and how what people are looking for in restaurants has changed over the years they've been in the business. Their guest is Kathy Gunst, author of Notes ... Mark and Francis discuss why super fine dining restaurants are on the decline in popularity and how what people are looking for in restaurants has changed over the years they've been in the business. Their guest is Kathy Gunst, author of Notes ... Mark and Francis discuss why super fine dining restaurants are on the decline in popularity and how what people are looking for in restaurants has changed over the years they've been in the business. Their guest is Kathy Gunst, author of Notes From a Maine Kitchen: Seasonally Inspired Recipes. They discuss Maine staples such as lobster, blueberries, and maple syrup and how you don't have to be in Maine to enjoy these typical Maine foods.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.10.26.01.gunst.mp3 Food Wed, 02 Nov 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis start the show with a discussion about the kinds of deep fried foods you can eat at state fairs across the country. Mark and Francis welcome Marissa Guggiana, author of Off the Menu: Staff Meals from America's Top Restaurants to ... Mark and Francis start the show with a discussion about the kinds of deep fried foods you can eat at state fairs across the country. Mark and Francis welcome Marissa Guggiana, author of Off the Menu: Staff Meals from America's Top Restaurants to ... Mark and Francis start the show with a discussion about the kinds of deep fried foods you can eat at state fairs across the country. Mark and Francis welcome Marissa Guggiana, author of Off the Menu: Staff Meals from America's Top Restaurants to discuss staff meals in restaurants across the country. They talk about what the staff eats in America's top restaurants and the importance of staff meals, both for nutrition and for camaraderie.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.10.26.01.guggiana.mp3 Food Wed, 26 Oct 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis begin the show with a discussion on the place of migrant workers in the American economy and the role they play on farms across America. For their interview, they welcome Jon Taffer, star of the Spike TV show Bar Rescue to the show. ... Mark and Francis begin the show with a discussion on the place of migrant workers in the American economy and the role they play on farms across America. For their interview, they welcome Jon Taffer, star of the Spike TV show Bar Rescue to the show. ... Mark and Francis begin the show with a discussion on the place of migrant workers in the American economy and the role they play on farms across America. For their interview, they welcome Jon Taffer, star of the Spike TV show Bar Rescue to the show. In addition to hosting Bar Rescue, Mr Taffer also runs a successful consulting business. Conversation ranges from discussion about the show, about how Mark, Francis, and Jon approach consulting jobs, how consulting is different in front of the camera under a 5 day time constraint and about what these restaurants are like after the cameras leave.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.10.19.01.taffer.mp3 Food Wed, 19 Oct 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss Francis's recent visit to the New York City restaurant Tertulia. Their guest is Lucy Lean, author of the new book Made in America: Our Best Chefs Reinvent Comfort Food. They discuss recipes from over a hundred years ... Mark and Francis discuss Francis's recent visit to the New York City restaurant Tertulia. Their guest is Lucy Lean, author of the new book Made in America: Our Best Chefs Reinvent Comfort Food. They discuss recipes from over a hundred years ... Mark and Francis discuss Francis's recent visit to the New York City restaurant Tertulia. Their guest is Lucy Lean, author of the new book Made in America: Our Best Chefs Reinvent Comfort Food. They discuss recipes from over a hundred years ago, what comfort food is, and how these chefs have made comfort food more relevant for today.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.10.12.01.lean.mp3 Food Wed, 12 Oct 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Gerald Asher joins Mark and Francis to discuss his years as wine writer at Gourmet Magazine and his new book, A Vineyard in My Glass. They talk a lot about the importance of place when it comes to wine and Francis even makes Gerald Asher ... Gerald Asher joins Mark and Francis to discuss his years as wine writer at Gourmet Magazine and his new book, A Vineyard in My Glass. They talk a lot about the importance of place when it comes to wine and Francis even makes Gerald Asher ... Gerald Asher joins Mark and Francis to discuss his years as wine writer at Gourmet Magazine and his new book, A Vineyard in My Glass. They talk a lot about the importance of place when it comes to wine and Francis even makes Gerald Asher laugh.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.10.05.01.asher.mp3 Food Wed, 05 Oct 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City October 2, 3 & 4. They discuss mixology, the various events, and the Rising Stars ... Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City October 2, 3 & 4. They discuss mixology, the various events, and the Rising Stars ... Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City October 2, 3 & 4. They discuss mixology, the various events, and the Rising Stars Awards.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.09.29.01.bruno.mp3 Food Thu, 29 Sep 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp In their debut on the Heritage Radio Network, Mark and Francis interview Jennifer McLagan, a two-time James Beard Award winning cookbook author. Her new book is Odd Bits: How to Cook the Rest of the Animal. They discuss why offal has come in and out ... In their debut on the Heritage Radio Network, Mark and Francis interview Jennifer McLagan, a two-time James Beard Award winning cookbook author. Her new book is Odd Bits: How to Cook the Rest of the Animal. They discuss why offal has come in and out ... In their debut on the Heritage Radio Network, Mark and Francis interview Jennifer McLagan, a two-time James Beard Award winning cookbook author. Her new book is Odd Bits: How to Cook the Rest of the Animal. They discuss why offal has come in and out of vogue over the years and how snout to tail eating can and is accomplished in America and in Europe.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.09.28.01.mclagan.mp3 Food Wed, 28 Sep 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Heather Shouse joins the guys to discuss her book, Food Trucks: Dispatches and Recipes from the Kitchens on Wheels. Food Trucks is a book that profiles some 50 different food truck operations from across the United States. The discussion leads to ... Heather Shouse joins the guys to discuss her book, Food Trucks: Dispatches and Recipes from the Kitchens on Wheels. Food Trucks is a book that profiles some 50 different food truck operations from across the United States. The discussion leads to ... Heather Shouse joins the guys to discuss her book, Food Trucks: Dispatches and Recipes from the Kitchens on Wheels. Food Trucks is a book that profiles some 50 different food truck operations from across the United States. The discussion leads to the economics of food trucks and how they differ from city to city, from cities that don't allow food trucks to those that embrace them, to differences between trucks and the kinds of food that can be cooked inside a truck. Mark, Francis, and Heather also share some of their favorite food trucks across the nation and discuss what makes a food truck great.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.07.15.01.shouse.mp3 Food Fri, 15 Jul 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp John Mariani, food writer for Esquire Magazine, joins Mark and Francis to discuss his new book, How Italian Food Conquered the World. They discuss Italian food, both in the United States and abroad; how, over the years, Italian food took hold in the ... John Mariani, food writer for Esquire Magazine, joins Mark and Francis to discuss his new book, How Italian Food Conquered the World. They discuss Italian food, both in the United States and abroad; how, over the years, Italian food took hold in the ... John Mariani, food writer for Esquire Magazine, joins Mark and Francis to discuss his new book, How Italian Food Conquered the World. They discuss Italian food, both in the United States and abroad; how, over the years, Italian food took hold in the U.S.; and how Italian immigrants found access to familiar (and unfamiliar) ingredients after moving to the U.S.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.06.20.01.mariani.mp3 Food Mon, 20 Jun 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Are there still great Mom and Pop restaurants out there? Mark and Francis discuss the lack of truly great everyday restaurants in resort areas and ask that you send us your favorites. Their guest today is Gabrielle Hamilton, the chef at Prune ... Are there still great Mom and Pop restaurants out there? Mark and Francis discuss the lack of truly great everyday restaurants in resort areas and ask that you send us your favorites. Their guest today is Gabrielle Hamilton, the chef at Prune ... Are there still great Mom and Pop restaurants out there? Mark and Francis discuss the lack of truly great everyday restaurants in resort areas and ask that you send us your favorites. Their guest today is Gabrielle Hamilton, the chef at Prune restaurant in New York City and author of the new book, Blood, Bones, and Butter: the Inadvertant Education of a Reluctant Chef. They discuss restaurants that make craveable food, the importance of travel, and Gabrielle's interesting journey to where she is today.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.05.04.01.hamilton.mp3 Food Wed, 04 May 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Today's show is all about chefs. Mark and Francis start the show by discussing a reviewer who wasn't as impartial as he should have been when reviewing restaurants for his college newspaper. Their guest is Bob Waggoner, host of the new PBS ... Today's show is all about chefs. Mark and Francis start the show by discussing a reviewer who wasn't as impartial as he should have been when reviewing restaurants for his college newspaper. Their guest is Bob Waggoner, host of the new PBS ... Today's show is all about chefs. Mark and Francis start the show by discussing a reviewer who wasn't as impartial as he should have been when reviewing restaurants for his college newspaper. Their guest is Bob Waggoner, host of the new PBS show, U Cook! with Chef Bob. Chef Waggoner has run restaurants in France and the United States and has been nominated for several James Beard awards. The discussion moves from how one studies to be a chef, cooking and living in France in the 1980s, moving to the US and learning how to cook Southern food, and then how all of that led to a show on PBS.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.04.28.01.waggoner.mp3 Food Thu, 28 Apr 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis announce their guest judging appearance on Ucook! with Chef Bob, which is coming soon to a PBS station near you. Their guest is Kevin Zraly, author of the Windows on the World Complete Wine Course and a new book, The Ultimate Wine ... Mark and Francis announce their guest judging appearance on Ucook! with Chef Bob, which is coming soon to a PBS station near you. Their guest is Kevin Zraly, author of the Windows on the World Complete Wine Course and a new book, The Ultimate Wine ... Mark and Francis announce their guest judging appearance on Ucook! with Chef Bob, which is coming soon to a PBS station near you. Their guest is Kevin Zraly, author of the Windows on the World Complete Wine Course and a new book, The Ultimate Wine Companion: The Complete Guide to Understanding Wine by the World's Foremost Wine Authorities. Kevin is also soon to receive a lifetime achievement award present by the James Beard Foundation. The conversation spans everything from how Kevin inspired so many people, including Francis, to go into the wine business, up and coming wine regions of the world, the passion required in wine making and studying about wine in general, and the technological advances in books that will allow you to watch videos of Kevin when you buy a digital copy of the Windows on the World Wine Course book in the coming months.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.03.28.01.zraly.mp3 Food Mon, 28 Mar 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why ... Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why ... Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why cooking at a lower temperature makes meat more tender and flavorful, and how freezing can enhance the character of foods, among other topics.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.03.14.01.kamozawa.mp3 Food Mon, 14 Mar 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis start the show with a discussion of genetically modified foods and the effect they are having on weeds and the advent of roundup resistant weeds and corn as a weed. Their guest is Nick Fauchald, editor-in-chief of tastingtable.com. ... Mark and Francis start the show with a discussion of genetically modified foods and the effect they are having on weeds and the advent of roundup resistant weeds and corn as a weed. Their guest is Nick Fauchald, editor-in-chief of tastingtable.com. ... Mark and Francis start the show with a discussion of genetically modified foods and the effect they are having on weeds and the advent of roundup resistant weeds and corn as a weed. Their guest is Nick Fauchald, editor-in-chief of tastingtable.com. Their conversation covers secret dining clubs, tasting table, and how Nick and his team gathers all of their information for their electronic publication.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.02.24.01.fauchald.mp3 Food Thu, 24 Feb 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis begin the show with a discussion of possible new legislation in New York that would prohibit smoking on public sidewalks and in parks. Their guest is David Wondrich. They discuss all kinds of punch, from punches made by Mark and ... Mark and Francis begin the show with a discussion of possible new legislation in New York that would prohibit smoking on public sidewalks and in parks. Their guest is David Wondrich. They discuss all kinds of punch, from punches made by Mark and ... Mark and Francis begin the show with a discussion of possible new legislation in New York that would prohibit smoking on public sidewalks and in parks. Their guest is David Wondrich. They discuss all kinds of punch, from punches made by Mark and Francis in college to more traditional American punches that are featured in David Wondrich's new book, Punch: The Delights (and Dangers) of the Flowing Bowl.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.02.14.01.wondrich.mp3 Food Mon, 14 Feb 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss tipping. Their guest is Colman Andrews. He was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which introduced the now-trendy cooking of ... Mark and Francis discuss tipping. Their guest is Colman Andrews. He was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which introduced the now-trendy cooking of ... Mark and Francis discuss tipping. Their guest is Colman Andrews. He was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which introduced the now-trendy cooking of Catalonia, Ferran Adria's home region, to American food-lovers. He joins to guys to discuss his book, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.02.03.01.andrews.mp3 Food Thu, 03 Feb 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Cat food on the cover of the New York Times? Mark and Francis discuss the recent pet-centric articles in the food section of the New York Times, as well as the upcoming Manhattan Cocktail Classic. Their guest is Terry Theise, author of Reading ... Cat food on the cover of the New York Times? Mark and Francis discuss the recent pet-centric articles in the food section of the New York Times, as well as the upcoming Manhattan Cocktail Classic. Their guest is Terry Theise, author of Reading ... Cat food on the cover of the New York Times? Mark and Francis discuss the recent pet-centric articles in the food section of the New York Times, as well as the upcoming Manhattan Cocktail Classic. Their guest is Terry Theise, author of Reading Between the Wines. They discuss Austrian and German wines and why they were once a challenge to import and sell in America.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.01.25.01.theise.mp3 Food Tue, 25 Jan 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis start the show off with a discussion about genetically engineered fish and the potential pitfalls of its possible legalization. Their guest is Rowan Jacobsen. Rowan Jacobsen is the James Beard Award-winning author of A Geography of ... Mark and Francis start the show off with a discussion about genetically engineered fish and the potential pitfalls of its possible legalization. Their guest is Rowan Jacobsen. Rowan Jacobsen is the James Beard Award-winning author of A Geography of ... Mark and Francis start the show off with a discussion about genetically engineered fish and the potential pitfalls of its possible legalization. Their guest is Rowan Jacobsen. Rowan Jacobsen is the James Beard Award-winning author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America, Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis, and The Living Shore, about our ancient connection to estuaries and their potential to heal the oceans. They discuss his new book, American Terroir.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2011.01.17.01.rowan-jacobsen.mp3 Food Mon, 17 Jan 2011 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The guys start the show with a discussion of the upcoming New Year's Eve festivities in New Brunswick. Their guest is Eric Ripert, chef at Le Bernardin star of the PBS show, Avec Eric, and author of the accompanying book of the same name. The ... The guys start the show with a discussion of the upcoming New Year's Eve festivities in New Brunswick. Their guest is Eric Ripert, chef at Le Bernardin star of the PBS show, Avec Eric, and author of the accompanying book of the same name. The ... The guys start the show with a discussion of the upcoming New Year's Eve festivities in New Brunswick. Their guest is Eric Ripert, chef at Le Bernardin star of the PBS show, Avec Eric, and author of the accompanying book of the same name. The discussion covers Chef Gordon Ramsay's treatment of chefs on his TV shows and alternate ways of nurturing chefs and other staff in a restaurant situation. They also discuss travel and its effect on the creation of new dishes in restaurants, as well as Chef Ripert's new show and its unique format.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.12.15.01.ripert.mp3 Food Wed, 15 Dec 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis start the show with a discussion of the mystery of the red bees of Red Hook, Brooklyn. Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur. She joins the guys to talk about her ... Mark and Francis start the show with a discussion of the mystery of the red bees of Red Hook, Brooklyn. Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur. She joins the guys to talk about her ... Mark and Francis start the show with a discussion of the mystery of the red bees of Red Hook, Brooklyn. Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur. She joins the guys to talk about her new book, Nonna, Tell Me a Story. They also discuss Eataly, Lidia's Italian shopping and dining project in New York City.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.12.06.01.bastianich.mp3 Food Mon, 06 Dec 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The guys start the show with a discussion of at home winemaking companies and the different pitfalls and pleasures of amateur wine-making. Their guest for the day is Karen Bussen, a well-known New York-based wedding planner and the author of seven ... The guys start the show with a discussion of at home winemaking companies and the different pitfalls and pleasures of amateur wine-making. Their guest for the day is Karen Bussen, a well-known New York-based wedding planner and the author of seven ... The guys start the show with a discussion of at home winemaking companies and the different pitfalls and pleasures of amateur wine-making. Their guest for the day is Karen Bussen, a well-known New York-based wedding planner and the author of seven books in STC's "Simple Stunning" wedding series. She joins the guys to discuss parties she's planned and some tips for planning parties at home that are outlined in her most recent book, Simple Stunning Parties at Home.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.11.17.01.bussen.mp3 Food Wed, 17 Nov 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The guys start off the show with a discussion of some of Mark's favorite meals in the last six months. Their guest is Dushan Zaric. Dushan Zaric is co-owner of the Macao Trading Company and Employees Only, two cocktail bars in New York City. ... The guys start off the show with a discussion of some of Mark's favorite meals in the last six months. Their guest is Dushan Zaric. Dushan Zaric is co-owner of the Macao Trading Company and Employees Only, two cocktail bars in New York City. ... The guys start off the show with a discussion of some of Mark's favorite meals in the last six months. Their guest is Dushan Zaric. Dushan Zaric is co-owner of the Macao Trading Company and Employees Only, two cocktail bars in New York City. He is also the author of the new book, Speakeasy. He joins to guys to discuss his new book, as well as his Bar Academia, a bartending course for novices and professionals alike.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.11.10.01.zaric.mp3 Food Wed, 10 Nov 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp To start off the show, the guys discuss the new New York Times rating system for restaurants in New Jersey and some possible better alternatives. Then the guys chat with Dave Broom, the author of The World Atlas of Whisky. Dave is one of the ... To start off the show, the guys discuss the new New York Times rating system for restaurants in New Jersey and some possible better alternatives. Then the guys chat with Dave Broom, the author of The World Atlas of Whisky. Dave is one of the ... To start off the show, the guys discuss the new New York Times rating system for restaurants in New Jersey and some possible better alternatives. Then the guys chat with Dave Broom, the author of The World Atlas of Whisky. Dave is one of the foremost experts on whisky in the world and has written about whisky over the last 20 years for such publications as Whisky Magazine, The Spectator, Mixology, and Imbide. They discuss everything from production differences in whiskies, ingredient differences in whiskies, and how what choices a distiller makes during the distillation process affects what the finished product tastes like.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.10.25.01.broom.mp3 Food Mon, 25 Oct 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The guys start the show by discussing the benefits of having cameras in the restaurant and how they've helped them to catch various misdeeds on camera, including a recent incident with some construction workers. Their guest is Angela Miller, ... The guys start the show by discussing the benefits of having cameras in the restaurant and how they've helped them to catch various misdeeds on camera, including a recent incident with some construction workers. Their guest is Angela Miller, ... The guys start the show by discussing the benefits of having cameras in the restaurant and how they've helped them to catch various misdeeds on camera, including a recent incident with some construction workers. Their guest is Angela Miller, author of Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life. They discuss Angela's goat farm, Consider Bardwell Dairy, and the cheeses she produces, as well as how she splits her time between being a literary agent in New York and being a dairy farmer in Vermont.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.10.18.01.miller.mp3 Food Mon, 18 Oct 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp La Petraia: Mark and Francis travel to La Petraia, an agrotourismo in the Chinati Classico region of Italy. They walk through the property with Susan McKenna Grant and Marco Panichi and discuss the various things grown on the property and how they ... La Petraia: Mark and Francis travel to La Petraia, an agrotourismo in the Chinati Classico region of Italy. They walk through the property with Susan McKenna Grant and Marco Panichi and discuss the various things grown on the property and how they ... La Petraia: Mark and Francis travel to La Petraia, an agrotourismo in the Chinati Classico region of Italy. They walk through the property with Susan McKenna Grant and Marco Panichi and discuss the various things grown on the property and how they are used in the agrotourismo.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.09.28.01.petraia.mp3 Food Tue, 28 Sep 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City September 20, 21, and 22. They discuss mixology, the various events, and the Rising Stars Gala happening in New Jersey on ... Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City September 20, 21, and 22. They discuss mixology, the various events, and the Rising Stars Gala happening in New Jersey on ... Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City September 20, 21, and 22. They discuss mixology, the various events, and the Rising Stars Gala happening in New Jersey on September 22nd.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.09.15.01.bruno.mp3 Food Wed, 15 Sep 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Ben Hewitt is the author of The Town That Food Saved: How One Community Found Vitality in Local Food. He joins the guys to discuss living in Vermont, the situation in Hardwick Vermont, and the state of food in ... Ben Hewitt is the author of The Town That Food Saved: How One Community Found Vitality in Local Food. He joins the guys to discuss living in Vermont, the situation in Hardwick Vermont, and the state of food in ... Ben Hewitt is the author of The Town That Food Saved: How One Community Found Vitality in Local Food. He joins the guys to discuss living in Vermont, the situation in Hardwick Vermont, and the state of food in America.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.08.02.01.hewitt.mp3 Food Mon, 02 Aug 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Janit London joins the guys to discuss her food co-op, Purple Dragon. Amy Sutherland joins the guys to discuss cook-offs in ... Janit London joins the guys to discuss her food co-op, Purple Dragon. Amy Sutherland joins the guys to discuss cook-offs in ... Janit London joins the guys to discuss her food co-op, Purple Dragon. Amy Sutherland joins the guys to discuss cook-offs in America.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.07.27.01.london-sutherland.mp3 Food Tue, 27 Jul 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Lionello Marchese joins Mark and Francis at Vinitaly to discuss his wine, Castello di Monastero. They discuss Lionello's previous businesses and how that business experience relates to the business of wine. They also discuss the unique terroir ... Lionello Marchese joins Mark and Francis at Vinitaly to discuss his wine, Castello di Monastero. They discuss Lionello's previous businesses and how that business experience relates to the business of wine. They also discuss the unique terroir ... Lionello Marchese joins Mark and Francis at Vinitaly to discuss his wine, Castello di Monastero. They discuss Lionello's previous businesses and how that business experience relates to the business of wine. They also discuss the unique terroir of Tuscany and the wines that are made there.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.07.19.01.marchese.mp3 Food Mon, 19 Jul 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Michael J Gelb is the author of the book Wine Drinking for Inspired Thinking. He is a pioneer in the fields of creative thinking, accelerated learning and innovatve leadership. He joins the guys to discuss his book and the principles that are ... Michael J Gelb is the author of the book Wine Drinking for Inspired Thinking. He is a pioneer in the fields of creative thinking, accelerated learning and innovatve leadership. He joins the guys to discuss his book and the principles that are ... Michael J Gelb is the author of the book Wine Drinking for Inspired Thinking. He is a pioneer in the fields of creative thinking, accelerated learning and innovatve leadership. He joins the guys to discuss his book and the principles that are described within.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.07.13.01.gelb.mp3 Food Tue, 13 Jul 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis travel to the Vinitaly wine conference in Verona Italy, one of the most important wine conferences in the world, and interview some very important people from each link of the chain that brings quality wine to you. Silvia ... Mark and Francis travel to the Vinitaly wine conference in Verona Italy, one of the most important wine conferences in the world, and interview some very important people from each link of the chain that brings quality wine to you. Silvia ... Mark and Francis travel to the Vinitaly wine conference in Verona Italy, one of the most important wine conferences in the world, and interview some very important people from each link of the chain that brings quality wine to you. Silvia Vanucci's family produces top quality Sangiovese/Cabernet blends from their family estate in the Carmignano region of Tuscany. Iano DeGrazia, along with his brother Marco DeGrazia export the wine to the United States, where it is distributed by Harmon Skurnik, along with his brother Michael of Michael Skurnik Wines. The wine then finds a home in reputable wine shops and restaurants like Stage Left and Catherine Lombardi. Mark and Francis discuss the whole shebang and process with Silvia, Iano and Michael.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.07.07.01.vinitaly.mp3 Food Wed, 07 Jul 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Fresh: The Movie Fresh, celebrates the farmers, thinkers, and business people across America who are reinventing our food system. Producer, Ana Sofia Joanes grew up in Switzerland, but attended college in the US at Barnard and went on to study law ... Fresh: The Movie Fresh, celebrates the farmers, thinkers, and business people across America who are reinventing our food system. Producer, Ana Sofia Joanes grew up in Switzerland, but attended college in the US at Barnard and went on to study law ... Fresh: The Movie Fresh, celebrates the farmers, thinkers, and business people across America who are reinventing our food system. Producer, Ana Sofia Joanes grew up in Switzerland, but attended college in the US at Barnard and went on to study law at Columbia Law School. Her first documentary, Generation Meds, explored our fears and misgivings about mental illness and medication. She joins the guys to discuss her second film, Fresh!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.07.05.01.joanes.mp3 Food Mon, 05 Jul 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Daniel Okrent was the first public editor of The New York Times, editor-at-large of Time, Inc., and managing editor of Life magazine. He worked in book publishing as an editor at Knopf and Viking, and was editor-in-chief of general books at Harcourt ... Daniel Okrent was the first public editor of The New York Times, editor-at-large of Time, Inc., and managing editor of Life magazine. He worked in book publishing as an editor at Knopf and Viking, and was editor-in-chief of general books at Harcourt ... Daniel Okrent was the first public editor of The New York Times, editor-at-large of Time, Inc., and managing editor of Life magazine. He worked in book publishing as an editor at Knopf and Viking, and was editor-in-chief of general books at Harcourt Brace. He is author of four books, one of which, Great Fortune, was a finalist for the 2004 Pulitzer Prize in history. He joins the guys today to discuss his new book, Last Call: The Rise and Fall of Prohibition.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.06.22.01.okrent.mp3 Food Tue, 22 Jun 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Giovanni Bonmartini Fini joins the guys to discuss the Pinot Grigio and Merlot that he makes at his family's estate in Alto Adige. They discuss the differences between DOC and IGT wines and their place in the consumer ... Giovanni Bonmartini Fini joins the guys to discuss the Pinot Grigio and Merlot that he makes at his family's estate in Alto Adige. They discuss the differences between DOC and IGT wines and their place in the consumer ... Giovanni Bonmartini Fini joins the guys to discuss the Pinot Grigio and Merlot that he makes at his family's estate in Alto Adige. They discuss the differences between DOC and IGT wines and their place in the consumer marketplace.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.06.11.01.barone.mp3 Food Fri, 11 Jun 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Johnny Iuzzini is the executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. He joins the guys to discuss his new book Dessert ... Johnny Iuzzini is the executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. He joins the guys to discuss his new book Dessert ... Johnny Iuzzini is the executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. He joins the guys to discuss his new book Dessert Fourplay.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.05.30.01.iuzzini.mp3 Food Sun, 30 May 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Greg Boehm is an established cocktail expert hailing from Chelsea in New York City. He owns Mud Puddle Books and its child company Cocktail Kingdom, which sells historical bartending guides, exotic mixers and hi-tech bartending tools. He also has a ... Greg Boehm is an established cocktail expert hailing from Chelsea in New York City. He owns Mud Puddle Books and its child company Cocktail Kingdom, which sells historical bartending guides, exotic mixers and hi-tech bartending tools. He also has a ... Greg Boehm is an established cocktail expert hailing from Chelsea in New York City. He owns Mud Puddle Books and its child company Cocktail Kingdom, which sells historical bartending guides, exotic mixers and hi-tech bartending tools. He also has a famous library of cocktail books dating back to the 1600's. The guys discuss Greg's library and the importance of out of print cocktail books to today's bartenders.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.05.19.01.boehm.mp3 Food Wed, 19 May 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark and Francis discuss a new study from Princeton University on high fructose corn syrup and its effect on obesity. They also interview Stephen Fried, an award-winning investigative journalist , essayist and adjunct professor at Columbia ... Mark and Francis discuss a new study from Princeton University on high fructose corn syrup and its effect on obesity. They also interview Stephen Fried, an award-winning investigative journalist , essayist and adjunct professor at Columbia ... Mark and Francis discuss a new study from Princeton University on high fructose corn syrup and its effect on obesity. They also interview Stephen Fried, an award-winning investigative journalist , essayist and adjunct professor at Columbia University. They discuss his newest book, Appetite for America, which chronicles the creation of the American hospitality industry by legendary businessman Fred Harvey.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.05.06.01.fried.mp3 Food Thu, 06 May 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Tony Abou Ganim joins us today to discuss his new book, The Modern Mixologist: Contemporary Classic Cocktails. Tony Abou Ganim created the cocktail program at the Bellagio Resort. He is also the National Ambassador of the US Bartender's Guild ... Tony Abou Ganim joins us today to discuss his new book, The Modern Mixologist: Contemporary Classic Cocktails. Tony Abou Ganim created the cocktail program at the Bellagio Resort. He is also the National Ambassador of the US Bartender's Guild ... Tony Abou Ganim joins us today to discuss his new book, The Modern Mixologist: Contemporary Classic Cocktails. Tony Abou Ganim created the cocktail program at the Bellagio Resort. He is also the National Ambassador of the US Bartender's Guild and an Associate Member of the Museum of the American Cocktail.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.04.21.01.abou-ganim.mp3 Food Wed, 21 Apr 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Dinner in a Garage? That's right! Mark and Francis joined some friends at Brooklyn's Fette Sau, a bbq place in a refurbished (slightly) commercial garage. The food is great as is the beer selection. Raw Milk and Food Rights is the topic for ... Dinner in a Garage? That's right! Mark and Francis joined some friends at Brooklyn's Fette Sau, a bbq place in a refurbished (slightly) commercial garage. The food is great as is the beer selection. Raw Milk and Food Rights is the topic for ... Dinner in a Garage? That's right! Mark and Francis joined some friends at Brooklyn's Fette Sau, a bbq place in a refurbished (slightly) commercial garage. The food is great as is the beer selection. Raw Milk and Food Rights is the topic for discussion with David Gumpert. is a journalist who blogs regularly about the business of health and has written a number of books about small business and entrepreneurship, including Burn Your Business Plan! His latest book is, The Raw Milk Revolution: Behind America's Emerging Battle Over Food Rights. The Guys also talk about the fight to save Zinniker Farm.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.04.08.01.gumpert.mp3 Food Thu, 08 Apr 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Lesley Townsend is the Founder and director of the Manhattan Cocktail Classic and the founding director of Astor Center. A devout believer in the healing properties of madeira and a proud defender of whole eggs in cocktails, Lesley is thinking she ... Lesley Townsend is the Founder and director of the Manhattan Cocktail Classic and the founding director of Astor Center. A devout believer in the healing properties of madeira and a proud defender of whole eggs in cocktails, Lesley is thinking she ... Lesley Townsend is the Founder and director of the Manhattan Cocktail Classic and the founding director of Astor Center. A devout believer in the healing properties of madeira and a proud defender of whole eggs in cocktails, Lesley is thinking she should really knuckle down and write a proper bio one of these days (though that day is certainly not today). Lesley joins Mark and Francis to talk about the upcoming Manhattan Cocktail Classic to be held in New York May 14th - 18th. Tickets are on sale now. You can get a discount to the seminar The Guys are doing at the event! Enter promotion code: Restaurant Guys.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.03.30.01.townsend.mp3 Food Tue, 30 Mar 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The Guys begin the show with a discussion of www.ExpenseASteak.com (http://www.expenseasteak.com/) . It's crazy! Randall Grahm is one of the most interesting and intelligent winemakers in the world, he joins The Guys to talk about winemaking, ... The Guys begin the show with a discussion of www.ExpenseASteak.com (http://www.expenseasteak.com/) . It's crazy! Randall Grahm is one of the most interesting and intelligent winemakers in the world, he joins The Guys to talk about winemaking, ... The Guys begin the show with a discussion of www.ExpenseASteak.com (http://www.expenseasteak.com/) . It's crazy! Randall Grahm is one of the most interesting and intelligent winemakers in the world, he joins The Guys to talk about winemaking, the new directions of Bonny Doon wines and his extremely intelligent new book, "Been Doon So Long: A Randall Grahm Vinithology."... http://www.restaurantguysradio.com/sle/rg/bin/aud/2010.03.09.01.grahm.mp3 Food Tue, 09 Mar 2010 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.12.31.01.harary.mp3 Food Thu, 31 Dec 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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, ... 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, ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.12.16.01.ward.mp3 Food Wed, 16 Dec 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.11.13.01.rinella.mp3 Food Fri, 13 Nov 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.11.03.01.degroff.mp3 Food Tue, 03 Nov 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.10.26.01.kurlansky.mp3 Food Mon, 26 Oct 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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? ... 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? ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.10.16.01.double-cross.mp3 Food Fri, 16 Oct 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.09.15.01.mendelson.mp3 Food Mon, 14 Sep 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.09.11.01.townsend-lambert.mp3 Food Fri, 11 Sep 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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, ... 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, ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.08.31.01.kenner.mp3 Food Mon, 31 Aug 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.08.25.01.ruhlman.mp3 Food Tue, 25 Aug 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.08.18.01.severson.mp3 Food Tue, 18 Aug 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.08.11.01.greene.mp3 Food Tue, 11 Aug 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.08.05.01.zaric-kosmas.mp3 Food Wed, 05 Aug 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.07.22.01.laird.mp3 Food Wed, 22 Jul 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.07.09.01.canlis.mp3 Food Thu, 09 Jul 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp 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 ... 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 ... 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. * 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.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.06.24.01.tunnerman-weaver.mp3 Food Wed, 24 Jun 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Bon Appetite Magazine recently named some of America's best ice cream shoppes. In New York - it's a fleet of ice cream trucks - Van Leeuwen Artisan Ice Cream (the ice cream is also available in some stores such as Whole Foods). A Washington ... Bon Appetite Magazine recently named some of America's best ice cream shoppes. In New York - it's a fleet of ice cream trucks - Van Leeuwen Artisan Ice Cream (the ice cream is also available in some stores such as Whole Foods). A Washington ... Bon Appetite Magazine recently named some of America's best ice cream shoppes. In New York - it's a fleet of ice cream trucks - Van Leeuwen Artisan Ice Cream (the ice cream is also available in some stores such as Whole Foods). A Washington D.C. native and a current Brooklynite, Benjamin Wallace is fast establishing himself as one of today's up-and-coming authors. Wallace's work has been published in GQ, Food & Wine, Salon, The Washington Post, and Details, garnering national recognition for spotlighting conservative mouthpiece Glenn Beck in 2007. From 1996 to 2005, Wallace worked at Philadelphia Magazine where he not only served as Executive director, but also discovered the controversial historical tale that would later become the inspiration for his first book. In the "Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine", Wallace delves into the questionable authenticity of the story of a 1787 bottle of Chateau Lafite Bordeaux owned by Thomas Jefferson. Fetching $156,000 at auction, rumors concerning the bottle's legitimacy abounded, involving an intriguing web of eccentric, but overly wealthy characters who regularly indulged in wines worth thousands of dollars. Wallace investigated not just that one specific transaction, but the entire ostentatious world of wine collecting in the mid-eighties.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.06.05.01.wallace.mp3 Food Fri, 05 Jun 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Food Network Magazine determined the best burger in every state of The Union. The winner for NJ: Stage Left, of course. So now The Food Network and NY Magazine have joined the chorus who recognize our burger as best in the land. Nina Planck, food ... Food Network Magazine determined the best burger in every state of The Union. The winner for NJ: Stage Left, of course. So now The Food Network and NY Magazine have joined the chorus who recognize our burger as best in the land. Nina Planck, food ... Food Network Magazine determined the best burger in every state of The Union. The winner for NJ: Stage Left, of course. So now The Food Network and NY Magazine have joined the chorus who recognize our burger as best in the land. Nina Planck, food writer, entrepreneur, and mother, returns to the Restaurant Guys to discuss her latest book, "Real Food for Mother and Baby". Drawing from her childhood growing up in rural Virginia, Nina remains a strong advocate for traditional foods and is undoubtedly a leading expert on farmers' market and local food. In fact, she created the first farmer's market in London and went on to direct New York City's Greenmarkets. Nina first shook the culinary world with her groundbreaking book "Real Food", in which she challenged the way we look at old-fashion, rich (and the often extremely fatty) foods like butter, whole milk, and lamb. Inspired by the birth of her son Julian, Nina extends her "real food" philosophy to motherhood and dispels many of the myths and misleading ideas about nutrition for mother and baby both. Nina, a contributor to the New York Times and a reporter for TIME, currently resides in New York City with her husband Rob Kaufelt (owner of Murray's Cheese and Highland Park, NJ native) and their son Julian.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.05.29.01.planck.mp3 Food Fri, 29 May 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Charlie Trotter is a legendary culinary figure and owner of one of the nation's finest restaurants Charlie Trotter's in Chicago. Eight-time winner of the James Beard award, Trotter also boasts accolades five star awards from AAA, Mobil ... Charlie Trotter is a legendary culinary figure and owner of one of the nation's finest restaurants Charlie Trotter's in Chicago. Eight-time winner of the James Beard award, Trotter also boasts accolades five star awards from AAA, Mobil ... Charlie Trotter is a legendary culinary figure and owner of one of the nation's finest restaurants Charlie Trotter's in Chicago. Eight-time winner of the James Beard award, Trotter also boasts accolades five star awards from AAA, Mobil Travel Guide, Restaurant Magazine, and Wine Spectator. He is also owner of Trotter's To Go in Chicago, an acclaimed former host his own PBS cooking show, and author of an astonishing fourteen cookbooks. His newest cookbook is re-vamped and redesigned soft cover edition of his 2000 release, Charlie Trotter Cook at Hom. The newly titled "Home Cooking with Charlie Trotter" features recipes from Trotter's own collection of favorite home dishes. Along with stunning photography, the book includes easily accessible recipes for casual home cooks with basic and straightforward techniques. Trotter supplements his restaurant ownership with various philanthropic endeavors including a Culinary Education Program for high schoolers. Chef Trotter returns to the show.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.05.22.01.trotter.mp3 Food Fri, 22 May 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Thomas Keller is, indisputably, one of the nation's most reputable and recognized chefs and restaurateurs. As owner of the French Laundry in Napa Valley, California and the per se in New York City, he stands as the only American-born chef to have ... Thomas Keller is, indisputably, one of the nation's most reputable and recognized chefs and restaurateurs. As owner of the French Laundry in Napa Valley, California and the per se in New York City, he stands as the only American-born chef to have ... Thomas Keller is, indisputably, one of the nation's most reputable and recognized chefs and restaurateurs. As owner of the French Laundry in Napa Valley, California and the per se in New York City, he stands as the only American-born chef to have garnered two 3-starred Michelin restaurants. His other culinary endeavors include the Bouchon chain (Bouchon restaurant, and Bouchon bakery), as well as his newest endeavor Ad Hoc (a casual dining establishment in Yountville, CA). Keller and his restaurants have won multiple awards from the James Beard Foundation, Zagat, Food & Wine Magazine, with per se most recently being honored as one of Gayot's Top 40 Restaurants in the U.S. in 2008. Keller has authored many cookbooks including The French Laundry Cookbook (1999) and Bouchon (2004). His newest book entitled, "Under Pressure"(2008), explores "sous vide", an innovative culinary technique that entails cooking foods at low temperatures in vacuumed sealed plastic. As a professional chef, Keller shares his culinary knowledge to dispel the mystery of "sous vide" cooking methodology and offers his personal techniques to bolster excitement and enthusiasm surrounding this yet-to-be-embraced approach.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.05.13.01.keller.mp3 Food Wed, 13 May 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The Guys welcome Chef Damien Brassel of Knife & Fork Restaurant in New York City. By 20 he was the head chef at Peacock Alley, a Michelin star restaurant in Dublin. Knife + Fork is Damien Brassel's New York solo debut. A showcase for modern ... The Guys welcome Chef Damien Brassel of Knife & Fork Restaurant in New York City. By 20 he was the head chef at Peacock Alley, a Michelin star restaurant in Dublin. Knife + Fork is Damien Brassel's New York solo debut. A showcase for modern ... The Guys welcome Chef Damien Brassel of Knife & Fork Restaurant in New York City. By 20 he was the head chef at Peacock Alley, a Michelin star restaurant in Dublin. Knife + Fork is Damien Brassel's New York solo debut. A showcase for modern European cooking and intense, vibrant flavors Recently his restaurant has been targeted by anti-foie gras demonstrators. Mark and Francis also visit "disinformation" propagated by corn growers about high fructose corn syrup.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.03.11.01.brasel.mp3 Food Tue, 10 Mar 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp David Waltuck is one the world's preeminent chefs and owner of the restaurant, Chanterelle, in SoHo NYC. With wife and business partner, Karen, at his side, the duo has transformed the restaurant into a premiere dining destination, featuring ... David Waltuck is one the world's preeminent chefs and owner of the restaurant, Chanterelle, in SoHo NYC. With wife and business partner, Karen, at his side, the duo has transformed the restaurant into a premiere dining destination, featuring ... David Waltuck is one the world's preeminent chefs and owner of the restaurant, Chanterelle, in SoHo NYC. With wife and business partner, Karen, at his side, the duo has transformed the restaurant into a premiere dining destination, featuring innovative, French inspired meals that have gained acclaimed from the New York Times and Zagat. In 2007, the James Beard Foundation honored David as "The Best Chef in New York City". He follows up his first cookbook, published in 2000, with a newer volume featuring over 150 recipes straight from David's kitchen. His second book, Chanterelle, incorporates beautiful photography alongside easy-to-follow, signature recipes and interweaves into it the love story of David and Karen.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.02.27.01.waltuck.mp3 Food Fri, 27 Feb 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Eric Ripert is the chef and part owner of Le Bernardin, awarded 4 stars by the New York Times, three stars by the Michelin Guide, rated best restauarant in NYC by Zagat, and best restaurant in America by GQ. He is joining us today to discuss his new ... Eric Ripert is the chef and part owner of Le Bernardin, awarded 4 stars by the New York Times, three stars by the Michelin Guide, rated best restauarant in NYC by Zagat, and best restaurant in America by GQ. He is joining us today to discuss his new ... Eric Ripert is the chef and part owner of Le Bernardin, awarded 4 stars by the New York Times, three stars by the Michelin Guide, rated best restauarant in NYC by Zagat, and best restaurant in America by GQ. He is joining us today to discuss his new book, On the Line.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.02.20.01.ripert.mp3 Food Fri, 20 Feb 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp As Editor in Chief of Food & Wine magazine since 1995, Dana Cowin has exercised leadership to transform the magazine into an indispensable piece of popular media-a must-read for restaurant lovers, travelers, wine connoisseurs, and cooks alike. In ... As Editor in Chief of Food & Wine magazine since 1995, Dana Cowin has exercised leadership to transform the magazine into an indispensable piece of popular media-a must-read for restaurant lovers, travelers, wine connoisseurs, and cooks alike. In ... As Editor in Chief of Food & Wine magazine since 1995, Dana Cowin has exercised leadership to transform the magazine into an indispensable piece of popular media-a must-read for restaurant lovers, travelers, wine connoisseurs, and cooks alike. In addition to her editorial works, Cowin oversees the Food & Wine culinary book series including titles like "The Best of the Best" and the annual releases: "Food & Wine Magazine's Wine Guide" and "Food & Wine Cocktails". Beyond writing, Cowin serves on the Board of Directors of the New York-based hunger relief organization, City Harvest and has spearheaded the "Skip Lunch, Fight Hunger" campaign. Most remarkably, however, Cowin "partied" her way through a battle with breast cancer and can now proudly call herself a breast cancer survivor!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.02.12.01.cowin.mp3 Food Thu, 12 Feb 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Dale DeGroff returns to the show to talk about the cocktail renaissance and the long and varied history of cocktails. He will be joining us for a Friday Night Cocktail party in Catherine Lombardi on February ... Dale DeGroff returns to the show to talk about the cocktail renaissance and the long and varied history of cocktails. He will be joining us for a Friday Night Cocktail party in Catherine Lombardi on February ... Dale DeGroff returns to the show to talk about the cocktail renaissance and the long and varied history of cocktails. He will be joining us for a Friday Night Cocktail party in Catherine Lombardi on February 20th.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.02.05.01.degroff.mp3 Food Thu, 05 Feb 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Paul Hobbs is one of the most sought-after winemakers on three continents. The Wine Spectator hailed Paul among the top winemakers in California as well as Argentina and Chile. (They're right, of course-- but we've known that all along.) ... Paul Hobbs is one of the most sought-after winemakers on three continents. The Wine Spectator hailed Paul among the top winemakers in California as well as Argentina and Chile. (They're right, of course-- but we've known that all along.) ... Paul Hobbs is one of the most sought-after winemakers on three continents. The Wine Spectator hailed Paul among the top winemakers in California as well as Argentina and Chile. (They're right, of course-- but we've known that all along.) Paul joins The Guys today to talk about his latest ventures and his upcoming wine dinner February 2nd at Stage Left.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.01.28.01.hobbs.mp3 Food Wed, 28 Jan 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Scott Beattie is bar manager at Cyrus Restaurant in Healdsburg, California and has used his experience to author Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus. Scott makes use of the area's famer's markets and ... Scott Beattie is bar manager at Cyrus Restaurant in Healdsburg, California and has used his experience to author Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus. Scott makes use of the area's famer's markets and ... Scott Beattie is bar manager at Cyrus Restaurant in Healdsburg, California and has used his experience to author Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus. Scott makes use of the area's famer's markets and local distilleries to mix up culinary cocktails that are not only visually striking, but made with all fresh ingredients. He uses seasonal, organic ingredients including edible flowers, exotic berries, fruits, and vegetables to produce high quality and flavorful drinks to match Cyrus' world-class cuisine. Beattie's bartending expertise has also been profiled in Gourmet, GQ, Food & Wine magazine, and Bon Appetit.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.01.22.01.beatty.mp3 Food Thu, 22 Jan 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Michael Ruhlman is a freelance journalist who authors a popular blog and whose work has appeared in the New York Times. Ruhlman has co-authored several cookbooks with some of the country's leading chefs and recently published a book entitled ... Michael Ruhlman is a freelance journalist who authors a popular blog and whose work has appeared in the New York Times. Ruhlman has co-authored several cookbooks with some of the country's leading chefs and recently published a book entitled ... Michael Ruhlman is a freelance journalist who authors a popular blog and whose work has appeared in the New York Times. Ruhlman has co-authored several cookbooks with some of the country's leading chefs and recently published a book entitled "The Elements of Cooking: Translating the Chef's Craft for Every Kitchen". In addition to writing about food and the work of a professional chef, he has appeared as a judge on The Food Network's Next Iron Chef and Cooking Under Fire (WGBH Boston).... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.01.15.01.ruhlman.mp3 Food Thu, 15 Jan 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Tilar J. Mazzeo is the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It (Collins 2008) and of the forthcoming guides to the Back-Lane Wineries of Sonoma and Back-Lane Wineries of Napa (The Little Bookroom). She ... Tilar J. Mazzeo is the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It (Collins 2008) and of the forthcoming guides to the Back-Lane Wineries of Sonoma and Back-Lane Wineries of Napa (The Little Bookroom). She ... Tilar J. Mazzeo is the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It (Collins 2008) and of the forthcoming guides to the Back-Lane Wineries of Sonoma and Back-Lane Wineries of Napa (The Little Bookroom). She teaches literature and travel writing at Colby College.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2009.01.07.01.mazzeo.mp3 Food Wed, 07 Jan 2009 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Susan McKenna Grant is a culinary expert who specializes in "slow food" cooking, pastry making, and artisanal baking. After retiring as founder of computer graphic company Alias Research, McKenna moved to Europe and now owns and operates La ... Susan McKenna Grant is a culinary expert who specializes in "slow food" cooking, pastry making, and artisanal baking. After retiring as founder of computer graphic company Alias Research, McKenna moved to Europe and now owns and operates La ... Susan McKenna Grant is a culinary expert who specializes in "slow food" cooking, pastry making, and artisanal baking. After retiring as founder of computer graphic company Alias Research, McKenna moved to Europe and now owns and operates La Petraia, an "azienda agricola" (working farm and winery) in Tuscany, Italy. McKenna has now published her first book, "Piano, Piano, Pieno" which articulates the Slow Food movement philosophy, as well as a volume of recipes and insights into the Italian culture.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.12.31.01.grant.mp3 Food Wed, 31 Dec 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Rowan Jacobsen writes about food, the environment, and the connections between the two. He has written for the New York Times, Newsweek, Harper's, Saveur, Eating Well, Wondertime, The Art of Eating, and others. He is the author of A Geography of ... Rowan Jacobsen writes about food, the environment, and the connections between the two. He has written for the New York Times, Newsweek, Harper's, Saveur, Eating Well, Wondertime, The Art of Eating, and others. He is the author of A Geography of ... Rowan Jacobsen writes about food, the environment, and the connections between the two. He has written for the New York Times, Newsweek, Harper's, Saveur, Eating Well, Wondertime, The Art of Eating, and others. He is the author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America and Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.12.26.01.jacobsen.mp3 Food Fri, 26 Dec 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The Wall Street Journal wrote: "The process, which Ms. Naylor calls "acoustic smashing," marked a turning point in her career." NPR said: "Jacqui Naylor has brought new twists to the notion of melding jazz and pop tunes -- ... The Wall Street Journal wrote: "The process, which Ms. Naylor calls "acoustic smashing," marked a turning point in her career." NPR said: "Jacqui Naylor has brought new twists to the notion of melding jazz and pop tunes -- ... The Wall Street Journal wrote: "The process, which Ms. Naylor calls "acoustic smashing," marked a turning point in her career." NPR said: "Jacqui Naylor has brought new twists to the notion of melding jazz and pop tunes -- without high-tech assistance." The Village Voice wrote: "Jacqui has a sumptuous voice, knack for scratchiness, and an ability to sweeten those bluesy bent notes." She joins The Guys to talk about her recent career successes and about her concert to be held on New Year's Eve in New Brunswick.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.12.18.01.naylor.mp3 Food Thu, 18 Dec 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Anthony Giglio is a New York based sommelier, journalist and accomplished freelance writer. He recently authored the Food & Wine: Wine Guide 2009 and edited the 67th edition of Mr. Boston Official Bartender's Guide for 2009 with Jim Meehan. ... Anthony Giglio is a New York based sommelier, journalist and accomplished freelance writer. He recently authored the Food & Wine: Wine Guide 2009 and edited the 67th edition of Mr. Boston Official Bartender's Guide for 2009 with Jim Meehan. ... Anthony Giglio is a New York based sommelier, journalist and accomplished freelance writer. He recently authored the Food & Wine: Wine Guide 2009 and edited the 67th edition of Mr. Boston Official Bartender's Guide for 2009 with Jim Meehan. He is also an award-winning contributor to Travel + Leisure, Esquire, and Parade magazines, as well as a wine correspondent for CBS Radio.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.12.11.01.giglio.mp3 Food Thu, 11 Dec 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Andrew Carmellini has created an innovative new cookbook entitled 'Urban Italian: Simple Recipes & True Stories from a Life in Food' to go along with his innovative genre of Italian-American cuisine creations. He worked with his wife, ... Andrew Carmellini has created an innovative new cookbook entitled 'Urban Italian: Simple Recipes & True Stories from a Life in Food' to go along with his innovative genre of Italian-American cuisine creations. He worked with his wife, ... Andrew Carmellini has created an innovative new cookbook entitled 'Urban Italian: Simple Recipes & True Stories from a Life in Food' to go along with his innovative genre of Italian-American cuisine creations. He worked with his wife, Gwen Hyman on the book which contains recipes in which he incorporated his Italian heritage and travel experiences throughout Italy with his formal restaurant training and adapted for a small home kitchen. He was chef at NYC's A Voce restaurant until June of this year and is planning a new restaurant venture.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.12.04.01.carmellini.mp3 Food Thu, 04 Dec 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Tanya Wenman Steele is editor in chief of the award-winning food website Epicurious.com. She is also the winner of a James Beard foundation journalism award and a regular guest on Today. She has written extensively for the New York Times, and has been ... Tanya Wenman Steele is editor in chief of the award-winning food website Epicurious.com. She is also the winner of a James Beard foundation journalism award and a regular guest on Today. She has written extensively for the New York Times, and has been ... Tanya Wenman Steele is editor in chief of the award-winning food website Epicurious.com. She is also the winner of a James Beard foundation journalism award and a regular guest on Today. She has written extensively for the New York Times, and has been an editor at Bon Appetit and Food & Wine magazines. Together with another editor and mom, Tracey Seaman, Tanya has written the cookbook for parents and people who love and feed children 'Real food for Healthy Kids'.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.11.20.01.steele.mp3 Food Thu, 20 Nov 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Pat Willard is the author of the recently published, 'America Eats!--On the Road with the WPA. She has written three other books about food and has written numerous articles and maintains her website at www.patwillard.com. She has worked as a ... Pat Willard is the author of the recently published, 'America Eats!--On the Road with the WPA. She has written three other books about food and has written numerous articles and maintains her website at www.patwillard.com. She has worked as a ... Pat Willard is the author of the recently published, 'America Eats!--On the Road with the WPA. She has written three other books about food and has written numerous articles and maintains her website at www.patwillard.com. She has worked as a community organizer, waitress, short-order cook, seamstress, restaurant reviewer, editor, and journalist.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.11.17.01.willard.mp3 Food Mon, 17 Nov 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Patricia Wells has lived in Paris with her husband, Walter Wells, for nearly 30 years. She runs a popular cooking school in Paris and is the author of over 10 books. She was also the restaurant critic for the International Herald Tribune from 1980 ... Patricia Wells has lived in Paris with her husband, Walter Wells, for nearly 30 years. She runs a popular cooking school in Paris and is the author of over 10 books. She was also the restaurant critic for the International Herald Tribune from 1980 ... Patricia Wells has lived in Paris with her husband, Walter Wells, for nearly 30 years. She runs a popular cooking school in Paris and is the author of over 10 books. She was also the restaurant critic for the International Herald Tribune from 1980 to 2007. She joins us today to discuss her latest book, co-written with her husband, We've Always Had Paris... And Provence.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.11.05.01.wells.mp3 Food Wed, 05 Nov 2008 00:00:00 GMT The Restaurant Guys 40:00