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, 27 Jul 2010 12:43:07 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 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 http://www.restaurantguysradio.com/sle/rg/content/browse.asp To say that Aldo Sohm knows wine is an understatement. The Austrian-born Sohm, who is currently the wine director at New York's Le Bernardin, was named the Best Sommelier in the world in May of this year at the International Association of ... To say that Aldo Sohm knows wine is an understatement. The Austrian-born Sohm, who is currently the wine director at New York's Le Bernardin, was named the Best Sommelier in the world in May of this year at the International Association of ... To say that Aldo Sohm knows wine is an understatement. The Austrian-born Sohm, who is currently the wine director at New York's Le Bernardin, was named the Best Sommelier in the world in May of this year at the International Association of Sommeliers' competition in Rome. Today we will talk wine with Mr. Sohm and gain some insights for enjoying wine (more).... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.10.22.01.sohm.mp3 Food Wed, 22 Oct 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Livio Felluga is an Italian winemaker whose estate reaches over 160 hectares in the hill country of Collio and Colli Orientali del Friuli. His wines range from dry to sweet and from red to white. His son Andrea joins us today to discuss his history ... Livio Felluga is an Italian winemaker whose estate reaches over 160 hectares in the hill country of Collio and Colli Orientali del Friuli. His wines range from dry to sweet and from red to white. His son Andrea joins us today to discuss his history ... Livio Felluga is an Italian winemaker whose estate reaches over 160 hectares in the hill country of Collio and Colli Orientali del Friuli. His wines range from dry to sweet and from red to white. His son Andrea joins us today to discuss his history as a winemaker as well as what he is doing today.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.09.18.01.felluga.mp3 Food Thu, 18 Sep 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Michaele Weissman is a journalist and author who writes about food, families, business, and American culture. Her work appears frequently in publications such as the New York Times, the Washington Post, and the Wall Street Journal. She joins us ... Michaele Weissman is a journalist and author who writes about food, families, business, and American culture. Her work appears frequently in publications such as the New York Times, the Washington Post, and the Wall Street Journal. She joins us ... Michaele Weissman is a journalist and author who writes about food, families, business, and American culture. Her work appears frequently in publications such as the New York Times, the Washington Post, and the Wall Street Journal. She joins us today to discuss her new book about coffee, God in a Cup.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.09.03.01.weismann.mp3 Food Wed, 03 Sep 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp There are certain words which come to mind when you hear the name Georgeanne Brennan. Cookbook author, food journalist, cooking teacher. Prolific. Winner of a James Beard Foundation Award. Brennan published A Pig in Provence in March of 2007, a memoir ... There are certain words which come to mind when you hear the name Georgeanne Brennan. Cookbook author, food journalist, cooking teacher. Prolific. Winner of a James Beard Foundation Award. Brennan published A Pig in Provence in March of 2007, a memoir ... There are certain words which come to mind when you hear the name Georgeanne Brennan. Cookbook author, food journalist, cooking teacher. Prolific. Winner of a James Beard Foundation Award. Brennan published A Pig in Provence in March of 2007, a memoir which chronicles her relocation to the French region. There, Brennan and her family herded goats, learned to make cheese from their milk, and gathered mushrooms. It was an experience in a traditional French way of life, and one she is here to discuss today.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.08.27.01.brennan.mp3 Food Wed, 27 Aug 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp George Naylor is a corn and soybean farmer from Churdan, Iowa. He is best known from Michael Pollan's best-selling book, The Omnivore's Dilemma. George was featured as a family farmer trying to cope with industrial food production. For the ... George Naylor is a corn and soybean farmer from Churdan, Iowa. He is best known from Michael Pollan's best-selling book, The Omnivore's Dilemma. George was featured as a family farmer trying to cope with industrial food production. For the ... George Naylor is a corn and soybean farmer from Churdan, Iowa. He is best known from Michael Pollan's best-selling book, The Omnivore's Dilemma. George was featured as a family farmer trying to cope with industrial food production. For the past four years, George has served as president of the National Family Farms Coalition, an organization which works to reduce corporate control of agriculture and promotes a more socially just farm and food policy. George joins us today to discuss the current state of agriculture in America.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.08.20.01.naylor.mp3 Food Wed, 20 Aug 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp The Guys take calls on the last regular weekday show on WCTC-AM. They are taking it a bit easy for the summer and producing one show a week. They will ramp up production again in the fall. On this show, the guys took callers and had a bunch of ... The Guys take calls on the last regular weekday show on WCTC-AM. They are taking it a bit easy for the summer and producing one show a week. They will ramp up production again in the fall. On this show, the guys took callers and had a bunch of ... The Guys take calls on the last regular weekday show on WCTC-AM. They are taking it a bit easy for the summer and producing one show a week. They will ramp up production again in the fall. On this show, the guys took callers and had a bunch of fun.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.08.07.01.last-show.mp3 Food Thu, 07 Aug 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Sergio Esposito is the owner of Italian Wine Merchants in New York City. He speaks at and hosts wine dinners throughout the country, has a much-visited Web site, and writes a popular e-mail newsletter about his discoveries and travels in Italy. He ... Sergio Esposito is the owner of Italian Wine Merchants in New York City. He speaks at and hosts wine dinners throughout the country, has a much-visited Web site, and writes a popular e-mail newsletter about his discoveries and travels in Italy. He ... Sergio Esposito is the owner of Italian Wine Merchants in New York City. He speaks at and hosts wine dinners throughout the country, has a much-visited Web site, and writes a popular e-mail newsletter about his discoveries and travels in Italy. He lives with his wife and two children in New York City and is here today to talk about his new book, 'Passion on the Vine'-a memoir of Food, Wine and Family in the heart of Italy.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.07.16.01.esposito.mp3 Food Wed, 16 Jul 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Most people know our next guest by her first name. Her fans love her food, her grace, and of course her smile. We're proud to introduce Bravo TV's Season Four "Top Chef," Stephanie ... Most people know our next guest by her first name. Her fans love her food, her grace, and of course her smile. We're proud to introduce Bravo TV's Season Four "Top Chef," Stephanie ... Most people know our next guest by her first name. Her fans love her food, her grace, and of course her smile. We're proud to introduce Bravo TV's Season Four "Top Chef," Stephanie Izard!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.06.30.01.izard.mp3 Food Mon, 30 Jun 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Dr. Gary Paul Nabhan is a world-renowned conservation scientist. He is the author of countless books about America's environmental biology and a many-times-over winner of science awards, notably a "genius" MacArthur Fellowship. He is a ... Dr. Gary Paul Nabhan is a world-renowned conservation scientist. He is the author of countless books about America's environmental biology and a many-times-over winner of science awards, notably a "genius" MacArthur Fellowship. He is a ... Dr. Gary Paul Nabhan is a world-renowned conservation scientist. He is the author of countless books about America's environmental biology and a many-times-over winner of science awards, notably a "genius" MacArthur Fellowship. He is a tenured professor and Director Emeritus of the Center for Sustainable Environments at Northern Arizona University. Dr. Nabhan is also the founder of RAFT: Renewing America's Food Traditions. This past month has seen the release of Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Food, which is a RAFT book and was edited by Dr. Nabhan. Please welcome him to Restaurant Guys.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.06.25.01.nubhan.mp3 Food Wed, 25 Jun 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Taras Grescoe has written articles on travel for The Times, Independent, Conde Nast Traveller (U.K.), National Geographic Traveler and the New York Times. His bestselling first book Sacre Blues: An Unsentimental Journey Through Quebec won the Mavis ... Taras Grescoe has written articles on travel for The Times, Independent, Conde Nast Traveller (U.K.), National Geographic Traveler and the New York Times. His bestselling first book Sacre Blues: An Unsentimental Journey Through Quebec won the Mavis ... Taras Grescoe has written articles on travel for The Times, Independent, Conde Nast Traveller (U.K.), National Geographic Traveler and the New York Times. His bestselling first book Sacre Blues: An Unsentimental Journey Through Quebec won the Mavis Gallant Prize for Non-fiction and First Book Award, among numerous other awards. His latest book, 'Bottomfeeder' is a thrilling account of Taras' international journey to eat seafood ethically and encourage everyone to do so.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.06.20.01.grescoe.mp3 Food Fri, 20 Jun 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Dr. Daphne Miller is the author of The Jungle Effect, which is not the ordinary diet book. Instead of miracles, Dr. Miller explains how returning to an indigenous diet will help Western society from diseases that seem to plague only us: heart disease, ... Dr. Daphne Miller is the author of The Jungle Effect, which is not the ordinary diet book. Instead of miracles, Dr. Miller explains how returning to an indigenous diet will help Western society from diseases that seem to plague only us: heart disease, ... Dr. Daphne Miller is the author of The Jungle Effect, which is not the ordinary diet book. Instead of miracles, Dr. Miller explains how returning to an indigenous diet will help Western society from diseases that seem to plague only us: heart disease, diabetes, and cancer. Please welcome Dr. Miller to our show!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.06.03.01.miller.mp3 Food Wed, 11 Jun 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Frederick Kaufman is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He is ... Frederick Kaufman is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He is ... Frederick Kaufman is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He is also the author of the book A Short History of the American Stomach. He joins us today to discuss his recent article in Saveur, entitled "Shape Shifters."... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.06.05.01.kaufman.mp3 Food Thu, 05 Jun 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Mark Kurlansky is an award-winning and best-selling author who has written more than a dozen books -- most of which explore the history of food and humanity. He's with us today to expand a bit more on a subject he's recently written about ... Mark Kurlansky is an award-winning and best-selling author who has written more than a dozen books -- most of which explore the history of food and humanity. He's with us today to expand a bit more on a subject he's recently written about ... Mark Kurlansky is an award-winning and best-selling author who has written more than a dozen books -- most of which explore the history of food and humanity. He's with us today to expand a bit more on a subject he's recently written about in Bon Appetit -- a subject which a lot of parents in our audience can relate to -- why kids don't eat their vegetables. He's also here to give us a sneak preview of his new book, The Last Fish Tale, due out in June.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.29.01.kurlansky.mp3 Food Thu, 29 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Alan Richman is a contributing writer for GQ, Conde Nast Traveler, and Bon Appetit, as well as the Dean of Food Journalism at the French Culinary Institute. He joins us today to discuss his recent article in Bon Apetit entitled "my days of ... Alan Richman is a contributing writer for GQ, Conde Nast Traveler, and Bon Appetit, as well as the Dean of Food Journalism at the French Culinary Institute. He joins us today to discuss his recent article in Bon Apetit entitled "my days of ... Alan Richman is a contributing writer for GQ, Conde Nast Traveler, and Bon Appetit, as well as the Dean of Food Journalism at the French Culinary Institute. He joins us today to discuss his recent article in Bon Apetit entitled "my days of whine and roses."... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.22.01.richman.mp3 Food Thu, 22 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Cat Cora isn't just one of the best female chefs, she's one of the country's biggest culinary superstars, period. Cat has starred in a number of TV shows and has written several books, but now she has a new show on The Disney Channel. ... Cat Cora isn't just one of the best female chefs, she's one of the country's biggest culinary superstars, period. Cat has starred in a number of TV shows and has written several books, but now she has a new show on The Disney Channel. ... Cat Cora isn't just one of the best female chefs, she's one of the country's biggest culinary superstars, period. Cat has starred in a number of TV shows and has written several books, but now she has a new show on The Disney Channel. She joins us today to combat the stereotypes of women cooks, being a star-chef, and balancing motherhood and a career.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.16.01.cora.mp3 Food Fri, 16 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Judith Jones is senior editor and vice president at Alfred A Knopf, where she has worked since 1957. She is co-author with Evan Jones of three books. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded ... Judith Jones is senior editor and vice president at Alfred A Knopf, where she has worked since 1957. She is co-author with Evan Jones of three books. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded ... Judith Jones is senior editor and vice president at Alfred A Knopf, where she has worked since 1957. She is co-author with Evan Jones of three books. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She joins us today to discuss her book, The Tenth Muse: My Life in Food.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.15.01.jones.mp3 Food Thu, 15 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp David Wondrich is widely recognized as one of the world's foremost authorities on cocktails and their history. He is one of the founders of Beverage Alcohol Resource, has worked with the Museum of the American Cocktail, and is author of several ... David Wondrich is widely recognized as one of the world's foremost authorities on cocktails and their history. He is one of the founders of Beverage Alcohol Resource, has worked with the Museum of the American Cocktail, and is author of several ... David Wondrich is widely recognized as one of the world's foremost authorities on cocktails and their history. He is one of the founders of Beverage Alcohol Resource, has worked with the Museum of the American Cocktail, and is author of several books on the subject of cocktails. His latest book, Imbibe! has earned him a James Beard Nomination. He joins us today to discuss that book, Jerry Thomas, and cocktails in general.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.09.01.wondrich.mp3 Food Fri, 09 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Corby Kummer is one of the country's most respected food journalists. He is a writer for The Atlantic Monthly and the author of the book "Joy of Coffee" , which was heralded by the New York Times as "the most definitive and ... Corby Kummer is one of the country's most respected food journalists. He is a writer for The Atlantic Monthly and the author of the book "Joy of Coffee" , which was heralded by the New York Times as "the most definitive and ... Corby Kummer is one of the country's most respected food journalists. He is a writer for The Atlantic Monthly and the author of the book "Joy of Coffee" , which was heralded by the New York Times as "the most definitive and engagingly written book on the subject to date.'' He has also authored "The pleasures of Slow Food-Celebrating Authentic Traditions, Flavors, and Recipes", and has written on this topic (and a host of other interesting topics we will discuss today) for The Atlantic Magazine as well.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.05.08.01.kummer.mp3 Food Thu, 08 May 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Michael White has taken over the reigns as Executive Chef for two of New York's top Italian Restaurants L'Impero and Alto. He also is Chef -Partner at Due Terre in Bernardsville New ... Michael White has taken over the reigns as Executive Chef for two of New York's top Italian Restaurants L'Impero and Alto. He also is Chef -Partner at Due Terre in Bernardsville New ... Michael White has taken over the reigns as Executive Chef for two of New York's top Italian Restaurants L'Impero and Alto. He also is Chef -Partner at Due Terre in Bernardsville New Jersey.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.30.01.white.mp3 Food Wed, 30 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Eric Asimov is the Chief Wine Critic for the New York Times. Although he formerly edited the renowned paper's "Living" and "Style" sections, he is most known for his reviews of all types of New York City restaurants, ... Eric Asimov is the Chief Wine Critic for the New York Times. Although he formerly edited the renowned paper's "Living" and "Style" sections, he is most known for his reviews of all types of New York City restaurants, ... Eric Asimov is the Chief Wine Critic for the New York Times. Although he formerly edited the renowned paper's "Living" and "Style" sections, he is most known for his reviews of all types of New York City restaurants, specifically in his "$25 and Under" column. Eric is with us today to discuss a topic that has been highlighted in the media as of late -- a concern for all parents -- alcohol consumption by minors, often to the excess known as "binge drinking." As part of our discussion, we'll talk about when it is appropriate to first let your kids try wine and alcohol.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.28.01.asimov.mp3 Food Mon, 28 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Marc Vetri is chef/owner of Vetri and Osteria Restaurants in Philadelphia. He has won the James Beard award for "Best Chef -- Midatlantic" and has been named one of America's top ten new chefs by Food and Wine Magazine. Philadelphia ... Marc Vetri is chef/owner of Vetri and Osteria Restaurants in Philadelphia. He has won the James Beard award for "Best Chef -- Midatlantic" and has been named one of America's top ten new chefs by Food and Wine Magazine. Philadelphia ... Marc Vetri is chef/owner of Vetri and Osteria Restaurants in Philadelphia. He has won the James Beard award for "Best Chef -- Midatlantic" and has been named one of America's top ten new chefs by Food and Wine Magazine. Philadelphia magazine just ranked the top 50 restaurants in Philadelphia and Vetri and Osteria both made the top ten. Dr Elizabeth Babcock is a Research Assistant Professor at the University of Miami's Rosenstiel School of Marine and Atmospheric Science and the Chief Scientist of the Pew Institute for Ocean Science. Since 2000, Dr. Babcock has been studying the abundance, movements and ecosystem role of sharks at Glovers Reef in Belize, with Dr. Ellen Pikitch, Executive Director of the Pew Institute for Ocean Science, and Dr. Demian Chapman, head of the Pew Institute's Shark Research Program. Dr. Babcock is co-editor of Sharks of the Open Ocean, along with Drs Pikitch and Chapman. She joins us today to discuss the book and the fate of sharks all over the world.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.18.01.vitri-babcock.mp3 Food Fri, 18 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Andrew Zimmern is currently the host (creator and co-producter )of 'Bizarre Foods with Andrew Zimmern' the hit show on The Travel Channel. In addition he is a chef, teacher, former restaurant concept consultant and an avid blogger. As a ... Andrew Zimmern is currently the host (creator and co-producter )of 'Bizarre Foods with Andrew Zimmern' the hit show on The Travel Channel. In addition he is a chef, teacher, former restaurant concept consultant and an avid blogger. As a ... Andrew Zimmern is currently the host (creator and co-producter )of 'Bizarre Foods with Andrew Zimmern' the hit show on The Travel Channel. In addition he is a chef, teacher, former restaurant concept consultant and an avid blogger. As a "food anthropologist" of sorts, Andrew brings cultural awareness to his audience through his adventures with food and travel.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.17.01.zimmern.mp3 Food Thu, 17 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Dan Koeppel is the author of the critically acclaimed memoir To See Every Bird on Earth. His stories have appeared in National Geographic, Adventure, Wired, Audubon, and Popular Science. He has tried over twenty different kinds of bananas on five ... Dan Koeppel is the author of the critically acclaimed memoir To See Every Bird on Earth. His stories have appeared in National Geographic, Adventure, Wired, Audubon, and Popular Science. He has tried over twenty different kinds of bananas on five ... Dan Koeppel is the author of the critically acclaimed memoir To See Every Bird on Earth. His stories have appeared in National Geographic, Adventure, Wired, Audubon, and Popular Science. He has tried over twenty different kinds of bananas on five continents. He joins us today to discuss his book Banana: The Fate of the Fruit that Changed the World.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.11.01.koeppel.mp3 Food Fri, 11 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Will Allen has been described as a visionary in organic farming. Allen co-manages the organic Cedar Circle Farm in Vermont and is the author of The War on Bugs, an expose on the fertilizer and pesticide industry. A Doctor of Anthropology, an ex-Marine ... Will Allen has been described as a visionary in organic farming. Allen co-manages the organic Cedar Circle Farm in Vermont and is the author of The War on Bugs, an expose on the fertilizer and pesticide industry. A Doctor of Anthropology, an ex-Marine ... Will Allen has been described as a visionary in organic farming. Allen co-manages the organic Cedar Circle Farm in Vermont and is the author of The War on Bugs, an expose on the fertilizer and pesticide industry. A Doctor of Anthropology, an ex-Marine and a civil rights activist, Allen joins us today to discuss The War on Bugs and, among other things, how Dr. Seuss is responsible for the success of the pesticide industry.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.09.01.allen.mp3 Food Wed, 09 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Paul Grieco, General Manager of Hearth Restaurant in New York City. He spent many of his early years in the company of his family perfecting the details of service. His career in New York City began at world-famous Remi Restaurant where he was a ... Paul Grieco, General Manager of Hearth Restaurant in New York City. He spent many of his early years in the company of his family perfecting the details of service. His career in New York City began at world-famous Remi Restaurant where he was a ... Paul Grieco, General Manager of Hearth Restaurant in New York City. He spent many of his early years in the company of his family perfecting the details of service. His career in New York City began at world-famous Remi Restaurant where he was a dining room manager for two years. Moving on, he spent short stints honing his service skills at several of New Yorks most prestigious and well-known restaurants, including Bouley, Gotham Bar and Grill, Gabriel's and JUdson Grill - which he opened with his friend and mentor Chris Cannon in February of 1994. His newest restaurant Insieme, our is listed by the New York Times as one of the top 10 new restaurants opened in 2007. He joins The Guys Today to talk about Seasonal Cuisine.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.07.01.grieco.mp3 Food Mon, 07 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Enough rice, maize and wheat to feed an army -- well, that's the hope (someday)! Nearly 3 weeks ago the Svalbard Global Seed Vault opened on a remote island in the Arctic Circle, with 100 million seeds (just the first shipment!) that originated ... Enough rice, maize and wheat to feed an army -- well, that's the hope (someday)! Nearly 3 weeks ago the Svalbard Global Seed Vault opened on a remote island in the Arctic Circle, with 100 million seeds (just the first shipment!) that originated ... Enough rice, maize and wheat to feed an army -- well, that's the hope (someday)! Nearly 3 weeks ago the Svalbard Global Seed Vault opened on a remote island in the Arctic Circle, with 100 million seeds (just the first shipment!) that originated in over 100 countries. The Vault is a project of the Global Crop Diversity Fund, with donations from large corporations, wealthy philanthropists, and countries across the globe. You may be surprised to hear America is NOT one of the biggest donors for this worthwhile eco-program. The opening of the seed vault is part of an unprecedented effort to protect the planet's rapidly diminishing biodiversity. The diversity of our crops is essential for food production, yet it is being lost -- and fast. Joining us today to tell us all about the Seed Vault is Carey Fowler of the Global Crop Diversity Fund.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.04.01.fowler.mp3 Food Fri, 04 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Suzanne Goin was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne run restaurants ... Suzanne Goin was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne run restaurants ... Suzanne Goin was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne run restaurants Lucques and A.O.C. in Los Angeles and Ms Goin is also co-owner of The Hungry Cat with her husband, chef David Letz. She won a James Beard Award for her cookbook, Sunday Suppers at Lucques.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.04.02.01.goin.mp3 Food Wed, 02 Apr 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Jack Babin and Tony Forder are the co founders and publishers of The Ale Street News, the most circulated beer newspaper in America. Since 1992 Babin and Forder have been putting their love of beer and microbreweries on paper and sending it around the ... Jack Babin and Tony Forder are the co founders and publishers of The Ale Street News, the most circulated beer newspaper in America. Since 1992 Babin and Forder have been putting their love of beer and microbreweries on paper and sending it around the ... Jack Babin and Tony Forder are the co founders and publishers of The Ale Street News, the most circulated beer newspaper in America. Since 1992 Babin and Forder have been putting their love of beer and microbreweries on paper and sending it around the country. These two New Jersey residents are here today to discuss their paper, and a very special upcoming event; the Third Annual Ultimate Belgian Tasting.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.26.01.ale-st.mp3 Food Wed, 26 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Frederick Kaufmann is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He ... Frederick Kaufmann is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He ... Frederick Kaufmann is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper's Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He joins us to discuss his book, A Short History of the American Stomach.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.19.01.kaufmann.mp3 Food Fri, 21 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Bill Kurtis is an acclaimed broadcast journalist who has worked in the profession for 40 years. Kurtis was the co-anchor for CBS Morning News, and the host of countless series and specials, most notably American Justice, Investigative Reports, and ... Bill Kurtis is an acclaimed broadcast journalist who has worked in the profession for 40 years. Kurtis was the co-anchor for CBS Morning News, and the host of countless series and specials, most notably American Justice, Investigative Reports, and ... Bill Kurtis is an acclaimed broadcast journalist who has worked in the profession for 40 years. Kurtis was the co-anchor for CBS Morning News, and the host of countless series and specials, most notably American Justice, Investigative Reports, and Cold Case Files. He is one of the leading producers of documentaries for television through Kurtis Productions, Ltd. In 2005 Kurtis founded the Tallgrass Beef Company to produce grass-fed cattle. Kurtis is the author of The Prairie Table Cookbook which re-examines food and life on the Western frontier. He joins us today to talk about grass-fed cattle, why it is better for you, and about the forgotten ways of prairie life.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.21.01.kurtis.mp3 Food Wed, 19 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Terrance Brennan is the Chef-Proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, two highly acclaimed restaurants in New York City, and the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and ... Terrance Brennan is the Chef-Proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, two highly acclaimed restaurants in New York City, and the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and ... Terrance Brennan is the Chef-Proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, two highly acclaimed restaurants in New York City, and the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and education center. Recently, he went to Scotland to shoot wild game that he brought back to the US to serve at Picholine. He joins us today to discuss this trip.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.14.01.brennan.mp3 Food Fri, 14 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp If you've recently ordered tapas at your favorite trendy restaurant -- you can probably thank Chef Jose Andres for popularizing the Spanish 'appetizer.' For a number of years now, he's been based in our nation's capitol where ... If you've recently ordered tapas at your favorite trendy restaurant -- you can probably thank Chef Jose Andres for popularizing the Spanish 'appetizer.' For a number of years now, he's been based in our nation's capitol where ... If you've recently ordered tapas at your favorite trendy restaurant -- you can probably thank Chef Jose Andres for popularizing the Spanish 'appetizer.' For a number of years now, he's been based in our nation's capitol where he has several restaurants (seven, to be exact) that bear his mark. Now, he has a great new (and entertaining) PBS show, Jose Made in Spain, a 26-episode food, wine and travel show where he takes viewers into quaint villages in the northern part of his homeland -- and into local restaurants and kitchens. We'd like to welcome Chef Andres to the show, so he can share his love of all things Spanish.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.12.01.andres.mp3 Food Wed, 12 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Eric Felten writes the celebrated cocktail column "How's Your Drink?" for the weekend edition of the Wall Street Journal. In May 2007, he was honored with a James Beard Foundation award for best newspaper writing on wine, sprits or ... Eric Felten writes the celebrated cocktail column "How's Your Drink?" for the weekend edition of the Wall Street Journal. In May 2007, he was honored with a James Beard Foundation award for best newspaper writing on wine, sprits or ... Eric Felten writes the celebrated cocktail column "How's Your Drink?" for the weekend edition of the Wall Street Journal. In May 2007, he was honored with a James Beard Foundation award for best newspaper writing on wine, sprits or beer.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.06.01.felton.mp3 Food Fri, 07 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Vickie Smith is the webmistress of www.missvickie.com, a frontrunner on the Internet for pressure-cooking websites. Since April 2001 her site has seen over two million visitors, and in January of this year she published her first book entitled Miss ... Vickie Smith is the webmistress of www.missvickie.com, a frontrunner on the Internet for pressure-cooking websites. Since April 2001 her site has seen over two million visitors, and in January of this year she published her first book entitled Miss ... Vickie Smith is the webmistress of www.missvickie.com, a frontrunner on the Internet for pressure-cooking websites. Since April 2001 her site has seen over two million visitors, and in January of this year she published her first book entitled Miss Vickie's Big Book of Pressure Cooker Recipes. Accordingly, she joins us today to discuss all you need to know about pressure cooking and more!... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.03.04.01.smith.mp3 Food Tue, 04 Mar 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Frank Evans lives in Portland Oregon. He received a BSEE from the University of California at Berkeley. He is now retired after forty years of engineering in fields including instrumentation for human vision and oceanographic research, as well as ... Frank Evans lives in Portland Oregon. He received a BSEE from the University of California at Berkeley. He is now retired after forty years of engineering in fields including instrumentation for human vision and oceanographic research, as well as ... Frank Evans lives in Portland Oregon. He received a BSEE from the University of California at Berkeley. He is now retired after forty years of engineering in fields including instrumentation for human vision and oceanographic research, as well as design of robots and machine vision systems. An amateur mycologist, he is one of the founding members of the North American Truffling Society.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.02.29.01.evans.mp3 Food Fri, 29 Feb 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp James MacKinnon is the co-author (along with Alisa Smith) of Plenty: One Man, One Woman and a Raucous Year of Eating Locally. He is also the author of Dead Man in Paradise which won the 2006 Charles Taylor Prize for Literary Non-Fiction. MacKinnon is ... James MacKinnon is the co-author (along with Alisa Smith) of Plenty: One Man, One Woman and a Raucous Year of Eating Locally. He is also the author of Dead Man in Paradise which won the 2006 Charles Taylor Prize for Literary Non-Fiction. MacKinnon is ... James MacKinnon is the co-author (along with Alisa Smith) of Plenty: One Man, One Woman and a Raucous Year of Eating Locally. He is also the author of Dead Man in Paradise which won the 2006 Charles Taylor Prize for Literary Non-Fiction. MacKinnon is also the three-time recipient of the National Magazine Award for his feature reporting. He joins us today to discuss the trials, tribulations and benefits of the 100 Mile Diet.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.02.26.01.mackinnon.mp3 Food Tue, 26 Feb 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Simon Hopkinson was once called the best cook in Britain. He was the founding chef at Bibendum in London and has won awards for his column in The Independent. He is here today to discuss a book recently published for the first time in America. The ... Simon Hopkinson was once called the best cook in Britain. He was the founding chef at Bibendum in London and has won awards for his column in The Independent. He is here today to discuss a book recently published for the first time in America. The ... Simon Hopkinson was once called the best cook in Britain. He was the founding chef at Bibendum in London and has won awards for his column in The Independent. He is here today to discuss a book recently published for the first time in America. The book is called Roast Chicken and Other Stories in 2005 it was named the most useful cookbook of all time by a panel of chefs, food writers and consumers.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.02.21.01.hopkinson.mp3 Food Thu, 21 Feb 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Julie Reiner, owner of The Flatiron Lounge, was born in Hawaii and worked as a cocktail server prior to moving to San Francisco, and ultimately Manhattan. She calls her style of drink-making "new-age tropical." When Julie moved to New York ... Julie Reiner, owner of The Flatiron Lounge, was born in Hawaii and worked as a cocktail server prior to moving to San Francisco, and ultimately Manhattan. She calls her style of drink-making "new-age tropical." When Julie moved to New York ... Julie Reiner, owner of The Flatiron Lounge, was born in Hawaii and worked as a cocktail server prior to moving to San Francisco, and ultimately Manhattan. She calls her style of drink-making "new-age tropical." When Julie moved to New York City and was hired as head bartender at C3 Lounge in the Washington Square Hotel, she began to experiment with her fresh fruit specials. Julie's program at Flatiron Lounge includes weekly cocktail flights in 2 1/2 ounce Martini glasses nicely presented on a small wooded tray with cutouts for the glasses. The flights sometimes feature spirit categories and are at other times themed. Julie's menu always has a tributes section that pays homage to great drinks from her favorite bartenders over the years.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.02.12.01.reiner.mp3 Food Wed, 13 Feb 2008 00:00:00 GMT The Restaurant Guys 40:00 http://www.restaurantguysradio.com/sle/rg/content/browse.asp Carnivores of the world unite: Meatpaper is a new magazine out of San Francisco that is getting a lot of buzz. The "Journal of Meat Culture" takes beef, pork, and all kinds of meat super-seriously (using 'metaphors more than ... Carnivores of the world unite: Meatpaper is a new magazine out of San Francisco that is getting a lot of buzz. The "Journal of Meat Culture" takes beef, pork, and all kinds of meat super-seriously (using 'metaphors more than ... Carnivores of the world unite: Meatpaper is a new magazine out of San Francisco that is getting a lot of buzz. The "Journal of Meat Culture" takes beef, pork, and all kinds of meat super-seriously (using 'metaphors more than marinating tips'). After a successful pre-launch issue, Meatpaper is now in its second issue, and you can pick of the artsy mag at your local Barnes and Noble bookstore (and marvel at the highly stylized photos of the perfect piece of marbled T-bone-- even if you're a vegetarian). Joining us today is Meatpaper co-founder and co-editor, Amy Standen.... http://www.restaurantguysradio.com/sle/rg/bin/aud/2008.02.08.01.standen.mp3 Food Fri, 08 Feb 2008 00:00:00 GMT The Restaurant Guys 40:00