The Restaurant Guys

Why This Episode Matters Father Greg Boyle explains how Homeboy Industries uses jobs, training and support to help former gang members build different lives. Rival gang members work side by side — and Boyle describes what happens when people who once saw each other as enemies begin to know one another. The conversation gets at something restaurants can do particularly well: teach skills, create pride in work and offer a path that doesn’t require a traditional academic route. Boyle makes the case for employment as intervention in one unforgettable line: “Nothing stops a bullet like a job.” The Conversation Father Greg Boyle joins The Restaurant Guys to talk about Homeboy Industries, the Los Angeles organization he founded to help people leave gang life through employment, training and support. He explains how former rivals learn to work side by side, and how services such as tattoo removal and mental-health care grew out of the needs of the people coming through the program. The conversation turns to the role of food and restaurants in that work. Boyle describes the pride that comes from making something tangible at Homeboy Bakery and Homegirl Cafe, while Francis reflects on restaurants as places where people can learn by doing, build skills and create a career without following a traditional academic path. Boyle also talks about replacing hopelessness with the possibility of a future for people who have often been “planning their funerals and not their futures” and why, as Homeboy puts it, “nothing stops a bullet like a job.” Guest Bio Father Greg Boyle is the founder of Homeboy Industries in Los Angeles. In this 2007 conversation, he discusses the organization’s work creating employment, training and support for former gang members through ventures including Homeboy Bakery and Homegirl Cafe. Timestamps 00:00 Father Greg Boyle of Homeboy Industries 02:20 Rival gang members working side by side 04:00 Tattoo removal, food and the dignity of creating something 08:30 Learning the basic skills of work 13:00 Restaurants, apprenticeship and planning futures instead of funerals 16:00 “Nothing stops a bullet like a job” 22:30 The Guys on good causes, good food and why quality still matters More Information Homeboy Industries https://homeboyindustries.org/ Elijah’s Promise School https://elijahspromise.org/promise-culinary/ Father Boyle’s book G -Dog and the Homeboys: Father Greg Boyle and the Gangs of East Los Angeles by Celeste Fremon (Author), Tom Brokaw (Introduction) Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters Til Death The Speakeasy is literally hidden beneath a working funeral home outside Kansas City and unlike most modern “speakeasies,” it really isn’t generally open to the public. The room comes complete with a casket bar, an urn used to smoke cocktails, mysterious doors and at least one unexplained doorbell incident. The basement’s secret-drinking history predates its current owners: decades ago it reportedly served as a discreet drinking club for local Southern Baptists. What started as a cocktail obsession became a charitable passion project, raising money for organizations including Veterans Community Project and inspiring Til Death’s cocktail education program. Banter Before heading underground, Mark and Francis find an object lesson in how not to communicate hospitality: a neighborhood restaurant whose storefront has slowly accumulated signs telling customers what NOT to do. As Francis puts it, the whole storefront seems to say: “Go away! Don’t do this! You’re all wrong!" The Conversation Andrew Loos and Phil Worden join The Guys from Til Death The Speakeasy, a private Prohibition-inspired cocktail room beneath a working funeral home near Kansas City. They explain how home bartending, Sasha Petraske’s cocktail movement and Kansas City’s bar scene inspired them to transform a forgotten basement into a genuinely secret speakeasy. Guests enter through the funeral home before descending through a series of doors which naturally leads Francis to start planning his own funeral and cocktail party there. Andrew and Phil also share the stranger side of Til Death: an unplugged doorbell that mysteriously rang after an event, cocktails smoked in an urn and served on a casket, and the basement’s earlier life as a secret drinking spot. Beyond the novelty, Til Death has become a vehicle for giving back. Andrew and Phil discuss their work with Veterans Community Project, along with other charitable events, and explain how Til Death The Academy teaches cocktail enthusiasts to become more knowledgeable bar patrons. Guest Bio Andrew Loos and Phil Worden are the team behind Til Death The Speakeasy. Together with their families, they run cocktail events, Til Death The Academy and charity fundraisers beneath Andrew’s working funeral home. Timestamps 00:00 The restaurant storefront that says “Go away” 05:45 Inside Til Death: a speakeasy beneath a working funeral home 13:00 Francis plans his own speakeasy funeral 15:00 Ghosts, an urn smoker and the basement’s secret drinking history 25:00 Turning cocktails into a charitable passion project 29:00 Veterans Community Project and the tiny-home model 37:00 Til Death The Academy Info Veteran’s Community Project https://vcp.org/ Til Death https://tildeathkc.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2006. Why This Episode Matters Long before sustainable seafood became a mainstream restaurant conversation, Rick Moonen was pushing chefs and diners to think about where their fish came from and how it was caught. Moonen explains why cooking fish requires precision and why buying the freshest fish often means abandoning your shopping list and letting the market decide dinner. From beluga caviar to Chilean sea bass, the conversation shows how quickly popularity can put pressure on a species. And because this is The Restaurant Guys, a serious discussion about ocean conservation eventually leads to foie-gras potatoes and steaks stuffed with oysters. Banter Mark and Francis consider the economics of extraordinarily expensive restaurants and why a casino might happily operate one without worrying much about the restaurant itself making money. Naturally, this gives them an idea: put slot machines downstairs at their own restaurant. There is, unfortunately, the small matter of getting arrested. The Conversation Rick Moonen joins The Guys shortly after making the move from New York to Las Vegas, where RM Seafood at Mandalay Bay represented the biggest opportunity of his career. They talk about why seafood can be unforgiving to cook, Moonen's effort to make home cooks more comfortable preparing fish, and how to shop for seafood by looking at what's freshest rather than arriving at the market with a fixed plan. Then the conversation turns to sustainability. Moonen discusses the pressure on sturgeon and caviar, the enormous popularity of Chilean sea bass, and the responsibility chefs have when deciding what goes on their menus. His message extends to diners, too: ask where your seafood came from, ask how it was caught, and don't assume one person's choices don't matter. Finally, the conversation returns to the friendship between Moonen, Mark and Francis through their years in the Red Meat Club including one memorable cookout featuring potatoes cooked in foie gras fat and carpetbagger steaks stuffed with oysters. Guest Bio Rick Moonen is a chef best known for his work at The Water Club, Oceana and RM Seafood, as well as his longtime advocacy for responsible seafood sourcing. In this 2006 conversation, he was also working on his cookbook Seafood Without a Doubt . Timestamps 0:00 The price of luxury dining 5:30 Rick joins: leaving New York for Mandalay Bay 9:00 Why cooking fish intimidates home cooks 13:00 How to buy fresh fish and cook what's in the market 15:30 Sustainable seafood, caviar and Chilean sea bass 21:20 The Red Meat Club, responsible sourcing and an upscale cookout Info & Links Rick’s book Seafood Without a Doubt Monterey Bay Aquarium Seafood Watch https://www.montereybayaquarium.org/animals-the-ocean/how-to-choose-sustainable-seafood/seafood-guides Perry's Restaurants — Rick Moonen currently serves as Master Development Chef Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2012. Why This Episode Matters Chef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the growing season. Canning and pickling can deepen a restaurant's relationship with local farmers while creating new possibilities in the kitchen and behind the bar. Preserving peak-season ingredients isn't necessarily cheaper. The value comes from flavor, identity and having something uniquely your own. From pickled vegetables and aigre-doux to cocktail ingredients, preserves can become ingredients rather than simply condiments. Banter Mark Pascal and Francis Schott visit DeBragga & Spitler and get a hands-on look at dry-aged beef at different stages of the aging process. They talk about why properly aged meat costs more, what actually happens to a piece of beef as it ages, and why tasting and comparing things side by side is one of the best ways to learn. The Conversation Chef Paul Virant joins Mark and Francis to talk about The Preservation Kitchen and the preservation program that became a signature of his acclaimed restaurant Vie. For Paul, preserving wasn't simply about opening a jar of pickles alongside a dish. Brines, pickled vegetables, preserved fruits and sweet-and-sour preparations became building blocks in his cooking adding acidity, contrast and unexpected flavor to everything from roasted meats to cocktails. The conversation explores the practical side of cooking seasonally in places like Chicago and New Jersey, where the growing season doesn't last all year. Paul and the Guys discuss buying directly from farmers, preserving crops when they're at their peak, reducing waste and creating a restaurant pantry that reflects the local harvest long after summer is over. They also get into the economics. Preserving food takes ingredients, jars, storage and substantial labor, and it often costs more than simply buying a commercial product. The payoff is something different: exceptional ingredients captured at their best, stronger relationships with farmers and food that belongs uniquely to your restaurant. Also: home winemaking gone wrong, preserving fruit with spirits, using every drop of a pickling brine, and Paul's beer-jam Manhattan made with Goose Island Bourbon County Stout. Guest Bio Paul Virant is an acclaimed Chicago-area chef known for his focus on seasonal Midwestern ingredients, preservation and relationships with local farmers. His restaurant Vie earned a Michelin star and operated in Western Springs, Illinois, for 19 years before closing in 2023. Virant currently operates Petite Vie in Western Springs, Vistro Prime in Hinsdale and Gaijin in Chicago. He is the author, with Kate Leahy, of The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux , originally published in 2012. Timestamps 00:00 Dry-aged beef and why artisan food costs more 05:45 Paul Virant on preserving the seasons 11:30 How preserves become part of the cooking 15:30 Working with farmers and preserving the harvest 17:45 Beer-jam Manhattans and unexpected uses for preserves 25:45 Why preserving isn’t cheaper, yet it’s still worth doing Info Paul’s book The Preservation Kitchen Paul Virant with Kate Leahy Paul’s Places (all in Illinois) Petite Vie Vistro Prime Gaijin Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business forced him to. A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain. Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving. The conversation turns to Michelin: what its stars mean today, how the Guide’s expansion model complicates perceptions of independence, and why restaurateurs should always focus on the customers in the room. Banter Mark and Francis return from Sonoma with stories from Paul Hobbs’ 35th anniversary, smoke drifting across wine country and conversations with winemakers about what actually causes smoke taint. They make it onto Martinelli’s famously steep Jackass Hill where tasting zinfandel grapes directly from vines behind a wine he has loved for decades proves considerably more appealing than actually working a harvest. The Conversation Nicholas Harary and his wife, Melissa, opened Restaurant Nicholas in 2000 and spent two decades building it into one of New Jersey’s defining fine-dining restaurants. But Nicholas had already begun another chapter. What started in 2018 as a small seasonal ice cream shop where their kids might work became Nicholas Creamery. On opening weekend, police were directing traffic while Nicholas realized the 300 gallons of ice cream they had made weren’t going to be enough. That leads to a deep dive into ice cream: why controlling temperature matters, why Nicholas had a freezer truck custom-built, how butterfat and overrun affect quality, and what happens when you melt different commercial ice creams side by side. Nicholas also explains the elaborate process behind flavors such as bourbon barrel-aged coffee chocolate chunk. Then the conversation moves from ice cream to reinvention. Even after Restaurant Nicholas had its best year, Nicholas could see diners changing. Rather than gradually dilute what the restaurant had been, he closed it and rebuilt the concept as the much more casual Nicholas Barrel & Roost. His philosophy is simple: if your business looks exactly the same five years from now, you may have a problem. Nicholas, Mark and Francis debate whether the version of fine dining they grew up with is gone and what has replaced it. They ask what gets lost when restaurants begin designing for the camera as much as the diner. Finally, they tackle the Michelin Guide from changing definitions of a Michelin-worthy restaurant to the financial arrangements used to bring Michelin into new markets before Nicholas offers his advice to younger chefs: concentrate on the people inside your restaurant, not the people outside talking about it. Guest Bio Nicholas Harary is the chef and restaurateur behind Nicholas Barrel & Roost, Nicholas Creamery and Nicholas Wines. He and his wife Melissa opened Restaurant Nicholas in 2000; during its 20-year run, the restaurant received an “extraordinary” from The New York Times Harary later transformed the space into the more casual Nicholas Barrel & Roost while expanding Nicholas Creamery across New Jersey. Timestamps 00:00 Sonoma, smoke taint and Jackass Hill 08:08 Nicholas Harary joins the Guys 09:50 How Nicholas Creamery unexpectedly took off 14:40 Why the cold chain matters for great ice cream 17:00 Butterfat, overrun and what you're really paying for 21:05 Jersey flavors and bourbon barrel-aged coffee ice cream 23:30 Why Nicholas walked away from fine dining at its peak 28:25 Is fine dining dying or just changing? 34:45 What does a Michelin star mean now? 42:15 Michelin, Sysco and the appearance of impartiality Info Nicholas Barrel and Roost https://www.barrelandroost.com/ Nicholas Creamery https://www.nicholascreamery.com/ Nicholas Wines https://www.nicholaswines.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at restaurantguysregulars.buzzsprout.com . This is a Vintage episode from 2006. Why This Episode Matters Why one of the world's most prized ingredients commands extraordinary prices. How truffle cultivation began challenging the romantic image of hunters searching the woods with trained dogs. Why aroma, scarcity and spectacle are as important to the allure of truffles as flavor. What happens when restaurants get their hands on thousands of dollars' worth of an ingredient that doesn't stay fresh for long. Banter Mark Pascal and Francis Schott begin with a tale of New Jersey lobster justice that makes Maine's system of informal fishing rules look positively genteel. A territorial dispute involving lobster pots somehow progresses to gunfire, arson and a neighboring boat unfortunately parked in the wrong slip. Then, reports of people eating, and even cooking and driving, while asleep lead Mark to identify the true indignity: consuming thousands of calories without even getting to remember the meal. The Conversation Food writer Jane Black joins Mark and Francis after traveling through Spain to report on the changing world of truffles. The romantic picture is familiar: a hunter and his dog wandering through the woods in search of an elusive underground treasure. What Jane found instead were truffle orchards, inoculated trees and farmers trying to turn an unpredictable delicacy into a viable agricultural business. They explore why truffles became so scarce and expensive, how a former peasant food became one of dining's ultimate luxury ingredients, and why their remarkable aroma may matter more than their actual taste. Jane and the Guys also get into the sensual reputation of truffles, the theater of shaving them tableside and the questionable proliferation of truffle oil. Then come the cautionary tales: an enormously valuable white truffle purchased at a charity auction that was locked in a safe and allowed to rot, and Francis's considerably more personal horror story about a chef who received thousands of dollars' worth of beautiful fresh truffles—and immediately preserved them in oil. 2026 update: At the time of this conversation, successful cultivation of the prized Italian white truffle ( Tuber magnatum ) remained elusive. Researchers have since documented controlled production of the species in a French orchard. Guest Bio Jane Black is a food journalist who covers food, culture, politics and sustainability. At the time of this interview, she was food editor at Boston Magazine and had written for publications including The New York Times , The Washington Post , BusinessWeek and Newsweek International . She later became a staff writer at The Washington Post and co-host of the James Beard Award-winning podcast Pressure Cooker . Timestamps 0:00 New Jersey vigilante lobster justice 4:35 Sleep eating, Ambien and forgotten calories 7:20 Jane Black enters the changing world of truffles 12:00 How truffles went from peasant food to luxury 15:00 Why truffles smell like sex—and why aroma matters 22:20 The $35,000 truffle disaster, Francis’s truffle tragedy and the future of cultivation Info Jane’s article on truffles “Cultivating a Mystique,” The New York Times (2006) Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage compilation from 2010. Why This Episode Matters A Real Housewives of New Jersey cookbook introduces one particularly memorable piece of dietary advice: avoid “stripper food.” “Juicy bits from Joe” require Mark to summon his Nutley Italian accent. Things deteriorate from there. A New York Times story about changing bachelor parties sparks a conversation about great food, excessive drinking and what actually makes a night memorable. Then come the restaurant stories: security deposits, chicken suits, and three unexpected strippers. The Conversation Mark Pascal and Francis Schott find the ridiculous side of food, restaurants and the ways people celebrate. First, a cookbook associated with The Real Housewives of New Jersey offers some reasonable food advice and one rule Mark and Francis are unlikely to forget: never eat anything that could also be a stripper’s name. Cookie, Candy and Cupcake quickly lead to Bambi, Bunny and the question of what Michael Pollan would make of all this. Then a story about increasingly food-focused bachelor parties gets them talking about why a great meal might be more memorable than the traditional blowout. Naturally, this leads to their own restaurant experience including a three-page rulebook that clearly existed for a reason and a bachelor party that somehow acquired three strippers from elsewhere in the building. Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2010. Why This Episode Matters Hardwick, Vermont became an early test case for whether local food and small agricultural businesses could help revitalize a struggling rural economy. Ben Hewitt challenges the feel-good version of the local food story: What happens when artisanal food creates jobs but remains too expensive for many people in the community? The conversation explores how small farms can compete through distinctive, value-added products rather than commodity agriculture. Mark, Francis and Ben dig into questions that remain central to the food system: affordability, farm viability, subsidies, food access and what “sustainable” actually means. The Conversation In 2010, Hardwick, Vermont was attracting national attention for an unusual concentration of farmers, food producers and agricultural entrepreneurs. Writer and farmer Ben Hewitt chronicled the town in The Town That Food Saved , but he wasn't interested in presenting Hardwick as a simple local-food success story. Ben joins Mark Pascal and Francis Schott to examine what was actually happening in this working-class Vermont community from Jasper Hill's approach to artisan cheese and the rise of value-added agriculture to the advantages of diversified farms and shorter supply chains. The conversation soon gets to the harder question: Can a local food economy truly strengthen a community if the people producing the food can't always afford to eat it? Mark, Francis and Ben debate the economics of small farms, food access, agricultural subsidies and the tension between building viable food businesses and making good food broadly accessible. They also take on the language of sustainability, the growing concentration of the food and seed industries, and whether a more decentralized food system could create something both economically durable and better connected to the communities it feeds. Guest Bio Ben Hewitt is a Vermont farmer and writer and the author of The Town That Food Saved: How One Community Found Vitality in Local Food . His work has appeared in The New York Times Magazine, Wired, Men's Journal and other publications. Timestamps 1:00 Ben Hewitt and the Hardwick, Vermont story 3:00 How food businesses began reshaping a working-class town 8:00 The “agri-preneurial” revolution and Jasper Hill 12:00 Why small farms need value-added products 13:00 The affordability problem with local food 19:00 Farm subsidies and an unequal playing field 23:00 Shorter supply chains and diversified farms 27:00 Food access, Pies for the People and sustainable businesses 35:00 What “sustainable” really means and who controls the food system Info Ben’s books The Town That Food Saved: How One Community Found Vitality in Local Food Making Supper Safe Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters Why wine may not be losing younger drinkers so much as failing to introduce itself to them well How small, independent producers can offer something industrial wine cannot: place, history and story Why wine education works better through tasting, comparison and discovery than scores and intimidation How restaurants, retailers and wine lovers can make wine more approachable to people just beginning to explore it Banter Francis returns from the Russian River Valley with a deeper appreciation for Pinot Noir and plenty to say about what he learned. The Guys talk about how tasting wines side by side reveals the differences between vineyards, soils and winemaking choices, why visiting wine country can teach you what books can not and the considerable injustice of Francis losing a toga contest to a baby. The Conversation Tony Margiotta, founder of Gladiator Wine Distribution, joins Mark and Francis to talk about wine as culture, place and connection not just what's in the glass. Tony traces his path from Italian-American family dinners and summers in Molise to discovering small Italian producers whose wines rarely made it to the U.S. That curiosity eventually became Gladiator Wines and a mission to tell the stories behind independent producers. The conversation then turns to Tony's book Wine in Your 20s and the challenge of bringing a new generation into wine. Tony argues that wine hasn't necessarily lost younger drinkers: it hasn't introduced itself to them well. He and The Guys explore how approachable wines, tastings, good storytelling and less intimidation can help new drinkers discover wine on their own terms. Guest Bio Tony Margiotta is the founder of Gladiator Wine Distribution, specializing in independent Italian wine producers with a strong connection to place, culture and tradition. He is also the creator of Gladiator Wine TV and the author of Hidden Gems of Italy and Wine in Your 20s . Timestamps 00:00 — Russian River Pinot Noir, side-by-side tasting and learning wine through experience 05:00 — Francis buys a real toga—and loses the contest to a baby 09:00 — Tony Margiotta and the philosophy behind Gladiator Wines 11:30 — Growing up with wine, Italian-American family dinners and Molise 17:00 — Why wine seems to taste better in Italy 20:30 — Discovering Italy's small producers and creating Gladiator Wines 22:00 — “Real wine tastes like a place”: story, context and terroir 28:00 — Learning to love wine in your 20s 32:00 — Why younger generations aren't connecting with wine 40:30 — How to introduce new drinkers: approachable wines, tastings and low-risk discovery 44:00 — Backyard vineyards, homemade wine and keeping traditions alive Info Tony Margiotta / Gladiator Wine Distribution Gladiator Wine TV https://www.youtube.com/@GladiatorWineTV Wine in Your 20s Hidden Gems of Italy Stage Left Wine Shop stageleftwineshop.com Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2006. Why This Episode Matters Erica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural biodiversity. Mark and Francis share how they worked directly with local farmers to plan crops, commit to purchases and even shoulder some of the farmer's risk. The conversation connects sustainable agriculture with something more immediate to a restaurant: better-tasting food. From backyard tomatoes to restaurant purchasing, they explore ways consumers, chefs and farmers can build a closer connection to where food comes from. The Conversation In 2006, organic farmer and researcher Erica Renaud of Seeds of Change joined Mark Pascal and Francis Schott for a conversation about something fundamental to the food on our plates: the seed. Erica explains the differences among heirloom, traditional and open-pollinated varieties and why preserving genetic diversity matters. The discussion moves from seed saving and organic agriculture to the relationship between farmers and chefs—and that's where Mark and Francis bring the conversation directly into their restaurants. They describe meeting with farmers before planting season to decide what to grow, committing to buy entire crops and sharing some of the agricultural risk. When hundreds of pounds of Jersey tomatoes arrived at once, the restaurants put them across the menu and preserved the harvest so they could serve local tomato sauce in the middle of winter. For Mark and Francis, the motivation wasn't simply philosophical: the food tasted better. Their argument is that the search for the most sustainably grown tomato and the search for the best-tasting tomato can lead you to the same farm. Erica also makes the case for growing something yourself—even in a container or small garden—as a way to understand food differently. From teaching children where food comes from to discovering how dramatically one tomato variety can taste from another, the conversation follows food from seed to farm to restaurant to plate. Guest Bio At the time of this 2006 conversation, Erica Renaud was an organic farmer and researcher and the Research and Farm Manager for Seeds of Change, working on organic seed production, agricultural biodiversity and programs connecting farmers with chefs and consumers. Timestamps 00:00 Heirloom seeds, open pollination and preserving biodiversity 04:00 Seed patents, hybrids and who controls the food supply 07:00 Why chefs and farmers should plan together 12:00 Sustainable food often tastes better and everyone should grow something 18:30 Why organic food should start with organic seed 24:30 How consumers can drive demand for better, more sustainable food Info Seeds of Change https://www.seedsofchange.com/ The organization discussed in this 2006 interview has evolved considerably since the original broadcast. The Seeds of Change garden-seed brand is currently part of Green Garden Products and continues to offer seeds described by the company as 100% organic and 100% non-GMO. Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters Italian food isn’t one cuisine. Vincenzo Prosperi explains why Italy’s regional traditions matter—and what gets lost when everything is reduced to pizza, pasta and red sauce. Authenticity and innovation can coexist. The question isn’t whether chefs should create new dishes, but whether classics should be changed beyond recognition and still carry the old name. Social media is changing restaurants. Vincenzo, Mark and Francis dig into influencer culture, food designed for photographs and the pressure on restaurants to pay for attention. Preserving tradition means supporting the people still cooking it. Vincenzo is shifting his platform toward regional chefs, family restaurants and food traditions that might otherwise disappear. Banter Mark Pascal and Francis Schott talk about why their restaurant events have never come from a marketing plan. They come from things they, their staff, and their guests can all get excited about. They look ahead to their annual Big Night dinner and revisit the early days of their table-to-farm dinners, including one memorable attempt that involved hauling restaurant tables and a wood-burning grill to a farm... just in time for the rain. The Conversation Vincenzo Prosperi grew up in Abruzzo surrounded by his grandparents, great-grandparents and the food traditions that came with them. After moving to Australia, he saw the distance between the Italian cooking he knew and much of the “Italian” food being served around the world. His wife suggested he turn that frustration—and his passion—into what became Vincenzo’s Plate. Vincenzo talks with Mark and Francis about the reaction videos that helped build his audience, from cream-laden carbonara to celebrity chefs taking liberties with Italian classics. But as reaction content became increasingly negative and crowded, he changed direction. Today, his focus is on teaching, ranking Italian products and using his audience to introduce viewers to regional Italian chefs and traditions. The conversation expands into a bigger question: What happens to traditional food in a culture built around clicks, trends and influencers? Vincenzo worries that regional Italian cooking is being replaced by a more standardized version of fine dining while small family restaurants struggle for attention. Mark and Francis see a similar problem in restaurants designed around what photographs well rather than what tastes good. They also tackle the line between preservation and creativity. Vincenzo isn't against innovation—quite the opposite. But before you riff on a cuisine, you should understand what you're riffing on. A new dish can be anything you want it to be. Carbonara, however, has a history. And yes, peas remain under suspicion. Guest Bio Vincenzo Prosperi is the creator of Vincenzo’s Plate, devoted to authentic Italian cooking and the traditions behind it. Born in Pescara in Italy’s Abruzzo region and now based in Australia, Vincenzo has built a worldwide audience through recipes, food education, product rankings and collaborations with chefs throughout Italy. Timestamps 00:00 Great restaurant events are about creating memorable experiences 09:30 Meet Vincenzo Prosperi of Vincenzo’s Plate 11:30 Growing up with Italian food traditions in Abruzzo 18:00 Celebrity chefs, reaction videos and crimes against carbonara 25:00 Why Vincenzo moved beyond reaction content 28:00 Trust, sponsorships and building an audience without selling out 35:00 Is fine dining erasing Italy’s regional food traditions? 38:00 Influencers, restaurant economics and food made for Instagram 43:00 Innovation vs. tradition: when should a classic be left alone? 47:00 Mark and Francis remember an old-school trattoria in Italy Info Vincenzo’s Plate https://www.vincenzosplate.com/ Vincenzo’s Plate on YouTube https://www.youtube.com/@vincenzosplate Events @ The Guys' Places https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2006. Why This Episode Matters Why guests who are not drinking deserve a beverage experience equal to the food, not simply still or sparkling water. How sommeliers can build non-alcoholic pairings using the same principles as wine: weight, acidity, texture and flavor. Why thoughtful glassware and presentation communicate that every guest matters. How one memorable beverage program can turn the non-drinker into the person who chooses the restaurant for the entire table. The Conversation Mark Pascal and Francis Schott are joined by Master Sommelier Paul Roberts, then director of wine and beverages for Thomas Keller’s restaurants, including The French Laundry, Per Se and Bouchon. Paul explains how a lunch at The French Laundry changed his thinking about non-alcoholic beverages. When a knowledgeable 12-year-old diner was offered little beyond water, Paul improvised a beverage pairing and began developing a program for children and anyone who simply preferred not to drink alcohol. The conversation explores house-made tonic, teas, infusions, grape juices and less-sweet sodas. Paul explains why non-alcoholic pairings should be approached like wine pairings, matching the weight and flavors of a beverage to the dish. He also shares one of the program’s more unexpected combinations: artisanal root beer with foie gras. They discuss the importance of ingredients, glassware and presentation, along with the business case for taking non-drinkers seriously. A single guest who feels genuinely considered may be the person who brings the entire party back. It is a remarkably current conversation about hospitality, inclusion and the rise of sophisticated non-alcoholic drinking recorded years before the modern no- and low-alcohol movement took hold. Guest Bio Paul Roberts was the director of wine and beverages for Thomas Keller’s restaurant group, overseeing programs at The French Laundry, Per Se and Bouchon, as well as a team of 14 full-time sommeliers. A Master Sommelier, Paul became known not only for world-class wine service but also for pioneering thoughtful non-alcoholic beverage pairings. Timestamps 00:00 Paul Roberts and the origins of the non-alcoholic pairing program 07:35 House-made tonic and treating cocktails like serious cuisine 10:20 Teas, infusions, grape juices and foie gras with root beer 17:25 Why glassware matters for guests who are not drinking 19:25 The non-drinker who may choose the restaurant for the whole table 23:00 Dry sodas, quality over sweetness and becoming “the soda sommelier” 27:00 Last recommendation for non-alc pairing with lobster Info Beverages and producers mentioned: Navarro Vineyards grape juice, Boylan’s, Sprecher root beer Grown Up Soda https://drinkgus.com/ Dry Soda https://drinkdry.com/ Elderflower syrup https://www.stageleftwineshop.com/food/Nikolaihof-Hollunderbluten-Sirup-No-Alcohol-w4694002sy Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters What local sourcing looked like before restaurants had reliable farm-to-kitchen distribution. Why supporting local agriculture is an economic commitment not merely a menu description. How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires. Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics. Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate. The Banter Mark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin’s story about transforming a frazzled guest’s evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees. The Conversation Baltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system. Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant’s purchasing dollars could remain with Mid-Atlantic growers. They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin. The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry’s original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant. Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike’s premium diner concept that may simply have arrived before diners were ready for a $24 omelet. Guest Bio Spike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic. Timestamps 00:00 Tales of the Cocktail, live shows and a lesson in hospitality 07:40 Spike Gjerde and the early days of local sourcing 14:25 Why local food became an economic mission 20:05 Farm-to-table greenwashing and the future of regional food systems 27:15 Whole-animal butchery and the Parts & Labor experiment 31:10 Rising labor costs and the disappearance of culinary craft 35:40 The Ecco Project: expanding the mission beyond farm-to-table 40:10 Sustainable seafood—and a diner concept that may have arrived too early 47:35 The diner, the record-store owner and a wild New Brunswick crime story Info Spike’s Places Woodberry Kitchen https://www.woodberrykitchen.com/ Ecco Project https://www.eccoproject.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2010. Why This Episode Matters Discover how wine can encourage creativity, conversation and more mindful experiences. Learn why comparative tasting helps develop your palate faster. Understand how fear of being wrong prevents people from describing what they taste. Hear why making time for memorable experiences may change how we perceive our lives. The Conversation The Restaurant Guys, Mark Pascal and Francis Schott, welcome author and organizational consultant Michael Gelb to discuss Wine Drinking for Inspired Thinking: Uncork Your Creative Juices . Michael connects wine and creativity to the ancient Greek symposium, where philosophy, poetry and conversation flowed alongside the wine. He explains how thoughtful drinking can loosen inhibitions, encourage expression and make wine feel less intimidating. The conversation covers memorable food-and-wine pairings, Château d’Yquem and the value of tasting similar wines side by side. Michael and The Guys explore how comparison sharpens sensory memory, why beginners sometimes notice what experts miss and the difference between professional analysis and personal enjoyment. After the interview, Mark and Francis reflect on memory, routine and why meaningful experiences may make life feel fuller and time move a little more slowly. Guest Bio Michael J. Gelb is a bestselling author and organizational consultant known for How to Think Like Leonardo da Vinci . In Wine Drinking for Inspired Thinking , he uses comparative tasting, conversation and creative exercises to help people experience wine with greater curiosity and enjoyment. Timestamps 00:00 Michael Gelb and Wine Drinking for Inspired Thinking 04:45 Food-and-wine pairings to experience at least once 08:15 Creating memorable tastings for friends 10:00 Why side-by-side tasting improves sensory memory 11:20 Fear of embarrassment and the adult learning block 13:20 Advantages of beginners and professionals 16:45 Knowing everything about wine—and missing its beauty 20:45 Making room for joy in everyday life 22:15 The advice from Francis’s father that may improve your life Info Michael’s book Wine Drinking for Inspired Thinking: Uncork Your Creative Juices Michael’s site https://michaelgelb.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026. Why This Episode Matters Discover how the American beefsteak became a tool for political organizing in New York and New Jersey. Learn the feast’s essential rules: endless meat, bread as a plate and no concern for remaining clean. Hear how Prohibition and women’s suffrage changed public drinking—and the beefsteak itself. Find out how New Jersey preserved the tradition after it faded elsewhere. The Conversation Mark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America’s messiest, and most political, dining traditions. The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances. The panel lays out the beefsteak’s non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.” They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women’s suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering. When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin’s, crab boils, clambakes and pancake breakfasts. Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans. The evening’s menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress. Guest Bio Sother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts. Timestamps 00:00 Live from the House of Suze at Tales of the Cocktail 02:15 What is an American beefsteak? 05:00 Tammany Hall, political organizing and “opulence over elegance” 10:00 Six planes, ten cooler bags and salt bricks on an airplane 13:00 Excess, Prohibition and the end of the all-male beefsteak 21:00 How New Jersey revived the tradition 23:00 Pig pickings and other regional communal feasts 25:00 Wagyu, salt bricks and the steak-sauce debate Info Sother Teague https://www.overthrowhospitality.com/team Podcasts: The Speakeasy, Sauced Recorded At House of Suze Tales of the Cocktail New Orleans, Louisiana Featured Partners Suze and BCI Old Forester Serene Craft Beer Distributors Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2010. Why This Episode Matters How a freedom-loving nation came to outlaw the manufacture, sale and transportation of alcohol through a constitutional amendment. Why women’s suffrage, progressive reformers, wealthy industrialists and economic politics created unexpected alliances on both sides of Prohibition. How Prohibition fueled corruption and organized crime while weakening Americans’ respect for the law. Why speakeasies helped create nightclubs, cocktail parties and social drinking among men and women. The Banter Mark Pascal and Francis Schott debate a New York Times writer who confronted chef Marc Forgione after hearing him berate an employee during service. The Guys agree the chef was out of line, but walking into his kitchen to reprimand him was, too. The Conversation The Restaurant Guys are joined by author and historian Daniel Okrent to discuss Last Call: The Rise and Fall of Prohibition . Daniel explains how Prohibition grew from a surprisingly broad political coalition that included progressives, suffragists, religious reformers and working-class organizations. Meanwhile, some wealthy conservatives opposed it because they feared government interference—and wanted liquor taxes to replace income taxes. They explore the unintended consequences of America’s “noble experiment,” including widespread bribery, poisoned liquor, the creation of national organized-crime networks and a growing disregard for laws that much of the population refused to obey. Prohibition also transformed American social life. Speakeasies welcomed women into public drinking establishments, introduced table service and entertainment, and helped give rise to nightclubs, cocktail parties and the modern dinner party. Daniel also reveals his other claim to fame: inventing fantasy baseball—an achievement Mark considers nearly as important as documenting Prohibition. Guest Bio Daniel Okrent is an author, editor and historian whose books include Last Call: The Rise and Fall of Prohibition . A Pulitzer Prize finalist and former public editor of The New York Times , he is also credited with inventing Rotisserie League Baseball, the game that launched modern fantasy sports. Timestamps 00:00 When a diner confronts a chef 13:45 Daniel Okrent joins the show 16:00 How Prohibition became law 21:00 Women’s suffrage and the temperance movement 24:00 America’s drinking culture before Prohibition 28:40 Why Prohibition began to collapse 31:20 Corruption and the rise of organized crime 34:40 How speakeasies changed nightlife 39:00 Prohibition’s lasting cultural impact Info Daniel’s book Author of Last Call: The Rise and Fall of Prohibition Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

Why This Episode Matters The Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival. Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table. The economic problem facing bars devoted exclusively to non-alcoholic cocktails. A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing. The Banter Mark Pascal and Francis Schott welcome two of their favorite guests: each other. Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival. Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming. The Conversation The Guys begin with Michelin’s decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin’s expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews. Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience. Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price. Mark then reveals he has been using essentially the same strategy with pizza since the 1980s. Timestamps 00:00 Tasting the revived Hawaiian spirit ʻŌkolehao 05:35 The history, disappearance and return of ʻŌkolehao 12:15 Why Michelin retired the Green Star 16:25 Is Michelin diluting its restaurant standards? 19:00 Can mocktail-only bars survive? 26:20 Rising restaurant wine prices and the by-the-glass bottle hack 31:20 Mark’s remarkably similar pizza hack Info Ola ʻŌkolehao Distillery https://thespiritofhawaii.com/ Restaurant Guys’ Regulars https://restaurantguysregulars.buzzsprout.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2006. Why This Episode Matters How America’s cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually gave way to highballs and vodka. Why pre-Prohibition whiskey was stronger, more aromatic and dramatically different from much of what followed. How cocktail historians reconstruct forgotten drinks using antique bar guides, vintage bottles and nearly vanished ingredients. Why Ted Haigh believes cocktails should engage an adult palate rather than conceal alcohol beneath sweetness. Banter Mark Pascal and Francis Schott explore the emerging trend of beer cocktails, from shandies and Black Velvets to some considerably more questionable corporate creations. The Conversation Cocktail historian Ted Haigh, better known as Dr. Cocktail, traces the rise, decline and early revival of the American cocktail. He explains how elaborate Gilded Age drinks survived Prohibition, only to be displaced by blended whiskey, highballs and increasingly neutral spirits. Ted shares how he uncovers forgotten recipes in antique books and newspapers, then searches for the obscure bottles needed to recreate them. The conversation moves from bonded whiskey and Amer Picon to drinks that deserved to disappear, vodka’s reliance on marketing and the disputed 200th anniversary of the cocktail. Guest Bio Ted Haigh, widely known as Dr. Cocktail, is a cocktail historian, author and award-winning graphic designer. His research, writing and extensive collection of historic bar books, bottles and artifacts helped introduce a new generation to overlooked drinks from the pre-Prohibition and Prohibition eras. He was also one of the founders of the Museum of the American Cocktail. Timestamps 00:00 Beer cocktails, shandies and pairing beer with food 08:24 The golden age of American cocktails—and the rise of the highball 12:19 Pre-Prohibition whiskey and the value of acquired tastes 16:31 How forgotten cocktails are discovered and reconstructed 20:05 Amer Picon, obscure ingredients and drinks best left behind 25:20 The cocktail’s disputed anniversary, vodka and raw eggs Info Ted’s book Vintage Spirits and Forgotten Cocktails: Prohibition Centennial Edition Museum of the American Cocktail Cafe D’Alsace https://www.cafedalsace.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This was recorded on-location at Bar Convent Brooklyn 2026 Why This Episode Matters How five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner. Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails. How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests. Why rising costs may tempt spirits companies to compromise and why James believes tradition and quality are the family business’s best protection. Banter Mark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterward The Conversation Recorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman’s Gin. James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve. The conversation traces gin’s transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman’s helped revive it for modern bartenders. They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar. James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family’s determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender. Guest Bio James Hayman is a fifth-generation gin distiller and co-owner of Hayman’s Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps 00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings 07:22 James Hayman joins Mark and Francis at BCB 09:00 Growing up inside a five-generation gin family 13:00 How London gin evolved—and the origins of Old Tom 17:42 Real sloe gin, the Blackthorn cocktail and the Red Death 23:38 Why American and British gin habits are so different 25:00 Protecting quality when costs rise 27:43 The story behind Navy Strength gin 30:10 The freezer Martinez and frozen-bartender logistics Info Hayman’s Gin www.haymansgin.com/ Bar Convent Brooklyn: Event information www.barconventbrooklyn.com/ Email TheGuys@RestaurantGuysPodcast.com for cocktail recipes Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2010. This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode Matters Fred Harvey built one of America’s first national hospitality systems, proving that restaurants could scale without abandoning quality, standards, or service. The Harvey organization changed railroad dining from a punchline into a disciplined operation built on fresh ingredients, trained staff, speed, and consistency. Stephen Fried’s story connects restaurants to railroads, tourism, the Grand Canyon, Native American art markets, and the development of the American West. Mark Pascal and Francis Schott draw clear connections between Harvey’s 19th-century service systems and the invisible cues still used in fine dining today. Banter Mark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health. The Conversation Stephen Fried joins The Restaurant Guys to discuss Appetite for America , his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service. Stephen explains how Harvey’s restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare. The conversation also explores the Harvey Girls, the trained female workforce that became central to the company’s identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard. Stephen also discusses the company’s role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience. Guest Bio Stephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West. Timestamps 00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup. 08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey’s railroad hospitality empire. 13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey’s menus. 17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism. 21:00 Fred Harvey’s relationship with Native American art, commerce, and Southwestern tourism. 25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards. 33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality. 46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton. 50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America’s contribution to restaurant service. Info Stephen’s book Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & article https://www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-prompts https://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-critics Oprah sued https://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.html Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com / Reach Out to The Guys! TheGuys@restaurantguyspodcast.com