The Restaurant Guys' Regulars
Restaurant Guys Regulars get bonus content from The Restaurant Guys Podcast
Subscribe for extra episodes and bonus content every month along with special events for Restaurant Guys' Regulars!
https://www.buzzsprout.com/2401692/support
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life.
https://www.buzzsprout.com/2401692/support
The Restaurant Guys' Regulars
Michael Ruhlman, Chairman of the Charcuterie Board
This episode is only available to subscribers.
The Restaurant Guys' Regulars
Exclusive access to bonus episodes!This is a Vintage Selection from 2006
The Banter
The Guys discuss the first review of their new restaurant Catherine Lombardi just weeks after opening. Spoiler: It was a good one!
The Conversation
The Restaurant Guys chat about all things charcuterie with Michael Ruhlman author of Charcuterie: The Craft of Salting Smoking and Curing who shares how to make some of the most delicious foods on earth including homemade bacon!
The Inside Scoop
The Guys are huge fans of charcuterie and are thrilled to talk to Michael about his book.
This is how he describes the final steps in making salami.
“Then you stuff it, and then you hang it, you tend it carefully and, and, and pray to the God of charcuterie and hold your cross up at the evil molds, and hope that it dries properly,” Michael Ruhlman on The Restaurant Guys Podcast 2006
Bio
Michael Ruhlman is the author of nine non-fiction books, one collection of novellas, and nine cookbooks (most recently The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails). He is the co-author with various chefs of ten other cookbooks. Best known for writing about food, chefs and the work of professional cooking, he has also written for The New York Times, The New York Times Sunday Magazine, The Wall Street Journal, Gourmet magazine, and other publications.
Links
Michael’s books
https://ruhlman.com/ruhlmans-books/
Heritage Foods
https://heritagefoods.com/collections/pork
How to get Jamon Ibérico de Bellota
https://www.tienda.com/
If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there!
Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/
Magyar Bank
https://www.magbank.com/
Withum Accounting
https://www.withum.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