The Restaurant Guys' Regulars
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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.
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The Restaurant Guys' Regulars
Melissa Clark: Chef Interrupted
The Banter
The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.
The Conversation
The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.
The Inside Track
The Guys are loyal readers of Melissa’s articles and they love the concept of her new cookbook. Mark even gave her a tip.
Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil.
Melissa: That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!
Melissa Clark on The Restaurant Guys Podcast 2006
Bio
Melissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.
Melissa has written more than 40 cookbooks.
She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.
Info
Melissa’s book
Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home
Melissa’s site
Benriner Super Standard Mandoline Slicer
https://a.co/d/5flNuvv
The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/
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