Vintage episode (2006)

Why This Episode Matters

• The Guys dissect classic “wine gaffes” and the social survival tactics that follow.
• Susan Ridley explains why Hendry’s vineyard site matters: cool maritime influence, rocky soils and foothill elevation 
• A look at vineyard thinking from a grower-driven perspective, where farming stress, decades of experience, and selectivity shape the wine.
• Wine dinners are the best “real-world” wine education: food changes everything.

The Banter

Mark Pascal and Francis Schott open with wine-party etiquette wars. How to prevent your “special bottle” from being shelved like an unwanted candle and why perfume at tastings should be a misdemeanor.

The Conversation

Susan Ridley (Brookside Ranch) joins to tell the accidental origin story of becoming George Hendry’s partner—starting with dinner at the neighbor’s house and ending with a serious winery built on one vineyard, no purchased fruit. The Guys dig into what makes Hendry’s site in Napa’s cooler corner so distinctive, why vineyard stress and rocky soils can produce better wine, and how wine dinners teach pairing in a way tastings never can. Along the way: vineyard tours with a pith-helmeted nuclear physicist, Napa seasonality, legendary blackberry jam, and the screw cap vs. cork debate.

Timestamps

0:00 – Welcome + Natalie MacLean’s “Grapes of Gaffe” 

2:15 – Having your host ignore your bottle, too much perfume and “off” bottles

9:00 – Guest Introduction: Susan Ridley, Brookside Ranch and Hendry Wines

12:50 – Hendry vineyard location, elevation, and rocky soils

15:45 – George Hendry, farmer and nuclear physicist 

20:40 – Wine dinners and lessons they teach

23:13 – Brookside Ranch B&B + Napa seasonality

29:00 – Screw caps vs. cork closures discussion

Guest Bio

Susan Ridley was a partner in Hendry Wines in Napa Valley and proprietor of Brookside Ranch, a historic bed-and-breakfast neighboring the Hendry estate. She worked closely with grower-winemaker George Hendry on communicating the winery’s vineyard-first philosophy and focus on estate fruit. Susan passed away in 2025.

Info

• Hendry Wines https://www.hendrywines.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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters

• Why food that reflects place matters more than Michelin prestige.
• How Xtreme Foodies connects global travelers with local culinary experts.
• Why tasting-menu fine dining is starting to feel formulaic—and what’s replacing it.
• From Texas barbecue to Neapolitan pizza, a conversation about food, identity, and memory.

The Banter

Mark Pascal and Francis Schott open the show debating shepherd’s pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionable… until the first sip.

The Conversation

Jeffrey Merrihue, founder of Xtreme Foodies, joins the Guys to explore why regional food tells a deeper story than luxury dining. From the evolution of barbecue and pizza to overtourism in Japan and the fatigue of modern tasting menus, the conversation challenges how—and why—we travel to eat.

Timestamps

0:00 – The Banter: Shepherd’s pie and Irish–Mexican mashups

6:04 – The Conversation: Jeffrey Merrihue and Xtreme Foodies

12:00 – Fine dining and the loss of place

21:15 – Texas barbecue: heritage vs Michelin craft

30:35 – Pizza regionalism: Naples and New York

37:55 – Overtourism and Japan

41:05 – L’Ami Louis and the limits of prestige

47:05 – Wrap Up

Guest Bio

Jeffrey Merrihue is the founder of Xtreme Foodies, a global culinary community connecting travelers with local food experts in more than 200 cities. A longtime writer and world traveler, he focuses on food that reflects regional identity rather than globalized luxury dining.

Guest Info

Xtreme Foodies https://www.xtremefoodies.com/

The World’s Tastiest Chicken https://xtremefoodies.substack.com?utm_source=navbar&utm_medium=web

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2006.

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe at 

https://restaurantguysregulars.buzzsprout.com

Why This Episode Matters

• The episode examines how food, sexuality, and culture have always been intertwined
• It reframes restaurants not just as places to eat, but as stages where intimacy, power, and identity play out.
• The conversation challenges assumptions about aphrodisiacs, gendered foods, and the social rituals that shape how we dine.
• The episode challenges listeners to rethink how memory, status, and convenience foods quietly shape our relationships and our restaurant habits.

The Banter

A story about a proposal gone painfully wrong sets the tone as Mark Pascal and Francis Schott explore the unpredictable theater of romance in restaurants. From first dates to long-married couples who’ve forgotten how to talk, they reflect on what they've learned about human connection from a lifetime in the dining room.

The Conversation

Author and food historian Bunny Crumpacker talks about The Sex Life of Food: When Body and Soul Meet to Eat, a wide-ranging exploration of how food symbolism, cultural taboos, and dining rituals intersect with sexuality and identity. The discussion moves from aphrodisiac myths and gendered foods to class signals, fast food culture, and the emotional meaning behind what and how we eat. 

Timestamps

00:00 – Welcome to The Restaurant Guys
01:50 – Banter: Romance, proposals, and restaurant observations
08:35 – Bunny Crumpacker on the purpose of her book
15:02 – Aphrodisiacs, an-aphrodesiacs and food symbolism
17:43 – Class, culture, and how food defines us
23:06 – Convenience foods, restaurant meals and home cooking
32:22 – Wrap-up and final thoughts

Bio

Bunny Crumpacker is a columnist, food historian, and the author of 7 books including The Sex Life of Food: When Body and Soul Meet to Eat, a cultural exploration of the relationship between eating, identity, and intimacy.

Info

Bunny’s book: The Sex Life of Food: When Body and Soul Meet to Eat

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why You Should Listen

• What “closing time” really means — and why restaurants, and their staff, should honor what they promise
• An inside peak at Valentine’s Day operations, ticket flow, and why larger tables can ease pressure on the kitchen
• The Guys react to mass spectrometry and a look at tequila additives
• Egg price spikes, labeling myths, yolk color tricks, and a smart baking tip when extra-large eggs cost less

The Banter

Mark Pascal and Francis Schott kick things off with post–Valentine’s Day reflections and the realities of running a dining room during peak nights. The Guys pull back the curtain on expediting, ticket management, and the small operational decisions diners rarely see. They share how shifting celebrations beyond February 14th can ease pressure on both restaurants and relationships.

The Conversation

The Guys dive into a wide-ranging Inside Track discussion sparked by the @MassSpecEverything channel, exploring mass spectrometry and spirits—from alleged additives in tequila to why common hand-rub tests don’t reveal everything. The talk moves to Coca-Cola lore, including what *really makes Mexican Coke special.

Eggs take center stage as they unpack price spikes linked to bird flu, pasture-raised labeling, feed-driven nutritional differences, and how yolk color can be manipulated. They share a practical tip for bakers: extra-large eggs sometimes cost less than large, but be sure to adjust your recipe!

Finally, Mark and Francis debate what a restaurant’s posted closing time should actually mean and that clear communication and consistent standards define the guest experience long after the meal ends.

Time Stamps

0:00 – The Banter: Valentine’s Day Reflections

6:03 – Tequila Meets the Mass Spectrometer

9:53 – Coca-Cola: Regional Differences & Taste Myths

12:50 – Eggs: Scandal, Prices, Labels & Bargains

23:06 – What “Closing Time” Means to the Restaurant

28:02 – What “Closing Time” Means to the Diner

Info

Mass Spec Everything

https://linktr.ee/mymassspecworld

You Don’t Want Dessert, Do You?

by Frank Lanzkron-Tamarazo

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005.

Why You Should Listen

• An early, still-relevant look at sustainable seafood
• What “dirty fishing” and bycatch really mean
• Practical advice for diners and restaurateurs
• A snapshot of the 2005 Endangered Species Act debate

The Banter

Mark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer.

The Conversation

Beth Lowell of Oceana joins The Restaurant Guys to ask the big question: can we keep eating fish the way we do now? She breaks down bycatch, sea turtles, and the hidden cost of industrial fishing — and explains how simple gear changes can reduce harm without shutting fishermen down. The Guys bring a restaurateur’s perspective to overfishing, mercury contamination, and the future of seafood.

The Inside Track

The Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now.

Time Stamps

• 3:00 Water vs. soda
• 6:00 Nicotine beer
• 8:00 Beth Lowell joins
• 9:20 Bycatch explained
• 18:09 How Oceana helps
• 25:41 What fish to eat or avoid
• 28:28 Endangered Species Act (2005)
• 34:05 Wrap-up

Guest Bio

Beth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices.

From the Show

• Oceana – oceana.org
• Monterey Bay Aquarium Seafood Watch guides –  seafoodwatch.org

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why You Should Listen

• From television and advertising to building Asheville’s restaurant scene
• How fine dining, farm-to-table thinking, and wine culture shaped a food town
• The 2008 crisis and a pivot to neighborhood Italian that lasted
• What Hurricane Helene revealed about restaurants as community lifelines

The Banter

Restaurateurs Mark Pascal and Francis Schott set the table with stories starting with Mark’s Uber Eats account taking a hit when his kids order Papa John’s. The banter detours into “taste credit scores,” childhood jobs, and practical tips on chopping onions without the tears.

The Conversation

Eric Scheffer, a defining voice in Asheville’s food scene, shares how he left Los Angeles for a then-sleepy mountain town with few restaurants, buying a modest space and transforming it into The Savoy—white tablecloths, a serious wine program, and a dining scene energized by transplants and early farm-to-table momentum. The Guys explore what made Asheville fertile ground prior to the 2008 financial crisis and Eric’s pivot toward affordable, nostalgic Italian-American comfort that resonated deeply, along the way touching on Cindy Lauper, a makeover for a bank loan, and why collaboration beats competition.

The Inside Track

Hurricane Helene becomes the proof point: restaurant people feed people. Eric describes coordinating water, reopening kitchens, helping operators get online, and leaning on relationships to mobilize quickly. The Guys connect this to their core belief that independent restaurants aren’t food dispensaries; they’re community infrastructure.

Timestamps

00:00 – Welcome to The Restaurant Guys
 02:00 – Uber Eats scandal & childhood hustles
 08:00 – Introducing Eric Scheffer: from Brooklyn and LA to Asheville
 17:45 – Cindy Lauper and fitting in North Carolina
 20:25 – Hurricane Helene: restaurants feeding the community
 32:21 – Wrap-up and the Guys’ take on “B markets”

Guest Bio

Eric Scheffer is a restaurateur and hospitality leader based in Asheville, North Carolina. Originally from Brooklyn, he left a career in television and advertising to build The Savoy into a nationally recognized fine-dining destination with a serious wine program. After the 2008 financial crisis, he shifted toward neighborhood-driven concepts and became a founding force behind the Asheville Independent Restaurant Association.

Info

https://www.thescheffergroup.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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005.

Why This Episode Matters

• How globalization began reshaping wine style, taste, and production in the early 2000s
• Why market pressure and critical consensus can lead to homogenized wines
• The tension between wines made for place versus wines made for approval
• What is lost when tradition and restraint give way to international sameness
• A timeless argument for authenticity, terroir, and consumer responsibility

The Banter

Mark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world.

The Conversation

Neal Rosenthal, one of America’s most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them.

Timestamps

02:13 – Mondo Vino and the globalization debate

11:01 – Globalization’s impact on wine style

14:00 – Consumer responsibility in the wine market

15:44 – The homogenization of wine

21:22 – Sustainable agriculture and authenticity

28:40 – Ageability and identifying quality wines

35:54 – Wrap-up

Bio

Neal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir.

Info

Neal's company www.rosenthalwinemerchant.com/

Mondovino (2004) on Tubi

https://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feed

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

Why This Episode Matters

• Bartenders are central to hospitality culture
• Industry legacy plays a critical role in preserving bar professionalism 
• Non-alcoholic cocktails require intention, balance, and structure
• The future of the bar depends on respecting craft while adapting to change

The Banter
Mark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world.

The Conversation
Ryan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts.

Timestamps
00:00 – Talk of analog reservation taking becoming trendy
9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy
22:30 – The Bartender Hall of Fame
35:36 – How bartending skills and expectations have evolved
42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies
53:24 – Non-alcoholic cocktails and building drinks with intention
1:00:00 – Wrap Up 80s Drinks

Bio
Ryan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar.

Info
Website: https://www.bartender.com

For the Fuzzy Navel and Cold Brew Martini recipes, email [email protected]

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2011.

Episode Description

Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.

They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.

The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.

Timestamps

00:00 – Opening banter: travel, family, and restaurant culture

09:18 – Gabrielle joins the conversation

17:08 – Early life, travel, and formative experiences

27:57 – Prune: food, philosophy, and hospitality

33:10 – Iron Chef, fame, and closing thoughts

Guest Bio

Gabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.

Guest Information

Book: Blood, Bones & Butter

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast

The Banter

Mark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can’t eat meat and reflect on why restaurant life is a magnet for stories you can’t make up.

The Conversation

The Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey’s real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends.

They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful.

The Inside Track
This episode covers the turning points that shaped today’s whiskey world, including:

• Booker Noe and Elmer T. Lee’s role in creating small batch and single barrel bourbon
• Why barrel differences were once hidden—and are now celebrated
• How regional whiskey styles actually differ
• Why adding water or ice is part of the tradition, not a weakness
• Prohibition’s long shadow 

Bio
Noah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men’s Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association.

Info
Noah's book

The Whiskey Bible: A Complete Guide to the World's Greatest Spirit

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!
[email protected]

Follow us on Instagram @restaurantguyspodcast