The Restaurant Guys Podcast

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Francis first encountered Sean Muldoon's work many years ago in Belfast City. We dare say that Francis may have been the first American Cocktailian to wander in to the cocktail palace built in that far away city by Mr. Muldoon. Sean has garnered many well-deserved awards for his work in the kingdom of cocktails and has provided many a happy tipple. The Guys were pleased to get to know Sean this last year and eagerly await the imminent opening of Sean's new place on the isle of Manhattan. The hotly anticipated Dead Rabbit. Sean's UK recognitions include: Theme Magazine Award for Best New UK Bar 2007 Class Magazine - Best Classic UK Hotel Bar 2007 Theme Magazine - Best Drinks Selection & Bar Team 2008 Class Magazine - Best Classic UK Hotel Bar 2008 Class Magazine - Best UK Cocktail Experience 2008 Imbibe Magazine - Best Boutique UK Hotel Bar 2009 Tales of the Cocktail - Worlds Best Hotel Bar 2009 Tales of the Cocktail - Worlds Best Cocktail List 2009 Tales of the Cocktail - Worlds Best Drink Selection 2009 Theme Magazine Award for UK Bar of the Year 2009 Class Magazine Award for Best UK Cocktail Menu 2009 Tales of the Cocktail -Worlds Best Cocktail Bar 2010 Let's see what he can do in The U.S.A.! More on The Dead Rabbit at http://www.deadrabbitnyc.com/...

In their first show post-Superstorm Sandy, the guys welcome New York Times cocktail columnist Robert Simonson to the show. Robert Simonson writes about spirits, cocktails, and wine for the New York Times, Imbibe, Edible Brooklyn and Manhattan, Wine Spectator, Wine Enthusiast, and GQ. He holds an advanced certificate from the Wine and Spirits Education Trust, and another from the Beverage Alcohol Resource. He was nominated for 2012 Spirited Award for Best Cocktail Writing. His excellent and influential blog can be found at http://offthepresses.blogspot.com. Follow him on Twitter: @RobertOSimonson....

Mark and Francis discuss Francis's recent brunch outing in New York. Their guest is Andrew Smith, author of American Tuna: The Rise and Fall of an Improbable Food. They discuss the history of tuna in the US and how it went from being a trash fish to a fish that's on everyone's plate....

Mark and Francis welcome Barb Stuckey, author of Taste What You're Missing. Barb Stuckey is a food developer at Mattson and outlines the kinds of tasters and how to train yourself to be a better taster in her book....

Mark and Francis welcome Antoinette Bruno on the show to discuss the Star Chefs International Chefs Congress. Star Chefs ICC is one of a kind, and it's back: a three-day culinary symposium that gathers more than 90 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers. September 30 to October 2, there's the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels on current industry topics, all gathered under the umbrella of this year's ICC theme: Origins and Frontiers: The Archaeology of Modern Cuisine. This is an industry only event. Our listeners can buy tickets at a discounted rate of $199 with the code ICC199....

Mark and Francis welcome Don Feinberg and Wendy Littlefield, owners of the beer import company, Vanberg & De Wulf to the show. They discuss how Belgian beer became popular in the US, Belgian beer styles and beer aging....

Mark and Francis welcome Michael Green and Ricky Crawford to the show. Michael Green joins them to talk about his plays, as well as about the exciting Spanish wine region of La Mancha. Ricky Crawford joins them to discuss some of the interesting tourism efforts he's doing, specifically a cigar trip to Nicaragua that he led....

Mark and Francis welcome Dean Foster to the show. Dean Foster is the head of Dean Foster Associates and is the author of the "Global Etiquette Guide" series of books. Mr Foster joins the guys to discuss travel abroad and how gesture can be very important, especially when you don't speak the language....

Francis talks about his recent visit to Bulgaria. Mark and Francis welcome Johnny Schuler of Pisco Porton to the show to discuss Pisco Porton and the difference between Chilean and Peruvian Pisco and the history behind Pisco Porton....