Subscriber-only episode

This is a Vintage Selection from 2007

The Banter

The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. 

The Conversation

The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.

The Inside Track

The Guys are fans of Jacques Torres chocolates and were excited to have a  high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark’s grandmother and he gives a tip for making it spectacular.

"The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007 

Bio

Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  He worked at Le Cirque, as the Executive Pastry Chef.  

In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. 

He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.  

He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  

Info

Jacques Torres Chocolates
www.mrchocolate.com

Jacques' Books
Dessert Circus: Extraordinary Desserts You Can Make At Home
Dessert Circus At Home
 A Year in Chocolate 

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest."

The Conversation

The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. 

The Inside Track

The Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.

“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024

Bio

Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  In 1988, he came to the U.S. as the pastry chef for Ritz Carlton Hotels.  After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.  

In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. 

He has received numerous awards over the years includingThe James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003.  In 2016, he was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.  

Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.

His cookbooks:  Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .

Info

Jacques Torres’ Shop
https://mrchocolate.com/

Cacao Trace video
https://youtu.be/KCCLPWVk6PY?feature=shared

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. 

The Conversation

The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challenging economic times. You’ll hear Chef Trotter’s advice on culinary school, making stocks at home and many things in between. 

The Inside Track

The Guys welcome Charlie Trotter on their show for a second time. They were pleased to know that Chef Trotter played his previous interview on The Restaurant Guys Podcast to his staff. 

“I've told so many people that this (podcast) is basically Car Talk for food,” Charlie Trotter on The Restaurant Guys Podcast 2009

Bio

Charlie Trotter opened Charlie Trotter’s Restaurant in 1987. Twice it received two Michelin stars and other acclaim. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award as well as the James Beard Foundation Award for Best New Restaurant. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico.

He received multiple James Beard Foundation Awards including Humanitarian of the Year Award for his philanthropic work.

Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter, 

Info

Charlie’s Books

Home Cooking with Charlie Trotter by Charlie Trotter

Lessons in Excellence from Charlie Trotter

Lessons in Service from Charlie Trotter

Lessons in Wine Service by Charlie Trotter

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives. 

The Conversation

The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October 2005 named after their grandmothers! 

The Inside Track

The Guys and Chef Garces have crossed paths over the past several decades and held friends in common, but never met. 

“I think it was a turning point for me as a chef, I realized then that I could drive traffic with just consistent food, consistent, fresh, delicious food day in and day out,” Chef Jose Garces on The Restaurant Guys 2024

Bio

Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food from the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.

To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes, and a providing food supplies to the food insecure.

Chef Garces won James Beard Foundation Best Chef: Mid-Atlantic as well as the title Iron Chef.

He is the author of two cookbooks, Latin Evolution and The Latin Road Home

Info

Chef’s Projects
www.chefgarces.com

Chef’s Restaurants
https://garcesgroup.com/

Morgan Spurlock’s Book & Movie
Don't Eat This Book: Fast Food and the Supersizing of America by Morgan Spurlock

Super Size Me
Jamon Iberico de Bellota
https://www.tienda.com/

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/ 

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!
[email protected]

Subscriber-only episode

The Banter
The Guys tell a tale about critic panning a restaurant in his college newspaper and not disclosing that he was a stagiaire for the chef and fired after one day. (The writer’s name has been replaced with a sound effect.) Since Empellón in NYC  is still open and doing well, we think the young man got it wrong. 

The Conversation
The Restaurant Guys hear how Chef Bob Waggoner acquired world-class training in the best kitchens in France working for free. Bob has been an award-winning celebrity chef in the Charleston area for years and hosts his own cooking show Ucook! with Chef Bob Waggoner. Hear how one of Bob’s proudest moments was winning a carrot peeling contest. 

The Inside Track
The Guys were invited to be guest judges on the television show UCook! with Chef Bob Waggoner. After having such a great time with Bob in Charleston, they invited him to be on their show. 

Here’s what Bob said about The Guys being on his Show. 

“What's great about it is having guys, incredible restaurateurs like yourselves, who can voice an opinion and say, you know what, Bob, I probably wouldn't have went with the Sauvignon Blanc. That was actually kind of cool. And most people don't know, and if you can hear it on a TV show with you guys explaining it, or just bantering back and forth as we're preparing a dish,, I'm hoping it makes it fun for people,” Bob Waggoner on The Restaurant Guys Podcast 2011

Bio

Chef Bob Waggoner received his formal training at Trumps in Los Angeles from 1981 to 1983, and later in France at a constellation of Michelin-rated restaurants with chefs. He took on his first chef position at a private club Caracas, Venezuela. At 24 he returned to France to become chef of the Hotel de la Poste in Avallon for three years. He became the first American chef to own his own restaurant in France, the much acclaimed Le Monte Cristo.

In 1991, Waggoner was Chef de Cuisine at Le Vieux Moulin in Beaune, France. After 11 years in France, he returned to the States he was Executive Chef of Charleston Grill at Charleston Place for a dozen years. He was nominated four times for The Beard Foundation "Best Chef Southeast" award.

He won an Emmy for his television show “Off the Menu” with Turner South, and was the host of the PBS series "U Cook with Chef Bob" and "U Travel with Chef Bob."

Info

Chef Bob Waggoner
https://chefbobwaggoner.com/

Chef Bob's T

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’re near central NJ, join us! 

The Conversation

The Restaurant Guys talk with Jim Meehan,  an accomplished bartender and operator of Please Don’t Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim’s inspirations behind it all.

The Inside Track

The Guys are so friendly with Jim he has a special nickname for Francis. 

"You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years.  To not only get to know you guys as restaurateurs, but to get to know you guys as friends.  So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. 

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. 

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar. 

Info

Jim’s Book mentioned in the podcast
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris Gall

Jim’s Instagram
@mixography

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s going!

The Conversation

The Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next.  They highlight Jim’s most recent book which is a way to make truly unique cocktail.

The Inside Track

The Guys have known Jim for years from frequenting his bars and throughout the industry. They are even “restaurant in ‘laws.” Listen to find out how!

Bio

In 2007 Jim Meehan, a seasoned bartender, opened Please Don’t Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. 

Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World’s Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. 

He has written countless articles and three books. The most recent is The Bartender’s Pantry: A Beverage Handbook for the Universal Bar. 

Info

Jim’s Instagram

@mixography

Jim's Book

The Bartender’s Pantry: A Beverage Handbook for the Universal Bar  by Jim Meehan and Bart Sasso

https://www.thebartenderspantry.com/

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/ 

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!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2006

The Banter

The Guys discuss new trends in desserts as Francis nurses his sugar hangover.

The Conversation

The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)

The Inside Track

The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with him. 

“You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having  the occasion  to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006

Bio

Steven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.

The Scavenger’s Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.

He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.

Info

Steven Rinella’s book
The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

Steven Rinella’s YouTube channel
MeatEater - YouTube

Steven Rinella’s Podcast
https://www.themeateater.com/listen/meateater

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/ 

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!
[email protected]

Subscriber-only episode

The Banter

The Guys share a funny review of their restaurant, Catherine Lombari, that was rated in “gold chains.”

The Conversation

The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. 

The Inside Track

The Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon’s accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon’s portfolio. 

On having Mark & Francis as mentors:

“I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024

Bio

Jonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine. 

Info

Legend Imports

https://legendaustralia.com/

John’s book is available on the Legend page

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/ 

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!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2005

The Banter

The Guys describe this podcast best:

Francis: We are here to offer you two restaurateur perspectives on not just running a restaurant or going to a restaurant, but food, where it comes from, how we do business, where you go out to eat, maybe some behind the scenes stuff and how to save the planet.

Mark: And some of the ridiculousness that happens to us on any given day.

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/ 

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!
[email protected]