The Restaurant Guys

This is a Vintage episode from 2006.
Why This Episode Matters
Erica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural biodiversity.
Mark and Francis share how they worked directly with local farmers to plan crops, commit to purchases and even shoulder some of the farmer's risk.
The conversation connects sustainable agriculture with something more immediate to a restaurant: better-tasting food.
From backyard tomatoes to restaurant purchasing, they explore ways consumers, chefs and farmers can build a closer connection to where food comes from.

The Conversation
In 2006, organic farmer and researcher Erica Renaud of Seeds of Change joined Mark Pascal and Francis Schott for a conversation about something fundamental to the food on our plates: the seed.
Erica explains the differences among heirloom, traditional and open-pollinated varieties and why preserving genetic diversity matters. The discussion moves from seed saving and organic agriculture to the relationship between farmers and chefs—and that's where Mark and Francis bring the conversation directly into their restaurants.
They describe meeting with farmers before planting season to decide what to grow, committing to buy entire crops and sharing some of the agricultural risk. When hundreds of pounds of Jersey tomatoes arrived at once, the restaurants put them across the menu and preserved the harvest so they could serve local tomato sauce in the middle of winter.
For Mark and Francis, the motivation wasn't simply philosophical: the food tasted better. Their argument is that the search for the most sustainably grown tomato and the search for the best-tasting tomato can lead you to the same farm.
Erica also makes the case for growing something yourself—even in a container or small garden—as a way to understand food differently. From teaching children where food comes from to discovering how dramatically one tomato variety can taste from another, the conversation follows food from seed to farm to restaurant to plate.

Guest Bio
At the time of this 2006 conversation, Erica Renaud was an organic farmer and researcher and the Research and Farm Manager for Seeds of Change, working on organic seed production, agricultural biodiversity and programs connecting farmers with chefs and consumers.

Timestamps
00:00 Heirloom seeds, open pollination and preserving biodiversity
04:00 Seed patents, hybrids and who controls the food supply
07:00 Why chefs and farmers should plan together
12:00 Sustainable food often tastes better and everyone should grow something
18:30 Why organic food should start with organic seed
24:30 How consumers can drive demand for better, more sustainable food 
Info
Seeds of Change https://www.seedsofchange.com/
The organization discussed in this 2006 interview has evolved considerably since the original broadcast. The Seeds of Change garden-seed brand is currently part of Green Garden Products and continues to offer seeds described by the company as 100% organic and 100% non-GMO.
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Why This Episode Matters
Italian food isn’t one cuisine. Vincenzo Prosperi explains why Italy’s regional traditions matter—and what gets lost when everything is reduced to pizza, pasta and red sauce.
Authenticity and innovation can coexist. The question isn’t whether chefs should create new dishes, but whether classics should be changed beyond recognition and still carry the old name.
Social media is changing restaurants. Vincenzo, Mark and Francis dig into influencer culture, food designed for photographs and the pressure on restaurants to pay for attention.
Preserving tradition means supporting the people still cooking it. Vincenzo is shifting his platform toward regional chefs, family restaurants and food traditions that might otherwise disappear.
Banter
Mark Pascal and Francis Schott talk about why their restaurant events have never come from a marketing plan. They come from things they, their staff, and their guests can all get excited about.
They look ahead to their annual Big Night dinner and revisit the early days of their table-to-farm dinners, including one memorable attempt that involved hauling restaurant tables and a wood-burning grill to a farm... just in time for the rain.
The Conversation
Vincenzo Prosperi grew up in Abruzzo surrounded by his grandparents, great-grandparents and the food traditions that came with them. After moving to Australia, he saw the distance between the Italian cooking he knew and much of the “Italian” food being served around the world. His wife suggested he turn that frustration—and his passion—into what became Vincenzo’s Plate.
Vincenzo talks with Mark and Francis about the reaction videos that helped build his audience, from cream-laden carbonara to celebrity chefs taking liberties with Italian classics. But as reaction content became increasingly negative and crowded, he changed direction. Today, his focus is on teaching, ranking Italian products and using his audience to introduce viewers to regional Italian chefs and traditions.
The conversation expands into a bigger question: What happens to traditional food in a culture built around clicks, trends and influencers?
Vincenzo worries that regional Italian cooking is being replaced by a more standardized version of fine dining while small family restaurants struggle for attention. Mark and Francis see a similar problem in restaurants designed around what photographs well rather than what tastes good.
They also tackle the line between preservation and creativity. Vincenzo isn't against innovation—quite the opposite. But before you riff on a cuisine, you should understand what you're riffing on. A new dish can be anything you want it to be. Carbonara, however, has a history.
And yes, peas remain under suspicion.

Guest Bio
Vincenzo Prosperi is the creator of Vincenzo’s Plate, devoted to authentic Italian cooking and the traditions behind it. Born in Pescara in Italy’s Abruzzo region and now based in Australia, Vincenzo has built a worldwide audience through recipes, food education, product rankings and collaborations with chefs throughout Italy.
Timestamps
00:00 Great restaurant events are about creating memorable experiences
09:30 Meet Vincenzo Prosperi of Vincenzo’s Plate
11:30 Growing up with Italian food traditions in Abruzzo
18:00 Celebrity chefs, reaction videos and crimes against carbonara
25:00 Why Vincenzo moved beyond reaction content
28:00 Trust, sponsorships and building an audience without selling out
35:00 Is fine dining erasing Italy’s regional food traditions?
38:00 Influencers, restaurant economics and food made for Instagram
43:00 Innovation vs. tradition: when should a classic be left alone?
47:00 Mark and Francis remember an old-school trattoria in Italy 
Info
Vincenzo’s Plate https://www.vincenzosplate.com/
Vincenzo’s Plate on YouTube https://www.youtube.com/@vincenzosplate

Events @ The Guys' Places https://www.stageleft.com/events/

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Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/
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This is a Vintage episode from 2006.
Why This Episode Matters
Why guests who are not drinking deserve a beverage experience equal to the food, not simply still or sparkling water.
How sommeliers can build non-alcoholic pairings using the same principles as wine: weight, acidity, texture and flavor.
Why thoughtful glassware and presentation communicate that every guest matters.
How one memorable beverage program can turn the non-drinker into the person who chooses the restaurant for the entire table.
The Conversation
Mark Pascal and Francis Schott are joined by Master Sommelier Paul Roberts, then director of wine and beverages for Thomas Keller’s restaurants, including The French Laundry, Per Se and Bouchon.
Paul explains how a lunch at The French Laundry changed his thinking about non-alcoholic beverages. When a knowledgeable 12-year-old diner was offered little beyond water, Paul improvised a beverage pairing and began developing a program for children and anyone who simply preferred not to drink alcohol.
The conversation explores house-made tonic, teas, infusions, grape juices and less-sweet sodas. Paul explains why non-alcoholic pairings should be approached like wine pairings, matching the weight and flavors of a beverage to the dish. He also shares one of the program’s more unexpected combinations: artisanal root beer with foie gras.
They discuss the importance of ingredients, glassware and presentation, along with the business case for taking non-drinkers seriously. A single guest who feels genuinely considered may be the person who brings the entire party back.
It is a remarkably current conversation about hospitality, inclusion and the rise of sophisticated non-alcoholic drinking recorded years before the modern no- and low-alcohol movement took hold.
Guest Bio
Paul Roberts was the director of wine and beverages for Thomas Keller’s restaurant group, overseeing programs at The French Laundry, Per Se and Bouchon, as well as a team of 14 full-time sommeliers. A Master Sommelier, Paul became known not only for world-class wine service but also for pioneering thoughtful non-alcoholic beverage pairings.
Timestamps
00:00 Paul Roberts and the origins of the non-alcoholic pairing program
07:35 House-made tonic and treating cocktails like serious cuisine
10:20 Teas, infusions, grape juices and foie gras with root beer
17:25 Why glassware matters for guests who are not drinking
19:25 The non-drinker who may choose the restaurant for the whole table
23:00 Dry sodas, quality over sweetness and becoming “the soda sommelier”
27:00 Last recommendation for non-alc pairing with lobster
Info
Beverages and producers mentioned: Navarro Vineyards grape juice, Boylan’s, Sprecher root beer 
Grown Up Soda https://drinkgus.com/
Dry Soda https://drinkdry.com/
Elderflower syrup https://www.stageleftwineshop.com/food/Nikolaihof-Hollunderbluten-Sirup-No-Alcohol-w4694002sy

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Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/
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Why This Episode Matters
What local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.
Why supporting local agriculture is an economic commitment not merely a menu description.
How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires.
Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics.
Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate. 
The Banter
Mark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin’s story about transforming a frazzled guest’s evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees.
The Conversation
Baltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system.
Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant’s purchasing dollars could remain with Mid-Atlantic growers.
They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin.
The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry’s original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant.
Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike’s premium diner concept that may simply have arrived before diners were ready for a $24 omelet.
Guest Bio
Spike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic.
Timestamps
00:00 Tales of the Cocktail, live shows and a lesson in hospitality
07:40 Spike Gjerde and the early days of local sourcing
14:25 Why local food became an economic mission
20:05 Farm-to-table greenwashing and the future of regional food systems
27:15 Whole-animal butchery and the Parts & Labor experiment
31:10 Rising labor costs and the disappearance of culinary craft
35:40 The Ecco Project: expanding the mission beyond farm-to-table
40:10 Sustainable seafood—and a diner concept that may have arrived too early
47:35 The diner, the record-store owner and a wild New Brunswick crime story 
Info
Spike’s Places
Woodberry Kitchen https://www.woodberrykitchen.com/
Ecco Project https://www.eccoproject.com/
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Magyar Bank
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Stage Left Wine Shop
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Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/
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This is a Vintage episode from 2010.

Why This Episode Matters
Discover how wine can encourage creativity, conversation and more mindful experiences.
Learn why comparative tasting helps develop your palate faster.
Understand how fear of being wrong prevents people from describing what they taste.
Hear why making time for memorable experiences may change how we perceive our lives.
The Conversation
The Restaurant Guys, Mark Pascal and Francis Schott, welcome author and organizational consultant Michael Gelb to discuss Wine Drinking for Inspired Thinking: Uncork Your Creative Juices.
Michael connects wine and creativity to the ancient Greek symposium, where philosophy, poetry and conversation flowed alongside the wine. He explains how thoughtful drinking can loosen inhibitions, encourage expression and make wine feel less intimidating.
The conversation covers memorable food-and-wine pairings, Château d’Yquem and the value of tasting similar wines side by side. Michael and The Guys explore how comparison sharpens sensory memory, why beginners sometimes notice what experts miss and the difference between professional analysis and personal enjoyment.
After the interview, Mark and Francis reflect on memory, routine and why meaningful experiences may make life feel fuller and time move a little more slowly.
Guest Bio
Michael J. Gelb is a bestselling author and organizational consultant known for How to Think Like Leonardo da Vinci. In Wine Drinking for Inspired Thinking, he uses comparative tasting, conversation and creative exercises to help people experience wine with greater curiosity and enjoyment.
Timestamps
00:00 Michael Gelb and Wine Drinking for Inspired Thinking
04:45 Food-and-wine pairings to experience at least once
08:15 Creating memorable tastings for friends
10:00 Why side-by-side tasting improves sensory memory
11:20 Fear of embarrassment and the adult learning block
13:20 Advantages of beginners and professionals
16:45 Knowing everything about wine—and missing its beauty
20:45 Making room for joy in everyday life
22:15 The advice from Francis’s father that may improve your life

Info
Michael’s book
Wine Drinking for Inspired Thinking: Uncork Your Creative Juices
Michael’s site https://michaelgelb.com/
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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!
TheGuys@restaurantguyspodcast.com