This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served)

The Banter
The Guys discuss a recent article correlating hamburger consumption and childhood asthma as well as when gloves are more hygienic….and less so.

The Conversation
The Restaurant Guys call on Cathy Corison, owner and winemaker at Corison Winery. They talk about the “miracle” of seeing more women in the wine business and the numerous obstacles Cathy had to get through to get to where she is today–making outstanding wines in her own style.

The Inside Track
The Guys have been fans of Cathy’s wines even when the press was not. When asked whether she cared about the points her wine receives, here’s what she had to say.

“So the answer is no, I don't. And if I cared about that, I wouldn't be as stubborn as I've been to make a wine that is still elegant,”Cathy Corison on The Restaurant Guys Podcast 2006

Bio
Cathy Corison’s winemaking journey began nearly 50 years ago when she took a wine appreciation course. Two years later she graduated, and two days after that, arrived in the Napa Valley, bent on making wine. A master’s degree in Enology at UC Davis followed. She made wine at Chappellet Vineyard for the 1980’s. In 1987 she began to buy grapes and barrels. Using other wineries’ facilities, she was able to create the wine of her own.

She founded her own winery, Corison Winery, in 1987. Corison Winery makes primarily cabernet wines and produces 2,500 cases a year.

She was named San Francisco Chronicle Winemaker of the Year 2011

Info
Corison Winery
https://www.corison.com/

Corison Wines at Stage Left Wine Shop, NJ
https://www.stageleftwineshop.com/websearch_results.html?kw=corison

Current article linking asthma and hamburger
https://theconversation.com/how-burgers-and-chips-for-lunch-can-worsen-your-asthma-that-afternoon-206402

Reach out to The Restaurant Guys

If you're in New Jersey...
November 15 Walk Around Wine Tasting
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

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/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/

https://www.facebook.com/restaurantguys


**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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The Banter

The Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section.

The Conversation

The Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it!

The Inside Track

The Guys and Charles have the same goal: finding lesser-known, high-quality products made by small producers and sharing them with a broader audience. They have carried Charles Neal Selections for decades and appreciate Charles’ good taste and tenacity.

What Charles said about a particular trip to France where his adventure began:

Charles: And so I thought what I'll do is I'll go there and in three months I’ll see every Armagnac producer because I had a list of them and there were about 120 of them.

Francis: I like your style! I wish I had been on that trip.

-Charles Neal on The Restaurant Guys Podcast 2024

Bio

Charles Neal is an importer and distributor of wines and spirits based in San Francisco, California. His company, Charles Neal Selections, has been in existence since 1998. He is a leading authority on Armagnac and Calvados, having written benchmark books on both brandies Armagnac: The Definitive Guide to France's Premier Brandy and Calvados: The Spirit of Normandy. His book on Cognac will be coming out in 2025.

In addition to these spirits, Charles imports wines from nearly every French wine region. He pursues those who make quality products and continue to hone their craft, humble producers carrying on a tradition from generations past and building a future for generations to come.

​Info

Charles Neal Selections
http://www.charlesnealselections.com/

Charles Neal’s Books
http://www.charlesnealselections.com/books.html

Reach out to The Restaurant Guys

If you're in New Jersey...
November 15 Walk Around Wine Tasting
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

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/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/

https://www.facebook.com/restaurantguys


**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!

https://www.buzzsprout.com/2401692/subscribe

This is a vintage selection from 2007

The Banter

The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household.

The Conversation

The Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience.

The Inside Scoop

The Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can’t put a name on it. He does describe how he gets inspiration for it from daily life.

“It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007

Bio

Grant’s culinary journey began at his family’s diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter’s, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.

In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.S

Grant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.

Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World.

Grant’s story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix’s Chef’s Table.

Info

All of Grant’s Restauran

Reach out to The Restaurant Guys

If you're in New Jersey...
November 15 Walk Around Wine Tasting
November 22 Dale & Jill DeGroff Happy Hour
stageleft.com/events

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/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/

https://www.facebook.com/restaurantguys


**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!

https://www.buzzsprout.com/2401692/subscribe