This is a Vintage episode from 2005.

Why This Episode Matters

• Dr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.
• The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?
• Paul’s comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into something concrete and memorable.
• Mark Pascal and Francis Schott push the conversation beyond nutrition into hospitality, and the cost of convenience.
• It’s a smart conversation about food culture, health, enjoyment, and the way a society teaches people to eat.

The Banter

Mark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience.

The Conversation

Dr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live.

Timestamps

• 00:00 – Okra, bone marrow, and why texture can make or break a food
• 03:35 – Dry-aged steak, marrow, and the flavor of meat cooked on the bone
• 08:20 – Why people sacrifice flavor for convenience
• 11:00 – France, daily shopping, and why the meal is the point of the day
• 14:00 – Smaller portions, less snacking, and why the French eat less
• 16:20 – Pleasure, attention, and the difference between savoring food and inhaling it
• 19:00 – Heavy cream, chocolate, guilt, celebration, and cross-cultural food associations
• 23:00 – Customization, and what processed food teaches people to like
• 28:15 – “We’re doing it wrong”: the Guys on fad diets, whole foods, and American food anxiety

Bio

Paul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health.

The NJ Wine & Food Festival @ Crystal Springs May 1-3

The Restaurant Guys will be podcasting from there May 2. Come see us!

https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival

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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
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Why This Episode Matters

• Robby Younes explains how Crystal Springs Resort and the New Jersey Wine & Food Festival helped New Jersey recognized as a serious food-and-wine destination.
• Mark Pascal and Francis Schott connect the conversation to a bigger restaurant truth: in a tougher market, people are choosing fewer but better experiences and rewarding restaurants that feel human, memorable, and genuinely hospitable.
• Robby’s rise from frontline hospitality work to running a major resort makes this a strong conversation about leadership, mentorship, and restaurant careers as a path upward.
• It’s also a smart New Jersey episode: a conversation about regional pride, and building something ambitious outside New York City’s shadow.

The Conversation

Robby Younes, COO of Crystal Springs Resort, joins Mark and Francis to talk about building the New Jersey Wine & Food Festival into a serious showcase for the state’s chefs, restaurants, and wine culture. Along the way, he discusses developing Crystal Springs into a broader hospitality destination, building one of the country’s standout wine programs, and creating an event designed to prove that New Jersey can provide a food-and-wine experience on a national level. The conversation also becomes a thoughtful look at leadership, and the limitless potential of the hospitality business.

Timestamps

• 00:00 – The Guys on restaurant polarization, hospitality, and why mediocre restaurants are losing ground
• 04:25 – What restaurants need to survive now
• 10:50 – Robby Younes and the vision behind the New Jersey Wine & Food Festival
• 16:00 – Crystal Springs, building a destination resort around food and wine
• 20:00 – Reason for the festival: showcase New Jersey's culinary talent
• 26:20 – Robby’s path from busboy to leading Crystal Springs Resort
• 30:40 – The incident that pushed Robby to learn the wine business
• 34:30 – Why restaurants still offer opportunities for learning and growth

Bio
Robby Younes is the COO of Crystal Springs Resort in New Jersey, where he helped expand the property’s food, wine, and hospitality programs and played a central role in creating the New Jersey Wine & Food Festival. He has built a reputation for elevating hospitality experiences while championing New Jersey’s culinary talent.

Info

• New Jersey Wine & Food Festival at Crystal Springs Resort May 1-3, 2026 https://njwinefoodfest.com/
• Restaurant Guys podcast live May 2, 2026
• Crystal Springs Resort https://www.crystalgolfresort.com/

The NJ Wine & Food Festival @ Crystal Springs May 1-3

The Restaurant Guys will be podcasting from there May 2. Come see us!

https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival

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Magyar Bank

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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/

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This is a preview of a full subscriber episode from 2006.

Why This Episode Matters

• Tom Colicchio was already one of the most respected chefs in America, but this conversation catches him at a fascinating moment: building restaurants, debuting Top Chef, and defining what modern American dining could be.
• The episode gets at a bigger question than television: what makes a real chef leader, and why talent without professionalism is not enough in a kitchen.
• Tom explains the thinking behind Craft’s ingredient-first approach, which still feels relevant now that simple, product-driven cooking has become restaurant gospel.
• The conversation also draws a sharp contrast between hospitality that feels like home and culinary experimentation for its own sake, with Gramercy Tavern standing as the model of warmth, rigor, and ease.
• Long before restaurant culture calcified into brand language and chef celebrity machinery, this episode shows what thoughtful restaurant leadership sounded like in real time.

The Banter

Mark Pascal and Francis Schott open with one of their classic wide-ranging tangents: better pork, bad agribusiness, accidental TGI Fridays horror, and a spirited defense of foie gras that could only come from two restaurateurs with strong opinions and no interest in sanding them down.

The Conversation

Tom Colicchio joins the show on the day Craftsteak is opening in New York, and the discussion moves easily between Top Chef, restaurant culture, and the philosophy behind his restaurants. He talks about why Top Chef worked when other reality-food television did not, what makes someone worth following in a kitchen, and how mentoring differs from judging.

He also explains the original idea behind Craft: ingredient-focused cooking served in a way that encourages diners to build their own experience at the table. From there, the conversation turns to home cooking, hospitality, experimental cuisine, and why Gramercy Tavern succeeds by doing everything well and making it feel like home.

Timestamps

• 00:00 – Better pork, “enhanced” meat, and why flavor got bred out
• 04:15 – TGI Fridays finger-in-the-burger story and the foie gras ban
• 08:15 – Tom Colicchio joins the show; Why & how Top Chef worked and what made it different from other reality food TV
• 16:00 – What chef leadership should look like
• 19:45 – The philosophy behind Craft and ingredient-first cooking
• 23:30 – Tom and Mark had a common employer
• 28:00 – Why Gramercy Tavern feels like home and what great hospitality really is

Bio

Tom Colicchio is the chef, restaurateur, and co-founder of Craft and Craftsteak, and a founding force behind Gramercy Tavern. He is also the recipient of multiple James Beard Awards and is the head judge on Bravo’s Top Chef.

Info

• Tom Colicchio https://www.tomcolicchio.com/
• Gramercy Tavern, Craft, Craftsteak
• Top Chef

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

• Paul Clarke explains why Imbibe has lasted 20 years by staying consumer-focused, independent, and credible.
• It’s also a great look at how cocktail culture changed over two decades, from teaching people the basics of a proper sour to telling deeper stories about the people and ideas shaping what we drink now.
• Mark Pascal and Francis Schott connect that editorial philosophy to hospitality itself: lead with quality, tell the truth, and earn trust over time.
• Along the way, the episode covers Negroni Week, the Imbibe 75, independent publishing, cocktail storytelling, and why bitterness eventually wins people over.

The Banter

Mark and Francis open with a riff on awards-season humility, noting that in restaurant life, humility usually comes from service failures and hard-earned recovery—though they’re not above enjoying a medal when one comes their way.

The Conversation

Paul Clarke, executive editor of Imbibe Magazine, talks about building a drinks publication that serves both curious consumers and serious professionals without losing clarity, rigor, or pleasure. He explains how the magazine explores “liquid culture,” with attention to the people, places, and ideas behind what ends up in the glass.

The discussion also traces the rise of modern cocktail culture through the lens of the Negroni and its many descendants, while highlighting Imbibe’s role in shaping conversation through projects like Negroni Week and the Imbibe 75. It’s a smart, funny exchange about editorial standards, independence, and why good drinks writing should be as engaging as the drinks themselves.

Timestamps

• 00:00 – Banter: what “humbling” really means in the restaurant business
• 05:00 – Why Imbibe works: consumer-first, not trade-first
• 11:00 – Trust, credibility, and the line between editorial and advertising
• 16:00 – 20 years of cocktail culture: from basics to “liquid culture”
• 20:00 – Good writing is a big factor in Imbibe’s success
• 24:15 – How independence key to Imbibe’s survival
• 28:00 – How Negroni Week began and why it became global
• 34:00 – The resurgence of the Boulavardier
• 40:00 – The Imbibe 75 and the people changing how the world drinks

Bio

Paul Clarke is the executive editor of Imbibe Magazine, an independent drinks publication celebrating 20 years in 2026. He is also the author of The Cocktail Chronicles and host of the award-winning Radio Imbibe podcast.

Info

• Imbibe Magazine https://imbibemagazine.com/
• Radio Imbibe https://radio-imbibe.simplecast.com/
• Steven Witherly on The Restaurant Guys Podcast https://www.buzzsprout.com/2390435/episodes/16866178

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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/

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This is a Vintage episode from 2007

Why This Episode Matters

• Though this is a vintage episode, many of the producers and traditions discussed here remain part of the American artisan cheese conversation today.
• American artisan cheese was growing fast, and this conversation captures the moment when local cheese in the U.S. stopped being a curiosity and became a movement.
• Jeff Roberts explains how better-informed consumers helped create demand for small producers, regional specialties, and more thoughtful food buying.
• The episode highlights New Jersey makers proving that great American cheese is not limited to Vermont or California.
• This conversation connects flavor, farming, craftsmanship, and local economies in a way that still feels highly relevant.
• Anyone interested in cheese, local food, food culture, or where American food got more interesting will find plenty here.

The Banter

Mark Pascal and Francis Schott open with a run through food trivia from Gourmet magazine, including America’s limited eaters, the national devotion to ketchup, and the little problem of people eating more “low-fat” junk because the label told them to feel virtuous.

The Conversation

Jeff Roberts joins the show to discuss The Atlas of American Artisan Cheese and the dramatic expansion of American cheese makers over the previous decade. He explains how consumer taste changed the market and why artisan cheese matters not only for flavor, but for farming, community, and regional identity.

The conversation moves through Vermont, Cabot, and the broader American cheese landscape before landing in New Jersey, where Roberts praises producers and fresh mozzarella traditions that most people would never think to place in a national cheese conversation. The episode also explores early goat-cheese pioneers, the stories behind small producers, and the idea that every food choice has consequences far beyond the table.

Timestamps

• 00:00 – Food trivia, ketchup loyalty, and the “low-fat” trap
• 06:00 – Jeff Roberts on the boom in American artisan cheese
• 09:00 – How consumers changed the cheese market
• 13:00 – New Jersey cheese makers, Fiore’s, Vito’s, Bobolink, and Valley Shepherd
• 20:00 – Why artisan cheese is really a story about people and place
• 23:00 – Douglas Newbold and the early days of American goat cheese
• 28:00 – Seasonal cheese, pungent cheddar, and tasting with courage

Bio

Jeff Roberts is the author of The Atlas of American Artisan Cheese. He helped establish the Vermont Institute for Artisan Cheese at the University of Vermont, served as national director of Slow Food USA, and co-chaired Artisan Cheeses of America.

Info

• The Atlas of American Artisan Cheese by Jeffrey P. Roberts
• Bobolink Dairy and Bakehouse www.cowsoutside.com
• Valley Shepherd Creamery valleyshepherd.com

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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/

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Why This Episode Matters

• Doug Frost connects wine education, grape growing, climate pressure, and wine culture mythmaking in one conversation.
• This episode makes a smart, practical case for hybrid grapes as part of wine’s future, not just a regional curiosity.
• The discussion cuts through vague “natural wine” posturing and asks a better question: is the wine actually good?
• Mark Pascal and Francis Schott keep the wine-geek material accessible without dumbing it down.
• Doug’s work at Echo Lands brings the conversation from what’s in the glass to what has to happen in the vineyard.

The Banter

Mark Pascal and Francis Schott open with a detour into ferries, bar cars, and the enduring appeal of any transportation where somebody else is driving and a drink might be available.

The Conversation

Doug Frost joins the show for a wide-ranging discussion about hybrid grapes, climate pressure, and why regions outside the usual wine power centers may have more to teach the wine world than they get credit for. He explains how growers in places like the Midwest, New Jersey, and Europe are rethinking what counts as a serious wine grape as farming realities change.

The conversation then pivots into a lively critique of bad “natural wine” logic. Doug, Mark, and Francis are not arguing against low-intervention winemaking; they are arguing against excusing obvious flaws because the category sounds virtuous. In the final stretch, Frost talks about Echo Lands in Walla Walla, where regenerative farming and land stewardship are part of building a winery meant to last.

Timestamps

• 00:00 – Opening setup: Doug Frost and why this episode goes a little into the weeds
• 00:45 – Banter: ferries, commuting by boat, and the romance of transit with a drink
• 04:25 – Doug Frost joins; What it means to be both a Master Sommelier and a Master of Wine
• 07:30 – Hybrid grapes, mildew, climate pressure, and the future of wine growing
• 17:00 – Which hybrid grapes and producers are worth seeking out
• 28:20 – Doug Frost on natural wine, flaws, and why unstable wine is still flawed wine
• 40:00 – Echo Lands, Walla Walla, and building a winery around regenerative farming
• 51:36 – Red wine tip

Bio

Doug Frost is one of the few people in the world to hold both the Master Sommelier and Master of Wine titles. He is an author, educator, founder of Beverage Alcohol Resource (B.A.R.), and a founding partner of Echo Lands Winery in Walla Walla, Washington.

Info

• Echolands Winery https://www.echolandswinery.com/
• Recommended wine varietals: Vignoles, Vidal Blanc
• Recommended wineries: Stone Hill, Les Bourgeois Vineyards, Holyfield, Bourgmont
• Episode on regenerative farming with Peter Byck https://www.buzzsprout.com/2390435/episodes/16977575

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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 2008

Why This Episode Matters

• Eating “responsibly” has only gotten more confusing. This conversation shows how to navigate it without obsessing
• What terms like organic and local actually mean (and why they’re often misleading)
• How Whole Foods Market built trust by doing the homework for consumers
• Why better farming and sourcing often lead to better taste
• The real fight behind food standards and why consumers still need to pay attention

The Banter

Mark Pascal and Francis Schott open the show taking aim at convenience culture, from pre-stuffed bagels to “vitamin-enhanced” soda, and question how far we’ve drifted from real food.

The Conversation

Margaret Wittenberg, longtime leader at Whole Foods and a key voice in the organic movement, explains how the company evaluates what makes food “good” from clean ingredients to sustainability and sourcing.

The discussion dives into the growing complexity of food labeling, the role of trust in retail, and how Whole Foods balances education with curation for busy consumers. Wittenberg also unpacks the tension between industrial food systems and responsible production, arguing that quality, ethics, and flavor ultimately align more than most people think.

Timestamps

• 0:00 – Opening Banter: convenience culture and “handheld breakfast” absurdity
• 6:45 – Margaret Wittenberg joins; the mission behind Whole Foods
• 9:00 – What words like local and organic actually mean
• 12:40 – Trust vs. transparency: how Whole Foods draws the line
• 15:00 – Sustainable seafood and why it’s so complicated
• 20:00 – The fight to protect organic standards
• 25:30 – New Good Food and making better choices without overthinking
• 31:00 – Francis on fresh peanut butter, dark chocolate, and small indulgences

Guest Bio

Margaret Wittenberg is a longtime leader at Whole Foods Market, where she served as Vice President of Communications and Quality Standards. A former member of the USDA National Organic Standards Board, she has been widely recognized as a key voice in shaping modern organic and sustainable food practices.

Info

Margaret's book

New Good Food: Essential Ingredients for Cooking and Eating Well

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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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Why This Episode Matters

• Lisa Laird Dunn shares the story of America’s oldest distilling family and how Laird’s helped shape the history of Applejack in the United States.
• This conversation connects cocktails, New Jersey history, and the survival of a multi-generation family business through Prohibition, downturns, and the modern cocktail revival.
• Mark and Francis get deep into what makes a Jack Rose great, why ingredients matter, and how Applejack found its way back into serious cocktail culture.
• One of the most compelling parts of the episode is Lisa’s account of how her family bought the company back and preserved the legacy for future generations.

The Banter

Mark Pascal and Francis Schott open the show with an unexpectedly passionate tasting and review of Girl Scout cookies before turning to a far more adult subject: Applejack, cocktails, and New Jersey history.

The Conversation

Lisa Laird Dunn, ninth-generation owner of Laird & Company, joins the show to talk about the Jack Rose, the history of Applejack, and her family’s place in the story of American spirits. Along the way, she explains how the category rose, fell, and returned with the cocktail renaissance, and why products like Laird’s Bonded and Applejack 86 each have a distinct place behind the bar. The conversation becomes especially moving when Lisa shares how her family risked everything to buy the company back and keep it family owned.

Timestamps

• 0:00 – Banter: Girl Scout cookies, Tagalongs vs. Thin Mints, and a call for listener opinions
• 6:20 – Lisa Laird Dunn joins: The Jack Rose: origin stories, cocktail lore, and why this drink matters
• 13:40 – The dark years for Applejack, turning off the stills, and the return of classic cocktails
• 20:10 – The cocktail revival, distributor resistance, and how demand came roaring back
• 24:20 – The products and how their use has evolved over time
• 34:00 – Lisa’s family buys the company back: risk, legacy, and carrying Laird’s into the 10th generation
• 44:00 – What is means to “jack” a spirit
• 50:00 – How Laird’s survived Prohibition
• 53:30 – How Catherine Lombardi got booze for her wedding.

Guest Bio

Lisa Laird Dunn is the ninth-generation owner of Laird & Company, America’s oldest distilling family and the makers of Laird’s Applejack. She has helped preserve and grow one of New Jersey’s most historic spirits brands while carrying its legacy into the 10th generation.

Info

Laird & Company

https://www.lairdandcompany.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

Follow us on Instagram @restaurantguyspodcast