From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze

The Conversation
In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy.

Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim’s newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar.

Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily.

If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen.

Bio

Tim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food.

Info

Sauced Podcast

https://sauced.supercast.com/

Timestamps
00:00 – Introduction & recording in Brooklyn
02:30 – Tim McKirdy’s early cooking career abroad
25:20 – From chef to VinePair and Cocktail College
41:48 – Launching Sauced: cooking with alcohol explained
52:56 – NYC restaurant & bar recommendations

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Our Places

Stage Left Steak
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Catherine Lombardi Restaurant
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Stage Left Wineshop
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This is a Vintage Selection from 2005

Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark?

The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected.

In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adventurous drinkers and everyday guests.

Chris shares stories from the floor, how he balances budgets with taste, and the quiet pressures behind the scenes when a bottle selection can make or break a dining experience.

The guys also dig into a fascinating moment in time: the impending smoking ban, how it changed drinking culture, and what restaurants had to rethink overnight — from bar traffic to wine styles that suddenly tasted different without smoke in the room.

It’s thoughtful, practical, and full of the kind of perspective you only get from people who live inside restaurants.

Timestamps
00:00 — Setting the stage: running restaurants in 2005
09:18 — What’s it like to run a wine program
15:00 — Building wine lists for various venues
20:00 — Chris’ opinion of The Michelin Guide in NYC
26:20 — How to take the pretentiousness out of the wine experience
32:40 — Corks and Screw Tops

35:27 — How Smoking Bans Change the Way People Drink

Bio

Chris Goodhart is a veteran New York City wine buyer, working for Keith McNally’s restaurant group, known for building thoughtful, guest-friendly wine programs that balance discovery, value, and hospitality.

Info

Keith McNally’s Balthazar, etc.

https://balthazarny.com/

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Withum Accounting

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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/

To hear more about food, wine and the finer things in life:
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California whiskey isn’t just a trend — it’s challenging bourbon’s throne.

First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt.

Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars.

Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality. They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next.

If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy.

Timestamps

00:00 – Welcome & Introduction
Meet your hosts Mark and Francis, and get a preview of today’s guest, Jeff Duckhorn from Redwood Empire Whiskey.

01:57 – Restaurant Talk: Salt, Service, and Industry Insights
The hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention.

13:46 – Whiskey Deep Dive with Jeff Duckhorn
Jeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique.

21:19 – Blending, Transparency, and the Art of Whiskey
A look at the blending process, sourcing, and why transparency matters in the modern whiskey world.

30:53 – Tasting & Technicals: Bottled in Bond, Rye, and More
The team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors.

49:41 – Reflections, Stories & Closing
Jeff’s journey from accountant to distiller, industry stories, and a final toast.

Bio

Jeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand’s growing lineup. At Redwood Empire, he’s helped develop a style that leans into California’s unique conditions while still honoring classic American whiskey traditions.

Info

Redwood Empire Whiskey

https://redwoodempirewhiskey.com/

Events at Stage Left (like the one with Jeff)

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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/

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

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

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