Getting chummy with da guys from Restaurant Radio

I've been a regular contributor to Restaurant Radio Chicago for a couple of months now and while I talk each week with hosts Tom Reboletti and Dane Neal, I really don't know them all that well. Unless you've been a regular listener to the show, which airs 5 to 6 p.m. Saturdays on WIND 560-AM, you probably don't know much about them either.

So I gave them a call when we were off the air so we could get better acquainted the guys behind the mics.

Tom's the guy with the long dark hair (longer than mine, anyway). Tom knows the food biz and loves (I mean really loves) to talk about it. Dane's the one in the ball cap. I'd call him the "straight man" of the duo; he keeps Tom from getting too far off track.

Tom lives in Bloomingdale and has been in the restaurant business for 30 years, first as an owner, now as a consultant. When he's not eating breakfast at Dali's Cafe or checking out the newest Italian eatery, he's lining up celebrity chefs and restaurant owners for guest spots on the show.

"There's so much on TV with food, chefs, cooking shows," Tom says. "Not everyone has time for TV, but they still want to hear about the Mom and Pop places, hear about recipes that have been passed down through the generations."

He started the show 21/2 years ago at a small station in DuPage County and for the past 18 months it has aired on WIND, reaching listeners as far away as Green Bay, Wis., and Evansville, Ind.

Dane, who lives in Lombard, was working in radio (he's the former host of Gasoline Alley, a NASCAR show) when he met Tom and he knows the production side and media side. He handles a lot of the stuff for the Web site, restaurantradio.tv.

"Together on the air our personalities really mesh," Tom says. "According to the station, our popularity continues to grow."

Dane has been super busy lately, getting the show ready to move Restaurant Radio Chicago to Restaurant Radio America.

"Each week Restaurant Radio America will have guests ranging from Food Network hosts like 'Diners, Drive-ins and Dives' ' Guy Fieri to inspirational stories of franchise success with guests like Craig Culver and Famous Dave Anderson," Dane says. "And because sometimes the best restaurant in town is your own kitchen or your own backyard, stay tuned for plenty of recipes and tips both on the show and online at restaurantradio.tv."

Restaurant Radio America will be carried on the Radio America Network in Washington, D.C. and heard in the New York, Los Angeles, Chicago, Seattle, Boston, Phoenix, Orlando and St Louis markets as well as on affiliates in 23 states.

So when you're traveling this summer, tune in and you might hear some familiar voices on the radio.

Barley, hops and a whole lot more: American lagers should be served at 33 to 40 degrees; stouts at 45 to 55. Brussels lace is the term for the foamy residue that clings to an empty glass of beer. If your beer tastes "cheesy," pour it down the drain, if might have a bacterial infection.

How do I know all this? Because I have a copy of beer guru Randy Mosher's new book, "Tasting Beer: An Insider's Guide to the World's Greatest Drink" (Storey, $16.95).

In the book, Mosher, a Chicagoan who's an enthusiastic supporter of traditional beer styles, shares a little beer history, touches on beer styles across the globe, gets into the science of brewery and shows you how to really taste beer. Dozens of charts help readers understand beers' color, bitterness and subtle flavors.

He covers how to properly pour beer, arrange a beer tasting and stage a beer dinner. What does it take to be a beer judge? Mosher tells you that, too.

If there's a beer enthusiast in your life (dad, perhaps?), this is the perfect summer read.

Perfect pairing: Spanish chef Ferran Adria has made quite a name for himself on the world cuisine scene and now this famous gastronome is moving into the beer realm.

He and his culinary team have created Estrella Damm INEDIT, a beer specifically brewed for food pairings.

This is not an ale to be guzzled while you watch a ballgame. INEDIT, an intense blend of barley malt, wheat and spices, has been crafted as an alternative to wine for pairing with informal fare to more sophisticated types of food. It aims to complement food once thought to be a challenge in terms of culinary pairings, including salads, vinegar-based sauces, bitter notes such as asparagus and artichokes, fatty and oily fish, and citrus.

Like wine, INEDIT is bottled in a 750 ml black bottle (about $10) and is intended for sharing. It should be served chilled, in a white wine glass. Look for it at wine and beer stores.

- Deborah Pankey

• Contact Food Editor Deborah Pankey at (847) 427-4524 or food@dailyherald.com. Listen to her discuss food and restaurant trends on "Restaurant Radio Chicago" from 5 to 6 p.m. Saturdays on WIND 560-AM.