The Food Coma Podcast with Joe Ricchio

Why are you sharpening them? Why are you assuming you should drown the fish in the soy sauce? I discuss this, and plenty of other important issues, with Jordan Rubin aka Mr. Tuna. Do you like Mochi? How do you feel about the Mandalorian? Do you really need a $10,000 knife? You've got questions, we've got answers. Enjoy.  You can also find the episode on iTunes, Spotify, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Taco Escobarr Lazzari  If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.    

In this episode, I sit down with chef and cookbook writer Annie Mahle to talk about life as a cook on the high seas. I dazzle her with my nautical vernacular, and in return, she tells a few stories which tie directly into her newest release, The Tiny Kitchen Cookbook.    You can also find the episode on iTunes, Spotify, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Taco Escobarr Lazzari  If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I sit down with cookbook author Mindy Fox to talk about the process of writing a cookbook, what makes a proper salad, and properly roasted chicken. These are all important things for you to know about, which can hardly be said for my rant about the Deal-A-Meal diet by RIchard Simmons. Also, be sure to pick up her newest book, Let's Do Dinner - her second collaboration with Queer Eye's Antoni Porowski.    You can also find the episode on iTunes, Spotify, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Coals Bayside If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I sit down with husband and wife team Vince Maniaci and Jill Dutton, owners of The Cheese Iron in Scarborough, Maine. I suppose, in essence, it's more of a love letter from me to them, which ends with Vince stealing a car (in turn, reassuring Jill of his dangerous side). It's a journey of redemption for all of us. Plus, we talk about cheese. Also, we eat cheese.... and there are these little fucking chocolate. Anyway, hope you enjoy it.  You can also find the episode on iTunes, Spotify, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Coals Bayside If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I sit down with Krista Kern Desjarlais, chef and owner of The Purple House, as well as Bresca & The Honey Bee. She also operated one of the most well-regarded and missed Portland eateries, Bresca. We delve into her professional restaurant career - past, present, and future. I confess to my love of white chocolate. It's very exciting. You'll love it. Please enjoy.  You can also find the episode on iTunes, Spotify, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery The Old Port Sea Grille The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, chef and entrepreneur Josh Potocki begins with describing his personal journey, before we start waxing nostalgic about the golden age of decadence. Well, for us anyway. It was our scene, different from now - not that there is anything wrong with the current state of affairs. I think it\'s part of getting old when terms like \"Pop-Up\" can\'t help but solicit a huge eye roll. Also if you can take away anything from this episode, it\'s that your event will inevitably be a lot less cool once you lose control of the guest list. Plus the world started going downhill once \"Everyone\" was now considered a \"Winner.\" Lastly, we kill some deer. For a good cause. \r\n\n\nAlso - we celebrate our two new sponsors - The Dunstan Tap & Table as well as Legent Bourbon. You can find the recipe for the drink we discuss here. Also a reminder about our patreon (link below)!\r\n\n\nYou can also find the episode on iTunes, Spotify, and Stitcher. \r\n\n\nFeel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel!\r\n\n\nCheck out our Patreon HERE\r\n\n\nMANY thanks go to our sponsors: \r\n\n\nLegent Bourbon\r\n\n\nDunstan Tap & Table\r\n\n\nSpeckled Ax Coffee\r\n\n\nCoals Bayside\r\n\n\nRoot Wild Kombucha\r\n\n\nBlyth & Burrows\r\n\n\nHot Suppa\r\n\n\nLil\'s Cafe\r\n\n\nStroudwater Distillery\r\n\n\nThe Old Port Sea Gril\r\n\n\nThe Highroller Lobster Co.\r\n\n\nBissell Brothers Brewing\r\n\n\nVia Vecchia\r\n\n\nPortland Distro\r\n\n\nIf you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com\r\n\n\n \r\n\n\nProduction and Editing by Chris Loughran and Doreen O\'Donnell of No End Media.\r\n

In this episode I hook up with restaurateur and food writer Malcolm Bedell. If you’re looking for a conversation about haute cuisine, you’ve come to the right place. Fake banana flavor, Little Debbie, the Filet-O-Fish, and an exploration into classic model Huffy bikes. Also, we discuss our mutual disdain for people who ride tandem bikes.  Also we celebrate our two new sponsors - The Dunstan Tap & Table as well as Legent Bourbon. You can find the recipe for the drink we discuss here. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors:  Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I get together with longtime friend Lacey Burke to talk about her experience in the Champagne business. This, of course, leads to the relentless string of diversions and tangents you've come to love (hopefully) and expect (at least) from this show. Scarface, why I don't like horror films, food poisoning stories, and Halloween are a few topics that just barely scratch the surface.  Also, there are two OUTSTANDING cameos by a local car horn, who just wanted to let us know they were there and not to forget about them.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I get together with my friend and culinary legend, Chef Rob Evans. Most people know him for winning the James Beard Award, being one of Food & Wines Best New Chefs, and winning on Chopped.  We delve into the past's food world contrasted with the present, and then we predict the future - because we know everything. Obviously.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I head out into the woods of Buxton, Maine to chat with radio personality and producer, Chris Sedenka. Initially, we were going to be talking all things BBQ, but per usual we branch off into all kinds of tangents. I had a blast hanging out with Chris, and I hope you enjoy the show as much as I do.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.  

I know that, as of today, the world seems like a crazy fucking place. The one thing that we have to cope with this is wine. All morning, all afternoon, and all night. I meet up with one of my new favorite people, wine writer Jim Laughren, and we get right into it.  Please enjoy.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distrog If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.  Likes 

I know that, as of today, the world seems like a crazy fucking place. The one thing that we have to cope with this is wine. All morning, all afternoon, and all night. I meet up with one of my new favorite people, wine writer Jim Laughren, and we get right into it.  Please enjoy.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distrog If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.  Likes 

In this episode, I have the privilege of speaking with Martin Connelly, owner of The Little Red Cup Tea Co. Not only do we discuss the different styles of tea, with a focus on China, but he also provides a glimpse into the business of importing tea.  Also - Trapper Keepers.  You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I cover all things restaurant-related with Chef/Owner of Preux & Proper in Los Angeles, Sammy Monsour. As it turns out, we both have fairly assertive opinions on the topic... Also Burning Man, Stone Cold Steve Austin, and what makes a great burger (and what does not).  Between segments, I make the "Filthy Halo" with Belfry Bourbon from Stroudwater Distillery!You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our new cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! MANY thanks go to our sponsors:    Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon The Old Port Sea Gril The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com   Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

Chef Devin Finigan truly does it all. Her restaurant, Aragosta at Goose Cove in Deer Isle, Maine, is simply one of the most enjoyable experiences in the entire state. Her enthusiasm for what she does is absolutely contagious and left me wanting to schedule another visit in the Fall. In this episode, we discuss the past, present, and future of Aragosta, while deviating to address everything from dining al fresco to cod sperm. Also that time someone ruined my birthday cake.. Also we make Mint Juleps with Belfry Bourbon from Stroudwater Distillery, the recipe is available at foodcomapodcast.com!You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:    Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe The Old Port Sea Gril Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

Chef Devin Finigan truly does it all. Her restaurant, Aragosta at Goose Cove in Deer Isle, Maine, is simply one of the most enjoyable experiences in the entire state. Her enthusiasm for what she does is absolutely contagious and left me wanting to schedule another visit in the Fall. In this episode, we discuss the past, present, and future of Aragosta, while deviating to address everything from dining al fresco to cod sperm. Also that time someone ruined my birthday cake.. Also we make Mint Juleps with Belfry Bourbon from Stroudwater Distillery, the recipe is available at foodcomapodcast.com!You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:    Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe The Old Port Sea Gril Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

Something you may or may not know is that I've been doing a weekly radio show on the Downtown with Rich Kimball Show called "Shut Up and Eat" for 4 years now. I was quite excited to turn the tables on Rich and his co-host Carey as we discuss the wide variety of impressive guests that have been on the show over the years. We talk a little bit about politics until realizing that by the time this episode would be released, any news would be ancient history. So instead we watch what I think is one of hte funniest sports clips of all time, the elements of proper Gumbo and Hurricanes, and my ill-fated interview with Quiet Riot bassist Rudy Sarzo.    This is really one of my favorite episodes and I hope you enjoy! Also, stay tuned for details regarding our new Patron program where we will be hosting the content for Food Coma: My 70's Kitchen.    You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:    Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Lunazul Tequila Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Lil's Cafe The Old Port Sea Grill Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode I welcome a friend from WAY back - Allison Gray, owner of Northstar Holistic Medicine. Her work in the medical field addresses the issues that, more often than not, your doctor will not, like hormone therapy and assessing the bodies deficiencies before just banging out another RX. We discuss psychedelics, carnivorous plants, and people with a genetic makeup that allows them to metabolize alcohol in a different way. Oh, and some festive new ideas for baking your own Communion Loaf this holiday season! Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:  Vespertino Tequila Crema Stroudwater Distillery Evan Williams Bourbon Lunazul Tequila Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Lil's Cafe The Old Port Sea Grill Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

In this episode, I take plenty of time to wax nostalgic about the good ole days with Joshua Miranda, owner of both Blyth and Burrows and Via Vecchia in Portland, Maine. His work in the restaurant, night club, and hospitality business spans decades and has found him in New York City, Miami, and then finally back in Portland. Let’s just say he was knee-deep in the game back when sporty wristbands were fashionable behind the bar. We talk about our shared experiences, mine being significantly dumber, working in night clubs, as well as the kind of restaurants we loved growing up (with an emphasis on Portland, obviously). We examine the ill-fated Portland Public Market, what went wrong, what went right, and the benefits of getting paid in wine. Did you know that the bar in Cocktail is based on a TGI Fridays? Well, we did. We sure did. Lastly, I provide one of my top tips to save money. Special Thanks to our sponsor, Speckled Ax Coffee in Portland, ME.  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to SHARE, FOLLOW and RATE Us on iTunes! MANY thanks go to our sponsors:  Evan Williams Bourbon Lunazul Tequila Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits Bob's Clam Hut Lil's Cafe The Old Port Sea Grill Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

Musician and budding Hot Sauce Tycoon Evan Smith is my guest on the 4th episode of season 2. Evan plays keyboard, synthesizers, and sax in the band Bleachers, while his recording and performing credits run the gamut from St. Vincent to Bon Iver to Taylor Swift. Throughout his musical career he has always maintained his enthusiasm for cooking, and has recently launched his own hot sauce (evansrockin.com) that even heat enthusiast Rachel Ray claims that she “Puts on EVERYTHING.” I am intrigued by the classic 80’s “Rock and Roll Sax Guy,” and proceed to ask Evan a barrage of asinine questions about the merits of the Sax Solo as well as the Keytar. We discuss the ups and downs of restaurants that run on Sysco, modern life on tour, and opening for Billy Joel at Fenway park in 2015. And of course, no episode is complete with a story about that time I did a bunch of coke and someone fed me a delicious 4-course meal - and why that was one of the worst meals I’ve ever had. Special Thanks to Episode Sponsor Coal’s Bayside. I would also like to mention that I will be making an announcement about the launch of my Patreon subscription program that will provide exclusive and recipe-driven content for members. News on that soon. Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  Also, Feel Free to Share and Rate Us on iTunes! MANY thanks go to our sponsors:  Evan Williams Bourbon Lunazul Tequila Larceny Bourbon Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits Bob's Clam Hut Lil's Cafe The Old Port Sea Grill Speckled Ax Coffee The Highroller Lobster Co. Bissell Brothers Brewing   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.