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.  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. Also a reminder about our patreon (link below)! 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 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 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  

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.

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.

In season 2, episode 3 I team up with Spencer Albee for an exploration of what happens when two podcasts crash into each other to form a single, heartwarming performance. Instructions to hear more are provided at the end of the first segment.  We discuss (among many topics) the general public, food service, and why on earth they would remake High Fidelity. Head over to The Food Coma Podcast with Joe Ricchio for part one and the Spencer Explores The Universe for part two. Links below. Available on most all podcast platforms. SETU brought to you by Maine Spirits, Bull Moose, and Sun Tiki Studios. #podcast #crossover Part one: https://podcasts.apple.com/us/podcast/the-food-coma-podcast-with-joe-ricchio/id1469753099#episodeGuid=joericchio79.podbean.com%2Fd2de219d-82f9-58c0-abe2-f8fa6d7dd24b Part two:  https://podcasts.apple.com/us/podcast/spencer-explores-the-universe/id1478508687#episodeGuid=8e5e506d-37ee-4cf0-b0de-1b218b41a9cd Now, for a very special Food Coma Podcast (and Spencer Explores The Universe). You can also find both episodes on iTunes, Spotify, Google Play!, and Stitcher.  Feel Free to Subscribe/Rate/Leave a Comment! 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 Guest Edited by Spencer Albee

In episode 18 we welcome our first repeat guest, Nellie Edwards, to compare experiences around week 5 of the pandemic. Everyone handles stress and changes a little differently, and some in healthier manners than others. As it turns out, you can have too much of ANYTHING, no matter how good it is - Saltines and Hot Balls come to mind. Of course, the nostalgia and tales of debauchery flow freely...  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  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.

In the season 2 premiere, we find ourselves in the midst of some very crazy times. Joining us remotely from Providence, RI - and fresh off of his appearance on Conan O'Brien is Comedian Ray Harrington. I've known Ray for a very long time, and I've had the privilege to both perform stand-up with him as well as host him on an episode of The Food Coma Show. In addition to doing stand-up full time (well, not NOW exactly but - you know), his other projects include the film Be A Man, and his upcoming series, Undependent. In this episode, we make predictions about the next big historical drama for people to binge-watch, while recognizing the integrity of the Juggalos. Ray tells a harrowing account of the single worst show of his life, and I get wound up and sputter out my usual barrage of sentence fragments. Ray discusses his adoration for Slab pizza while fending off all of my attempts to get him to do his Mark Wahlberg impression. We discuss the business of stand-up and identify some important red flags for those just starting out.  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  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.

In the sixteenth episode of The Food Coma Podcast, I entertain multiple guests for the first time - Chefs Fred Eliot and Damian Sansonetti. We discuss the past and present states of the restaurant business, with an emphasis on the back of the house. We discover why the microwave is referred to as a "French Oven" and the importance of covering the essential basics as a home cook. Damian explains the perfect time to eat White Castle, while Fred reveals his disdain for gas grill. Joe, per usual, rambles a lot and finishes everyone's sentences for them. In the end, we demystify public opinion and realize that "Chefs: They're Just Like US."  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  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.

In the fifteenth episode of The Food Coma Podcast, I host Peter Bissell, co-founder of Bissell Brothers Brewing. I had a sneaking suspicion that most interviews he does tend to revolve around beer, and involve many of the same questions over and over. I knew that Pete was really into the phenomenon of Human Nature, as he had turned me on to author Robert Greene (The 48 Laws of Power). I also know he is quite adept when it comes to applying these concepts through very creative and colorful marketing campaigns. In this episode, I really wanted to focus on the "Why" of things - while still finding the time to wax nostalgic about "Can't Hardly Wait" and, of course, McDonalds.  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  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.

In the fourteenth episode of The Food Coma Podcast, I host Nellie Edwards, comedian, and co-creator of the Happily DeMarried Podcast. The conversation veers towards relationships of ALL kinds, including a few tips on how to end them amicably. It doesn't always have to be someone tossing all of your personal belongings out of a second-story window, apparently. That only happens in movies.    Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  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   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 the thirteenth episode of The Food Coma Podcast I turn the tables on TV host and anchor Rob Caldwell. We hear about his harrowing two-month career in restaurants, his multiple trips cross-country by motorcycle, and his diehard adoration of the (original) Star Trek. I even make a startling confession, but you'll have to listen to find out what it is.. Plus there's probably a few of my stories you've already heard but that's just par for the course.  Rob is always a delight to work with, and it's not surprising that he is one of the most recognizable faces on TV in the state. Plus he hangs out with some pretty hardcore folks, like this one guy who insists on bringing his own real maple syrup to Denny's for his pancakes..    Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.    MANY thanks go to our sponsors:    Evan Williams Bourbon Lunazul Tequila Larceny Bourbon 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   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 the twelfth episode of The Food Coma Podcast, we welcome Sean Wilkinson, co-owner of Might & Main. If you've dined out in Portland, Maine (or several other cities) recently, you've probably seen some of the branding work that he has become so well-known for creating. We discuss the concept of branding, if it's necessary for a restaurant, and also our mutual talent for throwing the shot put.  Just a couple of guys, enjoying a few Larceny bourbons. Like Gentlemen. Obviously.  Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.  MANY thanks go to our sponsors:  Evan Williams Bourbon Lunazul Tequila Larceny Bourbon 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   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.

The eleventh episode of The Food Coma Podcast is a special one for me.For many of us, it's a long, hard road out of Hell. It is not a place, Hell is a state of mind. It embodies darkness in its purest form and can continue to torture some people for their whole lives. I speak with my dear friend Joel Beauchamp about his personal journey out. We also discuss Trick or Treating and Ativan (but not the combination of the two). I have known Joel since 2007 when we met during the highly debaucherous "Deathmatch Era," and both of our life views have continued to evolve in a parallel fashion ever since. He was the co-host of Food Coma TV, and has been pretty much involved in every one of my projects since then (he was even a permanent fixture on the blog, back in the day. When asked to define his "Title" in life, his answer is "Professional Enjoyer." Please enjoy. You can also find the episode on iTunes, Spotify, Google Play!, and Stitcher.   MANY thanks go to our sponsors:  Evan Williams Bourbon Lunazul Tequila Larceny Bourbon 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   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 the tenth episode of The Food Coma Podcast we entertain local legend Shahin Khojastehzad to find out what really makes a man want to spend an entire day consuming alcoholic milk beverages. Shahin is part-owner of one of the world's foremost beer bars - Novare Res, in Portland, ME - so naturally, the conversation drifts that way occasionally as well. Just to be sure, we confirm that the only way to ever know that beer is cold enough to drink is to make sure those mountains on the can are sapphire blue. Anyone looking for any last-minute gift ideas will be delighted by the "12 Wines of Christmas" found in the "Naughty Box." Shahin, like myself, is a discerning water drinker, and we talk about his experience with renowned Water Sommelier Martin Riese. Also, Prime Rib, the OJ Simpson game of Pogs and my father's reaction to my eating prowess a The Sizzler. Lastly, for the Maine OG's, we "Take it to the Showroom" to get this car FIXED for good.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos 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   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 the ninth episode of The Food Coma Podcast, I interview Down East Magazine's Editor in Chief, Brian Kevin. Discussion ranges from sobriety to the many reasons to be sober, such as wine coolers, pumpkin beer, and PBR Coffee Beverages. We also tackle the issues that are shaping our crazy world like fake meat, health insurance in restaurants, and the assholes who want to ban foie gras.  Also - I compare "Designing a menu that is meant to pair with cannabis" to, "Designing a menu that is meant to pair with salt." It's all right here. Enjoy.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos 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   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 the eighth episode of The Food Coma Podcast my guest is Andy Gerry, co-owner and co-chef of the Highroller Lobster Co. in Portland, Maine. Together we go on a journey of discovery, the most significant of which is our apparent age difference and, by default, the actual shows we've watched religiously. Luckily, we quickly find common ground and can both agree on the fact that Hot Ones is awesome and that Gordon Ramsay couldn't possibly throw up as much as he claims he does on Kitchen Nightmares. Also mentioned is Guy Fieri, The Shed at Dulwich, and the legendary Slap Chop.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos 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   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 the seventh episode of The Food Coma Podcast, I welcome Portsmouth-Based Author Michael Boulerice, AKA Kung Fu Mike, to discuss what begins as controversial food opinions and soon devolves into everything from Twizzlers to Bull Ice 40's. I am given an education on ice cream cakes, while I enlighten Mike about that time with the Turbo Ice Latte.  I don't really know what to tell you, outside of the fact that its coconut WATER, not coconut MILK, that is good for a hangover. Please enjoy.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos 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   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.   Like  

In the sixth episode of The Food Coma Podcast, I speak at GREAT length with Briana Holt, co-owner and baker at Tandem Bakery in Portland, about American snack food. I'm talking about the two aisles at the supermarket where they keep all of the cookies, crackers, and chips. We're not talking healthy snacks, we aren't even talking about Low-Fat Snackwell Cookies. No, we're talking about the kind of feasting one would do after school in 3rd grade while watching the three-show lineup of the Disney Afternoon (Duck Tales, Rescue Rangers, Tail Spin).  So break out the Port Wine Cheese and the Pepperidge Farm Distinctive Cracker Collection, no one is going to judge you today.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos 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   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

The fifth episode of The Food Coma Podcast welcomes the Founding Brewer of Allagash Brewing in Portland, ME, Rob Tod. He has been consistently one of the most prolific brewers in the country since he founded his business in 1995, and he received the 2019 James Beard Award for Outstanding Wine, Beer, and Spirits Producer. Both Rob and I have fond memories of the '90s, especially in regard to Portland, but quite varied experiences.  This is the jumping-off point, and topics range from beer (obviously) to FroYo to my life as a teenager who looked like he was 35. Sometimes I get so damn excited to discuss the 90's that I can barely complete a sentence. Sometimes we drink Allagash White. Sometimes it's hard to believe how much Rob has accomplished thus far in his impressive career.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits The Highroller Lobster Co.  If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

The fourth episode of The Food Coma Podcast welcomes Bon Appetit magazine's Editor at Large and Host of The Final Table on Netflix, Andrew Knowlton. After moving to Austin, he became a partner in the Hotel Carpenter and Carpenter's Hall restaurant, so I figured that a discussion of the overall dining experience from both perspectives was in order.  Topics range from communal dining and what makes the perfect service experience to how I'm a terrible front of the house professional. Few people have dined in more restaurants across the globe than Knowlton, so the experience he brings to the table in this conversation makes me thrilled to have had him as a guest.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits   If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

The third episode of The Food Coma Podcast welcomes legendary Producer/Mixer/Sound Engineer Jonathan Wyman as our guest to discuss the ups and downs of ENTERTAINING GUESTS. Topics range from BBQ to music to how the wrong guests will ruin any party. Sometimes it's all about making a spectacle, and other times it's just about gathering around a big pot of cassoulet and going after it. We talk about Almost Famous moments, Big Buck Hunter, and the value of Christmas lights to instantly upgrade the ambience of any room in your house. Thanks go to our sponsors: Tourmaline Spring Water, Amethyst Elixir Company CBD Drops, and Living Nutz. Also thanks to our sponsors at Head Games Salon for Body & Hair, as well as their superlative product line, Controlled Chaos If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

The second episode of The Food Coma Podcast welcomes rapper Spose as our guest to talk SANDWICHES. Spose is not only a wildly popular hip-hop artist, but also has podcast, is a children's book author, and has a thriving weed business. Topics range from why Spose hates lobster rolls to what makes a perfect grilled cheese sandwich to some very spot-on recommendations in the Sanford/Wells area. Thanks go to our sponsors: Tourmaline Spring Water, Amethyst Elixir Company CBD Drops, and Living Nutz. Additional thanks to our sponsors at Head Games Salon for Hair and Body, and their superlative product line, Controlled Chaos.  If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

The first episode of The Food Coma Podcast welcomes Arlin Smith as our guest to talk BREAKFAST. Arlin is the co-owner of Big Tree Hospitality, which includes Eventide Oyster Company, The Honey Paw, and Hugo's Restaurant in Portland, Maine, as well as Eventide Oyster at Fenway Park in Boston.  Topics range from classic diner breakfast to the worst possible choices to start your day, to the cereals we all loved growing up (assuming that we are now grown-ups). Thanks go to our sponsors: Tourmaline Spring Water, Amethyst Elixir Company CBD Drops, and Living Nutz. If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.