Food Coma On The News – Check Out This Episode of 207!
Check Out Our Feature on 207 with Rob Caldwell! It’s quite the retrospective…
S3E3: Please Refrain from Sharpening your Chopsticks with Jordan Rubin
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!
MANY thanks go to our sponsors:
Edgecomb Potters
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.
Food Coma: The Hell Out of Dodge – Aragosta
The first installment in our Food Coma: The Hell Out of Dodge series is, as it should be, Aragosta in Deer Isle, Maine. This is one of the most exciting restaurants on the East Coast, and we wanted to give a feel for what it’s like there in the off-season. We have caviar tastings, meals cooked on the beach, and libations for all. The crew at Aragosta work their asses off in-season. Though it is not ALL play in the cold months, it was great to enjoy the more relaxed atmosphere without a busy dinner service looming.
In my opinion, chef and owner Devin Finigan has created something magnificent in Aragosta – an experience that must be seen to be believed. We hope you enjoy this glimpse into the life of a busy New England restaurant in the off-season.
BIG THANKS to our sponsors, Taco Escobarr and Lazzari Restaurants in Portland, ME
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S3E2: Delicious Food from Tiny Kitchens with Annie Mahle
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!
MANY thanks go to our sponsors:
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.
Food Coma On The Road: Coals
We take the show on the road and hit up Coal’s for some of my favorite pizza in the entire world. It is also important that – even though we didn’t in this video – I mention the wings. They’re insane. Seriously.
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S3E1: Cookbooks Today, Richard Simmons, and Salads with Mindy Fox
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!
MANY thanks go to our sponsors:
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.
S2 E18: The Finer Things in Life with vince maniaci and jill dutton
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!
MANY thanks go to our sponsors:
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.
My Seventies Kitchen Episode 13: Vindaloo
Like many of the dishes we cook on this show, vindaloo is an item found on nearly every menu but tends to vary significantly in terms of quality. A standard element of Goan cuisine derived from the Portuguese Carne de vinha d’alhos (literally “meat in garlic marinade”), vindaloo is a dish of meat (most often pork) marinated in vinegar and garlic. The basic structure of the Portuguese style was the sailor’s “preserved” raw ingredients, packed in wooden barrels in alternating layers of pork and garlic, which is soaked in red wine. This was adopted by the local Goan cooks with the substitution of palm vinegar for the red wine and the addition of spices. Thus, it evolved into the localized and easy-to-pronounce dish “vindaloo.” The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger, and spices, then cooked with more spices. The British favored Goan cooks in restaurants and on ocean liners since they had no restrictions on handling beef, pork, and alcohol.
In this version, I take elements of Vindaloo and Chinese red-cooked pork belly and fuse them together. This results in a spicy, tangy gravy to complement the fatty belly and smoky sausage.
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My Seventies Kitchen Episode 12: Taco Rice
There is no way to properly describe the magic that is Taco Rice. It somehow takes elements of Tex Mex and Japanese cuisine and marries them together in perfect harmony. It was created to appease American military personnel stationed in Okinawa and stuck around to become one of their most popular dishes. Think taco salad, but instead of tortillas it is served over sushi rice. There is obviously A MILLION ways to customize this dish to your liking, and this is a good base to start with.
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S2 E17: The Many Aspects of The Restaurant Business with Krista Kern Desjarlais
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!
MANY thanks go to our sponsors:
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.
S2 E16: Beginnings, The Art of the Theme Party, and Enough of “Pop-Ups” with Josh Potocki
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.
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, 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!
MANY thanks go to our sponsors:
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.
My Seventies Kitchen Episode 11: Rigatoni Bolognese
There is no exact science to Ragu all Bolognese. There are numerous contention points regarding its preparation. Personally, I die on the inside every time I am served a Bolo at a restaurant that is basically a tomato-heavy “meat gravy.” Most people differ over their choice of meat – it IS a meat sauce, NOT a tomato sauce, of course – some opting for pancetta, chicken livers, ground steak, etc. I can say that my method was inspired by the late Marcella Hazan. I honestly don’t think she would particularly enjoy it, starting with the fact that it is simply too decadent. But that’s what I’m looking for in a dish that I reserve for lazy Sundays because another point that all cooks will agree on is that great Bolognese requires patience. There is not much busywork, but a block of time must be set aside to develop both flavor and the velvety texture that lends itself to clinging to pasta so beautifully. About five hours, prep included, should do the trick.
The choice of pasta is another… conversation starter. Let me tell you that there exists in all gastronomy few things more transcendent than fresh spinach noodles and béchamel to create the famous Lasagna Bolognese. Any great pasta shop will generally require the noodles to be a custom order but be happy to make it for you. Try that sometime, layering sauce, béchamel, and grated parmesan between the layers before letting it bubble to perfection in the oven.
In this case, I will be serving it directly over pasta with grated Parmesan Reggiano. Hazan declares that “There is no more perfect union in all gastronomy than Bolognese ragù with homemade tagliatelle.” I am a Philistine, personally find that it is just as delightful with dried rigatoni or fusilli (which I’ll be using here). Honestly, most pasta shapes would work fine. Maybe not slippery ones like Linguini or silly ones like Wagon Wheels (unless you are trying desperately to impress children).
It is also unnecessary to purchase the very best ingredients for this dish, as it was never meant to be a luxury food, to begin with. I have certain brands that I am partial to, but it’s up to you.
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My Seventies Kitchen Episode 10: Mongolian Beef
Before we get started, I think it’s important to note that Mongolian Beef is not a dish from Mongolia. Instead, it’s a Taiwanese classic that is akin to Szechuan Beef, just much less spicy. At the end of the day, the specifics or the origin are unimportant. It’s probably been Americanized to death at this point anyway – all we really care about is the fact that it’s quick and delicious.
I don’t know about you, but the pandemic has definitely affected my level of ambition in the kitchen. Sure, I still get involved in big cooking projects. It’s just a lot harder to psych myself up to start them. I go to the store, buy all of the ingredients, and then end up ordering Pat’s Pizza more than I care to admit. Sometimes I just give a shit WAY more early in the day, before it’s actually time to cook.
This dish is an excellent remedy for this lack of motivation. All you need to do is get the Beef into the marinade, and you can chill for a while. When you are ready, all you need to do is toss some rice in the cooker. Then hack up an onion and some scallions (I like to have ginger/garlic puree on hand for nights like this. I usually pick it up in a jar at the Indian market). Fire up the wok, sizzle up some beef, serve over rice, and good to go. I like flank, skirt, or even hangar steak here – but you can obviously improvise. You can even sub in Chicken if you’re really feeling like letting it all hang-out and flying your freak flag.
If you have a real stove with real fire, I hate you, and I’m jealous. Also, this will come out much better for you than we ghetto electric stove people.
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S2 E15: Junk Food, Fast Food, Regular Food, AND Huffy Bikes With Malcolm Bedell
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.
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!
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:
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.
S2 E14: Champagne, Horror Flicks, and All The Pop Culture You can Handle With Lacey Burke
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:
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.
My Seventies Kitchen Episode 9: Rigatoni And Meatballs
When I was young, every week’s highlight was Sunday lunch at my grandparents’ house, whom we referred to affectionately as Mimi and Papa. It was always Mimi’s red sauce with meatballs, Botto’s Bakery Italian bread, and a range of pasta from rigatoni to manicotti. Seriously, this was EVERYTHING to me. When I first desired to learn how to cook, I think I was 15; Mimi was the first person I consulted to learn how to replicate this meal. She had taught my mother, which was nice because I didn’t always have to wait for Sunday, but I wanted to create my own version.
As it turned out, she presented an entirely different version than the one she taught my mom, which we realized way after her passing. My version had onions. My mothers didn’t. I was told to bake the meatballs before putting them in the sauce. In contrast, she instructed my mother to sauté them. Lastly, the recipe she presented me with omitted tomato paste, and you probably know the rest.
Anyway, I began honing the method around 18, starting with sautéing the meatballs in butter with onions, transferring the entire contents of the pan into the sauce. It immediately took it up several notches. Mimi would soak the Italian bread in water, and I tried buttermilk – which I did for a while before realizing it wasn’t really making any difference. Eventually, I began incorporating breadcrumbs and parsley, also subbing granulated garlic and adding fresh garlic to the sauce. Lastly, and most importantly, I switched brands of tomatoes from Hunts to Cento and incorporated pork into the mix. Then I started adding miso, which would probably make Mimi roll over in her grave, but you know what? It’s delicious.
This is the current incarnation of what I consider to be the ultimate comfort food. As stated earlier, you can use any pasta you want, whatever you’re in the mood for. You can use it for lasagna, both with bechamel or ricotta. As I state in the episode, the pasta almost kind of gets in the way, and I’m delighted with a bowl of meatballs and sauce alongside a few slices of Italian bread. Also, don’t forget meatball sandwiches, goddamn it!
I really hope you enjoy this.
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S2 E13: Food Past, Present, and Future with Chef Rob Evans
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:
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.
My Seventies Kitchen Episode 8: Brazilian Beef Stew
This dish, which takes its origins from the Brazilian state of Bahia, is literally a Carnivale for the palate. It begins with a base of beef chuck, fried beef, and sausage eventually thickened with okra and toasted mandioca (cassava) flour. The fiery salsa offsets the richness of the dish perfectly while adding a pleasant crunchy texture. As Bill Hader’s character “Stefon” on SNL would say, this dish “has it all.”
A few notes for cooks who do not have access to proper Brazilian markets:
Traditionally the stew calls for Carne Seca (dried beef) to compliment the beef chuck. I could not locate the Brazilian style of the dried beef, so I substituted a thick, meaty jerky. I reconstituted it for over 6 hours, changing the water a few times. In hindsight, I would say that omitting it and merely using more beef chuck would be preferable if you cannot locate the real thing.
Again, I could not source Calabreza, the traditional Brazilian smoked sausage with roots in Calabrian cuisine. In the end, Portuguese Linguica was a perfectly acceptable substitute.
Lastly, Bahian cuisine usually features Malagueta chili pepper. Again, I could not source them, so I pinch-hit with Thai Bird chilies, which fit the bill nicely.
If there is one thing not to omit or substitute in this dish, it is the Dende Oil. Even if you can’t find the Brazilian brands, any African Red Palm oil will do.
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S2 E12: BBQ, Bourbon, and toaster strudels with Chris sedenka
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:
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.
My Seventies Kitchen Episode 7: hot and sour soup
One of the most important things to have in your life is a Chinese American restaurant that not only delivers but is consistently good. It’s rarer than you think. It’s often the reason I never give recommendations to people in this arena because, without fail, they always seem to go on an “off-night,” and then I end up looking stupid.
I am currently in a phase where I have a roster, if you will, of Chinese restaurants that all do specific things correctly. I have a crucial ordering strategy at each, and almost every time I stray from the game plan, I regret it badly.
I feel it’s essential to develop a few of the classic dishes at home for nights when you simply cannot risk being disappointed.
Hot & Sour soup, part of the “Holy Trinity” of Chinese takeout soups (along with won ton & egg drop), is surprisingly easy to make at home. The variations are endless, plus it allows for much more significant portion sizes than D1 – D18 Dinner Combos.
I have somehow managed to take up residency in a town that has zero options for Chinese delivery. This is idiotic and makes me angry – but this hot & sour soup makes everything all better…
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S2 E11: The Wine Episode with Jim Laughren
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:
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.
My Seventies Kitchen Episode 6: Big macs
Typically, on the rare occasions that I enjoy this glorious treat, it is consumed behind the wheel of my parked car. This is because it’s the one fast-food sandwich that presents significant issues to thrash while driving. I mean, you can, but you’ll be finding shredded lettuce for months, in everything from the cup holder to the cigarette lighter. Plus, there is an absolute satisfaction to gripping the Big Mac with two hands, preferably in a relaxed fashion rather than navigating through traffic while using your knees to manipulate the wheel.
Most people’s first assumption would be that I have plans to augment the Big Mac ingredients to show that I can do it better when I use grass-fed beef, aged cheddar, bibb lettuce, etc. The primary concern I have with that method is that it would involve fixing something that isn’t broken, which is a colossal waste of time every time. I call it the “Green bean casserole syndrome.”
No, I’m going straight to Shaw’s Supermarket to procure my ingredients because nothing is supposed to be “farm-fresh” about a Big Mac. I momentarily consider adding fries to the menu. Still, the thought of cleaning out the fucking fryolator puts that idea to rest. Seriously, EVERY time I use the home fryer, it sits on the counter for weeks, taking up space, until I finally decide to go through the awkward and messy process of dealing with its contents. Plus, to be honest, you’re not going to achieve the same flavor of McDonald’s fries at home; it just won’t happen. Even if you re-incorporate the beef tallow that was corrupting oblivious would-be vegetarians for decades, you won’t be able to get it exactly right.
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My Seventies Kitchen Episode 5: Kimchi Stew
When it comes to food, I don’t love the word “authentic.” Not only
do I find it condescending, but it also implies a rigidity to cooking
that is entirely unnecessary. This stew takes elements from different
Korean dishes with the goal of creating something delicious. There
are endless adaptations, which I will discuss in the notes, but as long
as you end up with a pleasing, umami-laden combination of spicy,
pungent, and salty, you’re on the right track.
We will begin by addressing the significant elements of the stew.
The Broth
While I have opted chicken stock here, there is really no broth that
will not work— vegetable stock would be equally delicious, and even
just water would get the job done. The amount of broth added can
also help adjust the heat if it ends up being a bit much.
The Tofu
I often utilize silken tofu for this stew—the texture is a delightful
contrast to the kimchi. In this case, I used the firm variety to
highlight Heiwa tofu, an excellent product made locally in Camden.
Anytime someone tells me that they do not care for tofu, this is what
I serve them to change their mind, as it actually has its own great
flavor rather than just the flavors of whatever it is cooked in.
The Kimchi
Again, any kimchi will work here, but I have opted for Gracie’s
Garden, which is made in Standish. I personally think it’s so good
that I often find myself just eating it straight out of the jar as a
snack—and it goes exceptionally well with a ton of cold beer and
karaoke.
Variations
This stew can easily be made vegan by adjusting the broth and
omitting the eggs and can just as easily go the other direction with
shredded beef and veal stock. You can add rice, star-shaped pasta,
or a tube of crushed Ritz crackers. There is no wrong way to do it.
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S2 E10: Life in the tea business with martin Connelly
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:
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.
My Seventies Kitchen Episode 4: Les Huevos Ricchios
In this dish, the black beans are the sun that all of the other elements orbit around. They are a dish I originally stole from a good friend back in 2004, though, in my defense, she also makes my red sauce and meatballs and has claimed that recipe as her own. I will say that these beans’ current incarnation bears little resemblance to the original. Still, I have to give credit where credit is due.
This dish is meant to be tailored to your personal preferences in terms of heat and flavor combinations. You can use any amount of peppers, as mild or hot as you like, and while I have recommended the spice blend that I use, feel free to tinker away.
It’s not traditional Huevos Rancheros, but it does have quite a few of the formal elements. If you do not have access to a Latin market in your town, there are easy substitutions. Sour cream for the crema and any melty cheese for the queso fresco will do. Be advised that this is not a breakfast to be consumed if you have a big morning ahead of you.
Serve with an expensive bottle of grower Champagne, such as Aubry or Gimmonet.
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S2 E9: Restaurants! with chef sammy monsour
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:
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.
My Seventies Kitchen Episode 3: Butter Cashew Chicken
Like most Americans, I love Butter Chicken. When done properly it’s rich, salty, spicy, and the perfect conduit for several warm pieces of naan bread. Every version I’ve had utilizes tender chunks of chicken thighs bathed in a silky, aromatic broth accentuated with garlic, ginger, and tomatoes. In this dish, I prepare a hybrid version with what I consider to be a superior texture in the chicken, thanks to the Chinese technique of “Velveting.” To achieve this, I basically start out as if I’m making cashew chicken by marinating the boneless skinless thighs overnight, and then flash frying them, and the cashews, in the deep fryer before finishing them in the wok. For the butter sauce, I decided on a country gravy of sorts, substituting coconut milk for the more commonly used yogurt.
In the end, the most important thing to remember is NOT to skimp on the butter.
Serve with Basmati Rice and Garlic Naan
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My Seventies Kitchen Episode 2: Mapo Tofu
Mapo Tofu is a dish, much like Bolognese for the Italians, that has a strong foundation in traditional preparation – which is essential to understand before tinkering around with it. This recipe represents ten years of tweaking and substituting, before finally arriving at what I love personally.
The Condiments:
All of these are pretty standard in the Asian pantry, but there are a few ways to up your game here. The most important is sourcing Shaoxing wine with no salt added – the flavor is vastly superior and will reflect in your Mapo Tofu. The choice of soy sauce is all about what you prefer; I like the double fermented style because of the beefiness of the dish. To add the traditional fermented black beans, I essentially buzz them into a paste with the ginger and garlic because I prefer the texture. In choosing a Doubanjiang, try to find one that utilizes broad beans instead of soybeans – as, with all of these condiments, a little research goes a long way. The ketchup, while it may seem unorthodox, is a good thing. Lastly, buy high-quality Sichuan peppercorns and grind and sift them yourself for maximum effect.
The Meat & Tofu
For the longest time, I made this dish with ground pork (and chicken stock in the sauce) until one day, I randomly tried ground beef. I much preferred the outcome, fair use for the high-quality ground beef that is often a bit lean to use in things like meatballs, but perfect here because there are plenty of other sources of fat. I recommend Heiwa Tofu because it is delicious and made locally, so obviously, this may vary for you. What will not differ is that the better the quality of tofu, the better your Mapo Tofu will be.
The Rice
Many people would find my use of coconut rice downright appalling – and I am comfortable with that. To me, the buttery, luxurious style of the rice is the perfect foil for the many levels of spicy brought on by the Mapo Tofu. I am still happy eating the dish over plain steamed rice, as that is the way it is traditionally enjoyed.
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S2 E8: Moss, Rocks, and Catalina Breezes in the morning with chef Devin Finigan
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 here on the site!
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.
Food COma: My Seventies Kitchen Episode 1 – red lentil dal
First off, THANK YOU to all of our listeners at The Food Coma Podcast. I have been having an absolute blast chatting with guests and am looking forward to recording many more episodes.
I will admit that I was a little skeptical when Chris Loughran suggested we film a cooking show in my home kitchen. I argued that it was dated and kind of hideous, which only seemed to encourage him. After working with Chris on both the podcast and Off The Wagon with Joe Ricchio, I know to trust his instincts. As it turns out, he was right – and I actually couldn’t be happier working out of this kitchen.
So here it is – Food Coma: My Seventies Kitchen
We will feature a very broad range of dishes, adhering to no particular style outside of it being something I enjoy making and think is delicious. In our first video featured here, we go for a soothing Indian Dal – future episodes will range from Pho to Bolognese to Big Macs.
While our podcast content will always be free, adding this level of video production definitely ups the costs significantly – definitely more expensive than editing audio clips of me drinking wine and yammering into a microphone while interrupting my guests.
This being said, we’ve decided to launch our Patron program for those of our listeners who would enjoy – and hopefully benefit from – the cooking video content we will be creating. We have set up three tiers of patronage, with cumulative perks.
I sincerely hope you will join us,
Joe
S2 E7: Spiced Rum, censorship, and the importance of being important enough to interview bob DeNiro with rich kimball and carey haskell
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:
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.
S2 E6: Venus Fly Traps, Communion Bread, and Sound Medical advice with Allison Gray
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:
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.
S2 E5: Nightclub Life, Red Sauce Joints, Wristbands, and New Beginnings with Joshua Miranda
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:
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.
S2 E4: Sax Solos, Life on the Road, and the Subtle Art of Becoming a Tycoon with Evan Smith
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 Coals 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:
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.
Season 2, Episode 3: Frosted Mini Wheats with Spencer Albee – A Show in Two Parts
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:
Part two:
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.
MANY thanks go to our sponsors:
If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com
Guest Edited by Spencer Albee
Episode 18: Coping Skills with Nellie Edwards
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:
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.
Episode 17: Lynyrd Skynyrd, Conan, and Abraham Lincoln with Ray Harrington
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:
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.
Episode 16: Knives, Passion, Fire, and Microwave Ovens with Chefs Damian Sansonetti and Fred Eliot
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:
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.
Episode 15: Human Behavior with Peter Bissell
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:
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.
Episode 14: Relationships with Nellie Edwards
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:
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.
Episode 13: Network TV, Motorcycles, and Vulcans with Rob Caldwell
In the thirteenth episode of The Food Coma Podcast I turn the tables on the host of 207 and anchorman 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:
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.
Episode 12: Intelligent Brandsmithery, Track & Field, and a Blood Bath at McDonald’s with Sean Wilkinson
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:
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
Episode 11: Better Living Through Ayahuasca with Joel Beauchamp
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:
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
Episode 10: Water, Milk, and Zoroastrianism with Shahin Khojastehzad
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.”
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.
DON’T FORGET ABOUT THIS SPECIAL OFFER:
Drink Coffee Like Us
Place an order of $30 or more at speckledax.com and receive a 30% discount, just for being a listener. Enter the promo code SHAHINLOVESIPA
MANY thanks go to our sponsors:
Head Games Salon for Body & Hair
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.
Episode 9: Fake Meat, Sobriety, and Beyond with Brian Kevin
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:
Head Games Salon for Body & Hair
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.
Episode 8: Food Entertainment with Andy Gerry
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:
Head Games Salon for Body & Hair
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.
Episode 7: Arguments About Food with Michael Boulerice AKA Kung Fu Mike
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:
Head Games Salon for Body & Hair
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.
Episode 6: American Snack Food with Briana Holt
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:
Head Games Salon for Body & Hair
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.
Episode 5: The ’90s with Rob Tod
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:
Head Games Salon for Body & Hair
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 Food Coma Podcast 