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.
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.
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.
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.
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.
The show is also available on iTunes, Spotify, Google Play, and Stitcher
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.
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).