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!

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MANY thanks go to our sponsors:

Lazzari / Taco Escobarr

Edgecomb Potters

Stroudwater Distillery

Evan Williams 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.

Food Coma: The Hell Out of Dodge – Aragosta

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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

All Production by No End Media