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:

Evan Williams Bourbon

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.

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.