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

BECOME A PATRON HERE!!