The Food Coma Podcast with Joe Ricchio

Joe Ricchio
  • 4.5 (24)
  • FOOD

It started with host Joe Ricchio and a diverse group of guests having a discussion revolving around a simple food theme that almost everyone has a strong opinion about. It has now evolved into an entirely different animal that, while still food-centric, can branch out into very unexpected territory.

  1. 11/24/2021

    S3 E3: 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! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Taco Escobarr Lazzari  If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

    1h 22m

  2. 10/04/2021

    S3 E2: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! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Taco Escobarr Lazzari  If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

    1h 42m

  3. 09/14/2021

    S3 E1: 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! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Coals Bayside If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

    1h 17m

  4. 08/05/2021

    S2 E18: The Finer Things in Life with Vince Maniaci & 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 f*****g 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! Check out our Patreon HERE MANY thanks go to our sponsors:  Dunstan Tap & Table Speckled Ax Coffee Coals Bayside If you would like to know more about sponsorship opportunities, reach out to foodcomamaine via Instagram.    Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.

    1h 16m

  5. 05/04/2021

    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! Check out our Patreon HERE MANY thanks go to our sponsors:  Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery The Old Port Sea Grille 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.

    59 min

  6. 03/26/2021

    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.  Also - 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. Also a reminder about our patreon (link below)! 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! Check out our Patreon HERE MANY thanks go to our sponsors:  Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery 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.

    1h 10m

  7. 01/29/2021

    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.  Also 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! Check out our Patreon HERE MANY thanks go to our sponsors:  Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery 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.

    1h 31m

  8. 01/23/2021

    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:    Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery 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.

    1h 8m
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4.5
out of 5
24 Ratings

About

It started with host Joe Ricchio and a diverse group of guests having a discussion revolving around a simple food theme that almost everyone has a strong opinion about. It has now evolved into an entirely different animal that, while still food-centric, can branch out into very unexpected territory.

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