Greek Food Coma Part 1: The Longest Day
Occasionally a man finds himself perched on a donkey in Santorini, clothed in nothing but a pair of gym shorts and a makeshift cape fashioned out of a pornographic beach towel, and one particular verse...
View ArticleThe Food Coma 30…Branching Out in Maine.
Sometimes, the most difficult part of really spreading your wings and exploring what the State of Maine has to offer is finding someone kind enough to cart your drunk ass around so you don’t get...
View ArticleNew York Food Coma Part 3: The Time We Went to Tampa for Dinner…
It all began a few months back, when, in the midst of a particularly excessive and booze-soaked lunch at Miyake, my friend Jon becomes adamant that I am completely insane for never having visited...
View Article4th Annual Pumpkin Beer Tasting – PumCaCa Rides Again!
If you need a refresh, here are links to PumCaCa 2009, 2010, and 2011 There is nothing that is more confusing or upsetting to me than the hysteria over the release of pumpkin beer each year, now...
View ArticleThe Food Coma Show Pilot Episode: Bresca
Here it is, the newest project under the Food Coma umbrella… It will get it’s own section of the site soon enough but in the meantime there is this. Enjoy!
View ArticleBoston Food Coma
When I returned to Portland from Chicago nearly a decade ago, it was with the intentions of staying for a few short months before making my way to New York City. As it turned out, the massive amounts...
View ArticleMade-Rite Tattoo & Clothing Company is moving on up….
Each time I glance down at my right arm, what was once bare skin now occupied by a sprawling homage to World War II era Russian propaganda art, complete with tanks, bombers, and tractors, I find it...
View ArticlePocket Brunch V: Kings and Commoners
If you need to catch up, here are the stories behind the first, second, third, and fourth Pocket Brunch. Now that I have attended (and not attended) my fair share of Pocket Brunches, there seemed like...
View ArticlePocket Brunch VI: Baller Brunch
“Either you’re slinging crack rock or you got a wicked jump shot” - Christopher Wallace A.K.A. “Biggie Smalls” Thus far, Pocket Brunch has afforded its patrons the opportunity to be a hipster, an...
View ArticlePocket Brunch VII: Party Gras
Read about Pocket Brunch Classic, Curiosities, Farm Hands, Bienvenue, Kings and Commonders, and Baller Edition… It is the benchmark of solid advertising practices that, after over 20 years, certain...
View ArticleThe Food Coma Show Episode 2: Nosh
With Special Guests: Chef/Restaurateur Barbara Lynch Comedian Ray Harrington Hip-Hop Artist Sonya Tomlinson A.K.A. Sontiago Food Coma Muse and Pocket Brunch Co-Creator Joel Beauchamp Directed by Dean...
View ArticleSomerville Food Coma Part 1: Vinny’s Ristorante
I am in no way ashamed to admit that, when searching for apartments in the Boston area, I was swayed by the very first apartment that we viewed based on its proximity to Vinny’s Ristorante on Broadway...
View ArticleThe Road to Excess Part 1: The Formative Years
When one is about four bottles of red wine deep, there are certain questions that begin to formulate within the mind, shortly before passing out. Most commonly it begins with “Did I need that 4th...
View ArticlePocket Brunch IX: Cinco de Mayo
Read about Pocket Brunch Classic, Curiosities, Farm Hands, Bienvenue, Kings and Commonders,Baller Edition, Party Gras, and Oxtoberfest When the body and soul are wracked with the pain of a monumental...
View ArticleThe Press Herald Strikes Again: Standard Gastropub
Link to original review by Shonna Milliken Humphrey here My “interpretation” of the original review in red Dine Out Maine: It’s well worth the drive to refuel at Standard Gastropub Four and a Half...
View ArticleThe Diary of Chef Todd, Volume 1: Salutations!
To the denizens of Albuquerque, allow me to introduce myself. I am Master Chef Todd Dürst, and it is with great pleasure that I tell you of my plans. I will begin with a list of my accolades, so you …...
View ArticleThe Diary of Chef Todd, Volume 2: How can YOU make Bestiality a Reality?
See Volume 1 Though I have zero regrets, I will admit that the biggest drawback of working for free is that by the end, the “coffers” have pretty much run dry. A state of financial ruin is by no means...
View ArticleThe Diary of Chef Todd, Volume 3: Success is Measured by One Thing Only
See Volume 1, Volume 2 To any would-be restaurateurs out there, I will offer one solitary piece of advice (free of charge, anyway ☺). Before you even think about selecting a space in which to house...
View ArticleThe Diary of Chef Todd, Volume 4: I Found a Space!!
Go here to read volume 1, volume 2, and volume 3 Today is an extraordinary day, and for that I feel grateful. Earlier, while on foot at a brisk pace down Nob Hill, adrift in my thoughts per usual, I …...
View ArticleThe Diary of Chef Todd, Volume 5: The Importance of Feeling Important
Go here to read volume 1, volume 2,volume 3, and volume 4. Salutations friends! I am happy to inform you that we are going full speed ahead trying to get Bestiality ready for the grand opening....
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