Luke's Lobster

Starving for Attention with Richard and Jazmin Blais

Richard Blais

Arts, Food

4.9 • 621 Ratings

🗓️ 13 August 2019

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

Ben Conniff and Luke Holden the founders of Luke's Lobster hang out with Richard in New York City. The duo talk about what inspired them to start the business and how far they've come over the last 10 years. We find out what a traditional Maine lobster roll is all about. And you wont want to miss the fruit that gets 86ed to throw Richard for a loop.

Transcript

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0:00.0	Thank you for listening to this Podcast One production, available on Apple Podcasts and Podcast One.
0:08.5	Podcast One presents Starving for Attention with Richard Blaze,
0:14.2	an entertaining behind-the-scenes look at the world of food,
0:17.6	where you'll hear from anyone and everyone from the culinary industry, including
0:21.9	restaurateurs, TV hosts, celebrity chefs, producers of your favorite cooking shows, and many
0:28.6	more. Now here's your host, Richard Blaze. Hey, everyone, welcome to starving for attention.
0:36.3	Richard and Jasmine Blaze here.
0:38.2	Somewhere in Southern California.
0:41.6	San Diego.
0:42.6	All right.
0:44.4	Strange.
0:46.2	What's that noise?
0:47.0	Oh, guys, that's our instant pop.
0:48.5	Oh, wow, look at that.
0:49.7	That's perfect.
0:50.2	If you hear a beeping.
0:50.9	It's almost like an ad.
0:52.2	I know.
0:52.6	I wish it was an ad.
1:12.9	Because we're talking about ads before this. We're getting ready to go out of town. We are. And we had about a dozen tomatoes. And I've been working my way through them. We had like two dozen tomatoes. But now we were down to a dozen and we're going out of town. I didn't want them to go waste. They're from the garden. They're delicious. They're huge and red and beautiful.
1:18.8	So I threw them in the instant pot to make some tomato sauce. Yeah. Which is very Ina garden or pioneer woman of you. I don't know. I don't think either of them used an instant
1:24.5	pot. I think that that's probably a little below there. Do you think so?
	...

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