He took over a neighborhood dive bar on Wilson Street in Manchester just a few months ago -- and he's running the whole thing solo. One man, one kitchen, and food that's stopping people in their tracks.

Mike Ivas grew up in Salem, NH, learned to cook from his grandfather who handed him a chef's knife before first grade, and spent seven years in the kitchen at the Cheesecake Factory in San Diego before coming home to New Hampshire. When he took over The Alibi Aftermath, he had one goal: prove that a neighborhood bar could serve food worth driving across town for.

In this episode we talk about what it actually looks like to run a bar completely solo -- Detroit-style pizza, a French onion pizza that already has a cult following, smoked chicken chili that won a competition at Pat's Peak, hand-cut fries he takes very seriously, and the off-menu burrito moment that says everything about how Mike runs this place. We also get into where he learned to cook, why he came home to New Hampshire after years in California, and what he hopes The Alibi Aftermath becomes for the Wilson Street neighborhood.

📍 The Alibi Aftermath

137 Wilson Street (corner of Wilson & Somerville), Manchester, NH

Find them on Facebook and Instagram -- search: The Alibi Aftermath

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! If this episode hit different, share it with a friend and leave us a comment below.

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This episode is sponsored by Red Arrow Diner.

4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7.

redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner

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ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH

Follow Carol: Instagram @carolsew24

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0:00 - Intro

0:26 - How Mike ended up at The Alibi

1:31 - "I had to pull the trigger" 😂

2:07 - Running the kitchen solo

3:59 - What ownership means to him

5:32 - Peeking out the window for new faces

6:39 - Turning the page on the Alibi's past

7:11 - Karaoke, music bingo, Patriots games

8:00 - Mid-show intro

8:31 - Keeping Mark's onion rings on the menu

10:14 - Potato skins and what makes them different

11:18 - Carol's Alibi dinner story

13:13 - The French onion pizza explained

17:21 - "People come for the food or the vibe -- they come back for both"

17:47 - The off-menu burrito moment 😂

19:17 - What it means to be a neighborhood bar on Wilson Street

20:27 - Earning the regulars' trust

21:26 - Full menu breakdown

22:41 - The chili that won at Pat's Peak 🏆

23:51 - Red Arrow Diner sponsor read

24:11 - Where Mike's cooking really started

24:53 - His grandfather, a chef's knife, and why food stuck

26:22 - First job at Canoby Lake Park

27:15 - Seven years at Cheesecake Factory in San Diego

30:03 - What brought him back to New Hampshire

31:37 - Manchester Country Club and the road to The Alibi

32:01 - Where he sees The Alibi in 2-3 years

36:13 - What he wants people to know about him

37:03 - Building a team, making people feel seen

40:01 - What surprised him most about owning a bar 😂

43:12 - Lightning Round

46:00 - Last meal on earth: pizza 🍕

46:51 - Closing

She grew up along the Mexican border, learned to cook by watching her mom, and has been feeding her New Hampshire community for over 30 years. In this special Cinco de Mayo episode, Carol invites her friend of 15+ years, Silvia Boissonneault, into her personal kitchen to cook together -- and the result is one of the most real, warm, and delicious episodes of Beyond the Plate yet.

Silvia walks Carol through making pastel -- a layered Mexican lasagna made with corn tortillas, chile verde chicken, homemade salsa verde, poblano peppers, and Oaxacan cheese. Along the way, they talk about what Cinco de Mayo actually means (hint: most of Mexico doesn't celebrate it the way we do), the foods Silvia grew up with along the Texas border, what it was like finding Mexican ingredients in New Hampshire 34 years ago, and the beautiful, unexpected life she has built here with her husband John, her three daughters, and her grandchildren -- including her daughter Sarah, who keeps her heart full every single day.

This is a new format for Beyond the Plate -- and Carol's kitchen has never smelled better.

In this episode:

• Silvia's journey from the Mexican border to Manchester, NH

• How she learned to cook -- calling her mom for every recipe after she got married

• What pastel (Mexican lasagna) is and how to make it from scratch

• The real history of Cinco de Mayo -- and why most of Mexico doesn't celebrate it

• The truth about birria, menudo, and the foods Americans are just now discovering

• Her daughter Sarah, Special Olympics, and the family that fills her kitchen with love

📍 Beyond the Plate with Carol -- Carol's Kitchen, Manchester, NH

🔗 Find us everywhere: linktr.ee/BeyondtheplateNH

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate everywhere:

linktr.ee/BeyondtheplateNH

---

ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

📍 Red Arrow Diner -- 4 NH locations, open 24/7

🔗 redarrowdiner.com

Follow Carol:

Instagram: @carolsew24

Follow Red Arrow Diner:

Instagram: @redarrow24diner

Facebook: Red Arrow Diner

TIMESTAMPS

0:00 - Intro & welcome to Carol's kitchen

0:38 - What are we making? Pastel -- Mexican lasagna

0:56 - Silvia's story: growing up along the Mexican border

2:09 - Who taught Silvia to cook?

2:49 - "When I got married, I didn't even know how to cook eggs" 😂

3:05 - Making the salsa verde from scratch

5:39 - Charleston the dog crashes the episode 😂

9:11 - Finding Mexican ingredients in NH 34 years ago

11:22 - How Carol and Silvia met

16:56 - Mexican food traditions by season -- Christmas, Cinco de Mayo, September 16th

20:33 - The birria conversation -- why it's suddenly everywhere

24:48 - Assembling the pastel layer by layer

28:22 - Meet the family -- three daughters, three grandkids

30:51 - Sarah and the Special Olympics

37:46 - The REAL history of Cinco de Mayo

46:00 - What Silvia wants people to know about Mexican culture

49:56 - Lightning Round

54:45 - Cutting into the pastel -- the reveal

55:19 - "Provecho!" -- Carol takes her first bite

54:45 - Cutting into the pastel -- the reveal

55:12 - "Provecho" -- the Mexican word for enjoy

55:34 - Carol tastes it -- "That is delicious"

Sue Pappalardo came back -- and she came back with a lot to say.

Sue is the owner of Aunty's Italian Kitchen, an Italian food truck based in Salem, NH, and she was first on Beyond the Plate back in Episode 19. A year later she's got a full season under her belt, a bigger event calendar, new menu items, and an idea so good Carol was ready to place an order on the spot -- a jar of her dad's slow-simmered sauce... with a meatball hiding inside.

In this episode: the jarred sauce update and the secret meatball idea, what year two feels like vs. year one, how the team has grown (husband Paul, brother, nephews Luca and Domenic), what happened when she cooked for a room full of Italian women at the ladies lodge, new menu items including rice balls, chicken cutlet tenders, and meat pie as a permanent staple, why she started a food truck at 65 while everyone else was talking about retirement, and a detour through the North End, Modern Pastry, and the man who holds the Prince Spaghetti recipe.

First time finding Sue? Start with Episode 19 -- that's where the story begins.

📍 Aunty's Italian Kitchen -- Salem, NH & surrounding areas

🔗 auntysitaliankitchen.com

Instagram & Facebook: Aunty's Italian Kitchen | TikTok: @auntys_italian_kitchen

This episode is sponsored by Red Arrow Diner.

All 4 locations open around the clock -- swing by Manchester, Nashua, Concord, or Londonderry whenever hunger hits. From pancakes at 2am to fries and gravy for breakfast, they've got your cravings covered. Red Arrow Diner -- New Hampshire's favorite 24-hour diner tradition.

Follow Red Arrow Diner:

Instagram: @redarrow24diner | Facebook: Red Arrow Diner | redarrowdiner.com

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate everywhere:

https://linktr.ee/BeyondtheplateNH

---

ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

Follow Carol: Instagram: @carolsew24 | linktr.ee/BeyondtheplateNH

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0:00 - Intro

0:11 - Sue is back -- the repeat guest welcome

0:53 - Year one to year two: what changed

1:29 - The first job that doesn't feel like a job

2:07 - The family crew: nephews, husband, brother

2:44 - Luca: Those women are just like you, auntie

3:10 - The season starts -- first event of year two

3:42 - Cooking for the Italian ladies lodge

4:01 - They all ordered the eggplant parm -- because who wants to make it

5:44 - Peter's Farm update -- fill-in vs. mainstay

6:06 - Booked out: bigger calendar, new events for year two

6:56 - First weekend of May: VFW North Andover, Salem car show, youth soccer

8:06 - Why food trucks are having a moment

9:34 - THE JARRED SAUCE UPDATE -- and the secret meatball idea

10:17 - I freaking love that -- Carol's reaction

11:02 - New menu items: rice balls and meat pie as a staple

12:26 - What is meat pie (sketcha) -- the full breakdown

13:16 - Eggplant parm: Italian ladies approved, now permanent

13:38 - Italian chop still the favorite? Almost

15:33 - Walk me up to ordering at Aunty's truck

16:52 - Where do you see Aunty's after year two?

17:03 - The brick and mortar dream: catering and takeout, not a restaurant

20:05 - Luca vs. Domenic: who does what and why it works

21:25 - I'm auntie but I'm the boss right now

22:54 - Red Arrow Diner sponsor break

23:13 - Chicken cutlet tenders for kids and Thanksgiving catering story

24:33 - How catering grew through the fall

26:18 - Sunday dinners at Peter's Farm: the new plan

28:44 - The hardest part: going from worker to owner

29:37 - Starting a food truck at 65 while everyone else is retiring

30:20 - Her dad visits a diner every single day at 85

31:14 - Carol: selling the sewing store and finding her way back

31:20 - Do you and Paul go out to eat? North End hidden gems

32:41 - Modern Pastry -- the real answer

33:16 - Pagluca's on Palmer Street -- the hidden gem

33:56 - The friend who holds the Prince Spaghetti recipe

35:35 - Lightning Round

35:47 - Biggest mistake year one: overcooking -- cryovac is the answer

36:04 - Booth or counter? Counter, always at the window

36:39 - Most requested item: meatballs and chicken cutlets neck and neck

39:06 - One word for year two: EXCITING

39:54 - Add one thing tomorrow: broccoli sausage white pizza

41:00 - Go-to Red Arrow order: chocolate cream pie with coconut

41:43 - Food truck next to you smells amazing -- barbecue

41:57 - Dead Proof Pizza shoutout

42:31 - Closing: what do you want people to feel in year two?

43:09 - Outro

She spent 25 years as a Director of Engineering in tech. Then chronic illness nearly took her out -- and a plant-based diet changed everything. Kelley-Sue LeBlanc didn't just get better. She built The Sleazy Vegan, one of New Hampshire's most recognized food businesses, four years running.

In this episode, Carol sits down with KSL -- as she's known -- to talk about the real origin story behind The Sleazy Vegan: the years of chronic pain, the desperation that led to a plant-based diet, and the moment she laughed herself to tears over a business name that made her daughter cringe. They get into what it means to run a vegan business that actually welcomes everyone (85% of customers aren't vegan), why "better is better" is the philosophy that drives everything, the $80k-to-$150k food truck disaster that led to a ghost kitchen pivot, the Pembroke City Limits chapter, and why she's now setting her sights on national events in 2026.

📍 The Sleazy Vegan Cafe -- 205 N. State Street, Concord, NH

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate:

---

Find us everywhere: linktr.ee/BeyondtheplateNH

This episode is powered by Red Arrow Diner. All four locations open around the clock -- Manchester, Nashua, Concord, and Londonderry. Whether it's pancakes at 2am or fries and gravy for breakfast, Red Arrow has your cravings covered. New Hampshire's favorite 24-hour diner tradition. redarrowdiner.com

TIMESTAMPS

For 35 years, Ray Duhaime has been quietly helping New Hampshire restaurants stop advertising for other people's brands -- and start owning their own. As founder of Private Label Specialties in Goffstown, NH, Ray created the Arrow Root Beer you order at the Red Arrow Diner, the Moe Java mug sitting on your counter, and the T-shirt with the dictionary definition of "diner" on the back. Most people have no idea who he is. That changes today.

In this episode, Carol and Ray go back 35+ years -- from the early days of delivering cases of root beer out of his ex-wife's car, to beating Coke and Pepsi in blind taste tests, to the moment a Red Arrow regular named Moe Couturier grabbed a Sharpie and drew a face on a plain diner mug -- and Ray figured out how to put it into production. They also get into what it actually means to private label your beverages (the FedEx van analogy alone is worth watching), how his daughter Caitlyn now designs all the labels, why his general manager Paul's secret sauce is doing things customers never even see, and Ray's advice from a mentor that stopped him in his tracks: "You can work 24 hours a day if you want to. I don't want to."

Oh -- and Carol goes off script at the end to talk restaurants, and they both end up planning a trip to Moo in Boston. You'll want to stay for that.

Private Label Specialties -- plspecialties.com | 11 Lance Lane, Goffstown, NH | (603) 669-6632

Follow Ray: Instagram @privatelabelspecialties | Facebook: facebook.com/PLspecialties

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate everywhere:

linktr.ee/BeyondtheplateNH? 

YouTube: youtube.com/@beyondtheplatewithcarol

---

Follow Carol: Instagram: @carolsew24 | Linktree: linktr.ee/BeyondtheplateNH

Proudly sponsored by:

Rick Broussard spent nearly 30 years as the editor of New Hampshire Magazine. Ask him how he wants to be introduced these days and he'll tell you: Grandfather of Eight.

In this episode, Carol sits down with one of the most quietly influential people in New Hampshire media and culture. They cover the night a teenage Taylor Swift played the Best of NH Party because Rick said yes (her guitar was bigger than she was), what it actually took to build NH Magazine from scratch, and Granite Orpheus -- a no-budget feature film 10 years in the making that finally premiered in January 2026.

They also get into: the garlic cheese grits recipe people ask Rick to bring to things, what a food renaissance in Concord actually looks like, Dead Proof Pizza's Drama Queen (spicy vodka sauce, ricotta, hot honey, cup-and-char pepperoni), why 603 BBQ has people waiting in line for two hours outside, and what Rick thinks outsiders never understand about New Hampshire.

Carol shares a story in this episode about Daniel, a student at Perkins School for the Blind, who made a film about his best friend, Carol's son Jesse. If you'd like to watch it, click here:

Granite Orpheus is entering the Mill City Film Festival in Manchester NH this spring. Keep your fingers crossed -- and your eyes open.

📍 Granite Orpheus / Resurrection Films

📍 Mill City Film Festival -- Manchester, NH

📍 Dead Proof Pizza -- Clam Shack Derry, NH (Thu-Sun)

🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate everywhere:

---

ABOUT BEYOND THE PLATE WITH CAROL

Follow Carol on Instagram: @carolsew24

📍 Red Arrow Diner -- 4 NH locations, open 24/7

0:00 - Intro

He was Episode 6. Now he's back for Episode 41 -- and a lot has changed.

Dante Marino, owner of DeadProof Pizza, was one of the very first guests on Beyond the Plate -- back when he was running pop-ups, grinding it out at Torch, and dreaming of a permanent spot. Since then: Best Pizza in New Hampshire from WUR, Best Food Truck and Pop-Up from NH Magazine, and a Restaurant of the Year win at the NH Hospitality Leadership Awards -- where Bobby Marotte introduced him to the room and Dante gave a speech straight from the heart.

In this episode, Carol sits back down with Dante to cover everything: the four-week run at Torch that built serious momentum, the Bonfire flood that forced them out, and how "Mama Lee" Lisa from RigaTony's handed him the keys to Clam Haven during one of the coldest winters NH has seen in years. People lined up in negative 10-degree weather down Island Pond Road. 400 pounds of chicken tendies a week. Open 22 hours. Sold out every time.

And then -- the big announcement. Clam Haven in Derry is becoming the permanent home of DeadProof Pizza. A kid from Derry, taking over a local institution, and building it exactly the way he imagined it.T

hey also get into online reviews and why they're quietly crushing small businesses, collaboration over competition in the Manchester food scene, the tendies and scratch sauce R&D process, what the new DeadProof space is going to look and feel like -- and what Dante would tell any small business owner going through a setback right now.

📍 DeadProof Pizza -- Clam Haven, Derry NH

🔗 deadproofpizzaco.com

📱 @deadproofpizzaco🎙️ Haven't heard Episode 6 -- Carol Meets DeadProof?

That's where it all started. Watch it here first 👇

youtu.be/tlDDL1P0ohw?si=wU-Yjtyu5Cn_NgzN🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Find everything Beyond the Plate:

linktr.ee/BeyondtheplateNH

ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.📍 Red Arrow Diner -- 4 NH locations, open 24/7 | redarrowdiner.comFollow Carol: @carolsew24 on Instagram

Follow Red Arrow Diner:

@redarrow24diner on Instagram | Red Arrow Diner on Facebook

TIMESTAMPS0:00 - Intro

0:10 - Welcome back, Dante -- Carol's first return guest

0:31 - Episode 6 to Episode 40: a lot has changed

1:08 - The Torch run: what it was like finally having a home

2:37 - The neon signs, skateboard menus & the vibe that clicked

5:21 - The Bonfire flood -- and why Dante stepped away graciously

7:47 - Taran, Fresh AF Bake Shop & being opposite schedules 😂

8:13 - The awards -- Best Pizza in NH, NH Magazine, and the big one

10:26 - Moving home with mom to keep his team paid

12:10 - Bobby Marott calling his name at the NHL Awards -- surreal

14:48 - "I had every reason for this not to work. You can do it."

15:10 - Mid-conversation plug: find DeadProof at deadproofpizzaco.com

15:35 - Carol's Red Arrow weave-in: what real recognition feels like

17:16 - Online reviews & the 3 people who didn't show up because of one comment

19:27 - How does Clam Haven enter the picture?

20:25 - "Mama Lee" Lisa opens her doors -- and cleans the whole place

23:36 - Lines in negative 10° weather down Island Pond Road

24:08 - 150 lbs of chicken tendies to 400 lbs a week -- in January

26:00 - From the trailer to inside Clam Haven -- and pizza finally arrives

26:49 - THE ANNOUNCEMENT: Clam Haven is becoming the new home of DeadProof 🎙️

30:43 - The vision: neon signs, community art board, after-dark menu & ice cream

32:00 - Surprise nods to Clam Haven planned for the new space

32:58 - Enter: the chicken tendies

34:25 - Gold Fever Dream, Bandit Ranch & all-scratch sauces

36:37 - The Nines Fries: the secret menu item that refused to stay secret

39:11 - Hospitality first -- protecting the people culture through chaos

43:00 - Moving home, six souls on payroll, gas pedal all the way down

45:14 - Before the lightning round: what to say to a small business in a setback

45:17 - "Keep going. Leverage your people." -- Dante's advice

47:27 - Lightning Round: Drama Queen pizza, booth or counter, banana pepperoni 🔥

48:15 - Pancakes or waffles?

51:42 - Stratam Hill Park -- Dead Proof's surprise favorite spot

52:11 - Date night in NH & the Chili's first date story 😂

54:43 - What are you most proud of?

55:26 - "Unreasonable hospitality" -- and Wera Buffett following Dante

56:17 - Closing

Episode 40 of Beyond the Plate with Carol is a little different -- we took the podcast to lunch. 🎙️

Carol Erickson sits down at Firefly Bistro in Manchester, NH with Pamela Provencher, owner of Granite State Escape, and Michelle Chretien from Milestone Mortgage for an afternoon of great food and even better conversation.

Go-go bread that will ruin you for bread forever, sourdough French onion grilled cheese with onion jam, beer battered onion rings the size of your face, butternut squash soup, parmesan fries, martinis -- and a whole lot of laughs in between.

This is Beyond the Plate "At the Plate" -- no studio, no agenda, just good food and good people.📍

Firefly Bistro – 22 Concord Street, Manchester, NH

🔗 fireflybistro.com🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one!

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

Follow Beyond the Plate:

linktr.ee/BeyondtheplateNHFollow

Follow Carol:

Instagram: @carolsew24

This Episode is sponsored by the Red Arrow Diner

📍 Red Arrow Diner -- 4 NH locations, open 24/7

🔗 redarrowdiner.com

Follow The Red Arrow Diner:

Instagram: @redarrow24diner

Facebook: Red Arrow Diner

Sir Michael Petrigno has built one of the most loyal followings in New England food content — nearly 100,000 people on Instagram and 98,000 on Facebook — but here's the thing: he didn't start doing videos until 2023. Before that? Just pictures and captions. When he finally hit record, everything changed. He went from 6,000 followers to nearly 200,000 combined.

In this episode, filmed LIVE at Red Arrow Diner in Concord, we talk about how he turned daily eating into a full-time operation while still working a full-time job, why he champions hole-in-the-wall spots over trendy restaurants (if a place already has a line out the door, they don't need his help), and what it really takes to post every single day. We also get into the Big Frank partnership (his coworker-turned-video-sidekick), his brutally honest review philosophy, and why he's most proud of changing how people see other cultures — turning "that food looks gross" into "wow, this culture is beautiful."

Plus: the grind of making content (2 hours per video, voiceovers recorded in his car with a reflector), how he never watched Anthony Bourdain until last year, why 95% of Boston's North End is overrated, his flexible pricing model ($300 for small businesses, $1000 for corporate), what makes a great diner, and his dream collaboration with Larry David. You'll even catch two Red Arrow Virgin ceremonies.

🔔 New episodes drop every Tuesday — hit SUBSCRIBE and turn on notifications so you never miss one!

👇 Follow Beyond the Plate:

linktr.ee/BeyondtheplateNH

📍 What Did You Eat Today, Sir?

Instagram: @whatdidyoueattodaysir

TikTok: @whatdidyoueattodaysir

Facebook: What Did You Eat Today, Sir?

---

ABOUT BEYOND THE PLATE WITH CAROL

Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food – it's about the journeys, the community, and what drives people to go beyond.

📍 Red Arrow Diner – 4 NH locations, open 24/7

🔗 redarrowdiner.com

Follow Beyond the Plate:

Instagram: @beyondtheplatenh

TikTok: @nhbeyondtheplate

Facebook: Beyond the Plate NH

YouTube: @beyondtheplatewithcarol

Follow Carol:

Instagram: @carolsew24

🔗 linktr.ee/BeyondtheplateNH

Follow Red Arrow Diner:

Instagram: @redarrow24diner

Facebook: Red Arrow Diner

TIMESTAMPS

0:00 - Intro

0:12 - Red Arrow Virgin Ceremony #1

0:43 - Meet Sir Michael: 99.5K followers

1:29 - Where to find What Did You Eat Today, Sir?

1:41 - How it all started (January 15, 2019)

2:34 - Started posting EVERY DAY in 2025

2:47 - Not influenced by Bourdain or Guy Fieri

3:20 - Never watched Anthony Bourdain until last year

3:39 - When did it click? Mid-2023

4:04 - From pictures to videos: 6K to 200K followers

4:22 - Facebook explosion: Started September 9th

5:22 - The grind: 2 hours per video

6:30 - Three videos in a day / Felicia's healthy cooking

7:27 - "I want to set the trend, not follow it"

8:40 - Championing small businesses

9:10 - Honest reviews philosophy

10:05 - Big Frank partnership origin story

11:36 - "I'm the low talker, Frank's loud"

12:00 - Balancing entertainment and food focus

14:36 - Pricing model: $300 small biz, $1000 corporate

19:00 - Red Arrow Diner sponsorship

19:25 - What makes a great diner

20:20 - Unreasonable Hospitality book recommendation

21:26 - Lightning Round

22:12 - Gnocchi snob

23:22 - Most overrated: 95% of Boston's North End

23:50 - Most underrated city: Beverly

24:10 - Go-to diner order: Corned beef hash

26:10 - Roast beef three-way (regional New England food)

27:18 - One restaurant for life? Carmelina's

28:03 - Dream collaboration: Larry David

28:23 - Red Arrow Virgin Ceremony #2 (Brazil)

28:54 - 3 more years until he can leave full-time job

29:30 - Most proud: Changing how people see other cultures

30:02 - Championing restaurants outside Boston

31:51 - George Pazito: "Best guy in hospitality I know"

32:27 - Closing