Mike Colameco's Real Food RYLAND INN

[@AngelusBrady]

Craig gives off "TV/movie serial killer" vibes with his soft spoken voice and blank stare during the interview portions.

[@azhiaziam2005]

I was so glad my father took our family here. such a memorable meal.

[@realfoodmunchies]

Mike!!! Thank you for all you do!!!✨✌️💗🌻🥦🍆🧄🥬🌶🥕🌽🍅🫑

[@Pt0wN973b0iI]

This way of interviewing is GREAT! Not just quick and fast. The interviewee gets to talk an support better change for the culinary industry. We ( North America ) are a nation of wealth yet we lack in the food department. In so many ways!

[@gramblor1]

I'd like to see the original air date of the show in the description.

[@mellamolucero]

Digging the Microphone Mike! Love the old shows.

[@Dzidekification]

I grew up in country, every time I hear those professionals saying "we use organic products" brings a grin on my face. They dont have a slightest idea what organic food really is- for them it is a reason to charge big bucks for me it is being 65 years old with reasonable health. Old style rustic cooking is extinct art in US. I love watching your show as you try to bring true passionate chefs close to us, giving a nobility to this profession. Thank You.

[@Gourmet_Goon80]

It's a shame this place closed. Back when I was still a young cook, post-culinary school, this guy was on my list for places to find work. Such fantastic cooking going on in that kitchen. This place operated at a michelin star-level. Easily.

[@SecretGerms]

excellent episode... especially loved the garden, demo at the end, and those gelatin tomatoes looked amazing.

[@voisin24cooking50]

another amazing show!!!!!!

[@bb57365]

Show was so well done.

[@bb57365]

Ate there once. Not really my type of food, but my client wanted to go. A few years later I learned that the chef was heading up a high end diner in Edison. Go figure.

[@Galactic123]

Love these old shows, Mike! I'd love to be able to watch them all if you have them somewhere, or is there a DVD set I could buy?

[@dallasagencia1898]

Golf look on point

[@njdevil8950]

Guy has a mesmerizing quality to him

[@RataStuey]

Love this episode. Can I just ask Mike.. how expensive was that bottle of wine at the end? I remember you saying in another episode how exquisite white burgundy was but that it was a little bit pricey!

[@RataStuey]

Sooooooo good! Why a remarkable chef. Does he have a restaurant today?

[@gloriamillan7463]

Unfortunately, he does not

[@user-ku5xo1ph9l]

Love Mike

[@Banjo56]

My goodness. I didn’t realize how complex a “simple” dish at a high class place is to make.

[@marty9660]

KITT: “Please Michael, I’m the Knight Industries 2000, not a tomato on wheels!”

[@joelhammer3538]

Nice Niçoise salad, chef

[@richmagrath2642]

1978 just called `and asked for their lobster dish back……….

[@Pt0wN973b0iI]

The chef is on some type of stimulate?

[@shlomovenezia101]

Not pretentious one bit

[@severinseverin7773]

How many bodies does chef have dry-aging in his crawl space?

[@donnakolo1013]

Snot restaurant!!