Tricia Coyne's guest appearances

Tricia Coyne

Backyards of Key West Podcast with Mark Baratto

Weddings Unveiled with Leah Haslage

The Tom Flip Key West Podcast

Cliff Cody

Paul Menta

Natalie McIntyre

Kristyn LaMoia

Steve Martin

Tom Dustin

Lee Thomas

ERIC SMITH

Alessandra Torre

Jared Watson

James Patterson

Amanda Anderson

Julie Hill

Adam Russell

Kat Williams

OwlTail

Tricia Coyne is a restaurateur that just celebrated her 9th Key West anniversary. We talk about trying hard to be a boat girl, living between Madonna and Oprah or not, opening her first restaurant, investing in a female owned tattoo shop, running, the Keto diet, being a Marine Biologist that examines poop water, Pepper is a big girl, Reef Relief, advice for future entrepreneurs and more. Thank you to one of my FAVORITE sponsors @www.keyscoffee.co

Tricia Coyne is a restaurateur that just celebrated her 9th Key West anniversary. We talk about trying hard to be a boat girl, living between Madonna and Oprah or not, opening her first restaurant, investing in a female owned tattoo shop, running, the Keto diet, being a Marine Biologist that examines poop water, Pepper is a big girl, Reef Relief, advice for future entrepreneurs and more.  Thank you to one of my FAVORITE sponsors @www.keyscoffee.co

#37 Tricia Coyne

Nom nom nom! It’s time to start thinking about your reception menu, but where do you start? Tricia Coyne, owner of Coyne Catering, shares her sage advice on all the details you need to consider! We discuss budgets, DIY Venues vs. Full Service (like hotel ballrooms), and trends for 2021/2022. She also tells us how Covid protocols have impacted the industry, and why she likes some of the changes. Oh, and her dogs make a special appearance on the show!Get to know Tricia and Coyne Catering:Coyne Catering was started in 1984 by my brave, ferocious mom, Kathleen Coyne. She had been a banquet manager for 15 years, and had a special knack for dealing with couples, creating gorgeous receptions and managing chaos. She took a leap of faith, and Coyne Catering was founded! My father, Thomas and my brother John &amp; I joined her team!We keep my parents legacy going to this day. Coyne Catering is still family owned &amp; operated, and all of our staff is related to someone! We are known for our personalized service, award winning food and affordable pricing. We still manage chaos effectively too!The most important lesson I learned from my mom was to listen to our couples. I pride myself and my fabulous staff on accommodating our guests needs, anticipating their wants, and providing stress free receptions, through all stages of the planning process!Follow Coyne Catering on Instagram, Tik Tok, Twitter and Facebook!This has been a production of Evergreen Podcasts. A special thank you to Executive Producers David Moss, Gerardo Orlando, Production Director Brigid Coyne and Audio Engineer Eric Koltnow

Nom nom nom! It’s time to start thinking about your reception menu, but where do you start? Tricia Coyne, owner of <a href="https://www.coynecatering.com/" rel="nofollow" target="_blank">Coyne Catering</a>, shares her sage advice on all the details you need to consider! We discuss budgets, DIY Venues vs. Full Service (like hotel ballrooms), and trends for 2021/2022. She also tells us how Covid protocols have impacted the industry, and why she likes some of the changes. Oh, and her dogs make a special appearance on the show! Get to know Tricia and <a href="https://www.coynecatering.com/" rel="nofollow" target="_blank">Coyne Catering</a>: Coyne Catering was started in 1984 by my brave, ferocious mom, Kathleen Coyne. She had been a banquet manager for 15 years, and had a special knack for dealing with couples, creating gorgeous receptions and managing chaos. She took a leap of faith, and Coyne Catering was founded! My father, Thomas and my brother John &amp; I joined her team!We keep my parents legacy going to this day. Coyne Catering is still family owned &amp; operated, and all of our staff is related to someone! We are known for our personalized service, award winning food and affordable pricing. We still manage chaos effectively too!The most important lesson I learned from my mom was to listen to our couples. I pride myself and my fabulous staff on accommodating our guests needs, anticipating their wants, and providing stress free receptions, through all stages of the planning process! Follow <a href="https://www.coynecatering.com/" rel="nofollow" target="_blank">Coyne Catering</a> on <a href="https://www.instagram.com/coynecatering/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://www.tiktok.com/@coynecatering?lang=en" rel="nofollow" target="_blank">Tik Tok</a>, <a href="https://twitter.com/CoyneCatering" rel="nofollow" target="_blank">Twitter</a> and <a href="https://www.facebook.com/Coyne-Catering-372014159480594/" rel="nofollow" target="_blank">Facebook</a>! This has been a production of Evergreen Podcasts. A special thank you to Executive Producers David Moss, Gerardo Orlando, Production Director Brigid Coyne and Audio Engineer Eric Koltnow

Let's Eat! Catering Advice from Tricia Coyne of Coyne Catering 

In the episode, Mark Baratto sits down with Tricia Coyne, the owner of the modern chef-driven Firefly restaurant. We talk about Fireball shots, Great White sharks, her Bubba Award, and how she took her restaurant idea from a college dream into a successful Key West hotspot. More About Firefly Restaurant Firefly is a modern, chef-driven Southern restaurant. They focus on using the best ingredients and a mixture of traditional and modern techniques to create the best possible versions of familiar dishes. Their extensive beer and wine lists feature the same attention to detail and unique products to create something that is at once old and new. They are located between Blue Heaven and Santiago's Bodega on Petronia Street. Tricia Coyne comes from a southern family from Louisiana and was raised in the foodie haven of Atlanta. With a love for the water and things with sharp teeth, she delved into a degree in marine biology from UCLA. After traveling the world to swim with sharks and work as a scuba instructor, she chose to revisit her love for all things edible. She found herself with a second bachelors degree in Food and Beverage Management with a specialization in wine. Tricia sharpened her skills in the belly of Atlanta, including a management internship under acclaimed chef/owner Anne Quatrano at Bachanalia, one of the most revered restaurants in the south, a stint managing for Richard Blais of Flip Burger and Top Chef acclaim, and time managing with Genki Sushi. After Atlanta, Tricia found herself Working at Key West’s well known Lattitude’s on Sunset Key as a manager.  Tricia’s ideas for Firefly were conceived before she had finished her degree. With a plethora of experience under her belt, she bit the bullet in 2013 and Firefly has been serving up the best chef-driven southern cuisine in South Florida ever since. Tricia’s love for Sharks has stayed with her, and she serves as Vice President of Reef Relief. In her free time, she enjoys Legos, wine, and the Oxford comma. About Executive Chef – Russ Ferstle Chef Russ Ferstle grew up in Detroit, Michigan, where his love of cooking began as a matter of survival since his mother was such a horrible cook. As Russ grew up, he continued into the restaurant industry in Michigan, apprenticing under French chef Tim Enfield. Eager to learn more, he moved to Chicago in 2003 to gain experience in Chicago’s food scene. He was hired as the sous chef for Sweets and Savories with David Richards, then stayed on with the company to open Barcello’s as chef de cuisine. In 2008, fed up with the cold, Russ relocated to Key West, where he became the chef de cuisine at the Upper Deck at Louie’s Backyard. In 2013, Russ left Louie’s to help open Firefly, where he remains executive chef. In his free time, Russ enjoys tattoos, silver coins, and conspiracy theories. Website: http://www.fireflykeywest.com Instagram: https://www.instagram.com/fireflykeywest Facebook: https://www.facebook.com/FireflyKeyWest Yelp: https://www.yelp.com/biz/firefly-key-west-key-west-4?osq=firefly+key+west

In the episode, Mark Baratto sits down with Tricia Coyne, the owner of the modern chef-driven Firefly restaurant. We talk about Fireball shots, Great White sharks, her Bubba Award, and how she took her restaurant idea from a college dream into a successful Key West hotspot. More About Firefly Restaurant Firefly is a modern, chef-driven Southern restaurant. They focus on using the best ingredients and a mixture of traditional and modern techniques to create the best possible versions of familiar dishes. Their extensive beer and wine lists feature the same attention to detail and unique products to create something that is at once old and new. They are located between Blue Heaven and Santiago's Bodega on Petronia Street. Tricia Coyne comes from a southern family from Louisiana and was raised in the foodie haven of Atlanta. With a love for the water and things with sharp teeth, she delved into a degree in marine biology from UCLA. After traveling the world to swim with sharks and work as a scuba instructor, she chose to revisit her love for all things edible. She found herself with a second bachelors degree in Food and Beverage Management with a specialization in wine. Tricia sharpened her skills in the belly of Atlanta, including a management internship under acclaimed chef/owner Anne Quatrano at Bachanalia, one of the most revered restaurants in the south, a stint managing for Richard Blais of Flip Burger and Top Chef acclaim, and time managing with Genki Sushi. After Atlanta, Tricia found herself Working at Key West’s well known Lattitude’s on Sunset Key as a manager.  Tricia’s ideas for Firefly were conceived before she had finished her degree. With a plethora of experience under her belt, she bit the bullet in 2013 and Firefly has been serving up the best chef-driven southern cuisine in South Florida ever since. Tricia’s love for Sharks has stayed with her, and she serves as Vice President of Reef Relief. In her free time, she enjoys Legos, wine, and the Oxford comma. About Executive Chef – Russ Ferstle Chef Russ Ferstle grew up in Detroit, Michigan, where his love of cooking began as a matter of survival since his mother was such a horrible cook. As Russ grew up, he continued into the restaurant industry in Michigan, apprenticing under French chef Tim Enfield. Eager to learn more, he moved to Chicago in 2003 to gain experience in Chicago’s food scene. He was hired as the sous chef for Sweets and Savories with David Richards, then stayed on with the company to open Barcello’s as chef de cuisine. In 2008, fed up with the cold, Russ relocated to Key West, where he became the chef de cuisine at the Upper Deck at Louie’s Backyard. In 2013, Russ left Louie’s to help open Firefly, where he remains executive chef. In his free time, Russ enjoys tattoos, silver coins, and conspiracy theories. Website: <a href="http://www.fireflykeywest.com" rel="nofollow" target="_blank">http://www.fireflykeywest.com</a> Instagram: <a href="https://www.instagram.com/fireflykeywest" rel="nofollow" target="_blank">https://www.instagram.com/fireflykeywest</a> Facebook: <a href="https://www.facebook.com/FireflyKeyWest" rel="nofollow" target="_blank">https://www.facebook.com/FireflyKeyWest</a> Yelp: <a href="https://www.yelp.com/biz/firefly-key-west-key-west-4?osq=firefly+key+west" rel="nofollow" target="_blank">https://www.yelp.com/biz/firefly-key-west-key-west-4?osq=firefly+key+west</a>

Tricia Coyne Talks Southern Eats with a Twist at Firefly Restaurant