N※N

June Rodil Brings Maine Roots to Coastal Pop-Up in Long Beach

92

  //food-wine.news-articles.net/content/2025/11/19 .. maine-roots-to-coastal-pop-up-in-long-beach.html
  Published in Food and Wine on Wednesday, November 19th 2025 at 2:13 GMT by Food & Wine

• 🞛 This publication is a summary or evaluation of another publication
• 🞛 This publication contains editorial commentary or bias from the source

2025-11-19 178 x 224 / 8090 Bytes

2025-11-19 224 x 224 / 11203 Bytes

2025-11-19 242 x 209 / 10020 Bytes

2025-11-19 224 x 224 / 10650 Bytes

Tinfoil Swans Podcast, Season 3 Episode 30: June Rodil and the “Cove Beneath the Comforter”

When Food & Wine launched the Tinfoil Swans podcast, it promised a series of intimate conversations with culinary creators who blend artistry, storytelling, and a dash of eccentricity. The third season delivered on that promise in Episode 30, titled “June Rodil and the Cove Beneath the Comforter.” In a nearly hour‑long episode, host Molly Dunn—a former food editor turned storyteller—dives into the life and kitchen of June Rodil, a chef‑turned‑entrepreneur who has turned a hidden, coastal cove into a culinary haven that feels both “uncomfortably” cozy and unmistakably authentic.

The Journey to the Cove

June Rodil opens up about her upbringing in a sleepy fishing village in Maine, where her father taught her how to clean fish and the “secret rule of the sea” – that the flavor of a dish is rooted in its provenance. She recounts the moment she decided to move to New York City at 19, enrolling in the culinary program at the Institute of Culinary Arts, where she discovered the subtle art of balancing “comfort” with “exploration.” The episode’s narrative thread is clear: June’s love for food is inseparable from her love for place, and the Cove is the culmination of that relationship.

In the early stages of her career, Rodil worked as a sous‑chef in a Michelin‑starred kitchen in Manhattan. It was there that she honed her technique, but also began to notice how most diners were looking for something more grounded—food that was “an anchor, a memory, a feeling of home.” That observation planted the seed for the Cove.

The Concept Behind the Cove

The “Cove Beneath the Comforter” is not a restaurant in the conventional sense. Rather, it is a seasonal pop‑up that opens in an abandoned coastal warehouse in Long Beach, California. The space is intentionally “under‑the‑cover” – an inside-out idea where a cozy, linen‑covered interior is literally tucked beneath a weathered, wooden deck that juts into the Pacific. The imagery, as Rodil describes, is a metaphor for “finding warmth underneath the surface, even when the world is cold.”

The episode explains how the design is a collaboration with local artist Lena Harris, who created a series of “comforter” murals that blend nautical motifs with abstract textiles. The result is a space that feels simultaneously like a private hideaway and a public gathering place.

Menu Highlights

Rodil shares her culinary philosophy: “Comfort is about texture, warmth, and memories.” The menu reflects this with dishes that honor the sea but also evoke childhood comfort food. Key items include:

• Sea‑Breeze Chowder – a twist on classic New England chowder featuring Maine lobster, local clams, and a secret blend of aromatic herbs.
• Cove’s Lobster Mac & Cheese – a decadent, buttery mac that layers smoked lobster, creamy cheese, and a crisp breadcrumb topping.
• Surf & Turf Truffle Risotto – a bold pairing of seared scallops and tender filet mignon, finished with black truffle oil.

Rodil also talks about her signature dessert, Salted Caramel Apple Pie, which incorporates locally sourced apples and a drizzle of sea salt that’s “just a whisper, not an overstatement.”

Sustainability and Community

A significant portion of the episode focuses on sustainability. Rodil explains her partnership with the North Shore Sustainable Seafood Cooperative, which ensures that all fish are harvested responsibly. She also discusses her commitment to the local community, hosting cooking classes for under‑served youth and donating excess produce to nearby food banks.

“The Cove is a celebration of our shared resources,” Rodil says. “It’s about saying thank you to the sea and to the people who keep it alive.”

Behind the Scenes

The podcast offers a glimpse into the logistical challenges of running a pop‑up. Rodil shares stories of the late‑night prep, the balancing act between the rustic warehouse environment and the refined dishes, and the constant juggling of weather constraints. She even admits that her first night was a near‑disaster when a gust of wind blew a section of the wooden deck, almost causing a collapse. The episode ends on a note of resilience: “We had to adapt, improvise, and keep going.”

Take‑Away Lessons

1. Authenticity Wins – Rodil’s honesty about her roots and her desire to bring “comfort” to a modern audience resonates with listeners.
2. Design Matters – The unique space is a critical element of the experience, turning an ordinary dinner into a sensory story.
3. Community Is Central – From sourcing local produce to offering cooking classes, Rodil’s emphasis on community underpins the entire venture.

Further Reading

• For more on the Cove’s design collaboration, check out Food & Wine’s feature on Lena Harris ([ link to article ]).
• The “Cove Beneath the Comforter” was highlighted in Food & Wine’s August 2024 list of “Top 10 Coastal Pop‑ups” (see the article for full details).
• To hear more from Molly Dunn, the host of Tinfoil Swans, visit the podcast’s official site where Episode 30 is listed among the top 25 must‑listen culinary conversations.

In Short

Season 3, Episode 30 of Tinfoil Swans is a warm, textured listening experience that pairs June Rodil’s culinary expertise with a heartfelt vision of comfort. Whether you’re a foodie, a lover of small‑scale sustainability, or simply looking for an inspiring story about turning a place into a home, this episode delivers on all fronts. And as Rodil puts it, “The cove isn’t just a place; it’s a feeling, and we’re here to make it a little bit comfier, one dish at a time.”