Category: freelance

Joe Ricchio on WCSH 207 with Rob Caldwell

Check out my recent spot on WCSH Newscenter, 207 Show with Rob Caldwell! http://www.newscentermaine.com/mobile/article/news/local/207/for-food-writer-joe-ricchio-too-much-is-rarely-enough/97-515033507 FOR FOOD WRITER JOE RICCHIO, TOO MUCH IS RARELY ENOUGH Making a career out of eating & drinking. Author: Rob Caldwell Published: 11:16 AM EST February 6, 2018 The legend goes that Diamond Jim Brady, a railroad executive and bon vivant who lived in New York…

Rhum Clement’s Martinique to Maine Connection

Originally published by Bon Appetit in October 2012 Sipping Rhum Clément 10-year old Grande Reserve Tres Vieux, a special-edition rum aged in a combination of French and American barrels, may mentally transport you to the tropical idyll of Martinique, but the man behind import, sales, distribution, and marketing of his family’s Rhum Clément does does his business from a decidedly temperate place:…

Porchetta with Chef Louis DiBiccari

Originally published in Dig Boston April 2013 issue Though there is much debate over the specific village of origin for the majestic roast that is porchetta, it is generally accepted that its roots are firmly planted somewhere in Central Italy. Recipes have been found dating back to the 12th century, traditionally involving the highly labor-intensive process of deboning an entire…

Late Night Eats in Boston

Originally published in Boston Magazine February 2014 issue For a city that largely pumpkins out by 2 a.m., Boston has a lot more going for it than you might expect when it comes to quelling hunger pangs after the clock strikes 12. Fancypants sashimi bar Uni’s excellent $10 ramen (served after 11 p.m. on Fridays and Saturdays) may be the city’s biggest breakout…

I Ate Shabu-Shabu with Kristen Kish

Originally published on vice.com in May 2014 Though Kristen Kish is arguably one of the most prominent rising stars in the culinary world today—in my opinion—you would never know it upon meeting her. At 30 years old, there is a distinct maturity, relentless honesty, and complete lack of ego about the Top Chef: Seattlewinner that is uncharacteristic of both chefs and TV…

America’s First Water Sommelier Drinks Icebergs

Published on vice.com, November 19, 2013 I think tap water tastes like shit. I drink a lot of bottled water. But the first time I heard about Martin Riese—the German restaurant professional dubbed the “water sommelier”—I wanted to break something. Unless you’re a medically diagnosed supertaster, it seems like the flavors in our drinking water are, well, nonexistent. Unlike probably everyone else…