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Joe Ricchio

Mind Over Hangover

About Joe Ricchio
Writing
Food Coma TV
Web Series
Product Reviews
Cooking
- Mapo Tofu
- Ragu Alla Bolognese
Scale Model Work
- Ju87D-1 Stuka Dive Bomber
- Messerschmitt Bf109E-7 & Bf109E-4

Too Much of a Good Thing: Boxed Mac ‘n’Cheese

Too Much of a Good Thing: Boxed Mac ‘n’Cheese

Posted on December 18, 2016August 5, 2018 by Joe RicchioIn dispatch magazine, Product Reviews, too much of a good thing

Too Much of a Good Thing: Sriracha

Too Much of a Good Thing: Sriracha

Posted on December 18, 2016August 5, 2018 by Joe RicchioIn dispatch magazine, Product Reviews, too much of a good thing, Uncategorized

Too Much of a Good Thing: Chicken Stock

Too Much of a Good Thing: Chicken Stock

Posted on July 24, 2016August 5, 2018 by Joe RicchioIn dispatch magazine, Product Reviews, too much of a good thing, Uncategorized

Too Much of A Good Thing: Soy Sauce

Too Much of A Good Thing: Soy Sauce

Posted on May 8, 2016August 5, 2018 by Joe RicchioIn dispatch magazine, Product Reviews, too much of a good thing, Uncategorized

Too Much of a Good Thing: Canned Tuna

Too Much of a Good Thing: Canned Tuna

Posted on February 13, 2016August 5, 2018 by Joe RicchioIn dispatch magazine, Product Reviews, too much of a good thing, Uncategorized

Category: too much of a good thing

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The Spring Equinox dinner at @unionportland on Wednesday night was delicious and well-executed. Dishes are: Gulf of Maine Halibut with Hong Vit Radish, potato, and smoked ham broth Heirloom Carrot “Vichyssoise” with brown butter crumble and cured egg yolk Roasted chicken with charred green cabbage, hen of the wood mushrooms, and black garlic jus Custard brûlée with smoked almonds, old fashioned donut ice cream, coffee cotton candy, and cornichon (to tie it all together, and it worked) All tied together with spot-on pairings by @ewalk_me Thanks for the invite, @chefjoshbmaine @chef_matt_duley @dandelionspringfarm

Mapo Tofu. I have been working on my method for about 8 years now, and this is the current incarnation - recipe in bio! #mapotofu

This year, for my 40th birthday, I decided to spend the entire week in Canada (which is in stark contrast to my 30th, spent in Argentina). I was so fortunate to have such a wonderful group of friends show up throughout the trip, and the itinerary could not have been more relaxed and pleasurable. The Scandinavian Baths were life-changing, a place where you essentially wander around in a blissed-out, dreamlike state for as long as you'd like to stay.. Here are the additional food pics not yet posted... They are: Bagels & Lox from @stviateurbagel JFC & Sake from @yokatoyokabai Leek, Whelks, Smoked Egg Yolk, Ash from @restaurantmanitoba Seal, buckwheat, mugworth, Labrador tea from @restaurantmanitoba Suckling pig, Jerusalem artichoke, sunflower, pork jus from @restaurantmanitoba Ploye a Champlain from @restaurantaupieddecochon Salted Foie Gras and Boudin Noir Tarte from @restaurantaupieddecochon @scandinavemtl - the greatest place on Earth... -and @fagwizard666 as “The Birthday Daemon”

Enjoying some downtime at @relaischateaux Auberge St. Antoine on a rainy day in Quebec City. These pastries from @la_boite_a_pain and coffee from @nektarcafeologue certainly helped, a great recommendation by Olivier at L’Affair est Ketchup - where I had a phenomenal meal last night including a plate of Duck Hearts and Wild Mushrooms that were just plain ridiculous. A very cool restaurant where they do amazing things out of what is essentially an apartment kitchen.. #laffairestketchup #laboiteapain #nektarcafeologue

Keeping it VERY old school for lunch - Filet Mignon, cooked table-side, and served with an insanely rich Bordelaise sauce. Also shrimp cocktail with cognac sauce, veal sweetbreads with truffled mushroom ravioli, ALRIGHT CHERRIES JUBILEE AND THATS IT. “You want filets on the plane well them stakes is high” - @spizzyspose (seemed fitting)

A more thorough recap of my week in Montreal & Quebec City will be posted when I get home, but in the meantime, there’s this.. 🖤

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