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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
About The Food Coma Podcast

The Diaries of Chef Todd

Chef Todd comes to life in FULL COLOR as he documents the process of opening his restaurant, Bestiality.

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Had my first visit to @floodsportland last night with @carla_tracy (who took this delightful photo of Greg). I was VERY impressed with every bite, especially this clam and mussel toast with sun gold tomatoes. Also pictured is the shaved beef tongue, cucumber and shishito salad, fried chicken with biscuits, butter, and hot sauce, and finally what I would have to say is the best fried calamari I’ve had in years. Oh yeah, some charred broccolini, because, greens! I’m excited to go back and try the burger - look for the story in the Nov/Dec issue of @decormaine! #floodsportland #thefrancismaine

On yet another recording the The Food Coma Podcast I welcome Andy Gerry, chef and Co-Owner of the @highrollerlobsterco. We discuss the past and present state of food tv and web series, while I embark on a journey of discovery and find out how old I’m getting. Also be sure to notice the shirt, a fitting nod to both @guyfieri and Anton LaVey. As always thank you to our sponsors, @blythandburrows @tourmalinespring @amethystelixirco @livingnutz @rootwildkombucha @headgameshair @mainefoodforthought @threeofstrongspirits @hotsuppamaine @sanitaworks #foodcomapodcast #podcast #joericchio #andygerry #highrollerlobsterco

It’s not often that I eat lobster rolls with butter instead of mayo, but this one from @royalrivergrillhouse was absolutely delicious. #lobsterrolls #delicioussacrilege

Episode 6 of the Food Coma Podcast brings none other than Briana Holt to discuss the intricacies of American snack food... it drops on September 2nd! #cheezits

NOW LIVE! LINK IN BIO. The fourth episode Food Coma Podcast welcomes Bon Appetit magazine’s Editor at Large and Host of The Final Table on Netflix, Andrew Knowlton. After moving to Austin, he became a partner in the Hotel Carpenter and Carpenter’s Hall restaurant, so I figured that a discussion of the overall dining experience from both perspectives was in order. Topics range from communal dining and what makes the perfect service experience to how I’m a terrible front of the house professional. Few people have dined in more restaurants across the globe than Knowlton, so the experience he brings to the table in this conversation makes me thrilled to have had him as a guest. The show is also available on iTunes, Spotify, Google Play, and Stitcher MANY thanks go to our sponsors: @tourmalinespring @amethystelixirco @livingnutz @headgameshair @rootwildkombucha @blythandburrows @hotsuppamaine @sanitaworks @mainefoodforthought @threeofstrongspirits If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by @chrisloughran of No End Media #foodcoma #foodcomapodcast #andrewknowlton #joericchio #diningexperience #dannywho?

When my friend Drew came back to visit from Shanghai with a treasure trove of Chinese pantry items, it just made sense that Dietz and I should have a Mapo Tofu cook-off. So we did. And this is how it went. 1 - mine, top - Dietz, bottom (this has no indicator of cooking results or.. other things) 2 - The good stuff. 3 - Dueling woks on electric range 4 - Ready to do this. 5 - 1985 Moutai Baijiu is essentially the Pappy Van Winkle of China. It will burn you, more so than this Hello Kitty toaster. 6 - 2013 Groffier 7 - 2005 Termanthia #mapotofu #sichuanfood #mala

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