Saturday, February 24th



Joe Ricchio, a chef, comedian, and writer, founded Portland Food Coma, a blog dedicated to food, hedonism, wine, and excess.  Joe returns for another private chef event with a curated menu for us.

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In 2009, Joe Ricchio founded Portland Food Coma – a blog dedicated to food, hedonism, wine, and excess. Nothing new here; everyone had a food blog back then. However, it was the catalyst for so many other ventures to come ever since, and those that continue to manifest themselves today.

For over a decade, Ricchio maintained regular posts as Food Editor for Maine Magazine, Down East Magazine, and Decor Maine. His freelance work includes Bon Appetit, Vice, The Food Network, and Conde Nast Traveler, just to name a few. Other professional clients for travel writing include The Ritz Carlton and Lark Hotel Group.

In 2011 he was approached by Knack Factory production company to take the original blog concept to video. They decided to start a travel series based on the least touristy spots in the great State of Maine. It all began in Bangor – Food Coma TV was born. After two seasons, the group parted ways until reuniting again to film the third season, with a quicker format, in 2018.

In 2013 he teamed up with director and producer Chris Loughran of No End Media to begin a professional relationship that endures to this day. They started with Off The Wagon, a travel series more akin to the original vein of Food Coma, before dropping the overt excess (too old for this shit) and bringing the focus back to food. They began work on The Food Coma Podcast in 2019. They then began production of the stand-and-stir series Food Coma: My Seventies Kitchen.

In 2022, he launched a private catering business called Food Coma: Your Kitchen, coordinating with clients to serve customized menus out of their own homes. He is currently expanding to restaurants and making recipe contributions to various cookbooks based on these dinners.

Ricchio has made national TV appearances on Bizarre Foods with Andrew Zimmern and the late Anthony Bourdain’s No Reservations. He continues to reside in Maine and travel wherever the work takes him.

Here is the line up Joe especially created for us.


FIRST COURSE: Onion Soup with Gruyère Croutons (Can be made GF)

SECOND COURSE Seared Scallops with Champagne Tarragon Butter (GF)

MAIN COURSE Coq Au Vin with mashed potatoes - (Can be made GF)

DESSERT Almond Brown Butter Financier Cakes (will have a GF alternative)

NOTE: This is a BYOB event. Bring your own. (Wine, Beer, etc)


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