felipe riccio

Veni. Vidi. Voravi.

[felipe riccio @FelipeRiccio]

@alisoncook @gregmorago @HoustonChron Azores pineapple, worth the $15.
Unfortunately, the Pastéis de nata were not right (I’m biased of course).
Pretty cool to see a lot of the other pastries and breads!

[felipe riccio @FelipeRiccio]

@tastybits @priyakrishna JBF

[felipe riccio @FelipeRiccio]

@alisoncook March accommodates Gluten Free!

[felipe riccio @FelipeRiccio]

@tastybits @alisoncook @nadiachaudhury @johnstjh I agree they threw everything out of balance, necessarily so I would argue, but they aren’t putting it back together properly.
I don’t see this being discussed much, but why not separate fine dining and casual concepts for awards? They are inherently different things. OAD style

[felipe riccio @FelipeRiccio]

@lufthansa 3 hour hold time on the phone with no answer and 2 hours wasted in TLS airport for a forgotten bag in FRA, no one to help. Reimbursement procedure is a nightmare so I rather not
Thanks for a wonderful start of vacation. @UnitedAirlines
Flight LH1094
TLSLH14218

[felipe riccio @FelipeRiccio]

@planman72 Any update on this?

[felipe riccio @FelipeRiccio]

@UnivisionSports, porque tiene Nicaragua 1 punto si perdió los otros dos partidos?

[felipe riccio @FelipeRiccio]

@HayMerchant are y'all showing the Champions League Final?

[Jody Schmal @jodyschmal]

Lovely story about new Master Sommelier @yrmom_safoodie, and his mentorship @CamerataHouston, by @sportywineguy: https://t.co/vjrLKcb8hH

[The Court of Master Sommeliers-Americas @CMS_americas]

Congratulations @CamerataHouston on your new #MasterSommelier! David Keck @yrmom_safoodie passed the #MSDiplomaExam today!

[felipe riccio @FelipeRiccio]

After straining, the brodo cools while infusing with citrus zest and lots of fresh bay laurel.… https://t.co/QFoJOr0I6Y

[felipe riccio @FelipeRiccio]

The magic ingredients for consommé. I used goose meat to clarify, the flavor intensifies and… https://t.co/mYQ54DyeGD

[felipe riccio @FelipeRiccio]

Goose Brodo #ArrivederciDinner https://t.co/vzO0HjBqFL

[felipe riccio @FelipeRiccio]

Duck, Duck, Goose. #ArrivederciDinner https://t.co/VgiMzQTl4a

[felipe riccio @FelipeRiccio]

Everything gets used for the brodo. #ArrivederciDinner https://t.co/CqYhBM1Skc

[felipe riccio @FelipeRiccio]

Dry aged goose from Countryside Farms. I chose goose because of their high bone to meat ratio,… https://t.co/CBIoHBW2gL

[felipe riccio @FelipeRiccio]

Picking up geese at Countryside Farm in Bastrop. Dry aged for 4 days. Thanks Sebastien.… https://t.co/UKYP5hhgOr

[felipe riccio @FelipeRiccio]

The colors of the drive to Austin. #ArrivederciDinner https://t.co/HhJFMTV0NW

[felipe riccio @FelipeRiccio]

Aceto Balsamico di Modena IGP. Aged in oak and cherry barrels for 10 years. No caramel to… https://t.co/5lkFxkrgNs

[felipe riccio @FelipeRiccio]

Bob's Red Mill. Many of you knew this brand, if you don't, you should. An employee-owned company… https://t.co/tkcngUgUnJ