S2 E16: Beginnings, The Art of the Theme Party, and Enough of “Pop-Ups” with Josh Potocki

In this episode, chef and entrepreneur Josh Potocki begins with describing his personal journey, before we start waxing nostalgic about the golden age of decadence. Well, for us anyway. It was our scene, different from now – not that there is anything wrong with the current state of affairs. I think it’s part of getting old when terms like “Pop-Up” can’t help but solicit a huge eye roll. Also if you can take away anything from this episode, it’s that your event will inevitably be a lot less cool once you lose control of the guest list. Plus the world started going downhill once “Everyone” was now considered a “Winner.” Lastly, we kill some deer. For a good cause. 

We celebrate our two new sponsors – The Dunstan Tap & Table as well as Legent Bourbon. You can find the recipe for the drink we discuss here.

You can also find the episode on iTunes, Spotify, and Stitcher. 

Feel Free to SHARE, FOLLOW, and RATE us on iTunes.  ALSO check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel!

Check out our Patreon HERE

MANY thanks go to our sponsors: 

Dunstan Tap & Table

Legent Bourbon

Speckled Ax Coffee

Allagash Brewing

Coals Bayside

Root Wild Kombucha

Blyth & Burrows

Hot Suppa

Lil’s Cafe

Stroudwater Distillery

Evan Williams Bourbon

The Old Port Sea Gril

The Highroller Lobster Co.

Bissell Brothers Brewing

Via Vecchia

Portland Distro

If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com

Production and Editing by Chris Loughran and Doreen O’Donnell of No End Media.

My Seventies Kitchen Episode 11: Rigatoni Bolognese

There is no exact science to Ragu all Bolognese. There are numerous contention points regarding its preparation. Personally, I die on the inside every time I am served a Bolo at a restaurant that is basically a tomato-heavy “meat gravy.” Most people differ over their choice of meat – it IS a meat sauce, NOT a tomato sauce, of course – some opting for pancetta, chicken livers, ground steak, etc. I can say that my method was inspired by the late Marcella Hazan. I honestly don’t think she would particularly enjoy it, starting with the fact that it is simply too decadent. But that’s what I’m looking for in a dish that I reserve for lazy Sundays because another point that all cooks will agree on is that great Bolognese requires patience. There is not much busywork, but a block of time must be set aside to develop both flavor and the velvety texture that lends itself to clinging to pasta so beautifully. About five hours, prep included, should do the trick.

The choice of pasta is another… conversation starter. Let me tell you that there exists in all gastronomy few things more transcendent than fresh spinach noodles and béchamel to create the famous Lasagna Bolognese. Any great pasta shop will generally require the noodles to be a custom order but be happy to make it for you. Try that sometime, layering sauce, béchamel, and grated parmesan between the layers before letting it bubble to perfection in the oven.

In this case, I will be serving it directly over pasta with grated Parmesan Reggiano. Hazan declares that “There is no more perfect union in all gastronomy than Bolognese ragù with homemade tagliatelle.” I am a Philistine, personally find that it is just as delightful with dried rigatoni or fusilli (which I’ll be using here). Honestly, most pasta shapes would work fine. Maybe not slippery ones like Linguini or silly ones like Wagon Wheels (unless you are trying desperately to impress children).

It is also unnecessary to purchase the very best ingredients for this dish, as it was never meant to be a luxury food, to begin with. I have certain brands that I am partial to, but it’s up to you. 

All Production by No End Media