![]() “We buy 50 watermelons at a time and slice ‘em up and give them away for free during the summer because it’s local and makes everyone happy.”īricks also generously donates food and its staff to work local charitable events. ![]() He also loves giving back to the community. To have a customer thank you for making the experience priceless and memorable is very gratifying. “At Bricks we have catered weddings for upwards of 300 people, Marine events for over 500 guests, local block parties, graduations, retirements, Bricks Bashes, you name it,” says Chef Josh, adding, “I love to create memories people will carry with them for the rest of their lives. Next time you ride past Bricks, notice the beautifully restored silver Air Stream trailer for catering and events. Thanks to his global training, Josh says, “Bricks is where the customer can come in and ask for linguine and clams, a four pound lobster, local shrimp, veal chop, Italian, Thai, French … and pretty much whatever the customer wants I can cook and we aim to cook it cheaper and better than they could at home.”Ĭhef Josh tries to use locally sourced fish and fresh produce as much as possible, getting weekly orders of squash, greens, okra, broccoli, and much more from Rest Park Produce Farms here in Beaufort. My credo would be: simply exceptionally prepared and great tasting food and never leave hungry!” Says Chef Josh about Bricks: “I have a fine dinning background, but after working in countless restaurants cooking $35 entrees, it drove me mad knowing it might only cost $4 to put that food on the plate at times! I vowed that some day I would open a restaurant where my friends, peers, colleagues and neighbors could dine in a great unpretentious atmosphere and enjoy the flavors and ingredients of fine world cuisine without having to pay back-breaking prices. The location he chose is across from the brick wall of the National Cemetery, and locals kept coming up to him and asking what he was building “behind the Bricks” and thus “Bricks on Boundary” the restaurant was born. In 2007, when he was on top of his corporate chef career, he decided to quit and open a restaurant in Beaufort. When he was transferred to Denver he found he truly missed the Lowcountry and its wonderful people. Returning to the states he began a career with Marriott Hotels as an executive chef on Hilton Head Island at Conroy’s Restaurant in the Marriott Ocean Front Beach and Golf Resort, and then moved on to become the executive chef for the Denver West Marriott. Says Josh, “every destination has been a culinary adventure from beginning to end.” For example, once he bought a lamb from a local farmer in Patagonia, Argentina and cooked it in the traditional “asado a la parrilla” (grilled on an open fire) for the whole small village there. He also toured Mexico, Costa Rica, Chile, Argentina and Brazil. It was there that he further pursued his lifelong interest in Asian cooking by attending an Asian Culinary School in Chang Mai, Thailand. Then he took time off for a year and a half “culinary adventure,” cooking his way around the world through Europe, the Middle East, Africa on to South East Asia - Laos, Cambodia, Philippines, Nepal, Vietnam and Thailand. He later went on to Le Cordon Bleu Culinary school in Portland, Oregon, then worked for several top chefs including Wolf Gang Puck at Spago in Las Vegas, and with Emeril Legasse at Chef Michael Jordan’s Rosemary restaurant. Chef Josh Poticha’s globetrotting cooking career began on the streets of inner city Chicago where he learned to cook dumplings as a kid, hanging out in Chinatown. ![]()
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