Polcari's audience has grown even more recently. Todd Schoenberger, managing director at LandColt and a friend of Polcari’s, now passes along his commentaries and recipes to the 2,500 subscribers of LandColt Trading’s daily newsletter.
Schoenberger says the best part about adding recipes to his newsletter is that people print it out, take it home, and pass it around to friends and family.
One day when Schoenberger forgot to include the recipe, he was barraged with emails asking, "what am I going to fix for dinner?"
“It was a brilliant marketing plan that he didn’t even know about,” Schoenberger says.
The recipes come from Polcari’s own experience, often reflecting his Italian-American heritage and sometimes his wife’s Puerto Rican background. They rarely include measurements. An occasional wine recommendation and side dish, however, are offered before he signs off with “buon appetito.”
Polcari's cooking acumen came from his mother, who was insistent her children—four boys and a girl—knew how to cook, clean and do laundry, he says.
“I cook by feel,” Polcari says. “That’s the way my mother cooked, the way my grandmother cooked.”