2007 | Frank Bonanno

Yearly Archives: 2007

Rocky Mountain News.com Spotlight

09.26.07

“Frank Bonanno takes a lot of pride in personal touches at his restaurants – like making his own pasta. But, honestly, why would anyone make his or her own [ Read More ]

New York Trip

08.30.07

New York is the best food city in the world. Ryan Gaudin and I just got inspired there toward a pizzeria we’re opening here in Denver. What a trip. If I could cook a restaurant using ingredients from that one night in The City, here’s what I’d incorporate: The energy from Balthazar—probably my favorite that Friday–absolutely hopping at 5:45, buzzing with the after work crowd and bar-intendeds warming up for the night. I was impressed by the attentive service (completely unpretentious for such a gorgeous dining room) and all four items we ordered were spot-on. Cured meats the way they’re made at Otto—great flavors housed in cool design. Extensive wines and rustic beauty of Enoteca (I liked their price points, too—very approachable). Danielle’s service—good old reliable perfection. I’m continually impressed by the caliber of our staff at Luca and Mizuna—but wouldn’t it be great to have that kind of service, [ Read More ]

Pig

08.15.07

The tastiest farm animals eat and move in a natural way–cows that graze on grasses inthe open air; chickens that eat insects, greens, and grains; pigs that forage forpests and decaying matter. Usually the tastiest animals are young, too; beforethey’ve had a chance to develop tough muscles and while their bodies are stillfatty from milk feeding. One of my favorites to prepare is the suckling pig— because its entire body can be used; because it’s beautiful to behold and it smellswonderful; and because it’s always a great social event to cook a pig. I’mplanning such an event, in fact, to raise money for The Children’s Hospital here inDenver, and because it’s on my mind, I thought I’d write about it here.For a good, solid celebration, I like to invite a baker’s dozen—including me, that’s alucky fourteen—and order a 3 month old pig from a local purveyor (the homecook in Denver, [ Read More ]

Peas

06.30.07

I’m lucky to be a chef in Colorado. This land produces some unbelievable food, tender, tasty game, vegetables and fruits (especially pitted, but that’s much later in the season) with such crisp, sweet profiles, perfect and abundant. I like the hint April gives to the yield of the months ahead.

For me, the first culinary sign of spring is peas. Nice, big, plump green as can be peas. Peas are vibrant, fun, and versatile as all get out because you can do anything with them; they are brilliant in color, sweet in flavor, lively in texture, and perfectly ripe at this very moment.

The best place to find good local, organic and heirloom peas is at the farmers market, but there aren’t a lot of those around just yet, so Whole Foods works well. I was at Safeway last weekend, and they had an abundance of organic peas. (I get mine from [ Read More ]

Fancy cocktails and a little dessert . . .

06.28.07

Fancy cocktails and a little dessert . . .
(Bitters, brandy, turnovers and caramels)
One good thing always leads to another, which is how eight bags of cherries turned into
brandy and tarts.
The cherries at the farmers’ market were just too good to pass up—dark and sweet, home
grown—a juicy invitation on a summer day. So I brought home eight pounds for Father’s
Day. Our family actually managed to eat about three of them, but I noticed a few fuzzing
up and had to take action.
First, small tarts. I have to share this crust recipe because it’s so simple, yet flaky and
rich enough to please any pie fanatic.
Equal parts flour, butter, and cream cheese (that’s right, cream cheese) pulsed in the
blender until ready to roll. Couldn’t be simpler. I rolled about 10 four-inch crusts,
wrapped them around pitted cherries, lemon zest, sugar, and butter. Bake at 350˚ in the
toaster oven until brown and juicy.
But there were still [ Read More ]

Fresh Summer Salad

06.21.07

We’ve got shallots, parsley, basil and watercress going crazy in the garden at home. In trying to use up as much as I can before summer’s heat destroys the lot, I scrounged up some blood oranges, and put together a giant salad for a barbecue. Thought it might be nice to post the recipe. Some notes on process, first: For the basil oil, I shocked the basil and parsley to get that wonderful shade of shocking summer green. A vegetable is shocked by submerging it in ice water the moment it’s finished cooking. This completely ends the cooking process (keeping it crisp) and forces green vegetables to release extra chlorophyll (yielding a more brilliant shade of green). Second, I use a chinois whenever I make an oil or puree—a chinois is like an extra-fine collandar; it’s shaped like a funnel with a fine sieve on the end. Passing sauces, soups, [ Read More ]

Chef Frank Bonanno Featured on MSNBC’s “Steal This Recipe”

06.14.07

Jean Phillipe, the executive chef at Mizuna, created a Halibut dish that got the attention of MSNBC. They posted it on their “Steal this Recipe” site, so check it out. Better yet, I’ll copy it for you [ Read More ]

Cheese

05.31.07

A few months back, my buddy Ramey came back from San Francisco raving about a
burrata cheese she’d discovered in a restaurant there. I’d never tried that particular
cheese before, so I researched online, found the exact source her restaurant was using,
and ordered some for our staff to try. We loved it, and the burrata landed on the Luca
d’Italia menu. Every time we served it, though, I was bothered. It’s a soft, white cheese-
-why in the heck fly it all the way from California when we could be (should be) making
it here?
We make our own burrata, now–and because someone just asked me for the recipe, and
because I’m sitting at the computer typing it out—I thought I’d share my thoughts on
cheese-making (and pass on some recipes).
The first time I made my own mozzarella was just before my wedding. I had this idea
that a great appetizer would be cheese rolled around basil and tomatoes [ Read More ]

Arugula

05.23.07

In trying to promote the discussion of locally driven menus, I look first to my home
garden and farmers’ markets. Right now Denver is enjoying a great, wet, productive,
promising season.
The first week in April, I planted some Arugula (rocket) in my home garden, and I’ve
been able to cook with it for weeks now. It’s one of my favorite greens—arugula has a
nutty, peppery flavor that enhances pastas, fish, salads, and sandwiches; its deep green
brings visual depth to dishes; arugula grows easily here in Denver (it’s bi-annual and selfseeding); it’s rampant in farmers markets; it’s both exotic and commonplace.
If growing arugula–snip it while it’s small and low to the ground and keep snipping for
greater yield. I’ll let some plants go to blossom to use the purple and white flowers for
subtle garnish.
If purchasing it– Look for bags or bunches with as few stems as possible and leaves no
bigger than your thumb. Know that smaller [ Read More ]

Chef Frank Bonanno to Compete in Food Network Challange

04.26.07

Five professional chefs will battle it out to see who can create the tastiest macaroni and cheese [ Read More ]

Welcome to FrankBonanno.com!

02.22.07

Thank you so much for visiting the site, please keep stopping by for updates on events, recipe ideas, and news from the [ Read More ]