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Yearly Archives

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A Cook Ventures into the Bar Business

November 30, 2010 | Frank Bonanno

(Adam doing battle with ice–photo courtesy of the talented Mike McGill) A Journal on Opening Green Russell September 10 Joe Voestrejs walks us through an ‘80’s sex dungeon below Larimer Square. Jacqueline and I love the space from the outset–hand carved brick walls, raw pipes, giant kitchen. It just needs to be stripped back down
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Musing on Friends and Family

October 30, 2010 | Frank Bonanno

Friends and Family—Industry term for a restaurant’s opening practice night. The words “Friends and Family” make the night sound so casual, like a big, happy party full of hugs and clinking glasses and sincere sidebars from long-lost friends in the kitchen. Some of those elements hold: I pack familiar faces and favorite people and lots
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Time to Break New Ground

September 24, 2010 | Frank Bonanno

What do you see here? I see: a full restaurant, French doors, booths. Casual food & charcuterie. Families. We met in a conference room on 17th and Lawrence today, eighteen of us in all–ten ticking well over $300 per hour–8 inches of paperwork, 4 pitchers of water, 2 pots of coffee. It should have been
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Five Favorite Back to School Breakfasts

August 23, 2010 | Frank Bonanno

Breakfast isn’t my favorite meal–not to eat, not to cook. An adult comes to realize, though, that every meal isn’t centered around a single set of needs. Suddenly, I’m in my forties, enjoying brunch on the weekends, cooking whole meals sometimes before I’m really even awake. I eat pancakes. Waffles even. Over summer, everything relaxed
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What I Read on My Summer Vacation

July 22, 2010 | Frank Bonanno

(In the spirit of disclosure: Anthony Bourdain & Me at Mizuna) I had a phenomenal vacation. I cooked for people I love every night in what can only be described as a magical setting; I spent a ton of time in the ocean with my sons (we line caught crabs together every morning, fished for
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An Open Letter to Diego Cordosa

June 23, 2010 | Frank Bonanno

–Hunter and Pig [Stage: pronounced “stAHj”—intense, brief training period, usually with no pay, to prepare on for work in one’s intended field (in our case, cooking)] I’m calling Diego Cordosa this weekend to explain myself, and I’m using this blog as a means to organize my thoughts. See, I’m trying to place Hunter, from Luca,
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Just One More Claw from a Perfectly Boiled Lobster

May 11, 2010 | Frank Bonanno

Every summer my family, and I mean my whole family—brothers, sisters, parents; my children, their children—get together beach-side to play and laugh and drink and eat. I cook almost every night (it’s how I express myself), usually fish that my father catches in the morning, simple pastas with fresh ingredients, sometimes just really good burgers.
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Good Food for the Little Dudes

March 3, 2010 | Frank Bonanno

There was a family dining at Luca recently and the parents were thoughtful enough to bring in chicken nuggets for their child. Heartbreaking. My sons try everything, not just because I’m a good cook, but because the meal we offer them is their only option. This week, in fact, we’ve had amazing variety at our
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More pig!

February 24, 2010 | Frank Bonanno

My prosciutto looks suspiciously fluorescent–Peshek suspects rule-breaking and pink salt, but it’s just the paprika making itself known. I swear. We’re all about to take our ham-off products home for the final months of aging. Dirk built a super secret curing room, and not only am I going to put my pig leg in there,
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Ham-off, Week Four

February 2, 2010 | Frank Bonanno

As the first month of curing ends, the moisture slowly, slowly, s l o w l y leaves the prosciutto. Here’s Hunter’s leg, looking good. Save
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HAM OFF 2010!

January 22, 2010 | Frank Bonanno

The Bone-in Ham Laws: 1. Dry cure only—no pink salt. 2. All curing, sewing, prep, etc. must be done in the same kitchen. 3. All drying or aging must be done at home. 4. Must have a written recipe. 5. Must try own ham 48 hours prior to ham-off 6. Tasting starts 1” from bottom.
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