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Yearly Archives

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Classic Carbonara with a Spring Twist

June 26, 2013 | Frank Bonanno

  I recently had the pleasure of visiting the Clear Creek Organics operation. The bounty Stephen Cochenour sent me away with –sugar and snap peas, bi-colored zuchini, spring garlic–inspired a spectacular dinner later that evening. This spin on carbonara, one of my favorite pasta dishes, was so easy to execute (and so very satisfying to
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The Expectations Grow Daily

April 30, 2013 | Frank Bonanno

  For years, I didn’t have training manuals for the restaurants. There was only Mizuna, after all, and I knew that staff intimately. Then we grew to Luca, and we were all still friendly peers. I used to say “If you’re here, working with me, then you’re an adult and a professional. You know what’s
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Breaking Down the Animal

March 16, 2013 | Frank Bonanno

There was this old German instructor at the CIA—patient and kind with big, meaty hands and quick, calloused sausage fingers. He took great care in his professional appearance, crisp ironed chef whites, neckerchief, tilted toque—and he clearly loved what he was doing. He was a chef who inspired his students, passionate, engaged, teaching us the
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Finally, A Cure for Fatty Thighs

February 23, 2013 | Frank Bonanno

Andrew Boyer is in the Luca kitchen doing really beautiful work with a pig. He’s celebrating, in his quiet way, a cautious victory, the way all good cooks celebrate—with their hands, their knives, their skills, lovingly recreating their happiness and sharing it with you. Let me backtrack. For over a decade, once a week and
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