Warning: include_once(/nfs/c02/h02/mnt/24449/domains/bonannoconcepts.com/html/wp-content/themes/bconcepts/images/general-sprite/symbol/svg/sprite.symbol.svg): failed to open stream: No such file or directory in /nfs/c02/h02/mnt/24449/domains/bonannoconcepts.com/html/wp-content/themes/bconcepts/header.php on line 38

Warning: include_once(): Failed opening '/nfs/c02/h02/mnt/24449/domains/bonannoconcepts.com/html/wp-content/themes/bconcepts/images/general-sprite/symbol/svg/sprite.symbol.svg' for inclusion (include_path='.:/usr/local/php-5.6.21/share/pear') in /nfs/c02/h02/mnt/24449/domains/bonannoconcepts.com/html/wp-content/themes/bconcepts/header.php on line 38

Tag Archives: frank bonanno

Experience Series: The Skin’s the Best Part!

November 16, 2019 | Gary Mulkins

Experience:  Chicharrones, cracklins, pork rinds. Whatever you call it, you know the skin is the best part. Master crispy-skin techniques on chicken, fish, pork & more and never utter the word soggy again. Ticket includes 4 course dinner along with beer & wine pairings. Gratuity included in price.  All sales are final.  Tickets are transferable. Get tickets
Continue Reading

Lou’s, an Origin Story

July 23, 2019 | Gary Mulkins

Luca. Listen. I promise you I can make you a better sandwich. I can brine the chicken, so it’s seasoned on the inside, too, and salt and pepper the breading so it’s just perfectly flavored, and cook it in a pressure fryer so that it’s nicely crisped and coated and delicious. I’d put bread and butter
Continue Reading

What if . . ?

April 24, 2019 | Frank Bonanno

What if you had a Kitchen without Boundaries? What if you started the day reading recipes as though they were stories? (Oh you would think, I have a story to tell) What if you walked into a kitchen filled with other people whose days started the same way? (And you talked about what you’d been
Continue Reading

Chef Cooking Series: Sweet & Savory Pies

November 17, 2018 | Gary Mulkins

  One of our most requested classes! Join us for an intimate opportunity to learn from the chef as they prepare delicious pies, both sweet and savory. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class price is $125 and includes gratuity.
Continue Reading

Chef Cooking Series: Beef Wellington

September 29, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn the secret behind Mizuna’s signature Beef Wellington dish. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is $125 and includes gratuity. *Class is held at Mizuna Click here to purchase tickets! #BCchefcookingseries
Continue Reading

Chef Cooking Series: Cast Iron Skillet with Chef Frank Bonanno

August 25, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn the secret behind seasoning and cleaning your cast iron skillet. Better yet, Chef Frank Bonanno will teach a few of his favorite cast iron skillet recipes. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is
Continue Reading

Chef Cooking Series: Foraging & Cooking with Mushrooms

July 28, 2018 | Gary Mulkins

What makes wild mushrooms safe to eat? Intimated by the cleaning process or how about cooking with mushrooms? Join us for an intimate opportunity to learn the secret behind foraging and cooking with mushrooms The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is
Continue Reading

Chef Cooking Series: Fresh Pasta with Chef Frank Bonanno

June 23, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn from chef Frank Bonanno as he instructs on Fresh Pasta The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $200 and includes gratuity. *Class is held at Luca Click here to
Continue Reading

Chef Cooking Series: Burrata Cheese

May 26, 2018 | Gary Mulkins

Join us for an intimate opportunity to learn the secret behind our famous Burrata cheese. Walk away with the skills for fresh mozzarella, ricotta and the ultimate burrata. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class is $125 and includes gratuity.
Continue Reading

Chef Cooking Series: Classic Cocktails 101

March 31, 2018 | Gary Mulkins

                  Join us for an intimate opportunity to learn from Green Russell owner and Bonanno Concepts Beverage Director Adam Hodak as he dives into Classic Cocktails 101 The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to
Continue Reading

Chef Cooking Series: Chocolate Truffles

February 24, 2018 | Gary Mulkins

              Master the art of Chocolate Truffles at our intimate cooking class. The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow Class price is $125 and includes gratuity. *Class is held at Bones Click here to purchase
Continue Reading

Chef Cooking Series: Lobster 3 Ways with Frank Bonanno

January 20, 2018 | Gary Mulkins

  Join us for an intimate opportunity to learn from chef Frank Bonanno as he instructs on how to prepare Lobster 3 Ways The evening is complete with a 4 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $200 and includes gratuity. *Class is held
Continue Reading

Thanksgiving To Go Pick Up at Russell’s Smokehouse

November 23, 2017 | Gary Mulkins

What’s better than Thanksgiving dinner? Thanksgiving dinner prepared by professional chefs, of course! This year Russell’s Smokehouse is offering a delicious menu available for pick up on Thanksgivng Day between 10am and 12pm. Details: Serves 4-6 guests $210- includes tax and gratuity Menu: Smoked Turkey with Classic Brown Gravy Cornbread Dressing Butternut Squash Hash with Pecans
Continue Reading

Thanksgiving To Go Pick Up at French 75

November 23, 2017 | Gary Mulkins

Need a last minute escape from holiday menu planning? French 75 is offering a Thanksgiving To Go menu with a French twist. The meal is available for pickup on Thanksgiving Day between 10am and 12pm. Details: Serves 4-6 people $210- includes tax and gratuity Menu Rotisserie Roasted Turkey with Gravy Brioche Stuffing Whipped Potatoes Mac &
Continue Reading

I Love My Toaster Oven

September 18, 2017 | Frank Bonanno

It’s the cool of the night and most of the world has gone to bed. I cook for a living, and nights are always cool when the six person 250 square foot office regularly tops 100 degrees. Tonight, my family is sleeping when I creak through the front door, and I reek of brie and
Continue Reading

Whole Roasted Chicken Class

August 26, 2017 | Frank Bonanno

Join us for an intimate opportunity to learn from Chef Frank Bonanno as he prepares a Whole Roasted Chicken at our newest restaurant, French 75! The evening is complete with a 3 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $200 and includes
Continue Reading

Dining Al Fresco VIP Experience at Osteria Marco

August 19, 2017 | Gary Mulkins

Eat, drink and raise money for a charity this summer with our Dining Al Fresco VIP Experience! Russell’s Smokehouse and Osteria Marco are each auctioning off a four person dining experience to raise money for the Neurology Department at the Children’s Hospital Colorado. Dining Al Fresco is a one-of-a-kind dining experience where Larimer Square restaurants extend their patios into the streets.
Continue Reading

Corepower Yoga with Luca Happy Hour

August 16, 2017 | Frank Bonanno

CorePower Yoga and Luca are teaming up this summer for three FREE classes at Governors Park! After class, join us for happy hour and special cocktails at Luca. Please bring a yoga mat and water. Space is limited. Please RSVP at https://www.bonannoconcepts.com/product/happy-hour-with-luca-corepower-yoga-wednesday-august-16/.
Continue Reading

Dining Al Fresco VIP Experience at Russell’s Smokehouse

July 22, 2017 | Gary Mulkins

Eat, drink and raise money for a charity this summer with our Dining Al Fresco VIP Experience! Russell’s Smokehouse and Osteria Marco are each auctioning off a four person dining experience to raise money for the Neurology Department at the Children’s Hospital Colorado. Dining Al Fresco is a one-of-a-kind dining experience where Larimer Square restaurants extend their patios into the streets.
Continue Reading

Flights & Bites at Luca

June 27, 2017 | Gary Mulkins

Tuesdays just got a whole lot better with Flights & Bites! Every Tuesday throughout summer Luca is featuring a special bite and wine flight menu. Join us for sipping and snacking all summer long! June 2017: $3 each Mini Burrata- Grilled Ciabatta Crostini, Heirloom Tomato Jam Saffron Arancini- Basil Pesto Fresh Ricotta Raviolo- Brown Butter,
Continue Reading

Flights & Bites at Luca

June 20, 2017 | Gary Mulkins

Tuesdays just got a whole lot better with Flights & Bites! Every Tuesday throughout summer Luca is featuring a special bite and wine flight menu. Join us for sipping and snacking all summer long! June 2017: $3 each Mini Burrata- Grilled Ciabatta Crostini, Heirloom Tomato Jam Saffron Arancini- Basil Pesto Fresh Ricotta Raviolo- Brown Butter,
Continue Reading

Crab Cake Class

May 20, 2017 | Frank Bonanno

Join us for an intimate opportunity to learn from Chef Frank Bonanno as he prepares one of his favorite dishes, Crab Cakes! The evening is complete with a 3 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $200 and includes gratuity. Click here
Continue Reading

Wine Bottle Painting Night at Luca!

May 2, 2017 | Frank Bonanno

Love the idea of painting, drinking and snacking? Join us at Luca on Tuesday, May 2 from 5:30pm – 7:30pm as we paint the Denver skyline on wine bottles. $45 per person includes step by step instruction, a complimentary glass of wine, all painting materials and the wine bottle canvas. Tasty snacks and additional beverages
Continue Reading

Fresh Pasta Class

April 29, 2017 | Frank Bonanno

Join us for an intimate opportunity to learn from Chef Brandon Tucker as he prepares fresh pasta- a Luca signature! The evening is complete with a 3 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $125 and includes gratuity. Click here to purchase tickets!
Continue Reading

Vesper Lounge Wine Dive Charity Event

April 20, 2017 | Frank Bonanno

Vesper Lounge is turning into a “Wine Dive” in celebration of Colorado Natural Wine Week! Join us from 6pm to close on Thursday, April 20 while we sip Colorado wines and raise money for Water for People*. For just $8 a glass you can enjoy some of the best natural wines in Colorado and support one
Continue Reading

Flights & Bites at Luca

April 18, 2017 | Frank Bonanno

Celebrate Colorado Natural Wine Week with wine flights and delicious bites at Luca! Starting Tuesday, April 18 Luca will feature a flight of Fattoria Poggerino wines along with delicious bites from the Luca chefs. Don’t miss your chance to meet the wine maker. Piero Lanza, on Thursday April 20. Reservations are recommend. Please call 303.832.6600 to
Continue Reading

Super Bowl Sunday BBQ To-Go

February 5, 2017 | Frank Bonanno

Super Bowl Sunday is one of the most important food days of the year. Make it a win with Russell’s Smokehouse Super Bowl Sunday BBQ To-Go! Meal includes: Sliced Brisket, Pulled Pork, Smoked Chicken, House Kielbasa, St. Louis Pork Ribs, Coleslaw, Bacon Baked Beans and your choice of: Smoked Mac & Cheese or Garlic Mashed Potatoes Bacon
Continue Reading

Lobster Ramen Class

January 28, 2017 | Frank Bonanno

Join us for an intimate opportunity to learn from Chef Frank Bonanno as he prepares Bones’ signature dish, Lobster Ramen! The evening is complete with a 3 course dinner with beer & wine pairings. Class starts at 3:30pm with dinner to follow at 5pm. Class price is $200 and includes gratuity. Purchase Tickets  
Continue Reading

New Year’s Eve at Mizuna

December 31, 2016 | Frank Bonanno

Ring in the new year with exquisite food and polished wine pairings at Mizuna. Chef Frank Bonanno and Chef Ty Leon created a unique five course menu only available on Saturday, December 31. $125 per person for food only, $200 per person paired with wine. Please visit http://bit.ly/2hggunP to view the 2016 New Year’s Eve menu.
Continue Reading

New Year’s Eve at Luca

December 31, 2016 | Frank Bonanno

Chef Frank Bonanno and Chef Justin Hall are pulling out all the stops this New Year’s Eve with an elegant seven course dinner. The prixe fix menu includes Veal Sacchetti, Grilled Halibut and other menu items that can be viewed at http://bit.ly/2gyelQs. $95 per person for food only, $170 per person paired with wine.    
Continue Reading

Happy Birthday Frank (a love letter & a budino recipe)

October 5, 2016 | Frank Bonanno

Today is Frank’s birthday. Almost exactly four years ago, he put together an interactive recipe collection called “Party of Eight” and for the preface, producer Chris McNeal asked me to write about “the moment I fell in love with Frank.” Instead of dropping a card on Frank’s pillow this morning, I thought I’d revisit that
Continue Reading

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
Continue Reading

My Big Fat Restaurant Family Makes a Cookbook

July 28, 2012 | Frank Bonanno

When I opened Luca d’Italia nearly a decade ago, I got to staff it with my friends. Even then, I realized those days were numbered–that I would age in an industry that wouldn’t necessarily age with me, that these talented people would move on to other restaurants or other careers, that I would never again
Continue Reading

A Little Change for Mizuna’s Tenth

September 3, 2011 | Frank Bonanno

I can’t believe it’s been ten years. When Mizuna opened, we took reservations by telephone and scrawled them in pencil, barely legible in a gothic black leather bound reservation book. The servers—there were three—wrote the orders out by hand. Our wine book listed 62 labels, though we had no bar to speak of or place
Continue Reading

Lou’s: My Kinda Roadhouse

September 2, 2011 | Frank Bonanno

During my first visit to Germany, we pulled off the autobahn into what I can best describe as “all-white 1960’s mall structure” to eat what, according to Jacqueline’s cousin, was the best schnitzel in the country. That raststätte menu had everything from intricate French pastries to German staples like spätzle—and, in truth, the schnitzel was
Continue Reading

Sardines Don’t Stink.

May 11, 2011 | Frank Bonanno

(sardine wrapped in prociutto, above) So Tony Mantuano comes to Luca d’Italia, and we cook up a storm, and everyone loves the food and we get compliments all around. The cooks celebrate in the kitchen after, drinking wine and eating sardines, and what struck me—what struck us all really, was the great flavor of these
Continue Reading

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
Continue Reading