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Tag Archives: Luca

Throw Love Catch Pasta

January 18, 2019 | Frank Bonanno

Hand made pasta is art. I made the pasta course at my own wedding. I rolled, stuffed, and shaped little pillows every night after cooking the Mel’s line–like wedding sidework–froze them on sheet trays, and transferred 100 or so gallon ziploc up to the mountains in an IGLOO for another chef to execute. White bean agnolotti
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Chef Cooking Series: Fresh Pasta with Chef Frank Bonanno

June 23, 2018 | Emily Schwartz

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
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Chef Cooking Series: Burrata Cheese

May 26, 2018 | Emily Schwartz

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.
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Green Russell, New Belgium and Leopold Bros. Reserve Dinner

October 5, 2017 | Emily Schwartz

Great American Beer Festival is one of the best times of year in Denver! Beer dinners, tap takeovers and late night industry parties. This year, Green Russell is hosting a whiskey beer dinner with very special guests Lauren Salazar, New Belgium’s Master Blender, and Leopold Bros. Distiller Todd Leopold. The dinner will feature six unique courses
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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/.
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From Ground to Glass with The Perfect Petal

July 23, 2017 | Emily Schwartz

Spruce up your herb gardening skills this summer with an intimate workshop at Luca on Sunday, July 23! With a libation in hand, enjoy herbalicious cocktail demos from our favorite bartender, MJ, and hands-on help from the experts at The Perfect Petal as you build your very own herb garden. Workshop includes a hosted cocktail,
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Corepower Yoga with Luca Happy Hour

July 19, 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-july-19/.
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Flights & Bites at Luca

June 27, 2017 | Emily Schwartz

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,
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Whole Roasted Fish Class

June 24, 2017 | Frank Bonanno

Join us for an intimate opportunity to learn from Chef Justin Hall as he prepares a delicious Whole Roasted Fish- a perfect light dish for summer. 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
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Flights & Bites at Luca

June 20, 2017 | Emily Schwartz

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,
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Flights & Bites at Luca

June 13, 2017 | Emily Schwartz

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,
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Flights & Bites at Luca

June 6, 2017 | Emily Schwartz

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,
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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
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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!
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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
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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.    
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Giorgio Felicin and the Art of Simplicity

December 10, 2015 | Frank Bonanno

The best compliment I can pay a dish is to call it simple. Simplicity is so. Beautiful. In 1999 I had a life-changing, career-changing stage at Felicin & Sons in Alba. My three months there taught me, among other things,  the Beauty of Simplicity. There were no “stations” in the Felicin kitchen; all the cooks
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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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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
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Yes Danica, I’m Mean

May 22, 2012 | Frank Bonanno

I’m such a jackass; ask anyone who’s never worked with me. Here’s a perfect example. I’m going to brag about my “Hold Production” citation from the Department of Environmental Health–brag partially because it reads like an advertisement for a cured meat program (19 cheeses, some with mold, all between 54 and 57 degrees; 12 different
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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
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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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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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For an Amazing Cheese Plate

October 13, 2009 | Frank Bonanno

Last night, I had an amazing platter at Sushi Sasa—all of the kitchen elements worked in harmony: the caliber of chefs; the freshness, temperature, and perfectly sliced fish; the quality of rice and simplicity in seasoning. . . That sushi plate got me to thinking about meat and cheese plates, because the same components can
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Harvest Ravioletta with Brown Butter

August 29, 2009 | Frank Bonanno

When I’m making dinner for a group, I always include a pasta course–the simpler the better (4 ingredients or so)–and it seems there’s always something fresh to pull it off–tarragon, arugula, chives . . . Right now I have a bounty of perfectly ripe, juicy tomatoes from my home garden (golden cherries) plus a beautiful,
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What do you do with a cow’s head, anyway?

August 27, 2009 | Frank Bonanno

The chill air of this August morning made me want to cook a whole animal—pig, lamb, goat—doesn’t really matter. There’s something about fall that calls for sacrifice, celebration and feast. With that in mind, I’d like to share a recipe and brief thoughts on a movement. First, the recipe: Pâté de Tête / Brawn There
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