When I interviewed Frank Bonanno for this week's Chef and Tell Q & A, we hung out in his kitchen at Luca d'Italia, where he totally seduced me by making housemade burrata, arguably the crack cocaine of cheese. One portion was plenty for two (three if you have a skinny butt), but I'm a burrata vamp, so Bonanno let me pick from his plate, too. This is one of the perks of my job.
Anyway, every so often Bonanno holds cooking classes, one of which might even be a cheese-making class where he recreates that phantasmagorical burrata. But that's for a future class, because right now, Bonanno and his crew are all about cocktail dinners.
Anyway, every so often Bonanno holds cooking classes, one of which might even be a cheese-making class where he recreates that phantasmagorical burrata. But that's for a future class, because right now, Bonanno and his crew are all about cocktail dinners.
In fact, over the course of the past month, Bonanno has lured the cocktail
faithful to Luca, 711 Grant Street, where he's turning out three-course
dinners coupled with housemade infusions and classic Italian cocktails.
The series will come to an end on Thursday, October 22, when
Bonanno hosts the final cocktail hurrah -- a party pitcher dinner paired with
pastas, artisan meats and cheeses.
The dinner and cocktailing is $48 per person, excluding tax and gratuity, and reservations are appreciated; call 303-832-6600 to book your spot.
