Chef News

Chef and Tell with Frank Bonanno of Luca, Mizuna, Osteria Marco and Bones

Page 2 of 2

Six words to describe your food: Passionate, simple, clean, honest, modern and consistent.

Ten words to describe you: Lucky, hardworking, comedic, aggressive, opinionated, karmic, determined, provocative and thoughtful.

Favorite ingredient: It changes according to my mood, but right now it's Cure Organic Farm's cauliflower, because it provides countless possibilities to take center stage or assume the role of a supporting character. The last thing I did at Luca was a brown-butter cauliflower purée with mushroom ravioli.

Most overrated ingredient: Spinach. It doesn't have the crunch or spicy bite of, say, kale, Swiss chard or rapini. Spinach is overused, fairly flavorless and produced on a scale that's way too mass for me to respect.

Most undervalued ingredient: Lard is inexpensive, abundant, easily rendered from scratch, and it imparts that rich, nutty, sweet pork flavor to anything lucky enough to soak in it.

Favorite local ingredient: That always changes, but right now, it's a red tomato from Jay Hill Farm, near Boulder, that they taste-tested and bred purely to enhance the flavor of bacon. That tomato makes the best BLT ever.

Rules of conduct in your kitchens: Be creative, express yourself on a plate rather than with words, and don't be the hack that uses tongs.

What's never in your kitchens? Shorts or jeans. It's just not professional.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lori Midson
Contact: Lori Midson