4

Season Two of Frank Bonanno's Chef Driven to Premiere Saturday on PBS

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Chef and restaurateur Frank Bonanno's Colorado-centric food show, Chef Driven, is entering its second season, with six new episodes ready to air beginning Saturday, February 7, a 1:30 p.m. on Rocky Mountain PBS. Last season followed Bonanno, owner of Mizuna, Bones, Osteria Marco and several other Denver eateries, around Colorado in search of great products made or grown in the Centennial State. This season focuses primarily on Denver and the food, beverages and people who make the city one of the hottest culinary destinations in the U.S.

See also: Denver Baker to Compete on Food Network's Duff Till Dawn

Bonanno will also be hosting a viewing party at Lou's Food Bar on Sunday from 7 to 9 p.m. Tickets for the party can be purchased at Imbibe Denver.

The premiere episode, titled "Colorado: The Napa Valley of Beer," showcases several local breweries, with visits to Great Divide Brewing Co., Crooked Stave Artisan Beer Project and Dry Dock Brewing Co. as well as Boulder's Wild Goose Canning. Back at his restaurant Bones, Bonanno whips up some beer-friendly dishes with P17 and Olive & Finch chef and owner Mary Nguyen. "I just love her to death and really wanted to work with her," says Bonanno.

Other episodes include a guided tour of Denver's soul food scene -- and a visit to CoraFaye's Cafe -- with author and Southern food expert, Adrian Miller; a look at two top pizza joints, Marco's Coal-Fired Pizza and Cart-Driver; and a drive down to Canyon City, where prison inmates farm water buffalo, goats and fish.

Filming took place over one 16-day period last summer and Bonanno says he was glad most of the filming took place in or near Denver so he could return home at the end of each day, as opposed to the first season, which took the chef around the entire state in the same amount of time. This season's episodes will also feature narration from Bonanno, who has been recording voiceover for 3 to 5 hours a week all winter for his editor in New York City.

He'd like to see the show get picked up in other markets, with Wyoming and Kansas as possibilities, but even as far away as New York and New Jersey. "We're one of the best food cities in the country and we don't get credit for it," he explains.


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.