Almost 4 years old, Frank’s Cucina is still being asked: “What is a Supper Club?”

Posted by on Feb 20, 2015 in Blog, Dinner Blog | 0 comments

Almost 4 years old, Frank’s Cucina is still being asked: “What is a Supper Club?”   Frank’s Cucina an Italian Supper Club in Harwich Ma. is approaching the 4 years mark and I am grateful to be able to do what I love. I have loved all the folks who have joined us for dinner and getting to know them. I thoroughly enjoy having the ability to create new dishes with different types of twists on them every week. However, I still get asked many questions about Frank’s Cucina. So I though I’d share with you how Frank’s Cucina came...

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Summer 7 coarse Tuscan Taster dinner write up

Posted by on Oct 16, 2013 in Blog, Dinner Blog | 0 comments

Summer 7 coarse Tuscan Taste A Fun Meal   1) Salmon & tomato cerviche in a watermelon cup with a lime corn salad       2 ) A beet salad with goat cheese, toasted walnuts, Thyme, Johny jump ups and a balsamic reduction                    ...

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Celebrating Sanit Biago Day dinner write up

Posted by on Oct 13, 2013 in Blog, Dinner Blog | 0 comments

 The celebration of Sanit Biago Day with a 5 coarse menu      1) This was a playful full of color appetizer, with carrots cooked 3 ways, pureed, spicy and spread on the bottom of the plate,  pickled and roasted. Blood orange , fried purple potato, sauteed diver scollops, topped with quail eggs and caviar.        2) Tortelloni stuffed with broccoli rabb, in a homemade fennel sausage and tomato ragu       3) Large Prawns sauteed with herbs and coffee beans, the aromatic sauce made with the shells...

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10-8-13 Some dishes from earlier this year

Posted by on Oct 8, 2013 in Blog, Dinner Blog | 0 comments

Here are some dishes that were Earlier this year. ___________________________________ 1) The first is an Large Ravioli stuffed with goat cheese over pesto with roasted cherry tomatoes     2) My ultimate  comfort food, Pork loin in the style of Porchetta , stuffed with home made sausage, cooked with red onions and fennel     3) Home made spaghetti, in a lobster, sun-dried tomato cream sauce with arugula . Such a great combination and I like it with a little kick     4) This was outstanding, worth me doing...

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7-17-13 Dinner Blog July 12, 2013 Celebrating Umbria Jazz Festival

Posted by on Jul 17, 2013 in Blog, Dinner Blog | 0 comments

July 12, 2013 Celebrating Umbria Jazz Festival we started off sitting outside enjoying the early evening: Our first coarse was one of my old  favorites a vegetable strudel that I enhanced from the last time I made it. I used  carrots, artichokes, zucchini and celery root added a béchamel sauce and layered it all with prosciutto. Topped with a balsamic port reduction and eatable flowers and it was a hit Our next coarse was;  Umbrian  (homemade) Spaghetti with black truffles. Actually I used my new pasta press and i really liked it, however...

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6-26-2013 Dinner Blog

Posted by on Jun 26, 2013 in Blog, Dinner Blog | 0 comments

Every time I plan my menu’s I look at the events that are going on in Italy and try to plan a meal around that. So in the past 2+ years only twice have I been asked about the correlation of the food to the feast that is being celebrated. I am wondering if that is as important as the food, maybe I will just list the ingredients for the week and make it like chopped, you get what you get……..just thinking out loud. I am asking you out there if it matters. Our first coarse was Sauteed sea scallops with crispy baby artichokes...

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6-20-2013 Dinner Blog

Posted by on Jun 20, 2013 in Blog, Dinner Blog | 0 comments

6-20-2013 After some time off my inspiration to create is exciting and I look forward to making some creative dishes.  June 1st dinner at my new location and getting use to a new kitchen was a bit of a challenge, where I put everything and when you need it in a hurry.   Our first coarse was pan seared zucchini, rolled with prosciutto, stuffed with sauteed zucchini and sauteed blanched and toasted almonds, topped with a sauteed zucchini blossom. The next coarse I made Strozzapreti pasta ( meaning “Priest Choker” in Italian) is...

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Frank’s Cucina Change

Posted by on Jun 13, 2013 in Blog, Dinner Blog | 1 comment

The world of change for Frank’s Cucina and Frank. Change is an ominous thing to happen, but it is constant and an evolution in some cases for the better, in both physical location, and psychological as well. Handling that change is a matter of attitude, at first we fear it, we reject it and after awhile we embrace it. It has been a little challenge working in my new digs in Harwich Port, getting use to the change in everything in the kitchen. Here are some before and after pictures  of the kitchen so you can get the feel of my new...

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Text Post

Posted by on Dec 5, 2012 in Blog, Dinner Blog | 0 comments

Text Post

I’ love cooking do...

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