“Cooking conscious means knowing where your food came from – at Frasca, that means working hand in hand with our farmers and local purveyors. It also means cooking simple – we try to keep our dishes simple and honoring of what’s in season.”
Photo by: Megan Swann
Photo by: Mike Thurk
Photo by: Megan Swann
Frasca Food and Wine is located at the following location:
Frasca Food and Wine
HOURS & LOCATION
Monday – Thursday: 5:30 – 9:30
Friday: 5:30 – 10:30
Saturday: 5:00 – 10:30PM
Sunday: Closed
About Frasca: Frasca Food and Wine is the James Beard Award-winning restaurant in Boulder, Colorado. The creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson, their shared passion for Friulano cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties.
Historically found throughout Friuli, frascas were friendly and informal gathering places, a destination for farmers, friends, and families to share a meal and a bottle of wine. Identified by a tree branch hanging over a doorway portal, they were a symbol of local farm cuisine, wine, and warm hospitality. As the harvest came to a close, the branch would wither and change colors to indicate the end of the season. The frascas would then close their doors until the next year.
Now headed into its 15th year, Frasca Food and Wine still aims to honor the original frascas of Friuli-Venezia Giulia with world-class hospitality.
For reservations, menu, and additional details, please visit frascafoodandwine.com/.
Frasca Food and Wine | 1738 Pearl St. | Boulder, CO 80302.
Executive Chef Eduardo Valle Lobo
Photo by: Mike Thurk
Executive Chef Kelly Jeun
Photo by: Mike Thurk
TOMATO CARPACCIO
Ingredients
For the Strawberry Gazpacho
- 3 types of Heirloom tomatoes cut very thin (whatever is great at your local farmer’s market)
- 1/2 TBS of Chives
- 1 TBS Olio Verde Extra Virgin Olive Oil
For the Zucchini Blossom Pesto
- 5 pieces of Zucchini Blossoms
- 1 Clove Garlic
- 1/2 Cup Pecorino
- 1/2 Extra Virgin Olive Oil
- Salt (to taste)
Method
Step 1: Blend all in a food processor.
Step 2: Assemble the tomatoes in alternating colors on a plate, drizzle with olive oil and garnish. (In the attached photo, we also added sliced almonds and cucamelon for garnish.)
Featured Recipes
Heirloom Tomatoes & Stracciatella from etta
Award-winning Chef, Danny Grant of Chicago’s etta, shares a light and healthy recipe you can easily whip up just in time for your next summer potluck!
Sweet Potato and Black Bean Tacos from The Wild Cow
Chef Ryan Toll, of The Wild Cow, shares his vegan-friendly recipe with us for Sweet Potato and Black Beans Tacos. Whip this up quickly for tonight!
Tomato Avocado Salad with Poppy Seed Dressing from Water Grill
Chef Brian Okada of Water Grill shares his recipe for Tomato Avocado Salad with a light Poppy Seed Dressing. It's quick, it's easy, healthy and tasty!
This place looks visual appealing and healthy! Wish they had a location in So Cal!
We wish they did too! The good news is you can still create their delicious Tomato Carpaccio recipe at home! Let us know how you like it.
I tried this place out, it was amazing! Not a foupee place like most places.
Hi T.! We’re so glad you were able to check this place out. Thank you for being a part of the Living Healthy community!
Frasca has long been my favorite for 15 years, and what I miss most since moving out of Colorado a year ago. I’m making this tomorrow, just picked up some great heirloom tomatoes at the farmers market here in Madison on Saturday!
You’ll have to let us know how it turns out! Enjoy!!