Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 92 of 107

SEPTEMBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 91 market spotlight not what they expect, as it's reflective of the bordering countries Austria and Slovenia as well as the Adriatic Sea." When Frasca first opened in 2004, its entire team would visit the region annually to get a better sense of the cuisine's origin. Today, the menu at the 90-seat restaurant changes frequently and varies depending on the availability of ingredients from Boulder's local purveyors and producers. "Customers will see a full menu change once a quarter," says Pommer. The four-course dinner approach at Frasca's includes three to five options per course. A chef's tasting menu includes six courses that change frequently and offer the best exposure to Friulano cuisine paired with wine. The handmade pasta is the highlight of the menu. Staff prepare it in-house using stamps acquired from Italy for the different shapes. A staple starter is Frido Caldo, similar to a cheesy hash brown that includes Montasio cheese with russet potatoes that are sliced, pan fried and topped with salsa verde. Frasca also has an in-house prosciutto program featuring Prosciutto di San Daniele, which is specific to northeastern Italy. One featured dessert from earlier this year was tiramisu soufflé, honoring its birthplace in Friuli, Italy. Other recent dishes include white asparagus wrapped in prosciutto then topped with smoked mozzarella and a dairy-free seafood risotto made with shellfish broth. "We don't use steamers, since we saute or grill our fish," says Pommer. "We also utilize flattops and sous vide some items." Frasca's culinary profile aspires to have its menu reflect the region's simplicity, since all Italian cuisine has humble beginnings and lineage. "It can be tempting to dress it up and make it techni- cal or complicated, but we strive to honor the history of this cuisine by not doing too much," says Pommer. "Our chefs are disciplined to only have four to five components per dish, and we don't use a ton of butter or a lot of dairy. It can be easy to default and add to the layers, but we want to be an honest reflection of Italian cuisine." FE&S Above right: Frasca Food and Wine's executive co- chefs Kelly Jeun and Edu- ardo Valle Lobo. Above left: Frasca Food and Wine's decor and food are reflective of Northeast Italy.

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