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The Wall Street Journal has an interview with Lachlan and offers two of his recipes.


THE MEAL: Two courses of what would be a three-course meal in Friuli: frico -- "the greatest hash brown you've had," says Mr. Mackinnon-Patterson -- and pork scaloppini with diced hard-boiled eggs and horseradish. Serve the scaloppini with roasted chard. For the frico, "you really want to make sure your pan is very hot," he says, "or the frico will melt long before you achieve any color." For dessert, he suggests affogato, a shot of espresso over a scoop of vanilla ice cream




Frico Caldo


Yield: 4 servings

Active preparation time: 20 minutes

Cooking time: 45 to 50 minutes


9 ounces Yukon Gold potatoes, scrubbed

Salt (for water, plus an additional pinch)

1 tablespoon butter

1 small onion, chopped

4 ounces Montasio or piave cheese, grated on the large holes of a box grater

Grated nutmeg to taste

3 tablespoons grapeseed oil

2 tablespoons chopped cilantro

1 small shallot, minced (about 2 teaspoons)

1 teaspoon sherry vinegar, or to taste

• Put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. Drain potatoes and set aside to let cool slightly.


• Meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add the onions and cook until translucent and tender, 6 to 8 minutes.


• Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. Add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix.


• Wipe out skillet. If using a nonstick skillet, heat 1 tablespoon of the oil in the pan over medium-high heat until hot. If using a cast iron skillet, heat pan until hot but not smoking, then add 1 tablespoon oil. Add the potato mixture in an even layer. Let the mixture cook on one side until golden brown, 3 to 4 minutes. Run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. Place a plate over the pan and quickly and carefully invert the frico onto the plate. Using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. Let the frico brown on the bottom side, another 3 to 4 minutes. Loosen edges and bottom of frico again and slide onto a serving plate or cutting board. Set aside to cool slightly and set up. The frico will firm up as it cools. Cut into wedges.


• Mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste. Serve with frico.


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  • 2 months later...

so, we have joined the long list of those who have got tired about reporting on the generally uniform excellence of meals at frasca. we've been three times since the last post in this thread and i've failed to say anything about any of the meals. this will be remedied soon.

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Had the pleasure of meeting the Chef and his lovely wife at the Citymeals-on-Wheels benefit in NYC last night. What a very nice couple. They served a goat milk gelato garnished with a perfect cherry. He spoke very eloquently about the connection between farmers and chefs, and about the partnership between land and table. Boulder, you is one lucky city. :D

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I passed along the compliments to Lachlan this evening (sans the HUNK comments). :D


The guest chef tonight at Frasca was Michelle Bernstein (Michy's in Miami) and it was an amazing meal. Lachlan's Destiny Dairy Goat Milk Frozen Yogurt was part of the dessert course this evening, along with a strawberry and rhubarb frangipane tart and white chocolate "dust." Lovely. The star item was probably Michelle's Scallop Tortellini with Uni Butter. Much love to the entire kitchen crew tonight. This definitely ranks as one of my favorite tasting menus ever at Frasca.


Oh...and if you sit at the bar, ask Bryan to make you what we christened the "BD Slammer" (huckleberry mojito).

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Just a warning for anyone planning to take a jar of Frasca’s Red Pepper Jelly with them as a gift for friends or family when taking a trip: I remembered to put my make-up and various other sundries in a clear plastic bag to carry on board when I flew out of town earlier this month, but didn't think about the jelly jar that I mindlessly stashed in my North Face backpack. Due to the prohibitions on gels over 3 oz, it was viewed as a possible terrorist device. Since the counters at the post office upstairs at DIA they directed me to were closed and glass jars don’t fit very well in thin mailing envelopes, I had to take it back out to my car and then go back through security again (although they did give me a “fast pass” like the ones that come out of those machines they have now at Disney World for the big rides).


I am happy to report that the world is safe from Lachlan’s grandmother’s anarchist red pepper jelly recipe.


Oh, and he and Bobby are finally launching their wine with Richard Betts this weekend at the F&W Classic:

Listening to wines: Betts and Scholl seek sense of place in their wines

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  • 2 months later...

You can get Bobby and Lachlan's Scarpetta at the new store Bottles at 28th and Arapahoe in Boulder near the Safeway. (Watch out for the nasty speed bumps in their parking lot.) It is also reportedly available at West End Wines on Pearl.


Lawrence at Bottles (who was nice enough to carry the wine out to my car) said he heard only 10 cases arrived in all of Boulder (they got 5). Welcome to the wacky world of wine distribution.


I just bought a case, so if you can't find any, bring over something scrumptious and savory to share and I'll pour you some.

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  • 3 weeks later...
are the frascans themselves not participating? or just not mentioned?


They were one of the sponsors of the memorial golf tourney this year (their logo's on the foundation site), and they held a memorial for him at the restaurant last June.


Monday nights at Frasca in particular make me think of him because he would get so excited about the menu and the wine pairings and would give the most beautiful descriptions of everything.

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