Thursday, Jun 17, 2010 3:00 PM - 3:00 PM
Join us for a book signing/Q & A with Frankies Spuntino chefs, with a special appearance by Andrew Knowlton, Bon Appetit's restaurant editor.
Frank Falcinelli and Frank Castronovo, the creative minds behind the Frankies Spuntino restaurants in New York City, will make an appearance at Rabelais on Thursday June 17th at 3:00. These talented chefs and New York tastemakers will engage in a lively Q&A with Andrew Knowlton, author of last year's Bon Appetit article, "Portland, Maine - America's Foodiest Small Town." Following the Q&A, the chefs will sign copies of their first book, The Frankies Spuntino Kitchen Companion and Cooking Manual, now available at Rabelais.
Falcinelli and Castronovo together own some of the hippest and most relevant restaurants in New York City. The New York Times calls them "artisinal-food rock stars." Their portfolio includes: Frankies 457 Spuntino; Frankies 17 Spuntino; the Bake Shop at Frankies Spuntino; Cafe Pedlar and Prime Meats. Spuntino is Italian for a snack or an informal meal. Reviewer Sam Sifton of the New York Times says of Prime Meats "It is an extremely pleasant place."
Their most recent venture is The Frankies Spuntino Kitchen Companion & Cooking Manual, a collaboration with Peter Meehan, who worked with David Chang on his Momofuku book. This helpful "Kitchen Companion" features in-depth illustrated guides to everything from choosing the best dried pasta to making your own from scratch. There are sections on the easiest way to fillet a fish, the best way to dress a salad, and how to assemble an antipasto platter. Frank Falcinelli says, "Grandma never broke a sweat, neither should you."
The Franks are both veterans of the cooking world. Falcinelli worked with Charlie Palmer and David Burke at the River Cafe before being part of the opening team at Aureole. Later he became the executive chef and part owner of Moomba, a New York hotspot in the late 90's that also made a splash on the west coast. Castronovo worked at The Russian Tea Room under Jacques Pepin as consulting chef. After a stint in the kitchen of Paul Bocuse he returned stateside to join the opening team at David Bouley's eponymous award winning restaurant. Another trip abroad landed him in Germany where he stayed for five years at Schloss Reinach a boutique hotel and restaurant. Returning to New York in 2003 the Franks came together to create the Spuntino concept.
Both Franks owe their passion for Italian food to the kitchens of their grandparents.