100 Favorite Dishes: Frico caldo from Frasca Food & Wine

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Lori Midson

No. 67: Frico caldo from Frasca Food & Wine

Colorado's pope of Friulian cooking, Lachlan MacKinnon-Patterson is a madman on the stove, a genius who bats around a menu that's full of wonderous dishes, and one of the few chefs we know who wears a toque -- and wears it with reverence. He's the star basketball player running the court, the pool shark bumping balls, one by one, into the corner pocket, the guy with the impeccable technique of a chef twice his age. He's the chef of Boulder's Frasca Food & Wine, and he knows, more than any chef we can name, how to transform the humble, lowly, plebeian potato into unassailable nobility.

It goes by an Italian name -- frico caldo -- and in someone else's hands, it might be nothing more than a standard potato cake, but here, in this kitchen, it emerges in all its exquisite elegance: triangles of crisp-edged Yukon Gold potatoes enhanced with onions and Piave and crowned with dots of speck and a cilantro-laced mound sharpened with a thimbleful of sherry vinegar. One order is never enough; neither is two. But that's the thing with MacKinnon-Patterson: He can make even the pedestrian potato taste better than, well, just about anything.

Hungry for more? All the dishes in our countdown are linked below:

No. 100: Italian wedding soup from the Squeaky Bean
No. 99: American Classic Burger (and fries) from Tarbell's
No. 98: E's clam linguini from Mangiamo Pronto
No. 97: Queso a la plancha taco from the Pinche Tacos wagon
No. 96: Prosciutto-wrapped jalapeño poppers from Tony's Market
No. 95: Fried chicken from the Pinyon
No. 94: Seafood soup from Farro

No. 93: Posole from The Porker
No. 92: Breakfast Burrito from the Taco Wagon in Lafayette
No. 91: Hummus from Shish Kabob Grill
No. 90: Albondigas meatballs from Solera
No. 89: Lemon-ricotta doughnuts from Olivéa
No. 88: Döner kabob from Shondiz
No. 87: Roasted cauliflower salad from Euclid Hall
No. 86: Beef cheek enchiladas from El Diablo
No. 85: Fried Brussels sprouts from Panzano
No. 84: Pork osso buco from Osteria Marco
No. 83: Cazuela Colombiana from Cafe Brazil
No. 82: Chicken potpie from Devil's Food
No. 81: Sichuan braised beef noodle soup from Zoe Ma Ma
No. 80: Larb nua from Taste of Thailand
No. 79: Pork shank from Argyll
No. 78: Truffo panino from Shangri-La Cafe
No. 77: Pig-snout tacos from Guadalajara Authentic Mexican Buffet
No. 76: Speck and maple ice cream from Pizzeria Basta
No. 75: Tom yum goong from Thai Flavor
No. 74: South African black ruff from TAG
No. 73: Gumbo from Bistro One

No. 72: New England clam chowder from Bittersweet
No. 71: Celery and lime popsicle from Spuntino
No. 70: Curried split pea soup from Modmarket
No. 69: Mais pizza from Pizzeria Locale

No. 68: Risotto frutti di mare from Firenze a Tavola

In late 2009, we embarked on a culinary journey that took us through our favorite dishes in the Mile High City -- one hundred, to be exact -- as a precursor to the Best of Denver 2010 issue. Now we're back with round two, counting down (in no particular order) a hundred more of our favorite Denver dishes in a list that, by our imperfect calculations, should be wrapped up by the time the Best of Denver 2011 hits the streets on March 31. In the meantime, if there's a dish you think we need to try, tell us about it in the comments section below, or shoot us an e-mail at lori.midson@westword.com.

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Frasca Food and Wine

1738 Pearl St., Boulder, CO

Category: Restaurant

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1 comments
Mark
Mark

Its not made with Piave, its made with Montasio cheese

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