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At the Chef's Table

Frank Castronovo and Frank Falcinelli

  • Frankies Spuntino and Prime Meats

Why did you get involved with City Harvest?
Frank F: As chefs, we know the value of food and whenever we have the resources to give back, we aim to put food education and hunger at the center of those efforts.

Frank C: When City Harvest approached us in connection with The Brooklyn Local, and of course being well aware of the organization and its work, it was a no-brainer.

Why is hunger an important issue for you?
Frank C:  You can't walk down a street in New York without seeing a hungry person.  The culture of food and eating in New York City is so vibrant, but right next to a restaurant that serves healthy, fresh food is a person or a family that has no healthy food or no food at all.  We have both extremes here in New York and City Harvest is bridging that gap.

How has your involvement with City Harvest affected your outlook on food/or hunger in New York City?
Frank F:   I had the pleasure of attending one of City Harvest's mobile markets in the South Bronx.  We showed people how to make a healthy raw salad with what City Harvest was giving them that day.  The kids helped chop vegetables, mix the herbs and olive oil.  They were so full of energy and excited.  That's how I was at their age when my mother and grandmother would let me help them in the kitchen.  It was very memorable for me to be on the other side of that teaching experience. 

What is the best thing about working together?
Frank C: We both have our strengths and weaknesses.  We balance each other out.

What is the worst thing about working together?
Frank F:   I wouldn't change a thing about it. 


You are both heavily involved with City Harvest's September event, The Brooklyn Local. Why did you choose to take such an active role in this event?
Frank C: It was great to see City Harvest expand its fundraising efforts to Brooklyn.  We both live and work here and know that Brooklyn is filled with community minded people who appreciate the opportunity to get involved. 

Frank F: It was also the chance to shine a light on some great restaurants.  The food industry in Brooklyn is like nowhere else.  There is a DIY spirit and a mind toward sustainability that dovetails perfectly with City Harvest's mission.

What are you most looking forward to about The Brooklyn Local?
Frank F: The food and beverage.  When we started helping City Harvest to recruit restaurants and purveyors, the response was amazing.  Everyone wanted to get involved.  We can't thank Sixpoint Brewers enough for getting involved in such a big way.  I'm looking forward to a nice crisp beer outside this Saturday.

Frank C: City Harvest put together a great line up in the Kids Zone area of the market.  I plan to take my kids to see the composting demo.  That's one of the great things about raising kids in Brooklyn - there are so many opportunities to get them thinking about composting, eating healthy and locally, recycling.

What is your favorite hidden gem of a restaurant in Brooklyn?
Frank F: I'm all about Mile End right now.

Frank C: If you haven't been to Tanoreen in Bay Ridge, you're missing out on a real gem.

What do you wish more peope knew about Brooklyn?
Frank F: the most inspiring food trends are happening in Brooklyn, right now.

Frank C: True.  And we'll have 15 restaurants at The Brooklyn Local who we think are a big part of the excitement.

What is something everyone should have in their kitchen?
Frank F:  An 8 or 10inch chef's knife, a heavy wooden cutting board and a can of Frankies Extra Virgin Olive Oil.

Frank C:  Agreed.  You should have our cookbook, too:  The Frankies Spuntino Kitchen Companion & Cooking Manual.

What's in your refrigerator?
Frank C:  We belong to a CSA so we always have a healthy supply of fruits and vegetables. 

What is your favorite junk food?
Frank F:  Mast Brothers Chocolate. Never junk.

Frank C:  Agreed.  You can eat something sweet, but it doesn't have to be junk.  Four and Twenty Blackbirds has the best pie in Brooklyn. 

What can people expect from you over the next year?
Frank F:  We just opened a new restaurant in the West Village, Frankies 570 Spuntino.

Frank C:  We're always working on something new. 

 

Joe Gurrera

  • Citarella

imageHow did you get involved with City Harvest?
I was introduced to City Harvest through friend and board member, Nick Mautone.

Why is hunger an important issue for you?
I'm so lucky--and not everyone is. It doesn't make sense to be in the food business and not help those who are hungry.

How has your involvement with City Harvest affected your outlook on food/or hunger in New York City?
You know hunger exists but it's not until you're involved with an organization like City Harvest that you realize the magnitude of the problem. It makes you want to support people who are doing something about it.

What inspired you to open Citarella?
I wanted to offer customers the freshest seafood available, but it's my passion for food that inspired me to expand from a small seafood shop to a full service gourmet market. The change was gradual; first I added prime meats, then groceries and produce for the customer's convenience.

What does a typical workday look like for you?
It's changed a lot over the years. I don't go to the fish market at midnight anymore and then go straight to Citarella after. I have a little more time for myself now so I'm in the gym by 5am then around 6:30am I go to the Fulton Fish Market to check out and recap how the day went with the guys and talk to some fisherman to find out what's coming the next day. Then around 9am I head to the Citarella Commissary where I meet with our Chefs, buyers and warehouse manager, where we talk about product development and review whatever projects are pending. By noon I try to get to my office to handle the day to day business and by 8pm I'm usually having dinner with my wife.

What is your favorite hidden gem of a restaurant in New York City?
I don't really have a hidden gem, I go to restaurants that have dishes that I like. The New York gems to me are Jean Georges, Eric Ripert, Daniel Boulud and David Bouley.

What is your favorite type of food to eat?
My favorites are Softshell Crabs, Shad and Bay Scallops; the only three true 'seasonal' seafood left, but basically any fresh seafood, simply cooked with fresh ingredients that don't overpower. I usually eat grilled whole fish--that's why I often go to FULTON because Jeremy Culver's preparation is exactly what I like—simple and uncomplicated.

Do you cook? What is your favorite type of food to make?
I do most of the cooking in the house. We entertain a lot. I like simply prepared foods; healthy, not saucy.

What can you not live without in your kitchen?
Fresh ingredients and good olive oil.

What is your favorite junk food?
Beer pretzels

What's in your refrigerator?
I don't really stock my refrigerator. I have some plain yogurt and berries for the mornings and, if I'm cooking, I bring home what I need from Citarella.

What are you going to miss most about summer?
I'll miss the unplanned beach dinners on Fire Island with family and friends; everyone brings something to contribute to the meal from cheese and crackers to fresh pasta, vegetables, desserts and lots of wine.

What are the plans for the future?
I'm committed to maintaining the freshness and quality of our product. I want to continue to develop new Citarella-branded items and sourcing the best products out there. It excites me that customers are so knowledgeable and they appreciate what we have to offer. That really motivates me to continue expanding by opening new locations.

What was the last best meal you had?
Every year my wife makes a traditional Cuban meal for about 50 guests on Fire Island. A few weeks ago she roasted a whole pig and made a fabulous authentic seafood paella. It was hit.