This week I had the pleasure of interviewing Chef Brian Luscher from The Grape who is sharing his very special recipe for his Country-Style Frittata. Made from fresh farm eggs, pancetta, broccoli and oven dried tomatoes– this frittata is delightfully fluffy with crispy edges topped with Asiago and creamy goat cheese.
Chef Luscher opened up his very first restaurant at age four right in his very own bedroom. From a very young age he knew he had a passion for food. His uncle and grandpa owned a burger restaurant and Luscher would constantly be in the kitchen, even before he was tall enough to see over the countertops.
The Grape has been serving top quality food and wine in Dallas for over 35 years, best known for their chalkboard menu which changes monthly. In 2007, Brian took over The Grape from the original owners and has stayed true to the historic charm while adding a sophisticated modern touch at the much-celebrated restaurant. “We’re all about honest food here, think classic cooking techniques with a European influence. We strive for recipes that exude approachability; it’s all about great execution.”
When I asked Luscher what his favorite part about The Grape was, he paused and looked at me for a moment “I really haven’t said this out loud to anyone before, but it feels like home here. I’ve worked here for a long time and deep inside I know this is where I was meant to be. The Grape is me – It’s honest and not trying hard to be something you’re not.” Dallas is fortunate to have come across such a talent, who from age 14 knew he wanted to be a chef. Aside from fulfilling his personal legend, Chef Luscher enjoys motorcycling, photography and most of all spending time with his family and his beautiful daughter, Landry.
A simplistic yet elegant recipe with a European-style bistro feel.
(Serves two: Total Cooking Time: 10-15 minutes)
- 2 oz butter
- 2 oz pancetta, small dice, cooked
- 2 oz oven dried tomatoes
- 2 oz broccoli florets, blanched
- 4 eggs beaten
- 1 oz asiago cheese, shredded
- 2 oz goat cheese
Preheat oven to 425 degrees.
In a medium non-stick sauté pan, melt butter over medium heat until bubbling. Add pancetta, tomatoes, and broccoli and sauté lightly. Add eggs and lightly stir with a spatula, to ensure egg mixture cooks evenly. Place pan in oven for 5-7 minutes until the eggs are almost set. Flip the eggs in the pan (or use the 2-plate method) and sprinkle asiago cheese on top. Return to the oven to brown for about 2 minutes. Remove from pan, slide frittata onto serving plates and top with goat cheese.The Grape 2808 Greenville Avenue, Dallas (214) 828-1981
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