After a long week working in their restaurants, Frank and Jacqueline Bonanno love having their Sunday nights to unwind with a big salad, like tonight’s tuna nicoise, along with the perfect charcuterie and cheese board. The wine and tequila are flowing as the two share their thoughts on the restaurant industry and laugh about…well…everything.

Frank is pulling out all the stops for a few of his most fabulous guests with a truffled cacio e pepe appetizer and cheesy chicken parmesan entree. The chicken cutlet jokes are aplenty with Stuart Sanks, a legend in Denver’s drag queen scene. Bonanno Concepts president Nick Gray is along for the ride with a special cocktail and lots of wine.

Frank pays the neighborhood carniceria a visit to pick up the best ingredients for a meal everyone will love: scallop ceviche and barbacoa enchiladas. Industry wine and marketing professionals, Lee Wilson and Olivia Moffett, respectively, are here for what they call the “best episode ever”. And of course, there are margs.

Frank’s business partner Chef Jan Kratzer spent all day baking fresh hoagie rolls at his bakery, LoDough, and Frank has been tasked with making them shine.

When Frank’s buttery Lobster ramen burst into Denver’s food scene at his restaurant Bones, people couldn’t get enough. So tonight, Frank is bringing the recipe into his home kitchen. The former manager of Bones Jordan Rodriguez and his friend Ryan Haarer watch the process unfold while snacking on gochujang dumplings and sipping cold, crisp sake.

Frank knows even the busiest people can create a beautiful dinner, he just has to prove it to emergency room doctor and mother of two, Dr. Comilla Sasson…

The smell of garlic fills the air in Chef Frank Bonanno’s home kitchen as he recreates the meal that won his wife Jacqueline over: classic Italian Frutti Di Mare salad…

For years, CBS Denver reporter Tori Mason has been asking Frank how to cook a dish she always orders at his restaurant Luca: perfectly-seared…