3280 Helms Ave
Los Angeles, CA
Bucato, which means laundry in Italian, is Chef Evan Funke’s upcoming debut of his “pasta laboratory” that I’ve been earnestly awaiting since his February 2012 departure from rustic canyon in Santa Monica. At the Wednesday Farmers Market in Santa Monica, the day before Thanksgiving in 2012, Chef Funke shared with me these details about his laboratory experiment, which will be located in the Former Beacon Restaurant location within the Beacon Laundry Building in the Helms Bakery District.
Chef Funke plans to open in 2013 and to set a new culinary precedent by returning to the elemental qualities of creating pasta, including hand-rolling the pasta. He will feature a variety of ragu. For those who missed his off the charts Bolognese at Rustic Canyon, he will include his version in all its glorious form at Bucato.
Congratulazioni, Chef Funke!
Post Script : Chef Evan Funke’s Stuffing Recipe
On the same day I spoke to Chef Funke about his new restaurant, I also asked him to confirm my memory of the amazing stuffing recipe he gave me around thanksgiving in 2008. I recounted the following ingredients of my favorite Thanksgiving side: 1) as many varietals of bread (sourdough, pumpkin, multigrain, croissant, brioche etc.); 2) mild and hot sausage; 3) wild mushroom; 3) onions; 4) carrots; 5) celery; 6) currants; 7) chicken stock; 8) herbs; and 9) lots of butter on top before you bake it for a little over an hour under 375 Degree temperature. Chef Funke added, what he considered to be most essential, one more ingredient: Kale (Cavolo Nero). I prepared this recipe with the Kale for Thanksgiving and it was amazing, once again!