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Heat Supper Club - Executive Chef Frank Terzoli



Frank Terzoli is the Executive Chef at the Heat Supper Club. He came by on February 28, 2006 to cook up some great Cajun meals for Mardi Gras. I am still on my diet, so I could not sample any of his creations. But, the scents woke up some taste buds I had forgotten I had. His cuisine looked and smelled great! Heat is a recent addition to the Gaslamp Quarter. You can find them at 762 Fifth Ave, San Diego, 92101. If it tastes as good as it smells, you will love it.

Click here to visit the Heat Supper Club website.






Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli

Heat Supper Club - Executive Chef Frank Terzoli








Here are some of Frank's offerings for the St. Patrick's Day Pub Crawl:

Heat Supper Club - Executive Chef Frank Terzoli
a creation with endive

Heat Supper Club - Executive Chef Frank Terzoli
Chevre Goat Chese with Proscuitto Stuffed Clams

Heat Supper Club - Executive Chef Frank Terzoli
Tuna and Avocado Tartar with capers, chipotle and cilantro

Heat Supper Club - Executive Chef Frank Terzoli
Lobster cakes

Heat Supper Club - Executive Chef Frank Terzoli
A new twist on Corned Beef, with Gouda Chese and Butter Lettuce

Heat Supper Club - Executive Chef Frank Terzoli
Cooking up some Bananas Foster

Heat Supper Club - Executive Chef Frank Terzoli
The rum adds a special taste to the Bananas Foster

Heat Supper Club - Executive Chef Frank Terzoli
Frank has a great sense of humor.

Heat Supper Club - Executive Chef Frank Terzoli
A little brown sugar, Banana Liquor helps the Bananas Foster, too.

Heat Supper Club - Executive Chef Frank Terzoli
Susan: "Oh, this is GREAT!"








On May 26, 2006, Frank returned to grill up some Memorial Day goodies.

Heat Supper Club - Executive Chef Frank Terzoli
Frank sets up in our parking lot.

Heat Supper Club - Executive Chef Frank Terzoli
Ribs and corn

Heat Supper Club - Executive Chef Frank Terzoli
Susan greets Frank.

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
You grill the corn in the husks.

Heat Supper Club - Executive Chef Frank Terzoli
You can even do pizza on the grill.

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
This is a special cheese pizza.

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
Chicken and zucchini

Heat Supper Club - Executive Chef Frank Terzoli
The finished pizza.

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
Frank is quite a character.

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
Susan agrees...

Heat Supper Club - Executive Chef Frank Terzoli


Heat Supper Club - Executive Chef Frank Terzoli
"What is your secret for BBQing?"

Heat Supper Club - Executive Chef Frank Terzoli
"I use mesquite chips instead of standard briquettes."









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since September 4, 2005