Chef Gabriel Frasca of Straight Wharf Restaurant Boston Rising Star on

Photo Credit: Becca Bousquet

Gabriel Frasca
90 Tremont Street
Boston, MA 02108
(617) 772 0202

Straight Wharf Restaurant
Straight Wharf
Nantucket, MA 02554
(508) 228 4499

Biography & Interview »

Gabriel Frasca

Gabriel Frasca’s first passion was journalism, but a semester off from college changed his professional plans. In 1994, he landed a position under Gordon Hamersley at Hamersley’s Bistro. Exposed to the world of fine-dining and French cooking, Frasca put writing on the back burner. Now with over a decade of experience in some of the finest kitchens in Boston, New York and Europe, Frasca has assimilated disparate philosophies and techniques into his own approach to cooking. For the past 2½ years, he has impressed Boston diners at Spire, offering inventive, ingredients-driven cuisine with influences from France, Spain, Portugal and Italy. Looking back on some of his mentors, Frasca comments, “Gordon Hamersley taught me to want it. Gordon Becker taught me to love it. Paul O’Connell taught me about the business. Martin Berasetegui taught me about the beauty. And Michael Schlow taught me about the perfection of it.” Now Frasca is off to his next challenge – with chef and partner Amanda Lydon. Together they will be co-Executive Chefs of Straight Wharf Restaurant in Nantucket, breathing new life into the seasonal New England cuisine featured at this popular summertime restaurant.


Pistachio Financier and Tarragon Ice Cream
Chefs Gabriel Frasca and Amanda Lydon of Straight Wharf Restaurant – Boston, MA
Adapted by

Yield: 8 Servings


    Pistachio Financier:
  • 150 grams “10X” sugar
  • 30 grams flour
  • 70 grams pistachios, ground to a flour-like consistency
  • 100 grams butter, browned and steeped with rosemary
  • 90 grams egg whites

    Tarragon Ice Cream:
  • 1 quart milk
  • 4½ ounces granulated sugar
  • ½ Tahitian vanilla bean, scraped
  • 7 ounces egg yolks
  • 2½ ounces trimoline or corn syrup
  • 4½ ounces sugar
  • 12 sprigs tarragon
  • Salt to taste


For Pistachio Financier:
Sift all dry ingredients together. Alternating between the butter and the egg whites, whisk in the wet ingredients until well-incorporated. Cover and chill the mixture overnight.

Preheat a convection oven to 375ºF. Spoon the mixture into lightly greased financier pans and bake for 8-9 minutes. (If you are using a standard oven, bake the financiers for 14-15 minutes, checking them after 8 minutes). The financiers are done when they are dry. Allow them to sit for a few minutes and carefully remove them from the pan.

For Tarragon Ice Cream:
Put a bain maire on ice. Boil the milk with half of the sugar; add the vanilla bean, mix and set aside. Ribbon the yolks and remaining sugar, and temper with the milk. Cook the mixture over medium heat and, as you would for a crème Anglaise, stir constantly, taking care not to scorch the mixture. It is done when the mixture thickens enough to coat the back of a wooden spoon. Remove from heat. Add the tarragon and mix. Cover and refrigerate the mixture overnight. Strain through a fine chinois, and spin the mixture in an ice cream maker according to the manufacturer’s directions. Eat lots.

To Assemble and Serve:
Put 1 warm financier on each serving plate. Place a scoop of tarragon ice cream to the upper right of each plate and serve immediately.

Wine Pairing:

Saracco Moscato d'Asti 2004



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   Published: March 2006