Cooking With Cal: Discover how to make Bruno’s flavorful puttanesca sauce
30’S. THAT’S YOUR FORECAST FROM GULF COAST WEATHER. IF YOU WANT TO COOK LIKE A PRO, MAYBE CULTIVATE SOME CREATIVE CUISINE. ALSO, WHO DOESN’T WANT TO LIKE COME AROUND A TABLE WITH YOUR WHOLE FAMILY, RIGHT? WE’RE GOING TO TURN UP THE HEAT HERE WITH ONE OF THE TOP CHEFS IN TOWN. CAL BRUNO. >> IDENTITY OF OUR BEHIND THE POPULAR BRUNO’S OF BROOKLYN IN DOWNTOWN FORT MYERS. THANK YOU GUYS SO MUCH FOR BEING HERE. AS ALWAYS. THIS SMELLS AMAZING. WHAT IT WHAT ARE WE COOKING UP THIS IS A THIS IS A DISH. SPECIAL REQUEST. OF COURSE LAST TIME. MURRAY WAS YOU GUYS. >> YOU KNOW WHAT YOU WANT TO EAT AND YOU ADD SAID UP WITH THE NEXT SAUCE. YEAH. ALSO WHAT’S GREAT ABOUT THIS DISH IS IT’S ACTUALLY VEGAN IF YOU LEAVE OUT THE ANCHOVIES BY THE FAULT. IS THIS SUPPOSED HAVE SOME AND JOE V’S WHICH MAKES A BUDGETARY AND BUT EASILY VEGAN? SO I HAVE A LOT OF VEGAN CLIENTELE AND THIS IS ONE OF THEIR GO-TO DISHES ALSO MET AND SO MUCH OF THIS STUFF. I MEAN, IT’S PRETTY EASILY FIND FOUND. YES, ALI, IF CHECK OUT THE FORT MYERS FARMERS MARKET. CURRENTLY TIED ALL THE INGREDIENTS IN THE BIG EVENT, A LITTLE AVAILABLE OVER AT THE FARMERS MARKET THIS SATURDAY AS WELL WILL BE A HOSTING IT AGAIN DOING SOME DEMOS AND THINGS OF THAT NATURE. BUT I HAVE A LITTLE GARLIC HERE THAT I WANT TO TALK ABOUT 1ST SO I KIND OF GOT A JUMP START. AND I THINK PEOPLE ARE AFRAID TO CARAMELIZE. THE ROLLICKING BROWN WAS OFFICIALS ARE YOU’RE LOOKING FOR CASH IS THAT YOU NEED TO GET A LITTLE BIT OF COLOR. ME TELL YOU WHY GARLIC IS NATURALLY HAS NATURAL SUGARS. THE RIGHT TO CARAMELIZE THAT YOU’RE BRINGING THOSE SWEETNESS OUT. OKAY. BETTER. AND PLUS IS INFUSING ALL THIS OIL WITH FLAVORS. SO DON’T BE AFRAID. DON’T BE AFRAID. THERE’S A FINE LINE. YOU KNOW, BROWNED, SURE WALK. BUT ONCE YOU PRACTICE, IF YOUR TIME TO GET THIS, THE COLLIER LOOKING FOR AND WHILE WE’RE TALKING ABOUT THE GARLIC IN THE OLIVE Y ONE, JUST TOUCH ON WHAT WE DO AT BRUNO’S, WE ACTUALLY TAKE OLIVE OIL AND SAUTE KNOW IF ANYONE’S EVER BURNED. AND THAT’S TOUGH TO. IT’S GOT A REALLY LOW SMOKE POINT, BUT WE CUT IT WITH A LITTLE BIT OF A CODDLED. SMALL POINT UP BECAUSE A NICE CHOICE BECAUSE IT DOESN’T OVERPOWER THE ALL THE FLAVOR. OKAY. THAT LATER, FLAVORS ACT FINISH UP THE DISH NOW. SO WE HAVE THAT IT TAKES SOMETHING SAW. BE CAREFUL WHEN YOU HAVE INGREDIENTS THAT ARE NATURALLY SALTY, LIKE OLIVES AND CAPERS THAT ARE ABOUT TO GO INTO SO REGULATE AMOUNT OF SALT YOU PUT IN THERE, OK? SO IMAGINE TO BE MINDFUL OF THEM AND TAKE SOME CHERRY TOMATOES JUST FOR COLOR. THESE BABY HEIRLOOMS, LITTLE BIT CAPERS SOME OLIVES AND I’VE ALREADY REMOVED THE PET. YOU DON’T WANT ANYBODY COMING INTO THOSE RIGHT AT MUCH BETTER TO OK, WE’RE GOING TO GET A LITTLE HEAT IN THERE. AND WHILE THAT IS PICKING UP AND ONE GEN THE TALK ABOUT SOME EVENTS, IF THAT’S OKAY, SURE. SO WE HAVE SO MUCH GOING ON, OBVIOUSLY WITH SEASON HERE WE HAVE THE FARMERS MARKET. WE PARTICIPATE IN EVERY SATURDAY FROM 9 TO ONE, RIGHT. WE HAVE OUR YOU, SIR. WE WILL BE OPEN ON EASTER SUNDAY THIS YEAR THIS YEAR WE’RE DOING TRADITIONAL MENU AND AND SOME SPECIAL FURRY ON TYPES OF LAMB DISHES. AND WHAT HAVE YOU. CHECK OUT OUR WEBSITE FOR THAT. YOU CAN BOOK THEIR RESERVATIONS THROUGH OUR WEBSITE. >> FOR EASTER SUNDAY AND BIG NEWS IS WE’RE TARGETED MARCH TO 16 FOR OUR MARKET, WHICH WAS OUR ORIGINAL LOCATION ON SECOND STREET WILL BE SELLING ALL OF THESE FIND PRODUCTS AND MUCH, MUCH MORE VERY SOON ARROW LOCATION. SO TRUE. ITALIAN MARKET DOWNTOWN IN THE RIVER AROUND AND A LOT OF TO BILL WELL, VERY, VERY EXCITED >> WE’VE WORKED FOR YEARS, QUITE FRANKLY, MAKING CONNECTIONS AND ITALY TO IMPORT THE SPECIALTY GOODS THAT ARE 3 TIMES AS YOU’RE USING TO GET. >> YOU KNOW, FOR RESTAURANT THE BULK SIZE, RIGHT AND SO WE HAVE THESE PASTAS AND INFUSED OLIVE OILS THAT WE’RE ABLE TO SECURE. AND I JUST I CAN’T WAIT TO TO THE MASSES. AND THAT’S CERTAINLY NOT SOMETHING THAT WE HAVE IN DOWNTOWN FORT MYERS. I’M DO WITH THOSE KIND OF YEAH. BRING IN A WHOLE DIFFERENT PERSPECTIVE, ESPECIALLY THEY WANT TO SEE WHAT YOU GUYS ARE PUTTING THESE DISHES LIKE. HONESTLY, I THINK WE’VE PROVEN THAT THERE IS A MARKET FOR BECAUSE PEOPLE WANT TO OF RETAIL FROM US AT THE RESTAURANT. YOU KNOW, WE DO THAT, YOU KNOW, SO WE’RE EXCITED. WE’RE EXCITED ABOUT OFFERING THAT OUTLET THERE WHERE WE CAN SHOWCASE SO MUCH MORE. I MEAN, REALLY WE’RE LIMITED WITH SPACE, EVEN THOUGH THE BUILDING OR IN IS 4 TIMES THE SIZE, WHAT WE USED TO BE RIGHT, A LIMITED SPEAKING OF THE PASS TO TELL US A LITTLE BIT ABOUT THAT BECAUSE HONESTLY, THAT’S OK, NOTED THAT ISIS HAS BEEN GETTING ANY CASE. IT’S A DRY, IMPORTANT PASS, THE SOMETHING THAT, YOU KNOW, VERY SIMILAR WHAT WILL BE OFFERING AND RENAULT’S SO BIG. IS BASICALLY IT MOVE GOAL IS WHOLE. AND IT I AND SO IT’S LIKE A BIG SPAGHETTI WITH A LITTLE HOLE THROUGH NOW. THE KEY WHEN WHEN YOU WHEN YOU’RE DEALING WITH SAUCES, YOU WANT TO USE LONG PASS TO WHY? BECAUSE THE SAUCE WILL OKAY. OKAY. AND AND THIS IS JUST THE TRADITIONAL MARRIAGE WITH AN ASK A SAUCE WOULD GETTING. WHY ISN’T THAT GOOD? THAT IS SO SIMPLE TO IT SO SOON. AND THE ONLY THING WE DID BEFORE AND OBVIOUSLY WE’VE GOT A LITTLE BRUNO SAUCE, WHICH IS AVAILABLE IN JARS TO OUR OUTLET AS WELL. SO THIS IS A FULLY COOKED MARTIN OUT OF SAUCE. EVERYTHING ELSE WE JUST SAW. WHAT WE DID AT HARDEST PART WAS GET AROUND THE GARLIC. IT IS SO LIGHT AND SO FLAVOR AND THAT DIDN’T TAKE LONG AT ALL. NOT AT ALL EITHER. FEEL LIKE I CAN MAKE THAT. BUT WHEN IT WAS LESS THAN 5 MINUTES FOR YOU TO ROUT THE KEY, I DIDN’T FRESH OREGANO. OKAY. LOVE THE FRESH OREGANO WHILE DISH. YOU TALK A LOT ABOUT, YOU KNOW, YOU YOU SOMETIMES I EAT WITH YOUR EYES. THE PRESENTATION IS SO CASE AND I SEE WHY HAVE TOMATOES THAT ARE MOST LIKELY BELOW A LEVEL OF OF COLOR AND AND I QUITE FRANKLY, YOU WANT TO DO THAT IN A DISH. YOU WANT TO BRING OUT THE NATURAL COLOR ALSO ENHANCE NOW WITH THIS. I KNOW YOU SAID YOU COULD ADD ANCHOVIES DO IT, BUT THIS IS STILL SOMETHING THAT YOU IF YOU WANTED ANOTHER PROTEIN OR SOMETHING EASY TO HELP. SO, YEAH. SO WE HAD CHICKEN SHRIMP AND SALMON TO THE LOT OF THE RESTAURANT AND ONE OTHER THING WITH THE YEAH, I WANT I JUST WANT TO LET YOU KNOW, WOULD HAVE IT WOULD HAVE GONE IN BEFORE THE GARLIC SUNLIGHT. FRANKLY, WHEN THE DISH IS DONE, IT’S ALMOST LIQUEFIED INTO OK, YOU KNOW, I SAY YOU’LL PICK IT UP YOUR PALATE. WELL, THEY CAN STILL TAKE THE STAGE DURING HIS VERY THIS THING. BUT WE USE WHITE ANCHOVIES, WHICH I WANT TO POINT OUT. THIS IS THIS IS NOT THIS IS NOT COMMON. SO EVERYONE’S USED TO SEEING INJURIES. THEY’RE KIND OF LIKE BROWN. YES, THOSE WHAT WAS EXPECTED THOSE ARE KIND OF LIKE BEEN CURED AND KIND OF LEFT ALONE FOR A THESE ARE THESE ARE FRESH. OKAY. CURED IMPACT, UNSOLVED. NATURALLY. SO THIS IS WHAT THE LOOKS LIKE. IT LIKE A REGULAR FILETS. SURE, HIS WHITE. THAT’S WHEN REALLY COLORS BY THIS IS FANTASTIC. THIS IS SOMETHING WE CAN EASILY MAKE IT HOME. AND THAT’S WHAT I LOVE. YOU GUYS COME ON. YOU CAN COOK LIKE A PRO, AS YOU BUT IF YOU’RE IF YOU’RE CHALLENGE IN THE KITCHEN, LIKE CS, VERY POOR OH, YEAH, ACTUALLY. >> IF YOU WANT SOME DINNER IDEAS AND TO LEARN MORE ABOUT BRUNO’S OF BROOKLYN AND SOME OF THE SPECIALS ON THE MARKET WILL PUT THE LINKS FOR YOU ON OUR GULF COAST NEWS WEBSITE AND APP. THANK
Cooking With Cal: Discover how to make Bruno’s flavorful puttanesca sauce
Updated: 10:44 AM EST Feb 19, 2026
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On Thursday, Cal from Bruno’s of Brooklyn joined “Good Morning Gulf Coast” to show us how to make their puttanesca sauce.Happening June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands, which will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites and villas for the event. For more information, visit Bruno’s of Brooklyn online.WATCH THE FULL SEGMENT ABOVEDOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment and original programming on your TV.
FORT MYERS, Fla. —
On Thursday, Cal from Bruno’s of Brooklyn joined “Good Morning Gulf Coast” to show us how to make their puttanesca sauce.
Happening June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands, which will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites and villas for the event. For more information, visit Bruno’s of Brooklyn online.
WATCH THE FULL SEGMENT ABOVE
DOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment and original programming on your TV.
Dining and Cooking