In conjunction with the expanded delivery areas, Bonanno and his team at SupperBell have added several new light, summer-inspired dishes to the rotating menu including grilled ono served with an Asian farmers' market stir fry, and chilled prawns with julienne of squash, rice noodles and miso vinaigrette. SupperBell's menu takes advantage of the freshest, seasonal, farm-sourced ingredients and dishes change weekly under Chef Bonanno's culinary direction.
Guests can order online at http://www.supperbell.com or can access the SupperBell App for easy ordering of their dinner delivery Monday through Friday. Once meals are delivered, customers simply heat their food up in minutes and enjoy restaurant quality dinners in the comfort of their own homes.
To view the new zip codes now serviced by SupperBell, please visit http://www.supperbell.com and click on "View Current Delivery area" on the homepage.
SupperBell is a chef-driven dinner delivery service startup that was founded in 2015 by a group of Denver entrepreneurs, business professionals, and chefs from award-winning food concepts. SupperBell offers chef-made meals from a weekly house menu, same-day delivery capabilities within an expanding delivery zone, and cold-searing kitchen technology which ensures fully cooked dinners can be reheated to perfection.
About Frank Bonanno:
Frank Bonanno is the chef and proprietor of Bonanno Concepts, a Denver restaurant group that's the umbrella to some of Denver's most established restaurants and bars: Mizuna, Luca, Osteria Marco, Bones, Green Russell, Wednesday's Pie, Russell's Smokehouse, Lou's Food Bar, Vesper Lounge and Salt & Grinder. Frank is a graduate of the University of Denver Daniels College of Business and the Culinary Institute of American located in Hyde Park, NY. He has authored two cookbooks, received four James Beard Foundation Award semifinalist nominations and hosts a PBS show called Chef Driven where he travels across the country visiting culinary artisans and cooking along the way.
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