When Get Out! came up with the idea of talking with Pembrokian chefs to get some cooking tips to help us all with our summer barbeques, I thought two things: 1) This is something that will really improve the quality of summer cooking for all of us, and 2) Where am I going to display my Pulitzer?

As I mentioned last column, I am a fabulous cook. I’m very modest about it, but still. Nonetheless, like LeBron James can improve his crossover dribble, Get Out! understands he can improve on his cooking skills.

The first tips are coming from fellow Pembrokian Bondo Benjamin. He is the co-owner of BoCa, located at 254 Church Street. Benjamin, who began in the restaurant world as a 15-year-old dishwasher, opened BoCa in 1997. The restaurant, which focuses on Italian cuisine, became a reality after Benjamin says, “I began cooking pizzas, oven, frying, and sautéing and I realized I enjoyed it. Opening the restaurant just seemed like a natural thing to do.” When asked what his personal favorite dishes are at his restaurant, he says, “I’m fond of the double thick pork chops, and our cheeseburgers rock!” As for what he likes to cook when he’s not working, “Lots of take-out. Mainly, I like making easy stuff like peanut butter and jelly sandwiches or burgers on the grill. Lately, I’ve been on a Thai sushi kick.”

I was curious as to what it is that amateur cooks don’t realize that prevents them from busting out a successful meal, and Benjamin kindly explains, “less is more, I think lots of people try to incorporate lots of different ingredients into a dish and that usually screws it up. I adhere to the keep-it-simple-stupid philosophy. A lot of times only maybe two or three things make a great dish.”

BoCa has a couple of summer specials. Monday through Thursday, everything on their lunch menu is under $10, and they also have “Manic Mondays” where appetizers are $7 and dinners are $15 on Monday evenings. To check out their menu, visit bocarestaurant.com.

Panzanella Salad (from Bondo Benjamin)

Day old bread, preferably a crusty wheat or whole grain loaf cubed about one inch by one inch
One fresh mozzarella ball ovaltini size, cubed
One red and one green pepper cut in a very large dice
One red onion cut in a very large dice
Good olive oil, preferably extra virgin
Balsamic vinegar
Salt and pepper

Place cubed bread in a large mixing bowl and douse liberally with balsamic vinegar. Let bread absorb for a minute or so, then place the peppers, onion and mozzarella in bowl. Toss with the olive oil and more balsamic and salt and pepper to taste. Serve in chilled salad bowl.

Odds and Ends: The aptly named Six Foot Sunday will be playing each Sunday afternoon from 3-6 p.m. acoustic-style at The British Beer Company outside on the patio. Debbie O’Carroll has served on the Board of the International Brotherhood of Magicians, Boston, since 1991 (tell me that isn’t a collection of characters!) and will bring her children’s magic show to the Pembroke Public Library on Monday, June 29 at 2 p.m. Her Planet Magic Show is aimed at kids between the ages of 4 to 10. This is a ticketed event, so stop by the library and grab your tickets before they vanish! Since Get Out! hasn’t taken matters into his own hands and figured out a way to have a farmers’ market here in Pembroke, I decided to take a drive over to Marshfield Fairgrounds last week to visit theirs. The market is open each Friday from 2-6 p.m. There aren’t a lot of fruits and veggies available yet, but there are a lot of herbs, plants and crafts for sale.

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