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Mike Isabella Wins DC’s 5th Annual Cochon 555 Title

April 18, 2013

Chef Mike Isabella competed against four other renowned DC chefs in the 5th Annual Cochon 555, a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. Mike Isabella was crowned the “Prince of Porc” at this year’s DC competition held April 7th at the Newseum. He will compete for the national title in June at the Food & Wine Classic in Aspen, CO.

The competition required each chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts. Isabella won the title with six dishes, including a pig’s head parm, and a nutella cookie with whipped pork fat frosting, and the crowd’s favorite – a pork fat arancini.

See the slideshow below for photos from the event.

Cochon 555
Cochon 555
Cochon 555
Cochon 555

DC Chef Participants in the 5th Annual Cochon 555

Cochon 555
Cochon 555

Mike Isabella's menu included a charcuterie board, pork fat arancini, pork belly pastrami, pig's head parm [sesame seed bun, brined and braised pig head, breaded and fried like a chicken parm sandwich], n'duja stuffed morel with cockles, and a nutella cookie, whipped pork fat frosting.

Cochon 555
Cochon 555

Mike Isabella at the Cochon 555 event.

Cochon 555

The Cochon 555 promotes sustainable farming of heritage breed pigs and required each competing chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts.

Cochon 555
Cochon 555

DC Chefs competed in the 5th Annual Cochon 555 at the Newseum.

Cochon 555
Cochon 555

Mike Isabella's team at the 5th Annual Cochon 555.

Cochon 555Cochon 555Cochon 555DC Chef Participants in the 5th Annual Cochon 555Cochon 555Mike Isabella's menu included a charcuterie board, pork fat arancini, pork belly pastrami, pig's head parm [sesame seed bun, brined and braised pig head, breaded and fried like a chicken parm sandwich], n'duja stuffed morel with cockles, and a nutella cookie, whipped pork fat frosting.Cochon 555Mike Isabella at the Cochon 555 event.The Cochon 555 promotes sustainable farming of heritage breed pigs and required each competing chef to prepare a menu created from one entire heritage breed pig by creating dishes using all of its parts.Cochon 555DC Chefs competed in the 5th Annual Cochon 555 at the Newseum.Cochon 555Mike Isabella's team at the 5th Annual Cochon 555.

Join Chef Mike Isabella and Taha Ismail at Sips & Suppers (Jan 26 & 27)

January 9, 2013
Sips & Suppers logo

Join Chef Mike Isabella and Taha Ismail at the 5th annual Sips & Suppers, a celebration of food and community hosted by José Andrés, Joan Nathan, and Alice Waters on January 26th and 27th, 2013. Some of the country’s finest chefs, artisans and mixologists will come together to raise money for DC Central Kitchen and Martha’s Table, organizations that serve the neediest individuals in our nation’s capital.

For more information and to purchase tickets, visit www.sipsandsuppers.org.

Nominate Graffiato & Chef Mike Isabella for James Beard Foundation Awards

November 5, 2012

Nominations for the prestigious 2013 James Beard Foundation Restaurant and Chef Awards are now open to the public. Support Graffiato and Chef Mike Isabella with votes for Outstanding Bar Program and Best Chef Mid-Atlantic. The deadline to nominate is December 31, 2012 and winners will be announced May 6, 2013.

For more information and to cast your vote today, visit: http://jamesbeard.starchefs.com/awards/vote/index_2.php.

Thank you for your support!

Graffiato’s Chef Marjorie Competes in AIWF Crab Cake Competition (Oct. 29)

October 16, 2012

On October 29, watch Graffiato’s Chef Marjorie Meek-Bradley take on other D.C. chefs at the American Institute of Wine & Food’s seventh annual “I Love Crab Cakes!” competition and fundraiser, honoring Karen Cathey. Guests will sample each chef’s unique take on crab cakes, along with carefully selected wines and seasonal beers from Port City Brewing Company. Chefs Scott Drewno and Ris Lacoste will emcee the event at Phillips Flagship restaurant.

AIWF’s “I Love Crab Cakes!” Competition

WHEN:   Monday, October 29, 6:30-9:00pm

WHERE:  Phillips Seafood, 900 Water Street SW, Washington, D.C.

TICKETS:  Tickets are $60 for AIWF members / $75 for non-members, and can be purchased here.

Chefs For Equality After-Party at Graffiato on Oct. 24

October 5, 2012

On October 24, join us at Graffiato for the Human Rights Campaign’s Chefs for Equality fundraiser After-Party. The party will feature small plates by Chefs Mike Isabella, Scott Drewno of The Source and Teddy Folkman of Granville Moore’s, as well as cocktails from D.C.’s top mixologists and music by DJ Shea Van Horn.

CHEFS FOR EQUALITY AFTER-PARTY DETAILS:

WHAT: Small plates, cocktails and music to benefit marriage equality in Maryland.

WHEN:   Wednesday, October 24, 10pm-1am

WHERE:  Graffiato, 707 6th Street NW, Washington, D.C.

TICKETS:  Tickets are $50 and can be purchased online.

Cookbook Signing at Graffiato on September 23

September 6, 2012

Mike Isabella’s Crazy Good Italian is available nationwide September 25. The first cookbook signing takes place at Graffiato on September 23 from 11:30 a.m. to 2:00 p.m.

Top Chef All-Star Runner-Up Mike Isabella puts his gnocchi where his mouth is with 200 Mediterranean recipes that pack a modern punch.

Millions know Mike Isabella as a tough-talking Top Chef competitor and the celebrity chef behind hot new D.C. restaurants Graffiato and Bandolero. Now, in his first cookbook, Mike Isabella’s Crazy Good Italian, you’ll be able to taste the chef’s New Jersey childhood alongside the refined flavors that come from decades in the culinary world. Inspired by the food his Italian-American grandmother prepared, Isabella serves up 200 recipes for everyday meals that appeal to the heart and the appetite, with a modern twist. These are “small plates” versions of Mediterranean classics, made lighter and more flavorful. Isabella shares his secret family recipes, the dishes that made him famous on Top Chef, and signature meals from his restaurant. From Ricotta with Charred Scallion and Harissa to Grandma’s Potato Gnocchi, Chicken Wings with Pepperoni Sauce to Carnival-Style Zeppoles with Seasonal Sugars, home cooks will taste the pure joy these meals can bring. Delivering lip-smacking food (and talking some smack while he’s at it), Isabella makes Italian fun to cook again.

ISBN: 978-0-7382-1566-2
HARDCOVER
$35.00
334 pages

 

TOUR

The first book signing will take place at Graffiato in Washington, D.C. on Sunday, September 23 from 11:30 a.m. to 2:00 p.m. This event is open to the public. Reservations for brunch are also available, but not required to purchase a cookbook.

Visit the tour page for additional book signing events, dates and locations.

Pre-order your copy online:

Amazon
Barnes & Noble
IndieBound

Graffiato Hosts Dinner with Chef Angelo Sosa

May 11, 2012

On June 9, Top Chef All-Stars contestant and celebrity chef Angelo Sosa  will visit Graffiato for a special dinner hosted by Chef Mike Isabella. The five-course dinner menu will feature recipes such as scallop banana tartar with jalapeño vinaigrette and grilled duck breast with honey pepper glaze from Chef Sosa’s upcoming book, Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy. Guests will also have the opportunity to purchase books and have them signed by Chef Sosa.

When: Saturday, June 9 from 5:00pm to 12:00am

Price: $65/person (exclusive of tax and gratuity)

Reservations: Reservations are available online or by calling 202.289.3600.

*If the reservation is made online, please request Chef Sosa’s dinner menu in the notes, as it is not available to order the day of.  

Graffiato at ZooFari on May 17

May 8, 2012

Graffiato joins more than 100 of the area’s finest restaurants as a proud partner of the National Zoo’s annual fundraiser, ZooFari. The event features gourmet food and wine tastings, entertainment, animal demonstrations, and a silent auction, with proceeds benefiting the Zoo’s conservation, research, and education program. Additionally, Mike Isabella and other acclaimed chefs will judge the Sweet Eats Challenge, a zoo-themed cake decorating contest.

When: Thursday, May 17, 2012, 6:30-9:30pm

Where: National Zoo, 3001 Connecticut Ave. NW, Washington, D.C.

More Information/Tickets: fonz.org/zoofari.htm.

Chef Mike Isabella to demo at National Restaurant Association World Culinary Showcase

April 16, 2012

Chef Mike Isabella will join other renowned chefs at the National Restaurant Association World Culinary Showcase 2012 in Chicago, IL! A cooking demonstration theater will provide event attendees an interactive setting to watch and learn from the culinary masters who will perform live on stage throughout the four-day showcase, May 5-8. Chef Mike Isabella will demonstrate on Monday, May 7 at 1:00pm.

More information: http://www.restaurant.org/show/register.cfm

Graffiato nominated as best new restaurant of the year

April 12, 2012

Graffiato is honored to be one of five new restaurants nominated as best new restaurant of the year by the Restaurant Association of Metropolitan Washington. Winners will be announced on Sunday, June 24, 2012 at the Marriott Wardman Park, Washington, D.C.

Chef Mike Isabella to Compete in Cochon 555 on April 22

April 11, 2012

Chef Mike Isabella will compete against four other renowned D.C. chefs in the fourth annual Cochon 555, a one-of-a-kind travelling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The chefs will prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans. Guests will also enjoy wines from five family wineries, in addition to cocktail samples and other treats.  The Cochon 555 winner in D.C. will go on to compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, CO in June.

WHEN

Sunday, April 22, 2012
4pm VIP Opening; 5pm General Admission

WHERE

The Liaison Capitol Hill, An Affinia Hotel (Official Hotel Partner)
415 New Jersey Avenue, NW, Washington, DC

TICKETS

$125/person for GA; $200/person for VIP. Tickets are available at www.cochon555.com.

EXCLUSIVE ROSÉ 2011 RELEASE AT GRAFFIATO

March 13, 2012

On Saturday, March 31, Boxwood Estate Winery of Middleburg, VA will release its Rosé 2011. Graffiato will be the first and only restaurant in D.C. to carry the new vintage through April 7.

Join us for a complimentary glass of Rosé from 12-2pm on March 31, and stay for lunch to enjoy several dishes Chef Isabella created to pair with the wine, including:

  • SCALLOP CAPONATA  $16
    eggplant, zucchini, basil
  • CRUDO OF HAMACHI  $10
    sofrito, roasted tomatoes
  • SAFFRON SPAGHETTI  $12
    clams, chili

Advance reservations are recommended, but not required as Rosé will be available to all guests 21 and over at the first floor bar and in the main dining room.

Graffiato Participates in Cochon Chef’s Course

December 8, 2011

Mike Isabella joins chefs across the country participating in national culinary competition Cochon 555’s new dining incentive program for 2012, “Cochon Chef’s Course,” to reward those supporting local agriculture. The Cochon Chef’s card will give members added benefits at more than 60 restaurants and partners nationwide, in addition to pre-sale and advance access for Cochon events. Graffiato will offer a complimentary, chef-prepared tasting course exclusively to card holders.

The Chef’s Course card is available now at cochon555.com for $50, and a portion of the proceeds will benefit the James Beard Foundation.

 

Share Our Strength Fundraiser at Graffiato

December 6, 2011

Join us for a holiday happy hour to help fight childhood hunger in America. Guests will enjoy a complimentary glass of house wine, draft beer or signature punch and a selection of small bites, and a portion of ticket sales will directly benefit Share Our Strength.

When: Monday, December 12, 5:00 – 8:00pm

Tickets: Available in advance online and at the door for $25

We hope to see you there!

CityEats Gratis Graffiato Dinner – Enter to Win!

December 5, 2011

Reserve a table through CityEats and enter to win a free dinner at Graffiato!

Details: From December 5 – 9, CityEats is giving away dinner for two at Graffiato – that’s five complimentary dinners in total. To qualify, guests must use CityEats to make a party of two reservation for any time in the next 30 days. CityEats then chooses and notifies one winner each day this week. Reserve your table now!

*The complimentary dinner is good for up to $250.

GRAFFIATO WINS “BEST NEW RESTAURANT” IN EXPRESS NIGHT OUT’S 2011 READER POLL

October 20, 2011

We’re thrilled that Graffiato has won “Best New Restaurant” in Express Night Out‘s Best of 2011 reader poll. A huge thanks to everyone who voted!

Images from Dinner with Chef Mike Isabella at the James Beard House

August 29, 2011

Just two months after opening Graffiato, Chef Isabella puts some creative twists on his casual Italian-inspired cuisine with a five-course fine dining menu at the James Beard House.

Graffiato - Photo by Geoff Mottram

Graffiato - Photo by Geoff Mottram

Graffiato Team - Photo by Geoff Mottram

Graffiato Team - Photo by Geoff Mottram

Cured Ham and Eggs > Panini Crisps with Culatello, Osetra Caviar, and Lardo–Sea Urchin Butter - Photo by Geoff Mottram

Cured Ham and Eggs > Panini Crisps with Culatello, Osetra Caviar, and Lardo–Sea Urchin Butter - Photo by Geoff Mottram

Watermelon Skewers with Cucumber, Tomato, Relish, Ricotta Salata, and Borage - Photo by Geoff Mottram

Watermelon Skewers with Cucumber, Tomato, Relish, Ricotta Salata, and Borage - Photo by Geoff Mottram

Zeppole with Strawberry Sugar and Chocolate–Balsamic Sauce - Photo by Geoff Mottram

Zeppole with Strawberry Sugar and Chocolate–Balsamic Sauce - Photo by Geoff Mottram

Roasted Hanger Steak with Corn Polenta, Heirloom Tomato, Sea Beans, and Saba - Photo by Geoff Mottram

Roasted Hanger Steak with Corn Polenta, Heirloom Tomato, Sea Beans, and Saba - Photo by Geoff Mottram

Warm Tondini Beans with Smoked Razor Clams, Charred Octopus, Crispy Squid, and Ink Toast - Photo by Geoff Mottram

Warm Tondini Beans with Smoked Razor Clams, Charred Octopus, Crispy Squid, and Ink Toast - Photo by Geoff Mottram

Chef Mike Isabella - Photo by Geoff Mottram

Chef Mike Isabella - Photo by Geoff Mottram

Duck Cannelloni with Chanterelles, Hazelnut, and Duck Egg Sabayon - Photo by Geoff Mottram

Duck Cannelloni with Chanterelles, Hazelnut, and Duck Egg Sabayon - Photo by Geoff Mottram

Veal Sweetbread Tortellini with Country Ham Brodo, Sorrel, and Crouton - Photo by Geoff Mottram

Veal Sweetbread Tortellini with Country Ham Brodo, Sorrel, and Crouton - Photo by Geoff Mottram

Branzino Tartare with Fennel, Radishes, and Chilies - Photo by Geoff Mottram

Branzino Tartare with Fennel, Radishes, and Chilies - Photo by Geoff Mottram

Arancini with Rice Beans, Braised Bacon, and Aged Gouda - Photo by Geoff Mottram

Arancini with Rice Beans, Braised Bacon, and Aged Gouda - Photo by Geoff Mottram

Chef Mike Isabella - Photo by Geoff Mottram

Chef Mike Isabella - Photo by Geoff Mottram

Graffiato - Photo by Geoff MottramGraffiato Team - Photo by Geoff MottramCured Ham and Eggs > Panini Crisps with Culatello, Osetra Caviar, and Lardo–Sea Urchin Butter - Photo by Geoff MottramWatermelon Skewers with Cucumber, Tomato, Relish, Ricotta Salata, and Borage - Photo by Geoff MottramZeppole with Strawberry Sugar and Chocolate–Balsamic Sauce - Photo by Geoff MottramRoasted Hanger Steak with Corn Polenta, Heirloom Tomato, Sea Beans, and Saba - Photo by Geoff MottramWarm Tondini Beans with Smoked Razor Clams, Charred Octopus, Crispy Squid, and Ink Toast - Photo by Geoff MottramChef Mike Isabella - Photo by Geoff MottramDuck Cannelloni with Chanterelles, Hazelnut, and Duck Egg Sabayon - Photo by Geoff MottramVeal Sweetbread Tortellini with Country Ham Brodo, Sorrel, and Crouton - Photo by Geoff MottramBranzino Tartare with Fennel, Radishes, and Chilies - Photo by Geoff MottramArancini with Rice Beans, Braised Bacon, and Aged Gouda - Photo by Geoff MottramChef Mike Isabella - Photo by Geoff Mottram

Photos by Geoff Mottram

Images from Chef Isabella’s “Oven-Warming” Party

July 19, 2011

Keep your eyes peeled for Top Chef‘s Jen Carroll, Spike Mendelsohn, Kevin Sbraga, Dale Talde, Carla Hall, and Stephen Asprinio as well as local D.C. chefs and food writers.

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

Chef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de LoyChef Mike Isabella's Oven Warming Party - Photo by Pablo de Loy

All photos by Pablo de Loy — www.deloyartzphoto.com

Washingtonian’s Todd Kliman Visits Graffiato

June 28, 2011

… and had the nicest things to say about us in his online chat today: “knockout” food, “deceptively detailed and boldly flavored dishes,” and more. We couldn’t ask for a better start out of the gate! Thanks, Todd!

Intimate Dinner with Chef Isabella at the James Beard House, August 23

June 3, 2011

Anxious to taste Chef Mike’s food, but can’t make it to Graffiato in Washington, D.C., this summer? Join him for an intimate five-course, Italian-inspired dinner at the prestigious James Beard House in New York City on August 23. Tickets and a look at the menu and wine pairings are available on the the James Beard Foundation website.