Mike Isabella
Chef Isabella to Throw First Pitch at Nationals Game
Formally known for his talents at the stoves, on Saturday, July 2 Mike Isabella will showcase his athletic skills from the mound at Nationals Stadium. Watch Mike throw out the first pitch of the first game in a double-header against the Pittsburgh Pirates, scheduled to begin at 3:30 pm. After the game, catch a bite and a brew at Graffiato in Chinatown.
Photo Credit: Cheryl Nichols Photography
Photo Credit: Cheryl Nichols Photography
Photo Credit: Cheryl Nichols Photography
Intimate Dinner with Chef Isabella at the James Beard House, August 23
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.
Where to Find Chef Isabella and His Italian-Inspired Cuisine
Graffiato is still under construction, but the culinary drought we’ve all been experiencing without Mike Isabella’s creations is about to end. In February, there are four opportunities to taste and see what Chef is working on for Graffiato.
February 12 – International Wine & Food Festival
Catch Mike’s live demo on how to prepare spiced beets, chocolate and fresh-made ricotta. Then linger to sample the dish.
February 14 – Cuisine Contra
Spend Valentine’s Day with the Chef you love most at a fun event combining food, drink, art and music. The location is a surprise, but the chance to win roundtrip airfare to Paris is not!
February 17 – Italian Inspiration: An Evening with Chef Mike Isabella at Boffi Georgetown
The American Institute of Wine & Food hosts a reception with Chef at the dapper and contemporary Boffi Georgetown showroom. Sample Graffiato-inspired snacks and local Virginia wines. Tickets available to non-AIWF members. E-mail Carolyn Margolis for tickets and information by February 14.
February 20 – No. 68 Project – a discourse in dining
No. 68 Project is a series of unique dining experiences combining playful chef-driven cuisine with talented artists’ installations for an intimate group of diners to explore and discuss throughout the evening. Chef Isabella kicks off the series on Sunday, February 20. See the No. 68 Project Web site for more info and an exclusive invitation.
Chef Isabella Shares Atkins-Friendly Recipes
Mike Isabella joins an array of experts providing ethnic, diet-friendly dishes for you to cook at home. He puts to rest any uncertainty as to whether diet-friendly recipes may also be mouthwatering. Visit the Atkins site to browse through his Mediterranean recipes.
Chef Isabella to Demo at the International Wine & Food Festival
On Saturday, February 12 Chef Isabella will take the stage at the 12th Annual International Wine & Food Festival. Watch him prepare spiced beets with chocolates and fresh made ricotta, then linger to sample the unique dish. The demo begins at 2:00 pm in the Ronald Reagan Building & International Trade Center. Purchase your ticket online and arrive early to snag a good seat.
Tri-Color Cookie Recipe
Chef Isabella has a vivid memory about the making, eating and transporting of Christmas cookies as a child. “The only difference between tri-color and all the rest is that half of the [tri-colors] would be missing by the time I got to my aunt’s house, because they were my favorite and I would quietly eat them in the back of the car on our ride over there.”
Tri-color cookies are painted the colors of the Italian flag, which also happens to be Christmas colors. They’ll be on the dessert menu at Graffiato, but if you can’t wait for Spring, see Chef Isabella’s recipe below.
Mike Isabella's Tri-Color Cookies
TRI COLOR COOKIES
An American Italian Holiday Cookie
Prep time 45 minutes
Cook time 10-12 minutes
INGREDIENTS:
8 ounces almond paste
1 cup sugar
1 cup butter, softened
4 eggs, separated
2 cups all-purpose flour
10 drops red food coloring
10 drops green food coloring
Apricot jam
Raspberry jam “seedless”
1 cup semisweet chocolate chips, melted
DIRECTIONS:
1. Preheat oven to 350 degrees. Line three 9×13 baking pans with parchment paper.
2. In large bowl, break apart almond paste, and cream together with butter, sugar and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough in 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the baking pans.
3. Bake 10-12 minutes, until lightly browned. Remove from pan, and cool on wire rack.
4. Place green layer onto a piece of plastic wrap large enough to wrap all 3 layers. Spread with raspberry jam, and top with uncolored layer. Spread with apricot, and top with red layer. Transfer to baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours or overnight.
5. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour. Slice into small squares.
