Monday, another week

It is Monday again, and that means that we are closer to Fiola time!
Another week has passed and lots has been achieved. Demolition set to start any moment now, and though it will be dirty, messy, somehow confusing....it is welcome!
Feel bad for interrupting the day to day operations of our building tenant, but hopefully the result will be well worth it for all.

Checking the news, here we are on BizBash as one of the top 10 new Venues in Washington DC to visit, what an honor! Thank you BizBash!
http://http://www.bizbash.com/washington/content/editorial/19748_2011_preview_washingtons_10_most_anticipated_new_venues.php

we also have a new twitter account, please follow us on @fioladc for faster updates.
Back to work now. Illy espresso coming up!

January 2011!!!

Happy New Year 2011.

2011 is here and so the construction of Fiola begins. In a couple of days we will have the dumpster in place and lots of dust and bricks will be going in there. We are excited about it, can't wait to see the new Fiola face.

Griz, our architect, my partner and I have been working non stop to get the required paper work, utilities, design final touches, ordering kitchen equipment, plates, glasses.....and the list does not stop, with one goal in mind, the opening of Fiola by Fabio Trabocchi sometime in April.

It is unbelievable to see how expensive everything is and how much attention to detail is needed.

We have a lot of inquiries, you can send those to fabio@fiolarestaurant.com or if it is media related to maria@fiolarestaurant.com we will be happy to answer any questions or concerns.

On another note, The National Gallery of Art will be featuring my menu at the Garden Cafe Italia (on the West Building), their restaurant starting in February 12, 2011 to March 20th, 2012. You can find the information at www.nga.gov/dining. Chef David Rogers from the National Gallery has been a great allied making this happen.

If you come across a DC Modern Luxury magazine for January, it is their Power Edition, and I am featured along chef Mike Isabella as one of the Top Chefs.

More pictures will be uploaded soon regarding the construction as well as our soon to come website, twitter and facebook.

back to writing menus....

ciao

Fiola

Fiola, which means "little girl, sweetheart", is what I affectionately call my daughter.
The concept of Fiola is that of a modern Italian Trattoria with emphasis on fresh local ingredients from our farms and markets. The menu will change constantly focusing on seasonal ingredients. It will not be fine dining like Maestro, and the setting more casual, beautiful and comfortable.
We are now working on the design of the space at 601 Pennsylvania Avenue NW, and hopefully construction first week of January.
Architects: GrizForm Design Architects (http://www.grizform.com/)
Griz and his team are working hard with us to make the vision come true.
It will be a great and big restaurant with a fantastic bar/lounge area, outdoor seating and a large Private room to hold any party or event.
We are also starting to put the "team" together, let me know if interested in working with us fabio@fiolarestaurant.com
will post some pictures every now and then.

Back in DC

As of last week I am back in Washington DC, this time for good. New York has been a great adventure and has given me the opportunity to see the restaurant business from a different angle. Now, more than ever, I am ready to open my very own restaurant.
It has taken a while to make it happen, but yes, "Fiola" will open in April 2011 (or so we hope!).
The location: 601 Pennsylvania Avenue NW, Washington DC. Entrance on Indiana Avenue between 7th and 6th.
I will be posting weekly about the progress and development.
Thank you for all the support and for those who insisted along the way that I come back to DC, being here feels like home.

Campofilone Pasta with Langoustines

This is the final result....

enjoy...
Fabio

Campofilone Pasta with Langoustines

Maccheroncini di Campofilone con gli Scampi
= Serves 6

The women of the town of Campofilone have an international reputation
for their pasta-making prowess. Their wheat is top quality. They use farm-fresh
eggs instead of water, which give the pasta its golden color, and they leave it to
air-dry very slowly. This slow drying, over the course of a few days, is very important:
Industrial pasta is dried quickly, using heat, and as a result, it is already partially
cooked.
In Le Marche, we used large mantis shrimp for this recipe, but since they are
difficult to find here in America, I make the dish with langoustines. As for
Campofilone pasta, if you cannot find it at a local gourmet market, there are many
Internet sources. High-quality angel hair pasta (an artisanal brand)
is an acceptable substitute.
2 pounds langoustines
3⁄4 cup extra virgin olive oil
5 garlic cloves, very thinly sliced
3 small fresh red chiles, seeded and finely
chopped
12 plum tomatoes, peeled, halved, seeded,
and each half quartered
Kosher salt and freshly ground
white pepper
3⁄4 pound Campofilone maccheroncini
(or high-quality angel hair pasta)
2 tablespoons chopped Italian
parsley
24 basil leaves, torn in half
To prepare the langoustines, bring a large pot of salted water to a rolling boil.
Meanwhile, fill a large bowl with ice water. Blanch the langoustines in the
boiling water for 5 seconds. Transfer to the bowl of ice water and chill for 1
minute to stop the cooking, then drain and place on a baking sheet. Separate
the tail section from the body of each one (the bodies and shells can be
reserved for making stock). Use a pair of scissors to cut down both sides of
each tail shell and remove the bottom of the shell. Gently remove the tail meat
from the upper shell. Place the meat in a small bowl, cover, and refrigerate.


Bring another large pot of salted water to a rolling boil.
Meanwhile, heat 1⁄4 cup of the olive oil in a large sauté pan over mediumhigh
heat. Add the langoustines and sauté for about 1 minute, until they are
just cooked through. Transfer to a plate and set aside. Discard the oil
remaining in the pan.
Pour the remaining 1⁄2 cup of the olive oil into the sauté pan and let it
warm for 1 minute. Add the garlic, chiles, and tomatoes and sauté for 2 to 3
minutes, until the tomatoes soften and the garlic looks wilted. Remove the
sauce from the heat and season to taste with salt and pepper. Set aside in a
warm spot.
Add the pasta to the boiling water and cook for about 3 minutes, or until al
dente. Drain well.
Meanwhile, bring the sauce just to a simmer over medium-high heat. As
soon as it returns to a simmer, add the pasta, langoustines, and parsley.
Season to taste with salt and pepper. Fold in the basil leaves, and serve
immediately in warm pasta bowls.

Memorial Day Weekend Granseola (Soft Shell Crabs)

We went to Virginia for the weekend. Looking forward to the outdoors, pool and specially the grilling and bbq....something I don't get to do too often.

May has great produce in season and above all one of my favorite from the East Coast is Granseola, soft shell crabs.

This year Soft Shell Crabs are everywhere, hence cheaper yet delicious.

There are many different ways of preparing and cooking granseola, my favorite is the Italian way:

old fashion skillet on the grill seasoned with salt and pepper, and a dust of flour right before going into the hot pan, 2 minutes each side basting frequently. Add some grilled vegetables and you are ready to go...

Fabio