Q & A with Fiola's Fabbio Trabocchi
When the Washington, D.C.-based eatery Fiola opened its doors in 2011, it was immediately met with rave reviews for its seasonally driven Italian cuisine—and now it's nominated for our Best New Restaurant award. We got in touch with chef/owner and JBF Award Winner Fabio Trabocchi to discuss what inspired him to become a chef, his favorite spring dish, and what he considers to be the best resource on authentic Italian cuisine.
JBF: What’s the significance of the name Fiola?
FT: It’s a word from an Italian dialect from the Le Marche region of Italy, which is where I’m from. It’s comparable to "sweetheart" in English.
JBF: What’s your favorite dish on the menu right now and why?
FT: Anything that involves shellfish, seafood, and spring vegetables. One of my favorite... Read more >
Eye Candy: American Icons Gala Auction and Dinner
Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
... Read more >
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Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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