Q & A with Fiola's Fabbio Trabocchi

Fabbio Trabocchi of Fiola, nominated for the James Beard Foundation's Best New Restaurant award

 

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 di... Read more >

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2012 JBF Scholarship Applications Now Available

Volunteers from the Institute of Culinary Education

 

Are you eager to attend culinary school, but are in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You’ll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork. Learn more here.

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Recipes from the Best of the Best: Jeremiah Tower's Seafood Shooters

Jeremiah Tower's shrimp and oyster shooters

 

A tray of raw or lightly cooked seafood is always an invigorating opening act to a feast. In this starter from JBF Award winner Jeremiah Tower, fresh oysters and shrimp are spiked with Tabasco, horseradish, fresh shallots, and vodka, creating perfectly balanced bites of brine and bite that will perk you up for the rest of the meal. Get the recipe here.

 

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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essay... Read more >

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Recipe: Braised Pork Cheeks with Three-Onion Ragoût

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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Order 2012 JBF Award–Nominated Books from our Amazon Store

The James Beard Foundation Amazon store

 

Calling all cookbook fiends! You can now purchase 2012 JBF Award-nominated books from our Amazon store. How is this different from regular old Amazon, you ask? A percentage of each purchase made through the our store, whether it's a book or something completely unrelated to food, will be donated to JBF. So start browsing! You know you can squeeze a few more titles on those bookshelves.

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Q & A with Dave Beran of Next

JBF senior editor Anna Mowry interviews with JBF Award nominee Dave Beran of Next

 

Among Chicago’s strong showing in the JBF Award nominations, Grant Achatz’s massively popular Next boasts two nods: the restaurant itself is up for Best New Restaurant, while its executive chef, Alinea alum Dave Beran, is nominated for our Rising Star Chef of the Year award. We chatted with chef Beran about Next’s future, inspirational cookbooks, and his favorite meal of the past year. 

 

JBF: We’ve heard that there are Sicily and Kyoto menus in the pipeline for Next. Have you guys done any brainstorming about other periods in history or cuisines that you’d like the tackle this year or beyond?

 

DB: So far those are the only historical menus planned for 2012. I’ve been interested in a menu pertaining to pre- and post-Imperialist India—sort of a compare and contrast thing. There have... Read more >

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