Mike Isabella, chef/owner of Graffiato in D.C. and former Top Chef contestant, is creating and producing a farm-to-table menu for the Preakness Stakes on Saturday.
He’ll be serving a variety of dishes at the exclusive Corporate Village and Turfside Terrace, where 6,000 guests are expected to attend. The host, The Maryland Jockey Club, is billing the event as the “the largest farm-to-table dining experience in the world.”
Isabella, who competed against the Voltaggio brothers in Top Chef’s season six, is preparing a spread that includes hormone-free-chicken with heirloom grain risotto, whipped sheep’s milk ricotta with lemon thyme, and a coffee-rubbed beef tenderloin.
He recently told whatsontap.com in an interview that he would include a crab dish to appease Maryland taste buds. “You have to have crab,” he said. “I just have to make sure the food matches the excitement, the festiveness of the day.”
The Jockey Club plans to team up with celebrity chefs on an annual basis to make the farm-to-table initiative a yearly tradition, a press release said.
Isabella sounds excited on Twitter. He tweeted on May 8: “Prep for the @PreaknessStakes has begun.”
We’ve liked Isabella ever since he came to the grand opening of Vino Rosina near Harbor East to support another fellow Top Chef contestant, Jesse Sandlin, who opened the restaurant in 2010, left, and is again helming the kitchen.
A class act besides being an incredible chef.