Recipe Corner: Maria's Chilled Gazpacho

Heirloom Tomatoes at Fiola

At the Trabocchi home in Mallorca, the gazpacho is made every summer with the tomatoes, peppers, and garlic grown in the garden on the property.

Everyone tries to compete with the high level of standards set by “Abuela” (Maria's mother, Alicia) for making gazpacho. The tomatoes are grown on the oldest part of the property, San Julia. 

One interesting thing about Mallorca is that it’s crying for water. Having water for plants is a luxury. That means that only a small portion of the land is used for growing vegetables, which include tomatoes, peppers, eggplant, zucchini and melons. Because of the high temperatures in the summer, the tomatoes are super sweet. Even though our local and Texas heirloom tomatoes are wonderful, there is nothing that beats their taste! You can smell them even before you get to the garden.

Use the highest quality tomatoes you can find!

Ingredients

900 grams (2 lbs) heirloom tomatoes, chopped with their seeds and skins
1 red bell pepper, seeds removed
1 English cucumber, skinned
1 garlic clove, peeled and crushed Extra virgin olive oil 

Salt and freshly ground black pepper 

Procedure 

1. Combine the tomatoes, red bell pepper, cucumber, and garlic clove. Season with salt and freshly ground black pepper, and drizzle with olive oil.

2. Allow to macerate for at least 24 hours covered in the refrigerator.

3. Puree the mixture in the blender until smooth, adding additional extra virgin olive oil as necessary. Adjust seasoning with salt and pepper.

When it Comes to Wine ...

Wine Director John Toigo leads his final wine tasting class of the season on Thursday, July 11 from 5:30 - 7:30 pm. 

The class will feature “Maria’s Favorite Wines of Spain”. These wines pulse with a rhythm that is uniquely Spanish, from a more obscure Mallorcan Callet blend to the reigning indigenous varietal, Tempranillo.

• Lopez de Heredia, “Viña Tondonia”, Tempranillo, Reserva, Rioja 2001
• Lopez de Heredia, “Viña Tondonia”, Tempranillo, Grand  Reserva, Rioja  1994
• Jean Leon, “Vinya La Scala”, Cabernet Sauvignon, Grand Reserva, Penedes 2001
• Jean Leon, “Vinya La Scala”, Cabernet Sauvignon, Grand Reserva, Penedes 1994
• Los Astrales, “Astrales”, Tempranillo, Ribera Del Duero, 2009
• Anima Negra, “AN”, Callet/Mantonegre/Fogoneu, Mallorca, Spain 2010

Price is $85 per person per class and includes snacks and a class packet featuring wine specifications, tasting notes, and more.

Payment

Payment must be made at the time of reservation. Email siobhan@fioladc.com for credit card authorization form.

Class Cancellation Policy

Cancellations with a full refund are accepted up to 72 hours prior to tasting date. No refunds will be granted for cancellations after this point. If we must cancel or reschedule the class for any reason, your registration fee will be refunded or you may elect to transfer your balance to a future class.

Prerequisites

There are no prerequisites for our classes. Our goal is to build our customer’s confidence in selecting wines and increase their enjoyment of wines.  

A New Member of the Family

Demolition starts Monday!

Let the games begin! Demolition starts Monday on our new location at 1099 New York Avenue NW (entrance on 11th Street). 

Every chef is a product of a place and a tradition. Named for his nine-year-old son Luca who has already begun apprenticing with his father in the kitchen at Fiola, Casa Luca will be a homage to Trabocchi’s family heritage and his upbringing in the Le Marche region of Italy, among sharecroppers, fishermen, artisans, truck drivers and everything in between. Casa Luca will feature the traditional, authentic and affordable cooking of Le Marche families.

“My father taught me not just about cooking, but about food sourcing and sustainable farming. When I was growing up, these were not trends; they were and still are the way of life for Italians,” says Chef Trabocchi. “These are the core values that will shape the culinary direction at Casa Luca.”

The menu will include charcuterie and cheese selections, Le Marche flatbreads such as crescia and chichì, antipasti and salads del campo (from the fields), housemade pastas, and main courses, such as roasted and grilled meats and fish. Presentations will be straightforward, allowing the fresh, seasonal ingredients to shine. Traditional dishes will take on a rustic elegance, appealing to modern palates craving familiar flavors, such as:

• Montefeltro Flatbread “Crescia” with Broccoli Rabe
• “Chichirichì di Offida” Stuffed with Onions and Roasted Peppers
• Mussels Alicia with Tomato Marinara
• San Leo Ravioli of Greens, Parmigiano, Lemon Zest and Fresh Herbs
• Scrippelle ’Mbusse Crepes of Pecorino, Truffles, and Hen Consomme
• Monkfish with Baby Artichokes, Scallions and Dill “Porchetta” style
• Giuseppe “Braciole” Pork Chop with Zolfino Beans “Cacciatora” style
• Salami al Cioccolato Marchigiano, in small and large sizes to share

In the spirit of traditional Italian osterie that offered only one dish daily, Casa Luca will feature rotating daily specials such as Lamb Chop “Scottadito” on Tuesdays and Porchetta Ascolana on Thursdays.

Chef Trabocchi hopes to cultivate a traditional tavern feel for the bar with approachable beverage options and a convivial ambiance. Wine on tap - vino alla spina - is customary in small towns across Italy, and Casa Luca will offer several sparkling, white and red selections on tap. To remove the inhibition and confusion of price from guests’ wine selection, Wine Director John Toigo will offer 20 accessible, food friendly bottles from across Italy and Spain – 10 whites and 10 reds – at only $28. Traditional Italian aperitifs and liquors will take a place of pride on Bar Manager Jeff Faile’s well-curated cocktail menu.

Casa Luca’s interior design will evoke the warm atmosphere Trabocchi family dinners in both Italy and Spain. Much like the menu, traditional and artisanal accents will coexist harmoniously within the modern exterior framework of the building. The interior will showcase hand-blown glass lamps from producer Gordiola in Maria Trabocchi’s home of Mallorca and hand printed textiles from a family of artisans at Antica Stamperia Marchi near the Le Marche coast, juxtaposed against the sleek building façade.

Visit the Casa Luca website or follow us on Twitter!

Power Up! with Power Foods on Maria's Light Menu

Maria Trabocchi

This month we are focusing the popular Maria's Light Menu on "powerfoods", those vegetable, fruit, grain, nut and seed products that serve as powerful sources of clean proteins, vitamins, minerals, beneficial enzymes, antioxidants, good fats and oils, and other nutrients.  Maria's menu already features low sodium, low carbohydrate options. 

The powerfoods on the Maria Light Menu will change daily, but you can expect to find items like goji berries, quinoa, radicchio, baby kale, and whole wheat pasta. 

Goji Berries (goh-gee)

Originally from the Himalayan Mountain region, the naturally dried goji berries (also known as wolfberries) have long been touted for their medicinal purposes, including enhancing the immune system, improving eyesight, and protecting the liver. They are high in Vitamin A, and have a slightly sweet, sour flavor. Some varieties tend more toward a distinct "berry" flavor, others taste more like a sundried tomato.

Quinoa (keen-wah)

An ancient grain-like crop grown for its edible seeds, which provide a complete source of protein. Quinoa originated in the Andes mountains of South America, and was one of the three staple foods of the Inca civilization.

Radicchio

Radicchio boasts an antioxidant content that rivals blueberries and spinach!

Baby Kale

This versatile green is an excellent source of both vitamins A (as beta-carotene) and C, along with a decent amount of fiber. Kale also delivers vitamin B6, which helps maintain healthy nervous and immune systems, as well as iron and calcium. Perhaps most impressive, this versatile green contains especially high amounts of phytochemicals that may help safeguard the eyes from macular degeneration and cataracts.

Whole Wheat Pasta
Whole grains provide a longer supply of sustained energy and are high in dietary fiber.


We hope to see you at Fiola for a new definition of the "Power Lunch"!

Fiola Resumes Maria's Light Menu

Overindulge this the holiday season? We are happy to announce that we have resumed the wildly successful Maria’s Light Menu for lunch.  This 3-course menu features low-calorie, low sodium options for appetizers and main courses, and includes a refreshing fruit “sgroppino” for dessert. It’s guilt-free indulgence. For our daily selections, click here for the Lunch Menu.

Maria Trabocchi