Capital Chefs, Food and Drink, Penn Quarter, The Features

Capital Chefs: Fabio Trabocchi of Fiola (Part 2)

Photo courtesy of bonappetitfoodie
Tuscan Tomato Soup & Buffalo Mozzarella Toast at Fiola
courtesy of bonappetitfoodie

Put down the Kraft singles. Step away from the cheese whiz or whatever else you’re holding in your hand. Grilled cheese and tomato soup is about to be taken to a whole new level. Fiola style. And in this frigid weather as of late, this hearty soup and sandwich will keep you warm and your belly full.

For Fabio Trabocchi, the chef and mastermind behind Fiola, he says “there’s a lot to learn from what a kid likes,” and occasionally uses it as inspiration in the kitchen. In this dish, Trabocchi takes a childhood classic and makes a grownup version that I’m sure you’ll enjoy.

Click through for the full recipe and here for more pictures.

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Food and Drink, The Daily Feed

First Look: Big Cheese Truck

Photo courtesy of
courtesy of ‘BrianMKA’

Food on wheels has been (and I’m thinking it will be continue to be) all the rage in DC. And with each new truck’s appearance, I get giddy about the prospects of expanding my lunch horizons. Big Cheese Truck launched in mid-December and I finally caught up with them to give them a try. It was a cold, blustery day and I thought a hot grilled cheese and warm tomato soup would be just the thing to get me through the workday. Unfortunately, I’ll be honest and say that I was disappointed.

The tomato soup was chunky and had a strong basil flavor. While I could have handled the basil, the salsa-esque consistency threw me off. Something about warm, chunky salsa under the pseudonym of tomato soup just didn’t do it for me. The grilled cheese with cheddar on sourdough should have had more cheese and definitely could have been melted more to reach the point of gooey-deliciousness. The cheese from the local Cowgirl Creamery was a good pairing with the tangy sourdough bread. However, for a sandwich coming from a truck named “big cheese,” I was expecting huge, gooey gobs of cheese, not a thin, apparently shredded, layer of the stuff.

I know the initial launch for a food truck (or any restaurant, for that matter) can be rough, and there’s some level of trial and error on the menu. So I’m hoping that the Big Cheese Truck will improve with time and deliver a bigger and better lunchtime favorite to the hungry cheese-eatin’ people of DC.