On Saturday, August 26, 4,500 Diner en Blanc guests will take over a public Washington, D.C. location from 6 p.m. – 10 p.m. for an evening of fine food, wine and celebration. This year, award-winning D.C. chef and restaurateur Mike Isabella has been selected to create and assemble six unique picnic basket options for Diner en Blanc guests to choose from.
Isabella developed each menu to satisfy 4,500 palettes and meet all types of dietary restrictions including gluten-free and vegetarian options. Isabella used influences and ingredients from his 10 restaurant concepts, which feature French, Italian, Spanish, Asian, Mexican, Moroccan and Mediterranean cuisines.
Basket 1 – Requin French Picnic x Mike Isabella
Dips + Spreads served with gaufrettes and crudite
Deviled lamb rillettes, macerated cherries, pickled mustard seed, eggplant-tomato ratatouille, fennel, garlic, shallot, herbs, chicken liver mousse, tomato + soppressata jam
Fromage
Carpra Sarda (goat’s milk, aged 6 mo.), Raclette spring brook (cow’s milk aged 2-4 mo.), Point Reyes Original Blue (cow’s milk aged 5 mo.), Taleggio (goat’s milk. Aged 1-2 mo.) all served with cherry mustard + honey comb
Baby Heirloom Carrot Salad
Toasted almonds, ginger, basil, citrus vinaigrette
Blueberry Clafoutis
Lemon curd, toasted almonds
Basket 2 – Graffito Italian Picnic x Mike Isabella
Salumi & Formaggi Board
Salumi: cacciatorini, coppa with apricot mostarda
Formaggi: gorgonzola, dolce, taleggio
Kale Caesar Salad
Romano, croutons, parmesan
Pasta Salad
Roasted tomatoes, pepperoni, broccolini, sweet pepper relish
Tiramisu
Lady Fingers, Espresso
Basket 3 – Kapnos Mediterranean x Mike Isabella
Crispy Flatbread + Seasonal Crudite + Assortment of Spreads
Hummus: chickpea, tahini, sultana chutney
Favosalata: yellow lentil, scallions, black garlic, pine nuts
Melizanosalata: smokey eggplant, roasted peppers, walnuts, feta
Marinated Olives
Marcona almonds, kefalograviera cheese, chili
Greek Farmhouse Salad
Tomato, cucumber olive feta, grilled zucchini
Baklava
Honey, almond, walnut
Basket 4/5 – Yona Bento x Mike Isabella (can be made gluten free)
Seaweed Salad
Mandarin, cucumber, mizuna, sesame dressing
Steamed Edamame
Sesame, nori, togarashi
Chilled Soba Noodles
Summer veggies, sesame, chojang
Fried (or grilled) Chicken Bucket
4 pieces chicken, buttermilk yuzu sauce, heirloom radish slaw, tsukemono Japanese vegetables
Dessert
Red Miso Chocolate Chip Cookies
Basket 6 – Yona Bento x Mike Isabella, Vegetarian
Seaweed Salad
Mandarin, cucumber, mizuna, sesame dressing
Steamed Edamame
Sesame, nori, togarashi
Chilled Soba Noodles
Summer veggies, sesame, chojang
Dessert
Red Miso Chocolate Chip Cookies
The signature Mike Isabella Diner en Blanc picnic baskets are prepared to feed a party of two. Picnic baskets will be sold on the official Diner en Blanc e-store prior to the event.
About Mike Isabella
Mike Isabella was named 2016 Restaurateur of the Year by the Restaurant Association of Metropolitan Washington. He is the chef/owner of Arroz, Graffiato, Kapnos and G in Washington, D.C., Kapnos Taverna, Yona and Pepita in Arlington, Va., Kapnos Kouzina in Bethesda, Md., Requin, a partnership with chef Jennifer Carroll in Fairfax, Va., and a second location of Graffiato in Richmond, Va. His forthcoming projects include Isabella Eatery, a 10-concept food emporium, and additional locations of Kapnos Taverna and Requin.
Outside the kitchen, Isabella appeared on Season Six of Top Chef and Top Chef
About Mike Isabella Concepts and Catering (MIC)
Mike Isabella Concepts (MIC) is a diverse network of restaurants in the greater Washington, D.C. metro area owned by award-winning chef and restaurateur, Mike Isabella. The full-service catering team creates one-of-a-kind experiences for large-scale weddings, intimate gatherings, and unique corporate events. Visit cateringbymic.com.
