When Bravo’s Top Chef filmed its seventh season in Washington in 2010, the city’s vibrant culinary scene was front and center. Buzz continues to circulate in the dining world, and when food writers talk about important chefs and interesting restaurant concepts in the area, they often use words like “local” and “sustainable.”
Contributing to the buzz are three high-profile chefs and former Top Chef contestants: Art Smith of Art and Soul; Mike Isabella of Graffiato and two soon-to-open spots, G and Kapnos; and Spike Mendelsohn of Bearnaise, Good Stuff Eatery, and We the Pizza. All three use local or sustainable foods in their cuisine and play influential roles in the booming local restaurant scene.
Hear Smith, Isabella and Mendelsohn discuss their experiences on Top Chef; the importance of local and sustainable food sourcing; and why they choose to work as chefs in the DC area. Jessica Sidman, food writer at Washington City Paper, moderates. Following the discussion, taste samples from the chefs’ restaurants.
