So, unless you have been living under a rock for the past few years, I am certain that you have heard of a little show called Top Chef. I will tell you upfront that this show makes me as giddy as a school girl and I look forward to each new season as much as most guys get excited for a new season of football. It is hard to beat last season for me though. What a star-studded and incredibly entertaining group they pulled together for the All-Stars season this past cycle.
Any of you that happened to glue yourselves to each episode, and re-runs after re-runs of each episode, will recall “the pepperoni sauce.” You know the one. Whipped up by Mike Isabella. Well, much to our delight here in D.C., Isabella’s stomping grounds, he has opened his very own restaurant, Graffiato, which has been embraced with open arms here in the nation’s capital. And, wouldn’t you know, one of the most buzzed about items is the now famed pepperoni sauce (or “gravy” if you like to kick it old school) that had judge Gail Simmons drooling on the show, not an easy feat to accomplish. She is one tough cookie when it comes time for judging.
So, undoubtedly, your interest was sparked, and you were left wondering…what the heck is in that sauce that makes it so darned irresistable? Well, alas! Your dreams have come true. The search is over!! Ok, sort of dramatic, but here is the recipe for you to maka-da-sauce on your very own. Wow your friends, entice your neighbors, and….errr, stretch your waistline, if you plan to make this on a regular basis. But, everyone needs an indulgence once in a while, and this one is worth it!
So without further ado, I am passing the pepperoni baton to you my friends!