Michael Cappon

Philly Chefs Offer Turkey Cooking Advice

Posted by Foobooz on November 21st, 2012

Looking for some turkey cooking advice that goes beyond Butterball Turkey Talk-Line, 1-800-BUTTERBALL? Here are the best pieces of advice from top Philadelphia chefs including Joe Cicala, Rich Landau, Marc Vetri and Jose Garces.

Thanksgiving Tips From Philly’s Top Chefs »

Sweet Corn is in Season at Isabella

Posted by Aubrey Nagle on June 29th, 2012

Chef Michael Cappon of Isabella has just released a menu featuring sweet summer corn that has just come in season. Offered through July, the menu features highlights like a Chilled Corn Bisque and Scallops with creamed corn. All items on the menu use Isabella’s usual Mediterranean twist.

The full menu includes »

Beer For Dinner At Conshohocken’s Isabella

Posted by Tara Nurin on January 20th, 2012

In yet another sign that beer is the new wine (and that the Philly mag editors were onto something in the current issue when they called Conshie an up-and-coming restaurant burg), Isabella’s Chef Michael Cappon is serving a winter menu that features beer as a principal ingredient in each of five dishes. The a la carte menu consists of Young’s Double Chocolate Short Ribs; Adobo duck breast with Union Jack IPA-braised escarole; PEI mussels with Duvel-scented cream; Mozzarella Fritto in an Allagash White batter; and Flat Iron steak with Ommegang Rare Vos Onion Marmalade. Nice, right? And frankly, the beer-and-mozzarella-sticks pairing is just a little bit of upscale/low-rent genius. Plus, you can pair your meal with a ten-ounce beer split for $3.50.

And don’t worry. Isabella is a tapas restaurant (among other things) so you can try all five without feeling overstuffed or guilty. But don’t let this idea ferment too long: Cappon’s beer menu is only around until the end of this month.

Isabella [Official website]

Philadelphia’s Best Restaurant Neighborhoods [Phillymag]

Jose Garces’ 45-Minute Turkey, Plus More Thanksgiving Tips From Philly’s Top Chefs

Posted by Victor Fiorillo on November 21st, 2011

Deep Fried Turkey Photo via iStockphoto

First published on November 21, 2011
Updated on November 21, 2012

Want to know how to tell if your turkey is actually done? (Don’t trust that pop-up thing!) Not sure if you’re supposed to take that bag containing the weird looking stuff out of the cavity before putting your bird in the oven? (You are.) For queries like these, there’s the tried-and-true Butterball Turkey Talk-Line, 1-800-BUTTERBALL. But if you want advice from Jose Garces, Marc Vetri and some of our other favorite Philly chefs on how to spark new life into America’s biggest food holiday and not go totally bonkers in the process, you’ve come to the right place.

Read the rest of this entry »

401 Diner To Re-Re-Open Tomorrow

Posted by Tara Nurin on September 30th, 2011

Talk about a false start. The 401 Diner in Conshy re-opened about two weeks ago after a nine-month hiatus, only to close again a few days later, then promise to re-re-open (ostensibly) tomorrow morning. We caught up by phone with supervising chef Michael Cappon while he was prepping lunch today at sister restaurant, Isabella, to ask him W, exactly, TF.

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Autumn (Yes, Autumn) Sangria at Isabella

Posted by Tara Nurin on September 19th, 2011

This week’s award for innovation in money-making goes to executive chef Michael Cappon at Conshy’s Isabella. Refusing to let sangria, a darling of summer, go gently into that fall night, he figured out a way to extend its formerly limited shelf life. He brought the seasonal sangria to Philly.

No longer the exclusive possession of warm weather, sangria is debuting as a cocktail you can be seen with after Labor Day. Cranberry & Valencia, Herbaceous White and Spiced Pear flavors step out with fashionable accessories like sugared cranberries, thai basil, mint, chervil, organic fruit purees, toasted cinnamon sticks, clove and nutmeg. They carry a price tag of $9. Sources say the candied twig sangria was left on the cutting room floor.

When fall fashions fade, chef Cappon says winter sangrias will hit the runways in ensembles containing blood orange and pomegranate. Spring styles are still in the design phase.

Isabella [Official website]

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