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Volt

I had an incredible evening on Wednesday. I received a last minute invitation from a favorite client to join her for dinner at VOLT in Frederick, Maryland. I always love a good meal, but I was especially excited about this venue because the head chef is Bryan Voltaggio of Top Chef fame. His dishes were so impressive during season 6 of Bravo’s acclaimed series that I couldn’t pass up the chance to sample them for myself. To say that our dinner was delicious is the understatement of the century. Seated at Table 21 (aka the chef’s table), we were presented and served a 21-course tasting menu, 5 bottles of wine and a front row view of the genius at work in the kitchen. By 11 o’clock we were nearly delirious from four hours of absolute gastronomic indulgence. Thanks go out to my client Donna, Chef Voltaggio and the fabulous staff at Volt. What a Wednesday! volt exterior 2Volt is located in the historic Houck mansion in the heart of historic Frederick. The building was originally home to the Houck sisters - six daughters of the wealthy, local financier Ezra Houck. The 8,000 SF structure was erected in the early 1890’s by the architectural firm J. A. Dempwolf. foyer & bar Views of the foyer’s hostess stand and adjacent bar.IMG_3503Chef Voltaggio, Sous Chef Graeme Ritchie and Beverage Director Neil Dundee oversee one of the evenings courses in the kitchen as Table 21 looks on. talentL to R: Graeme Ritchie, Bryan Voltaggio and Neil Dundee Bryan Voltaggio grew up in Frederick county and began cooking at an early age. He studied at the Culinary Institute of American in New York and worked as Sous Chef at Aureole in Manhattan and as Executive Chef at Charlie Palmer Steak DC. Voltaggio opened Volt in 2008 with business partner Hilda Staples.Some of the most memorable dishes of the evening …SONY DSC celeriac macaroon|foie grasSONY DSC yellowfin tuna tartare |cilantro, jasmine rice, soy “air”, yuzu, avocadoThe fourth course and one of my favorite plates of the night.SONY DSC chilled yellow corn soup |cucumber chive salad, coconutSONY DSC cherry glen farm ravioli |maitake mushroom, goat cheeseMy other favorite dish. The combination of flavors was incredible.beets tuscarora farm beets |arugula, goat cheese, balsamicI love beet salad and almost always order it when dining out. Volt’s was delicious and beautifulSONY DSC quartet of mignardises |white chocolate with sour cherry, almond macaroon with chocolate and cardamom, madeleine, and raspberry pâte de fruitsSo full at this point, I was near tears. My boyfriend looked at me in disbelief when I nibbled each and every one of these desserts despite my distended tummy.menu cover If your mouth is watering and you want to book a table at Volt - call now. They are already taking reservations for 2011 … and save your appetite!volt behind Bon appétit!Tricia- VOLT -228 NORTH MARKET STREETFREDERICK, MD 21701(301) 696-8658 end_of_the_skype_highlightingwww.voltrestaurant.com* several photos courtesy of Volt’s website and www.kevineats.com *