In November we had the opportunity to do a Dinner with Bryan Voltaggio of Volt restaurant… Bryan was one of the first few people that was interested in doing a dinner with us . A great , young , talented ,vibrant chef, Bryan Voltaggio returned for an “all out” dinner at Local Roots , one where he could showcase his endless talent and beautiful food… After all Bryan doesn’t need a lot of introduction. After a very successful run at Top Chef , he has been turning a lot of heads and tables with his beautiful food at Volt his flagship restaurant in his native Frederick, Maryland.
The menu for the evening was the following….
November 16th 2010 Chef Bryan Voltaggio and chef Joshua Smith
Rods Scallop, Onion, Apple, Radish, Ikura Roe , Fresh cheese, Smoked Bread…
Arctic Char, Black forbidden Rice, Butternut squash , Black trumpet mushrooms, Pumpkin Leaf
Craig’s Lamb Tartare, Salsify, Cinnamon, young Onion , Watercress
Beef Strip loin ,Beef cheek Lasagna, Yukon gold potato, Applewood smoked Bacon , Chanterelle Mushrooms, Hay Carrots
Textures of Chocolate, Chocolate ganache, chocolate Caramel ,Chocolate custard, Raw Organic Cocoa.
Taking pictures while working is nearly impossible sometimes but good friend and crew member Max Brand was there to save the day for the most part… Unfortunately the Tartare dish never made it in the “cut” and its a shame as it represented the introduction to a series of more “organic” ,well composed dishes, with multiple components that our kitchen and Chef Joshua Smith has been putting out .
Thanks to Bryan Voltaggio for making the trip to Roanoke and his crew for the hard work and inspiration. A big Thank you to Chef Pete Stine and to Kyle Wilkerson for staging with us and for being a big part of success to this dinner .