VOLT Kitchen Blog

Alba White Truffles

Bryan Voltaggio — Sun, 08 Nov 2009 21:50:19 +0000

It’s that time of the year and we have our first shipment!!!!

Chicken of the Woods

Bryan Voltaggio — Sat, 26 Sep 2009 18:28:40 +0000

Thank you to Scenic View Orchards for dropping of this mushroom. It was found on a camping trip by the farmer who owns the orchard. Great find! We will be including on the menu through the weekend.

Cultivated Morels

Bryan Voltaggio — Fri, 28 Aug 2009 20:08:27 +0000

This is a first for me. plan to work with them through the weekend and see what we come up with. I have only used wild since I can remember. These we just introduced to me this week.

High Resolution Press Images:

[+] morels.jpg

American White Sturgeon

Bryan Voltaggio — Fri, 21 Aug 2009 14:49:19 +0000

We just started working with Clean Fish Alliance recently at VOLT. They introduced us to some great product that we can rely on regular supply and also we can trust that it is farmed and or caught using sustainable methods. Our relationship opened the door for us to start using Nunavut Arctic Char as well. That fish is wild caught only during summer months during a 15-18 week period, depending on weather and quotas. The sturgeon is currently a part of our 6 course Kitchen Menu.

American White Sturgeon
Latin: Acipenser transmontanus
French: Esturgeon
Availability: Year round

Thirty years ago, the founders of this farm recognized a problem — the world demanded sturgeon and wild stocks were paying the price. Their solution? These pioneers built a farm that cultivates sturgeon with respect for the environment and for the revered fish they raise. Their diligent work has paid off.
American White Sturgeon is a high quality, incredibly delicious fish you can enjoy year round.

Sour Cherry and Chocolate

Bryan Voltaggio — Sat, 04 Jul 2009 04:17:41 +0000

pork

Bryan Voltaggio — Sat, 04 Jul 2009 04:03:00 +0000

I got a new source for pork this week. I met up with Bev Eggelston at the dupont farmers market this past Sunday. He owns and operates Eco Friendly Foods who is committed to working with humanely raised pork, beef, and chicken. This week I got a whole cross bread pig, except the hams, that is 50% Iberian and 50% Red Wattle. The fat ratio is very desirable for charcuterie. We have been working on a few things over the past few months, however we were also looking for the right pig. Next week I am trying another one of the breeds he has available.

ramps

Bryan Voltaggio — Thu, 09 Apr 2009 02:18:50 +0000

Spring is here and we are excited as the new produce starts to arrive, This was taken last week, our first load of ramps. This harvest was from the foothills of West Virginia, near the Shenanadoah Valley.

mise en place

Bryan Voltaggio — Fri, 06 Feb 2009 17:27:19 +0000

Taken moments before service last evening.

miss the band saw?

Bryan Voltaggio — Thu, 15 Jan 2009 06:31:41 +0000

So in my previous kitchen we had the space to house a band saw that we use mostly for bone in shell steaks and splitting marrow bones. The nice thing about a high speed saw is the precise cuts you get with little bone fragment. However it gets to be a bit more personal with the animal if you do it the old fashion way. Here we are separating a venison saddle for a menu about a month ago. Key is clean even cuts. Sometimes it takes two in order to be sure the saddle does not move. We have a lot of fun at VOLT working with the raw products at its most pure state, whether it is a ruby beet from up the road or a bunch of kale from Gwen’s farm. There is more respect for the animal once you have put some effort into removing the chine bone and using the whole product. We are lucky and proud to have the opportunity as cooks to work with pure ingredients where we can make the decisions.

table 21

Bryan Voltaggio — Fri, 09 Jan 2009 07:42:45 +0000

This is a look at our new table in the kitchen. Here we offer a 21 course menu, small bites, snacks, and composed plates. A way for us to express creativity in technique, flavor combination’s, and showcase area produce. The menu has been fun and exciting to develop. We will post dishes daily to keep a log of our menu.

Table 21