Food and Drink



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 2

Volt 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.









Chef Voltaggio, Sous Chef Graeme Ritchie and Beverage Director Neil Dundee

oversee one of the evenings courses in the kitchen as Table 21 looks on.








 L 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 gras









yellowfin tuna tartare | cilantro, jasmine rice, soy “air”, yuzu, avocado


The fourth course and one of my favorite plates of the night.









chilled yellow corn soup | cucumber chive salad, coconut








 cherry glen farm ravioli | maitake mushroom, goat cheese


My other favorite dish.  The combination of flavors was incredible.










tuscarora farm beets | arugula, goat cheese, balsamic


I love beet salad and almost always order it when dining out. 

Volt’s was delicious and beautiful











quartet of mignardises | white chocolate with sour cherry, almond macaroon with

chocolate and cardamom, madeleine, and raspberry pâte de fruits


So 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!





– VOLT –



(301) 696-8658






* several photos courtesy of Volt’s website and *











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