Melbo's Toast: Volt: Table 21

Thursday, December 30, 2010

Volt: Table 21

This year for Christmas my parents to us to Volt in Frederick, MD to eat at Table 21. Volt has several options for dining at Volt. The Main Dining Room is an a la carte style, while the Chef's Dining Room is a six course tasting menu. Table 21 is a dining experience of a 21 course tasting menu. Chef Bryan Voltaggio was a contestant on Top Chef (although I have never watched the show) and we got to meet him and eat in the kitchen. Here we are with Chef Bryan:

I tried to take photos of each course but I forgot a couple of times and had to get a shot of the chefs working in the kitchen making a larger version for the Chef's dining room instead. I know this was a once in a lifetime experience but since we went in the winter I would be curious to try a summer menu.

The cocktail: spiced cider busnel calvados, pear, coriander

"chips and dip" proscuitto greek yogurt, chive balsamic

celeriac macaroon foie gras

maine lobster "pot on fire"

hamachi tartare cilantro, jasmine rice, soy, yuzu bubbles, avocado

nantucket bay scallop pinenut, chili oil, shiitake mushroom

chestnut ravioli maitake mushroom, butternut squash, sage

sturgeon cauliflower, verjus, chickpea, beluga lentils, cilantro

arctic char flavors of everything bagel, lemon pudding, chive, cedar smoke

rockfish ruby beet risotto, leek fricassee, honey cap mushrooms

sweetbreads confit fennel, hazelnuts, black trumpet mushrooms, sorrel

"winter garden" beets and carrots cooked in dirt, radish, coffee soil, cherry glen farm chevre

foie gras brown turkey figs, purslane, vanilla brioche

clam chowder mock root vegetables, apple wood smoked bacon, yukon gold potatoes

red wattle pork belly cannellini beans, mostarda

(this was not not on the original menu but my dad mentioned something about venison and the chef whipped up some)
venison coffee soil, root vegetables