Its thanks in most part to all of you, our guests. Thank you for your hunger and your thirst and your curiosity. Thank you for sharing your birthdays and graduations, your promotions, wedding proposals and wedding anniversaries. VOLT has always been a place you’ve come to for your celebrations and special events. And we love that.

Thanks a great bunch to our staff - the cooks, the chefs, bartenders, servers, bussers and dishwashers. So many people who work everyday to make your meal memorable.

Four years - it hasn’t been easy and we haven’t been perfect. But we strive for perfection everyday. And we love you for coming along with us and for sharing your happy moments with us.

Happy birthday VOLT.

Hilda.

I know what you have been waiting for. News on the Diner. By the Grace of God, all is going well, more or less, and we’re on time to open this Summer. Turning an old car dealership into a restaurant didn’t prove to be any easier than turning an 1890s mansion into a restaurant. But we do like East Street and I think you will to.

Here’s the bones- the framing.

And the bar being built.

The hood is up and no you’re not seeing double. Double hood for the kitchen.

We’ll have more details on the opening as we near the date. With menus, pricing, hours and all the other vital information. And yes, we will be serving breakfast, lunch and dinner. And no, its not 24/7.

Until next time. Eat Well - Hilda.

Here goes:

10. The recognitions continue thanks to the love from all of our guests and the superb staff on the floor and in the kitchen - to name a few we received the AAA 4-Diamond Award, named top 100 restaurants in the country by Open Table Diners and rated Best Special Occasion and Best Service by Washingtonian Magazine readers.

9. Backyard Ale - Bryan’s partnership with Flying Dog for the release of a summer beer. The backyard party was actually really fun so I’m hoping for a new beer for the new year. Or maybe we’ll just have a backyard BBQ every night for the summer of 2012. You know, we actually started building a backyard kitchen until we got distracted by other events.

8. We opened Graffiato with Mike Isabella in July. If you haven’t been, what are you waiting for? Its really one of the best casual, small plates restaurants in the Metro area.

7. North Market KitchenGo/No GO drama continued - the $200k in city tap fees for construction in an old abandoned building was just too excessive for us to move on this project this year. We got some traction from our Mayor and Aldermen after fighting the good fight for six months but not before we got restless and moved on to other projects.

6. SOS event this past September was off the hook- my personal highlight was having Charlie Palmer in the house.

Here is a video of the evening.

Share Our Strength - 2011 “A Tasteful Pursuit” Dinner at VOLT from Clubhill Media on Vimeo.

Filmed by our good friends at ClubHill Media

5. We changed our hours of operation beginning in January - Tues - Fri 3:00 to CL, Sun Brunch 11:30 - CL, Sat 12:00 - CL

4. Table 21 is booked solid but…. beginning in December, we started taking reservations for only one month in advance so everyone has an equal chance to get on 21 at the beginning of each month. So get our phone number on your speed dial for the 1st of the month to try one of the most exquisite dining experiences anywhere.

3. Yes, the Diner on East Street is a GO. Tap fees are still outrageous but we are soldering on with construction. I can smell the fried chicken already. Stay tuned for details on opening.

2. VOLTInk released to great reviews. Buy the book on our website and have it personally signed by Chef. And of course seeing the Voltaggio’s promote the book on the Jimmy Fallon show was way cool. But not to be outdone by our own kick off party at the Keys Stadium at home.
From the crowds, it seemed that most of you were with us to celebrate Bryan’s first book. If you missed the party, or if you want to relive the good times, check out the video of the event.

VOLT ink. Release Party at Harry Grove Stadium from Clubhill Media on Vimeo.

Again, filmed by Clubhill Media.

And the biggest highlight of the year - drumroll

1. We opened Lunchbox on December 3rd and fast food will never be the same again.

Happy holidays and I hope to see you in the new year. Cheers

Hilda.

P.S. and don’t forget to vote for all of our favorite chef on the James Beard nominations. Live now until Dec 31. Vote here now

Check out the video here.

And make sure to pick up the VOLTInk cookbook from our website. This is the only place to get your very own personally signed book from Bryan.

cookbook-release-party-concessions3.pdf

See you there

And there is still time to buy your tickets at the Harry Grove Stadium box office. Event begins at 6:00. Tickets are $8 and free for children 12 and under. All kids zone activities are free. Portion of proceeds will be donated to the Keys Foundation.

So this coming Saturday we’re hosting the School Gala and its not like your usual galas. Its a VOLT backyard cookout. And if you haven’t seen the campus here’s your chance. It’s the entire city block and its gorgeous inside and of course VOLT will be there.

Click here for the Advanced look at the menu

There is still time to purchase tickets online by visiting the school at The Visitation Academy.

Hope to see you there!
Hilda.

For over 25 years the In The Street festival has been held in downtown Frederick. The all day festival from Carroll Creek to 6th on Market Street brings food, fun and entertainment for the whole family. The festival began in 1983 after major renovations closed Market Street for several months. When the dust settled Mayor Ron Young decided to hold a festival for the entire community to celebrate the reopening of downtown. The Festival was held in the street so the naming of the event was simple. That first In The Street festival boasted 10,000 in attendance and today In The Street attracts crowds of over 50,000!

So make sure you come and take a stroll in downtown on Saturday. We’ll have street food - VOLT style right outside in the street in front of VOLT. And join us in our courtyard to add libations to your day.

Here’s a picture of last year’s festivities - here’s to hoping a bit of that sunshine comes back this year.

Hilda.

Frederick County schools are back in session and so begins the bane of my existence - lovingly packing school lunches half asleep every morning only to find those same lunches come back barely touched - except for the chips and rice crispy treats of course. But I’m one of the fortunate ones and if you’re reading the Volt blog, I imagine you are as well. According to the US Dept of Agriculture, more than 17 million kids in America are at risk of hunger. That’s nearly 1 in 4 kids whose parents are not able to pack school lunches every morning.

We’re again partnering with Share our Strength to raise funds so that every child, regardless of circumstances can get the healthy food they need to thrive. Take a look here at the Kids Count Data Center. Ranking at 23, Maryland has a ways to go to ensure all of our kids in the state are well fed.

What’s a better way to help the children in our state and have an amazing dinner experience than to join us Tuesday, September 27th. Preparing dinner alongside Chef Voltaggio will be Chefs Charlie Palmer, Cathal Armstrong, Spike Gjerde, and Matt Hill. We have tickets ranging from $2,000 - $125 per guest. Secure your tickets by clicking here and don’t miss out on this extraordinary dinner.

Here’s a clip of last year’s festivities filmed by our friend Matt Williams from ClubHill Media.

Hope to see you on the 27th!. Hilda.

Vote For This Cocktail

Mixologist:
Greg Voss

Raspberry Meadow Recipe:
2 oz Hangar One Kaffir Lime vodka
3 oz Black Raspberry Reduction
Juice from 1/2 lime
1 teaspoon of powdered sugar
Minus 8 syrup
Wood sorrel & blossoms

Add all ingredients into blender/ add ice and puree
Top with micro wood sorrel and blossoms

Happy cocktailing!

And a big congratulations to Chef Bryan and his Wife on the birth of their baby girl.

Hilda.