What are you doing on the 4th?

If you’re like me, you probably have 6 formal party invites, impromptu yard gatherings, a myriad of concerts and food vendors along baker park to attend to all before the fireworks go off at 9:00.

I’ve been thinking about you because we share in the same dilemma - how to save your appetite for the best backyard barbeque ever to hit a backyard.

Yes I’m talking about VOLT’s dinner menu for the 4th. This is a once in a year opportunity at VOLT and maybe once in a lifetime. Like everything else this past year, its our first 4th celebration. So we’re trying something new. Something very much unlike our usual. But don’t you worry. Our regular menu will still be offered inside.

Take a look at our backyard menu served from 5 pm to 10 pm:

FISH AND SHELLFISH
selection of chesapeake oysters on the half shell 18
marvesta farm steamed shrimp classic cocktail 12
steamed rappahannock little neck clams drawn butter 9
crisp crab cakes fennel and green apple slaw 14

SALADS AND SNACKS
ceasar salad marinated white anchovies, petite romaine hearts, grana padano 6
orcchiette pasta salad house cured salami, kalamata olives, capricorn farm goat cheddar 6
crisp porcini and saffron arancini garlic scape aioli 5

MEAT AND POULTRY
smoked duroc pork shoulder sandwich dill and fennel potato salad 12
chicken fried steak caramelized red onion gravy, black eyed peas 12
hot pastrami sandwich fried pickles, warm 1000 island 10
country fried chicken basket braised greens, scallion biscuits 12

SIDES
dill and fennel potato salad 3
sweet potato fries 5
cole slaw 3
warm jalapeno corn bread 2
bowl of chili 5

DESSERT
chocolate chip cookie spearmint ice cream sandwich 4
raspberry and blueberry filled doughnuts vanilla ice cream 4

Oh and a solution to the dilemma - put on your walking shoes, it’s Frederick after all - you can pretty much walk to everyone’s house and to Baker Park and the band shell. By the time you make it to our end of town you will have worked up a good appetite.

And as an added bonus, we are close enough to Baker Park to see the fireworks!

Whitmore Farm Eggs

This chicken coop is no ordinary coop, its looks like a dollhouse and its on wheels so it can be carted around the farm.

The curtains in the house are cut from denim jeans. Anyone want to give up their 7 For All Man Kinds to the cause, let me know. I hear the chicken produce better eggs with designer jeans hanging in their house - ok just kidding, I was thinking about myself.

This lady is about to lay eggs for your morning brunch. Come over Sunday for the best eggs you’ve ever tasted.

Just posted our Father’s Day Dinner MENU online

June 21 is the day to honor Dad. It’s also a day to celebrate all the men in our lives, a day to celebrate man at his best - witty, spontaneous, chivalrous, gracious, honorable, courageous and courteous.

If you’re one of the lucky ones, you may already know one man with all of these qualities. If not, come to dinner with all of the men in your life who sport at least one of these qualities and bask in the glory of man at his best.

After 3 days of rain, the clouds parted, the sun shined and the West Frederick Farmer’s Market had their very first cooking demo featuring VOLT! I think the farmers really enjoyed seeing the before and after of their products. Of course there were just so much to choose from.

Smoking the lamb over a camp stove. No special equipments needed, you can do this at home.

Before and after on the strawberries getting ready for the dessert.

Pretty picture of the chives, and tarragon and basil.

Dessert all plated up. The scones came from Cakes for a Cause, topped with South Mountain heavy cream with some goat cheese from Kapricorn Farms whipped into it.

Here is the before of the lamb from Rohrer’s Meats, cooking in the brown butter. This is the point where I usually dig in. But wait for it …

The beauty of the plated dish.

Sorry, I don’t have exact cooking directions. It really is our neighborhood farmer’s market. So I was catching up with neighbors and only half paying attention. Shannon, who organized the whole demo, however, did memorize every ingredient and technique, very impressive.

Saturday, June 6, West Frederick Farmer’s Market Chef’s Challenge with Bryan Voltaggio beginning 10:00 a.m. - Shop along Chef Voltaggio as he chooses amongst the best produce and ingredients and then whips up something tasty at the Farmer’s Market. Frederick Farmers Market

Tuesday, June 16, Downtown Frederick Progressive Dinner, VOLT is preparing the Dessert Course in a four-course progressive dinner. This event is to celebrate the vibrant culinary offerings found in Downtown Frederick and to help raise funds for Downtown Partnership. Tickets can be purchased for a 5:30, 6:00, 6:30, or 7:00pm seating. Price per ticket is $85 including tax and gratuity. About $40 of your ticket is tax deductible. To purchase tickets, contact Downtown Frederick Partnership at 301-698-8118
Progressive Dinner

Past Fun Events
Colorful VOLT Crew

Keeping the peace alive

I think their having a good time

Not sure what’s going on with the outfits. Kind of cool though - I think.

What was all the madness about? Chef Graeme’s birthday!!

Why are these pictures in this blog? I’m a big believer of short paragraphs and colorful photos. I guess I never outgrew story time.