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Our local farmer’s market opened a couple weekends ago and I just love this time of year. Fresh beginnings from a very cold winter and a rainy spring filled with days of planting seeds. I am eagerly looking forward to taste what the great local produce does for our menus here at volt.

Here are a few pictures of my own backyard salad bowl.

March

May

I was barely able to keep myself from eating all of my new pea shoots to allow for the these sweet sugar snap peas to fully fruit

I hope your backyard is just as fruit full as mine. But make sure to head on over to volt to see what chef does with our early summer greens.

If you haven’t seen it in living color - here it is - Our beautiful Table 21.
Design by Charlie Perla. Construction by Clark Construction. Redesign by Charlie Perla. Reconstruction by Clark Construction. Thanks for the redo guys:)

Even better when you’re sitting at the table

You don’t even need a date. Come solo and share dinner with my love here.

We recently took another trip out to one of our favorite cheese makers - Cherry Glen Farm. This was one of our first finds when we began the restaurant and set out to meet all of our local farmers. It was a cold and drizzly day and one of the goats had an “accident” on my shoes when i went out to pet him but it was fun being back on the farm.

I was just reading some guest reviews and the one thing that stands out is every diners’ absolute love for our Cherry Glen Farm goat cheese ravioli. And they’re right. If you have never tried it, make sure to get it next time your dining with us. I think we’ve had them in one form or another on the menu since we opened and I for one hope that it never leaves us.

These cute kids were just born when we got there. Look they’re still wet.

Heaven is sitting in this cooler with a bottle of wine and a big sweater

Event better - the Monocacy Ash is a soft-ripened two-layer cheese with an edible vegetable ash coating and ash line through the center

Ok these are my favorites - the Monocacy Crottin, its nutty and creamy and just perfect.

So next time you’re ordering the ravioli, remember to thank these little guys for producing some of the best goat cheese you’ll ever taste.

Oh yeah, and lets not forget to thank these guys as well - the cheese maker and the chef.

We’ve had many celebrity chefs dine at volt and now we can add celebrity pilots to that list - our most recent guest Harrison Ford. Possibly the most excited I’ve ever been to meet anyone. And how exciting to be invited to sit in the lounge to share a cocktail with Mr. Ford himself!

An avid pilot, Mr. Ford flew into Frederick Airport on his way to DC to meet with members of Congress to discuss the general aviation caucus and the importance of aviation to the country.

A big thank you to all of our friends at AOPA for recommending a stop at VOLT for dinner before heading to DC. And a thank you to Mr. Ford for taking time to take a million pictures with all of us at volt.

I think the best line of the night was Chef Graeme screaming at us to hurry it up because he had bread in the oven. Mr. Ford, if you are reading this, I’m pretty sure he was talking to me, not you.

Meeting the chefs

AHH so sweet. This picture has already replaced my wedding picture on the counter. Maybe I’ll get a new frame for mother’s day!

To all of you Harrison Ford fans who sent me hate mail for not sending any notices that he was dining with us - I’m sorry I was afraid we would end up with a Star Wars convention outside of volt.