We had the pleasure of touring one of the many dairies in Maryland, this farm is located in the Frederick County area. Cherry Glen located just 20 minutes south of the restaurant in Boyds, Maryland is producing farmstead goat cheese from the milk of their 300 head heard. The heard has been a part of Cherry Glen farm since the early seventies. However cheese production is new to the farm and has only been available for the past two years. The couple who farm the land and produce the cheese are Diane Kirsch and Wayne Cullen, long time dairy farmers in the area who are proud of their goats, several on the farm are champion show goats. The heard consists of Toggenberg and Alpine Dairy; both breeds are prized for their high fat content milk great for cheese production.

The milk that Diane and Wayne describe as rich and silky is used to produce several cheeses that we plan to use in the restaurant as part of our composed cheese course and in other applications. The ricotta in particular I want to experiment with in the next few weeks. I am thinking of a few pasta dishes that would be on the second course portion of the ala carte menu. As well this cheese would be great for an interpretation of the classic cheese cake.The Monacacy Crottin is a new addition to their growing list. We had the opportunity to taste this cheese in a few different stages of aging.

The cheese-makers also have been forming the cheese in a few different sizes and shapes. I found that this cheese which was roughly aged 45 days to be a great choice for the classic flavor combination of beets and goat cheese as part of the composed cheese course menu.

Cherry Glen Goat Cheese Co
6120 Barnesville Rd.
Boyds, MD 20841
(301)428.3599
http://cherryglengoatcheese.com

I have always thought it would be cool to share a behind the scenes look at a restaurant – both in development and in operation. So we created the VOLT blog for both purposes. This blog will act in as a diary – documenting VOLT from its conceptual design, interior renovation, and the challenges and triumphs associated with our opening. The second is an ongoing ledger related to menu development, product selections, product contributors, and technique trial and error.

Restaurant co-owner, Hilda Staples, members of VOLT’s management team and I will all be making editorial contributions.

Currently, we are in the formative stages of menu development and design, and dining room service. Our architect DMS / Perla, has finalized designs for the dining rooms and lounge. We will be starting construction in the next few weeks. Our current anticipated date of opening is early June 2008.

I look forward to sharing the development of VOLT.

Bryan Voltaggio

Chef/Owner

VOLT

Look for VOLT at the following events:

Event: Leukemia Ball

Place: Washington Convention Center, Washington, DC

Date: March 29, 2008

Website: www.leukemiaball.org

Event Price: $1,000/ticket

Help raise funds for needed leukemia research and patient services by bidding on our auction items at the Ball.

1. Enjoy a five-course chef’s tasting menu prepared by VOLT Executive Chef, Bryan Voltaggio, in your home. This wonderful dinner for six, will also include wine pairings as selected by VOLT’s Sommelier.

2. Be among the first to enjoy a seven-course tasting menu in the Chef’s Dining Room at VOLT, where you will watch our chefs prepare dinner for you and three guests.

Event: Catoctin Affair

Place: Grand Ballroom, Holiday Inn, Frederick, MD

Date: April 11, 2008

Website: www.fcmha.org/catoctinaffair

Event Price: $85/ticket

VOLT Chef/Owner, Bryan Voltaggio will preview items from the VOLT menu at this exciting event which supports of the Frederick County Mental Health Association.

Event: Share our Strength A Tasteful Pursuit

Place: Charlie Palmer Steak, Washington, DC

Date: May 15, 2008

Website: www.strength.org/a_tasteful_pursuit/

Event Price: $1,000/per person

VOLT Executive Chef, Bryan Voltaggio will be among other regional chefs who will volunteer their services at this superb dining event. All proceeds help to eradicate childhood hunger in America.