Bryan Voltaggio

In this video, Bryan Voltaggio makes a muffaletta at his Lunchbox restaurant. The video was produced, I think, by a Georgetown men's boutique named Lost Boys. When you click on a Lost Boys link, at least on Friday, scary things start popping up on your computer. The sandwich looks good, anyway, and so does Voltaggio. Not sure about that jacket.    

It took an hour to read all of the Beard Foundation nomimations. When it was over, there were no nominations for Baltimore area chefs restaurants. Sam Caglione of Dogfish Head Craft Brewery was nominated for Outstanding Wine, Beer or Spirits Professional, an award that goes to "A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years. "   The James Beard Foundation announced the list of restaurant and chef semifinalists for the 2012 James Beard Foundation Awards.

"Top Chef" alum Bryan Voltaggio is busier than ever. Besides "Volt Ink," the new book written by him and his brother, Michael, he has two restaurant projects under way. According to Tom Sietsema of The Washington Post , the first restaurant, which is tentatively called North Market Kitchen, is a 10,000-square-foot space in Frederick that will seat more than 200 in its dining room, and will also house a specialty store and exhibition kitchen....

In this video, Bryan Voltaggio makes a muffaletta at his Lunchbox restaurant. The video was produced, I think, by a Georgetown men's boutique named Lost Boys. When you click on a Lost Boys link, at least on Friday, scary things start popping up on your computer. The sandwich looks good, anyway, and so does Voltaggio. Not sure about that jacket.    

Spike Gjerde of Woodberry Kitchen and Bryan Voltaggio of Volt are lending their support to a Wednesday night benefit for Up From Under, a project for building homes in Haiti. The Up From Under benefit dinner and silent action, which is being held at Washington, D.C.'s Long View Gallery on Wednesday, will help raise awareness and funding to build homes for the homeless and those devastated by the 2010 earthquake in Haiti. The Volt staff is preparing is preparing food for the benefit, alongside Gjerde, R.J. Copper of Rogue 24, Matt Hill of Charlie Palmer Steakhouse and Mike Isabella of Graffiato.

This December, Bryan Voltaggio will open a new lunch-only eatery in Frederick, five blocks from Volt, his flagship restaurant, Volt. Its name is Lunchbox. Located on Frederick's Carroll Creek Promenade, at 50 Carroll Creek Way, adjacent to the Frederick County Library, Lunchbox is intended as a "stop for parents to grab a nutritious lunch for the kids" and a place for Frederick's professionals to grab something on the go. Just last week Volt announced the elimination of its lunch service along with the expansion of its dinner service.

On Sept. 27, Bryan Voltaggio will host the No Kid Hungry Dinner, a benefit for Share Our Strength. Voltaggio's guest chefs for the dinner, which will be held at Volt , are Cathal Armstrong ( Restaurant Eve , Alexandria, Va.), Spike Gjerde ( Woodberry Kitchen ), Matt Hill ( Charlie Palmer Steak , Washington, D.C.), and Charlie Palmer himself. Tickets range from $125 for the pre-dinner reception to $2,000 for seats at Table 21, where you can watch the chefs in action.

Bryan Voltaggio presented Governor Martin O'Malley with Share Our Strength's 2011 Humanitarian of the Year Award on Sunday for his leadership in working to end childhood hunger in Maryland at a ceremony before more than 500 national and state anti-hunger advocates, government leaders, corporate partners, chefs and restaurateurs on Sunday in Baltimore. The presentation was made at as part an annual conference being held in Baltimore by Share Our Strength , a national non-profit working to end childhood hunger.  "With so many of the country's leading anti-hunger advocates in the audience, it's a particular honor to be presented this award for our work in Maryland," said Gov. O'Malley at the awards ceremony.

When this event was first announced, it wasn't clear how anyone who wasn't a guest of the resort could subscribe, if at all. But now those details are in. Hyatt Regency Chesapeake Bay Resort 's two-week Crab Week celebration will feature a a visit by Bryan Voltaggio, on Saturday, Aug. 27.  Up to 18 guests will join Voltaggio for a five-course crab tasting dinner at the Cambridge resort's Water's Edge Grill. In addition to hosting the crab-tasting dinner, Voltaggio will also serve as a celebrity judge of an Iron Chef-style crab competion earlier in the day.  The menu created by Chef Voltaggio includes: •    Blue crab salad with Yellow Doll watermelon, radish, ginger, Cucamelon and avocado  •    Sheep's milk cavatelli pasta with country bacon, foraged Hherbs and flowers •    Soft-shell Crab with Silver Queen corn and “Old Bay” heirloom tomato •    Pineland Farms beef strip loin with fava beans, lobster mushrooms and crab gratin •    Textures of Chocolate: Ganache, chocolate caramel, milk chocolate ice cream, and raw ocrganic cocoa The price for the five-course dinner and wine pairings is $150 per person, plus 6% sales tax and 18% gratuity.

A Washington D.C. restaurant is getting by with a little help from the chef's friends. When R.J. Cooper, the chef/owner of Rogue 24, underwent planned open-heart surgery at Johns Hopkins earlier this week, the Washington D.C. restaurant didn't temporarily close. Instead, 12 of Cooper's friends are stepping in -- each for a week -- to lend a hand while Cooper recovers. The restaurant is calling the series of collaborations the Rogue Sessions. Each evening features a 24-course dinner consisting of 12 of the visiting chef's dishes and 12 Rogue 24 favorites.

Watch the promo for a new Maryland Public Television special featuring Chef Bryan Voltaggio, "Obsessed with Everything Food: A Living Magazine. " In this promotional clip, you can see Voltaggio in Volt 's kitchen using an offset spatula to fill a rice-paper shell with crabmeat and take a bite from a snowball. Of course he looks great doing it. Premiering Feb. 7 at 8 p.m., "Obsessed with Everything Food: A Living Magazine" features Voltaggio performing his cooking magic at Volt and touring some of his favorite culinary spots across the state.

A Washington D.C. restaurant is getting by with a little help from the chef's friends. When R.J. Cooper, the chef/owner of Rogue 24, underwent planned open-heart surgery at Johns Hopkins earlier this week, the Washington D.C. restaurant didn't temporarily close. Instead, 12 of Cooper's friends are stepping in -- each for a week -- to lend a hand while Cooper recovers. The restaurant is calling the series of collaborations the Rogue Sessions. Each evening features a 24-course dinner consisting of 12 of the visiting chef's dishes and 12 Rogue 24 favorites.

Staff meals, restaurants on January vacation the problem with asking restaurants to cut down on salt. An article in the Atlantic says that attempts by the Food and Drug Administration to coerce restaurants to cut down on salt are misguided at best. Restaurant meals account for a small amount of daily salt intake, says the article's author, an interventional cardiologist and professional chef. It's a good, provocative read. Bryan Voltaggio expains why one particular tattoo keeps getting him dirty looks from the Transportation Safety Authority ( Eater DC )

We know a lot about some of the big 2012 projects and almost nothing about others. But it's looking like 2012 could be the year of the comeback. After a long absence, the founder of the Baltimore's first brew pub is returning to the restaurant business, and by the time summer gets here, diners could be back at a new Donna's in Mount Vernon and a revived Werner's downtown. Until the last contractor leaves and the all of the inspectors have come through, restaurants tend to be reticent about specifics like opening dates.

Lunchbox, Bryan Voltaggio's lunch-only restaurant, opened last Saturday in Frederick The Lunchbox menu is very simple -- seven pressed sandwiches (e.g., portabello, Reuben and peanut butter and banana); green salads; soups (e.g., alphabet, roasted butternut squash); and sweets (e.g., brownies and cookies). Nothing is more expensive than five dollars. The family-friendly restaurant also serves specialty-brand sodas like Boylan and McCutcheon and even flavored South Mountain Creamery milk.

This December, Bryan Voltaggio will open a new lunch-only eatery in Frederick, five blocks from Volt, his flagship restaurant, Volt. Its name is Lunchbox. Located on Frederick's Carroll Creek Promenade, at 50 Carroll Creek Way, adjacent to the Frederick County Library, Lunchbox is intended as a "stop for parents to grab a nutritious lunch for the kids" and a place for Frederick's professionals to grab something on the go. Just last week Volt announced the elimination of its lunch service along with the expansion of its dinner service.

Bryan Voltaggio filled me in about the big new project he's planning for next year in Frederick. North Market Kitchen, its working title, will place diners in a near-10,000 square-foot market enviroment, with both general dining areas and separate seating in environments given over to charcuterie and salumi, raw bars and fresh pasta. Voltaggio acknowledged to the Washington's Post Tom Sietsma that the direct inspiration for North Market Kitchen is Eataly New York , the sexy Fifth Avenue food emporium whose motto is "We Sell What We Cook & We Cook What We Sell.

Lunchbox, Bryan Voltaggio's lunch-only restaurant, opened last Saturday in Frederick The Lunchbox menu is very simple -- seven pressed sandwiches (e.g., portabello, Reuben and peanut butter and banana); green salads; soups (e.g., alphabet, roasted butternut squash); and sweets (e.g., brownies and cookies). Nothing is more expensive than five dollars. The family-friendly restaurant also serves specialty-brand sodas like Boylan and McCutcheon and even flavored South Mountain Creamery milk.

Spike Gjerde of Woodberry Kitchen and Bryan Voltaggio of Volt are lending their support to a Wednesday night benefit for Up From Under, a project for building homes in Haiti. The Up From Under benefit dinner and silent action, which is being held at Washington, D.C.'s Long View Gallery on Wednesday, will help raise awareness and funding to build homes for the homeless and those devastated by the 2010 earthquake in Haiti. The Volt staff is preparing is preparing food for the benefit, alongside Gjerde, R.J. Copper of Rogue 24, Matt Hill of Charlie Palmer Steakhouse and Mike Isabella of Graffiato.

Spike Gjerde of Woodberry Kitchen and Bryan Voltaggio of Volt are lending their support to a benefit for Up From Under, a project for building homes in Hait The Up From Under benefit dinner and silent acution, which is being held at Washington, D.C.'s Long View Gallery on Wednesday, will help raise awareness and funding to build homes for the homeless and those devastated by the 2010 earthquake in Haiti. The Volt staff is preparing is preparing food for the benefit, alongside Gjerde, RJ Copper of Rogue 24, Matt Hill of Charie Palmer Steahouse and Mike Isabella of Graffiato.