
Hey V-fans,
December is in full swing, which means the holidays are right around the corner! Do you have any upcoming holiday potluck parties to attend? If so, you might want to consider taking a culinary cue from Bryan and bring one of his favorite holiday vegetables: brussels sprouts!
Bryan recently told the FrederickNewsPost.com about his affinity for the typically loathed sprouts, telling them that the key to making brussels sprouts taste sweet and tender is using super salted water while cooking them, and then adding caramelized onions to make them sweet. So why not kick your childhood hatred for brussels sprouts this holiday season and give this salty-sweet recipe a whirl.

Photo credit: Graham Cullen, FrederickNewsPost.com
In other news, the Washington Business Journal recently confirmed chatter that Bryan has been scouting potential locations for a second restaurant on the sly! Rumor has it that the restaurant won't necessarily be another version of VOLT, however it will be located in downtown Frederick.
Additionally, because VOLT is considered to be fine dining, Bryan plans to make the new restraunt more casual and family-oriented, according to the FrederickNewsPost.com.
As always, we will do our best to keep you informed about this exciting news!

Photo credit: Christopher Beyer, InkedMag.com
Next, in the very cool StarChefs.com video below, Michael explains how to make edible cream cheese and smoked salmon snow using the Vitamix-XL blender.
Wow, I don't know about you…but that video has us craving cream cheese and singing, "let it snow, let it snow, let it snow!"
For more fun tips and tricks, check out Michael's informative videos being featured in the Williams-Sonoma video gallery. Click HERE to watch Michael using his signature sous vide technique to make crispy chicken thighs, and demonstrating how to use the Polyscience Smoking Gun to make smoked gnocchi, salsa, soup, and even smoked margaritas!
That concludes this week's delicious Voltaggio update! Check back next Friday for more exciting Voltaggio news. As always, feel free to leave your delightful commentary and questions below. Enjoy!

Happy “Black Friday” everyone,
We hope you all enjoyed your Thanksgiving! Even though we’re sure the last thing you want to hear about today is food…it’s kind of our “thing," so…bear with us!
According to LAWeekly’s Squid Ink blog, Michael prefers his mashed potatoes infused with homemade seaweed butter and served with fish! This is just one mashed potato tip he shared with Squid Ink, that you might want to keep in mind as the holiday season quickly approaches. Here are a few more:
“Michael Voltaggio, (forthcoming) Executive Chef/Owner Ink.
1. Type of potato to use: La Ratte
2. Peeled or not: Cooked in skins, then push through a handheld potato ricer (which removes the skin)
3. Boil, bake or steam: Boil
4. Mash, ricer or food mill: Old school: hand-held ricer
5. Cream, milk, butter or cheese? Little bit of cream, and butter. Add with a whisk (as if making a beurre blanc sauce).”
Alright, enough about food! Bryan recently gave the Baltimore Sun a sneak peak inside his home kitchen--check out some of the pictures from their visit below!






Bryan also shared a wonderful recipe for beef stew (pictured below) with the Baltimore Sun.

Yummy! Well, that's it for this "Black Friday" edition of your weekly Voltaggio Update! Leave your comments below and join us next week for more exciting Voltaggio news. Enjoy!

Hey V-fans!
As we’ve mentioned before, Michael is teaming up with Williams Sonoma to spread the word about high-end kitchen appliances such as an at-home sous vide machine, as well as the Bamix Immersion Blender, Vitamix Professional Blenders, and more!
So we thought this week we’d share a special three-part video series where Micheal shows us all how to make his delicious Crispy Chicken using the sous vide technique, a French term meaning “under vacuum.” Enjoy!
PART: I
PART: II
PART: III
You can find written instructions for Michael’s Crispy Chicken and other delicious recipes from Williams Sonoma by clicking HERE.
And just to keep things even around here, Bryan recently attended the Great Frederick Fair for the 4-H Beef, Sheep and Swine sale— where he boldly outbid a slew of folks to win a 250 pound medium weight champ market barrow, aka a big, fat, pig!

Lastly, Bryan and VOLT are teaming up with An Evening on the Riviera for a raffle to be held during the October 8 event.
This is your chance to cook with Bryan for just $30! And here's the best part— ticket purchasers need not be present to win! If you're interested you can purchase tickets HERE.
Hey V Fans,
We have a lot of juicy stuff for this week's update, so get ready for your Voltaggio fix!
First up, a fan blog called My Last Bite features a big, fat story about Michael's demo for Williams-Sonoma. Read all about it HERE.
And for all you Top Chef (and Master Chef) lovers out there, guess what? There's accompanying cookbooks for each! Now you too can be a top/master/amazing/guru/king chef in your very own kitchen! The article also goes on to give the recipe for Michael V's Apple Sorbet. (yum)
And for our general foodies who live in LA, feast your gourmand eyes on this Taste of Beverly Hills wrap up HERE.
Television Without Pity does a great job wrapping up Top Chef's last episode. That's right! Click HERE for it!
And last but decidedly not least, Michael V uses his new found partnership with Williams-Sonoma to get all of YOU discounts! Click HERE if you want his favorite Vitamix Blender on the cheap! I mean, ya know, "cheap."
Enjoy, everyone!
Hey Guys!
You know how Bryan knows pretty much everything about everything? Well, he totally does. Read all about Bryan's feelings on being a judge on Top Chef, and his predictions for the winner!
Read HERE.
And, because I know your weekly emotional arcs are basically shaped by these Friday Gadget posts, here's a few amazing/awesome/bizarre treats that caught my eye this week.
First up, we have a super cool gadget for all you parents of finicky eaters - The Chew Chew Train! Check it out here.
Know how after you chop garlic you REEK of it for days upon days? Even AFTER you've used your stainless steel garlic mouse? Enter Garlic Zoom!
I've been looking for ways to create smallish, semi-manageable kitchen fires. You?
Welcome to the portion of this post where I tell you about insane ideas which will never go anywhere!
And finally, if you don't run right out and snatch these up IMMEDIATELY, we are no longer friends.
Happy weekend!
-Audie
Hey Guys!
Want to know the best way to deal with basil? Want to know a secret to cutting acidity? Bryan V was kind enough to perform a demo at the Urbana Music Festival and you can read the review from the Frederick News right HERE!
Now, moving swiftly on to your favorite weekly recap of all things kitcheny and cool.
First up, we have the Smart Fridge. This big ticket appliance will actually create a recipe for you based on the ingredients in your fridge. I wonder what it can concoct with batteries, cream cheese, mint, and Vegenaise?
I guess this one is for people with failed olfactory senses? Kind of excellent, nonetheless.
If you're anything like me, french fries are part of the reason you wake up each morning. However, if you had fried food as much as your heart longed for it, you would become beefy, sloppy and generally grotesque. Enter the One Tablespoon Deep Fryer! Now we can all eat 2 pounds of potatoes and pretend they're good for us!
What is completely inessential yet beyond thrilling? THESE.
Happy coveting, and check back with us on Monday. And tell us, what's YOUR most useful gadget?
Have a great weekend, everyone!
-Audie
PS: The photo at the top is of an automatic spaghetti twirler. Not required. Barely awesome. Totally hilarious.
Hey Guys!
It's Friday, and even though this is the day you LEAST need that how-am-I-gonna-make-it-through-the-day treat, I also thought - isn't a treat always a treat? So in the spirit of foodie-camaraderie, or foodaraderie, I offer all of you the following life-changing, all important, useless but priceless, initially exciting yet ultimately pointless collection of kitchen paraphernalia destined to be pushed back to the furthermost recesses of your drawers and cabinets!
First up, it's the world's first portable toaster! Guaranteed to singe a fingertip or two, but who doesn't want to make a perfectly golden slice of toast on the subway, enjoying the onlooking envy of every boring NON portable toast-having loser?
Next, I bring to you the Veggie Peeler! It probably peels poorly, but look at that little peel-trapper! If you're anything like me, your sad, limp peels sit not in, but NEAR your garbage disposal for roughly 14 hours before being truly discarded, so this might take care of some of that mess. Or...maybe I just need a housekeeper. Either one.
You know how you have your giant block of knives, yet you use only one? Here's a knife that will replace all of those - it slices, dices, chops, peels, zests, and oh so much more!
Have you been thinking of a way to blend your love of tea with your love of shark attacks? Join the club! This baby marries the two seamlessly!
And lastly, you know that dark, howling tempest of sadness you've been feeling lately? No more! Enter Salt and Pepper shakers designed to look like batteries! You can thank me later.
Enjoy getting your kitchen gadget geek on. Have a great weekend, everyone!
-Audie
Hey Guys!
I thought we could all geek out together for a sec. I've been scavenging the internet for the coolest and most excellent foodie finds, and would love to share with all of you!
First up, we have the very twee Finger Food party plates by The Spoon Sisters. Have you seen anything more adorable today? My guess is, you have not.
Also, you know how you have 18 cookbooks and barely ever read any of them? Well, here's your 19th! "Things Cooks Love" is chock-full of useful tools and culinary gadgets - plus now you won't HAVE to spend your entire paycheck at Sur La Table this month - you can just peruse the pretty pictures! Sort of like how when you make a giant meal for a crowd, you really don't need to eat dinner yourself. Or something like that.
Lastly, I thought, well, it's not yet Friday. You folks probably need a little cheering, right? Right. Enter THIS.
You're welcome.
Enjoy!
-Audie

