Chef Bryan Voltaggio and his team at the Beard House kitchen
Plating hors d'oeuvres in the Beard House kitchen
Halibut Ceviche with Cilantro on Crispy Masa
Ruby Beet Macarons with Foie Gras and Minus 8 Vinegar
Lobster Pot-au-Feu with Saffron and Vermouth
Salsify with Country Ham, Oyster Leaves, and Vanilla
Yellowfin Tuna with Jasmine Rice, Avocado, Sesame, and Soy
Chef Bryan Votaggio plating in the Beard House kitchen
Parmesan Pork Belly with Hen Egg and Broccoli
Sunchokes with Orange Pith, Endive, and Allspice
Behind the scenes in the Beard House kitchen
Venison with Acorn Squash, Cranberries, and Ricotta
Chef Bryan Voltaggio slicing venison
Chocolate Marshmallow with Peanuts and Caramel
Chef Bryan Voltaggio preparing dessert in the Beard House kitchen
Dinner

High-Voltage Cuisine

Bryan Voltaggio

Volt, Lunchbox, and Family Meal, Frederick, MD; and RANGE, Washington, D.C.

Though former Top Chef contender Bryan Voltaggio became a household name during his stint on the show, he has long been known as a force in the kitchen. The forward-thinking chef, who earned a 2010 JBF Best Chef: Mid-Atlantic nomination, will join us at the Beard House for a meal of his modern, hyper-creative fare.

Event photos taken by Philip Gross.

MENU

  • Hors d’Oeuvre

    • Loaded La Ratte Potato Skins
    • Halibut Ceviche with Cilantro on Crispy Masa
    • Ruby Beet Macarons with Foie Gras and Minus 8 Vinegar
    • Lobster Pot-au-Feu with Saffron and Vermouth
    • Salsify with Country Ham, Oyster Leaves, and Vanilla
    • Champagne Delamotte Brut NV
  • Dinner

    • Yellowfin Tuna with Jasmine Rice, Avocado, Sesame, and Soy
    • Morgadío Albariño 2011
    • Parmesan Pork Belly with Hen Egg and Broccoli
    • Henri Darnat Meursault 2010
    • Sunchokes with Orange Pith, Endive, and Allspice
    • Domaine de Pallus Les Pensées de Pallus Chinon 2009
    • Venison with Acorn Squash, Cranberries, and Ricotta
    • RdV Vineyards Rendezvous 2009
    • Chocolate Marshmallow with Peanuts and Caramel
    • The Rare Wine Co. Historic Series New York Malmsey Special Reserve Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 01.15.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam