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On the Menu: Bryan Voltaggio



April 12, 2011


Bryan Voltaggio Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below: Hors d’Oeuvre Celeriac Macarons with Foie Gras and Cara Cara Orange Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche Chips and Dip > Ibérico Lomo and Barbecue Potato Chip Edible Mojitos with Sea Foam Crispy Hay–Smoked Oysters with Ramps Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV Dinner Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s-Milk Cheese Pairing: Vigneau-Chevreau Vouvray 2009 Jonah Crab with Avocado, Yuzu, White Soy, and Coriander Blooms Pairing: La Cana Albariño 2009 Arctic Char with Everything Bagel, Preserved Lemon, Sorrel, and Capers Pairing: Domaine de la Collonge Pouilly-Fuissé 2007 Rabbit with Prosciutto, Eggplant, Olives, and Fennel Pairing: EiEiO Pinot Noir 2007 Border Springs Farm Lamb with Green Garlic, Morels, and Fava Beans Pairing: Ciacci Piccolomini d’Aragona Brunello di Montalcino 2004 Strawberry Shortcake with Tonka Bean, Aerated White Chocolate, and Garden Tarragon Pairing: Torbreck The Bothie 2010