Talkin’ Babies

Posted by PatteeGorilla on Feb 1, 2012 in Epicuriosity, February/March 2012 | 0 comments

Bryan Voltaggio makes baby food at home

By Pattee Brown Photos by Bill Millios

Editors Note:

I was shopping at the grocery store the other day and found myself wandering down the baby foods aisle. (Yes, clearly I was lost.) However, in my straying ways I noticed the wall of baby food that’s a fixture in most su- permarkets—and thought to myself: Really? Peas, carrots, apples, pears….pro- cessed and put into jars?

Then I remem- bered that my chef friend, Bryan Volt- aggio, just had a baby—and I found myself wonder- ing: WWBD? So, I asked him; and in true “Bryan-fash- ion,” he invited me to his house to show me how he and his wife do the baby food thing for their chil- dren.

Dining Destination

Posted by PatteeGorilla on Dec 1, 2011 in December2011/January2012, Epicuriosity | 0 comments

An interview with three Top Chefs in Frederick  

My curiosity tends to get the best of me, especially when it comes to not only food, but the restaurant industry in general. I heard recently that Bryan Voltaggio, aside from being an outstanding chef unto himself, is also quite the teacher. So good in fact that two of his protégé’s have already moved on to open their own kitchens right here in Frederick. That kind of a contribution—not only to the culinary experience in Frederick, but also to the economic development of Frederick—is why I asked Bryan and his two protégé’s to join me for a discussion.

You are what you Eat!

Posted by Frederick Gorilla on Oct 4, 2011 in Archives, Epicuriosity, October/November 2011 | 0 comments

By Pattee Brown
Photos by Bill Millios

I remember hearing that as a kid and imagining myself as a bologna and cheese sandwich. Apparently, however, there is more truth to the saying than meets the eye.

Did you know that eating locally or regionally grown foods has health benefits, not to mention economic ones for your community? Eating foods grown close to where I’ve lived and worked hasn’t always been my practice. But with the “locavore” movement flourishing right here in Frederick, this ideal has taken on new—if perhaps still undefined—meaning for me. Seeking better definition, I reached out to some of my restaurant and farmer friends to help me better understand the real meaning of the term from “farm-to-plate.”

Back Yard Ale–Chef Bryan Voltaggio and Beer Master Matt Brophy

Posted by gorilla on Jul 29, 2011 in Archives, August/September 2011, Departments, Epicuriosity | 0 comments

Photography by Bill Millios

Back Yard Ale

We had the privilege of sitting in Volt’s kitchen, with Chef Bryan Voltaggio and Beer Master Matt Brophy from Flying Dog Brewery the night of their launch party for their new beer collaboration – Back Yard Ale – inspired by Bryan’s love of BBQ and produced by Flying Dog right here in Frederick. Not only were both these guys personable, charming and informative, they also created an incredible beer for great back yard barbeque!

A note to our beer drinking readers… Back Yard Ale was created in a limited batch and has already sold out! But have no fear, your beer master knows this brew is on demand and plans to bring it back into circulation real soon. Contact Flying Dog yourself and let them know you want your Back Yard Ale! www.flyingdogales.com