Back with a Volt!

8 Aug

Aaaand I’m back.

My poor blog has been virtually nonexistent recently- let’s just say that I’ve clearly not yet learned to be one of those queens of domesticity who can go to work all day, then come home and meticulously photograph a meal as I put it together and have it waiting on the table for my beloved when he walks in the door. And then blog about it.

Sigh.

But now I’m in Kentucky, with a temporary condo (our apartment is currently being constructed) and no job (yet) so I have a bit more free time (when I get tired of staring at my resume). Of course, given that all of our belongings are currently in boxes in the garage, I’m not exactly making gourmet meals at the moment.

You know where they do have gourmet meals, though? Volt.

We lived in Frederick for a little less than a year, but I’m going to miss all the lovely people and places until I get to visit.

In the meantime, I’ll share some pictures that I’ve been meaning to share for months…

We finally made it to Volt during Frederick Restaurant Week this past March. I had something strep-like at the time and was barely dragging myself off the sofa, but I refused to miss this meal. Luckily, since I was just having a throat issue and not a gross sinus-stuffing cold, I could taste every delicious bite (even if it was painful to swallow it).

First Course

cherry glen farm goat cheese ravioli butternut squash, maitake mushrooms, sage air

sheep’s milk cavatelli country ham, broccoli rabe, parmesan

Adam ordered the goat cheese ravioli, I of course went with the dish that most closely resembled macaroni and cheese. Delicious, though I seem to remember an unnecessary hint of cumin.

Second Course

scallop beluga lentils, cauliflower, cilantro, medjool date, verjus

pork tenderloin brussels sprouts, braised red cabbage, creamsicle sweet potato, mustard greens

I had the scallops. They were a-maz-ing. Frankly, the drips and drops of things on the plate didn’t add much, but it sure looked pretty, don’t you think?

Dessert

goat cheese cake d’anjou pear, spiced vanilla ice cream, citrus tuille

textures of chocolate dark chocolate ganache, chocolate caramel, raw organic cocoa

Yes, that might have been too much chocolate, even for me. On the other hand (or, I guess, plate), I’m still dreaming about that vanilla ice cream.

Oh, and there were extra treats, in case that wasn’t enough:

they brought around an awesome bread basket between each course

just in case we were still hungry- coffee cake to-go

So that was our meal- super tasty, but definitely not for every day.

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One Response to “Back with a Volt!”

Trackbacks/Pingbacks

  1. A Pollen-y Analogy « All Things Sweet and Savory - August 11, 2011

    […] about that meal at Volt, I remembered an article I read not too long a few months ago about the popularity of pollen in […]

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