Brian Voltaggio
Photo: courtesy of the restaurant
October 29, Volt honors Edgar Allen Poe, whose haunting tales enliven any good Halloween celebration, with a themed dinner. Top Chef contestant Brian Voltaggio will offer two menus, one focusing on the foods of Poe's New England childhood, the other on dishes characteristic of Baltimore, where he died, all complemented by distinct wine pairings to honor the notorious drinker. Offered in conjunction with a performance of Tales of Terror: An Evening of Horror and Hilarity, a tribute to the author on his 200th anniversary, the menus will be available all night, though there will be a pre-theater seating at 5:30 PM and a post-theater one at 9:30 PM. There will also be a reception following the performance, and if you want to make a night of it, Marriott hotels are offering discounted room at all of its Frederick locations. Click past the jump to see the full menus ($55 per person, $80 with wines; 301-696-8658).
Boston Circa 1809
New England Clam Chowder
mock root vegetable garnish, dehydrated applewood smoked bacon, balsamic spheres
botani, muscatel secco, Malaga, spain, 2008
Nantucket Bay Scallops
sea urchin, maitake mushrooms, soy air, coriander blossom
finca el portilllo, sauvignon blanc, Mendoza, argentina, 2008
The “Raven”
as close as we can get, black chicken, parsnip, brussels sprouts, bacon, chestnuts
st cosme, syrah, cotes-du-rhone, france, 2008
Boston Cream Pie
frozen vanilla anglaise
campo braquetto d’aqui, piedmont, Italy, NV
Baltimore Circa 1849
Crab Cake Fall Harvest Blue Crab
arugula, “crab potato chips” celeric and green apple remoulade
finca el portillio, sauvignon blanc, Mendoza, argentina, 2008
Pigeon
caraway potato, braised cabbage, mustard
angeline, pinot noir, sonoma/Mendocino, California, 2008
Slow Braised “Pit Beef”
wagyu culotte cuite sous vide, ratte potatoes, maroon carrots, turnips
four vines, zinfandel, old vine, California, 2007
“Lady Baltimore Cake”
black mission fig sorbet, candied pecans
tasting of cognac