FOCUSED, PASSIONATE, INTENSE: MY INTERVIEW WITH TOP CHEF WINNER MICHAEL VOLTAGGIO

In January 2012, I had the honor of sitting down with the owner of ink. Restaurant, ink.sack and Top Chef champ (and fellow Frederick-tonian) Michael Voltaggio. I really wanted to re-post this piece – let’s all get our inner chef’s inspired, shall we? It’s the HOLIDAYS!!!

PS – I have the Voltaggio Brothers (yep, Michael AND Bryan!) homemade applesauce recipe..it’s SO easy to make! I’ll post it in time for Thanksgiving 🙂

 Focused, Passionate, Intense: Meet Top Chef Winner Michael Voltaggio

When entering celebrated Chef Michael Voltaggio’s new restaurant, ink., one cannot help the feeling as if interrupting a conductor who is privately guiding his orchestra through its greatest concerto. With movements that are quick and decisive it’s no wonder three words come to mind to describe Voltaggio: focused, passionate and intense.

It’s this focus, this passion and this intensity that seeps its way out of the kitchen and onto the main floor here in the home of his newest passion project. Tucked away in the corner of a non-descript brick building on famed Melrose Avenue, ink., opened in September in the heart of West Hollywood. LA’s newest eatery boasts an industrial interior with a minimalist vibe and has quickly become a must-stop for foodies and Top Chef enthusiasts alike.

When comparing ink.’s menus from one week to the next, it can be noted that a limited amount of items are part of his regular repertoire. Voltaggio prefers mixing things up weekly. Served on small plates and meant for sharing, his menu is peppered with interesting options that ring of familiar fare, yet with a culinary twist.

A dish such as the jidori chicken and waffles with hot sauce served with whipped maple syrup is his creative spin on the traditional dish of Southern fried chicken and waffles. Voltaggio also expands diner’s minds and palates by offering a kale salad tossed lightly with burrata, Asian pear, pumpkin seeds and a yuzu sauce.

Other menu items that are tempting taste buds to come out of their humdrum shells are the beef tartare that is served with horseradish snow, hearts of palm, and a sea bean chimichurri. There’s also a dish of brussels sprouts, much like a side dish served for a family dinner. Except Votaggio finishes his version with thinly sliced pig ears, house-cured lardo and apple.

As if one restaurant wasn’t enough, Voltaggio also opened a culinary sandwich shop, ink.sack, in August. In his own way, he has made the ordinary sandwich quite the opposite. The menu at ink.sack offers sandwiches such as a beef tongue Reuben and the “CLT”, his take on the traditional BLT. Voltaggio’s version has the lettuce and tomato but the similarity ends there. The “C’ is a chicken liver mousse topped with crispy chicken skin as the bacon substitute.

Voltaggio also makes sure to tip his hat to his Maryland roots, by including Maryland Crab Chips on ink.sack’s daily menu. Homemade deep-fried potato crisps dusted with Old Bay seasoning adds a new spin on the BBQ potato chip for resident Angelinos. This is definitely not your run-of-the mill sandwich shop.

Sitting down with Michael Voltaggio, you begin to understand his rise to stardom amongst other culinary favorites such as Thomas Keller or James Beard. Food enthusiasts think nothing of including his name among lists of the best. The reason?

He’s becoming one of the greats himself.

“I work the line, I cook the food, I order it, I wash the dishes if I have to. I want to be in my restaurant cooking, not be the guy that is never (there),” said Voltaggio.  “I want to focus, right now, my time in LA.”

How does he spend his time when he owns and operates not one, but two restaurants? Well, there’s a consulting gig for a to be announced project in India on the agenda and don’t forget about the cookbook, VOLTink, which he’s been on the road promoting with his brother Brian. One thing is for certain; Voltaggio’s schedule is not for the faint of heart.

In fact balance is something he finds himself struggling with on a daily basis.

“Lately, it’s been all traveling, so I really haven’t had much time to have a lot of  “fun” at all. I used to go hiking a lot. When I had time, I did things like normal people do: I’d exercise and surf, I went outside. I’d like to be able to go outside again,” he said with a grin.

In the midst of his hectic schedule, there is some light though. “I do go out to eat, I ride my Harley and I like to go to shows and concerts when I can.”

Voltaggio’s talent and passion became properly introduced when he was as a teenager, living in Frederick, Maryland, attending Thomas Johnson High School, playing football and working part-time at the Holiday Inn.

“I was in school full time, going to football practice then going to work. I think out of the whole course of my day, the part I looked forward to the most was going to work, and it wasn’t just because I was getting paid. It was fun. I was working on the line cooking food. I couldn’t wait to get there everyday.”

This education helped as he began planning his restaurant after his Top Chef win in 2009.

“I think Los Angeles is a city that has never been taken seriously as a food town. Within the past five years, (we’ve seen) this small food community start to get bigger and bigger, and grow and grow because there is a need for it. People are interested in going out to eat in LA. Food is big, but it hasn’t been as chef-driven or chef-branded.”

When asked what restaurants or nightlife he likes to imbibe in when traveling home to Frederick, Voltaggio’s grin widened as he shared, “Olde Towne Tavern and of course, I’m going to always go check out Volt.”

And where will Chef Voltaggio be in the next few years?

“Hopefully, still in LA, still running ink, maybe with a couple smaller restaurants around,” he said thoughtfully. “I missed my twenties and most likely am going to miss my thirties, so I’d really like to enjoy my forties.”

Photo credit: Alex Horner (for LA Times Magazine)

Photo credit: Alex Horner
(for LA Times Magazine)

 

 

 

Need A Good Idea? Here are the best ideas for an inexpensive date!!

Who says we need to be totally WOW’ed all the time?

Ok, so maybe we do need  a big “oomph” factor. However, in times like these (aka coming outta the Recession we were all dealing with) I love it when  a guy looks for other ways to charm the pants off me…literally. 😉

There is nothing wrong with researching date ideas involving more of a “budget-friendly” vibe. I love being doted on, and the over-the-top moments of an expensive dinner or surprise front row seats to a favorite concert or show, but the times my dates have really thought outside the box? Those are the ones I’ll always remember and truly do appreciate more. Nights chatting over a game of darts, or swinging at balls at the driving range are ones that pop to mind quickest…followed by surprise picnics at the beach or a dinner one night of my favorite pizza, a bottle of wine and a rented movie. And the firing range – Ahh, that was a great first date!
Apparently Marie Claire agrees  – In the July 2011 issue, they released 50 top spots and good ideas for a cheap date. Check out their link and see how many of these ideas you’ve participated in or would like to do with your one-and-only now.

Feel free to let me know how it goes or to leave a comment here with your own ideas for budget-friendly date night 🙂 I love your feedback!!

Due Diligence or Cyber Stalking? (Sneak peek at my next column!!)

I’m a firm believer in due diligence. Having as much knowledge on any given subject can only be helpful, right? I mean, I think it was the television network ABC that did the “Knowledge is Power” ad campaign… I’m sure we all remember “The More You Know”?

For example, if I’m about to meet someone who could possibly be a new business aquaintenance, or if I’m researching a new restaurant or retail store, I like to “Google” them. That’s right, I Google. I Google all day long, it is after all, a search engine! With that being said I feel it’s safe to admit, that yes, I have Googled myself on more than one occasion. Don’t judge me. A girls gotta do what a girls gotta do.

Even Wikipedia defines research as “the search for knowledge, or as any systematic investigation, with an open mind, to establish novel facts…” Search for knowledge, or in my case, a quest.

Apparently, even though I think it’s wise to use Google as a research tool, I have a few friends that think I abuse the Google tactic when it comes to meeting someone I may possibly date for the long-term. I stand firm in my belief that all I’m doing is “due diligence”.  If I felt I could do a background check or a DNA swab on a potential boyfriend, AND get away with it, we all know I would.

Now, by due diligence, I don’t mean I find your Facebook page or, heaven forbid your MySpace page, LinkedIn, Twitter or whatever it is you use for social networking and then proceed to learn all I can about you so we appear to have more in common than we really do. Please, that’s child’s play honey. No, I’m looking for something along the lines of you being arrested for bank robbery or fraud against the elderly. Or in the case of one lucky man, the article where he expressed his opinion on aliens in outer space and how he “might have seen one hovering above the mountain” near his home here in LA.

When I forwarded this particular article to one of my best friends, she promptly – and sweetly – told me to stop cyber-stalking. “What?!?” was my innocent reply. “Cyber-stalking? Hardly, I’m making sure I don’t go share a meal with a kook or a rapist. Hell, I could be in a getaway car and not even know it!”. That’s when I realized that yes, this type of behavior can appear to border on insanity, but think about it: I knew enough at that point for me to know I didn’t want to even tread out of my house to go on another date with this person.

Is it fair? Probably not.  I do try to make sure I never judge a book by its cover and I try to see the whole picture. I really do, it’s just that sometimes, especially after years of experience in the dating world, you smell the red flag coming before it ever really starts to fly. Maybe it’s the freak flag that I smell more so than the red flag, but either way, listening to your gut instinct is important, too.

No matter what the scenario, when you meet someone and begin the first dates as part of the “ritual”, we are all taking a chance. The chance that this person will be good to you, will have your best interests at heart (at least for the night) or that they won’t cut you up into a million little pieces and bury you in the desert (or throw you in the Chesapeake). We trust that that they are honest and we trust ourselves that we chose correctly in our decision of who we wish to share a meal with or have as our escort for the evening.

Some people call my “way” annoying and immature, others have obviously accused me of cyber-stalking, even though I can argue based on the social platform of Four Square (Really? Who’s stalking who now?).

Personally, I call it brilliance.