Homemade spinach/garlic pasta with a sauce of leeks, guanciale, cream, butter, and Parm R.
That dessert looks like an art project.have a bash time . . .
checked out Volt - http://www.voltrestaurant.com - in Frederick, MD.
by Bryan Voltaggio: a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters.
delightful! he offers a four course or ten course - went with the four course of:
FOIE GRAS granola, strawberry, basil
octopus - absolute superb!
Maryland rockfish
and a chocolate desert.
the menu varies by day and season - if you're in the area it's well worth the stop. (a smidge on the expensive side . . .)
these were small plates - but we were quite satisfied after four plus little other goodies (breads, etc)
I was encouraged to go for the ten course with the 'aw it's only like 2-3 ounces each' to which I said 'uhuh - times ten is a pound and a half of food....'
in case one was still hungry:
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and then a little doggy bag (g):
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Excellent photos, C-Man!
How did you get the first four in a square like that?
Lee
YUM! Have you posted that recipe Jimmy?I make a "Sausage Cacciatore"
I only have the green peppers; and so I cook them separate.
Momma doesn't like green peppers.
Rather than have her digging them out of the frypan / serving platter.
Most meals are served "Cowboy Style" these days; so I figured make it easy for her for a change.
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