This Christmas, Santa definitely heard me loud and clear.
Dinner reservations at Volt for quite possibly, one of the best tasting menus I’ve ever had.

Volt, owned by Chef Bryan Voltaggio in Frederick, Maryland is housed in a spectacular 19th Century brownstone mansion. The Victorian exterior encases an elegant, modern dining room, lounge, and kitchen. The Voltaggio Brothers have steadily attempted to reinvent American cooking through their creations of farm-to-table cuisine.

But enough about that, are you ready for some food porn?

Fennel Pollen and Sea Salt Breadsticks

Celery Macaron Filled with Foie Gras with Apple Butter and Celery Foam

With mom’s house cocktail came the most amazing Candied Cherries.
They were so good, we had the waiter bring us some to nibble on. 

Every few courses, the waiter would appear with a basket of freshly baked, hot rolls, each completely different to the next. I began with a Black Truffle Biscuit and a Bacon and Rosemary Roll, but must admit I tried at least a bite of each of the seven different rolls offered.
What was I supposed to do, say no?

There were three of us, and we each shared our courses so I thought I’d give you a little taste of each. The more food porn the better, right?

Starters:
Kampachi Sashimi with Fennel, Blood Orange, and Candied Ginger

Salsify with Quince, Country Ham, and Hazelnuts 

Venison Tartare with Horseradish, Apple, and Green Soy PasteSecond Course:
Goat Cheese Ravioli with Yellow Foot Mushroom, Chanterelle, Vegetable Ash, and Parsley Root

Foie Gras with Shredded Coconut, Coconut and Coriander Puree, and Ground Cocoa and CoffeeSquab, with Roasted Parsnips, Dates and GroatsThird Course:
Butter Poached Lobster Tail, Cauliflower, Smoked Raisins, and Vadouvan 

Pork Shoulder, Sunchoke, Onion, and Cabbage

Beef Calotte with Endive, Fennel, and Vanilla Flavoured Potatoes Before the cheese course, we ordered teas and coffee.
I had my favourite, pure Matcha Green Tea. Not only is it delicious, it helps with digestion, which was much needed after the three courses and mountain of bread I nibbled my way through. 

Then came a decadent plate of local cheeses served with little toasts to smear them on.
Cheddar, Midnight Moon, Goats Cheese, Grayson, and Blue
Dessert:
Red Velvet Cake, Cheesecake Ice Cream, Crushed Pecans, and a Lime and Vanilla DrizzleBanana, Black Sesame Cake, Nitrous Frozen Coconut Ice Cream, and PineappleChocolate Rocks, Toasted Marshmallow, Caramel Pieces, and Peanut Butter Ice Cream

After Dinner treats:
Chocolate Macaron with Espresso Ganache, Passionfruit Mango Gummy, Hazelnut Truffle, and a Homemade Fennel and Lemon Marshmallow Before leaving, we were given a little coffee cake for the morning after.
A naughty reminder of the evening before’s indulgence.
Then, like a true chef groupie, I took a picture with Chef and Owner Bryan Voltaggio. It’s quite awkward, but it gets the job done.