Cocktail Recipes, Spirits, and Local Bars

Off The Menu: An Evening with Chef Michael Voltaggio

Off The Menu: An Evening with Chef Michael Voltaggio

Like many food-lovers born in the early 90s, food television was a major part of my growing love of dining, cooking, and cuisine. In high school, I would reserve the TV for Wednesday nights, when I could watch Top Chef in what my dad dubbed a “sports-like” manner. Many who enjoyed the same reality TV cooking show addictions will probably remember Michael Voltaggio, who won season six in the fall 2009 of Top Chef while competing against his brother Brian. He’s now a Michelin-starred chef at his restaurant Ink in Los Angeles, and though my addiction to the Bravo series has waned, I’ll always remember it fondly as fueling my obsession with all things food-related.

On Wednesday night, I had the privilege of enjoying Chef Michael Voltaggio’s cuisine at Off The Menu in New York, a special pop-up event presented by San Pellegrino as a part of their “Live in Italian” campaign.

Bath House Studios, an Alphabet City event space, was transformed into a quaint Italian market downstairs, with a romantic terraced dining room on the rooftop. The unusually cool New York summer night combined with the sounds of Italian pop-music and the scents of Chef Voltaggio’s cooking wafting from the open kitchen set the perfect ambiance to enjoy his four-course menu. Hors d’oeuvres included a tempura langoustine served on a cinnamon stick, which infused the sweet seafood with cinnamon flavor. Dehydrated carrot wrapped in thinly sliced beef tongue and topped with horseradish was a first-time dish for Voltaggio, but he pulled it off perfectly.

Though his last name is quite Italian, Chef Voltaggio’s usual cooking style is not, and the evening offered a deliciously creative interpretation of traditional Italian dishes. A mushroom and espresso rubbed Wagyu short rib served with banana polenta and porcini mushrooms was definitely the highlight of the meal, but a close runner-up was the bronzino served with cauliflower caponata and agretti. Off the Menu’s dessert was perhaps one of the most dramatic I’ve ever experienced, as Voltaggio and his sous chef, Cole, created beads of strawberry frozen yogurt in a tin of liquid nitrogen in the center of the outdoor dining room. A foggy haze enveloped the chefs as they worked quickly to plate the dessert, and the air of mystery evaporated into “mmms” as guests enjoyed the massively creative sweet dish.

While invitations to Off the Menu were hard to come by (only 57 guests enjoyed the amazing meal), San Pellegrino is known for putting on elaborate feasts like Wednesday night’s extravaganza. Follow them on Facebook and check out their fine dining website for opportunities to win invitations, recipes, and more.


An Exclusive Culinary Evening with Chef Michael Voltaggio at ink.

You're invited to experience an evening of award-winning, mouth-watering cuisine created by Michelin star-rated Chef Michael Voltaggio at ink.—his new Los Angeles restaurant. Chef Voltaggio has a signature style that has been coined "serious," yet "playful, visually stunning and flawlessly executed." It's no surprise that he has risen to the top of the Los Angeles culinary community.

On March 28, 2012, you’ll have the opportunity to enjoy an exclusive evening at ink., where you will experience Chef Voltaggio's first signature restaurant and taste food created by one of the nation's top chefs. Your evening begins with a reception that will feature signature hors d’oeuvres and cocktails. You will have the opportunity to meet and mingle with Voltaggio, and may even see him in action using his indelible, sometimes unconventional techniques to create flavor profiles that are truly inspired! Following the reception, guests will enjoy a five-course tasting menu designed by Chef Voltaggio. As ink. tends to do, this evening will leave a lasting impression!

Each guest will leave with a pre-signed copy of Chef Michael Voltaggio's book VOLT ink.: Recipes, Stories, Brothers, where you'll learn more about the recipes and recollections of this rising culinary star.

This event will include:

  • A cocktail reception featuring signature hor d'oeurves and cocktails
  • The opportunity to meet and interact with Chef Michael Voltaggio
  • A private, five-course tasting menu
  • A pre-signed copy of the new book VOLT ink.: Recipes, Stories, Brothers

Event Location

ink.
8360 Melrose Avenue
Los Angeles, CA 90069


Offer Terms & Conditions

Tickets are limited to 4 per person. The price covers event cost only. Other costs including by not limited to transportation, parking, accommodation, taxes and incidental are additional unless otherwise stated. All sales are final and non-refundable and resale is strictly prohibited. Payment must be made using a Chase Credit Card. Package Event details and prices are subject to change. Events are subject to cancellation/rescheduling you will be contacted in the event that this occurs and will be refunded in full for any cancellations. Packages are available on a first-come, first-served basis. Availability is limited. Must be 21 years or age or older to consume alcohol. Void where prohibited. Participants agree to release and hold harmless officers, directors, employees, agents, and assigns of Chase Bank USA, N.A. and their respective successors, affiliates, from any and all liability or damage of any kind resulting from or arising from participation in the offer or acceptance, possession, use, misuse or nonuse of the offer. By purchasing this offer, attendees agree to abide by all rules of the events and to conduct themselves in an orderly manner. Failure to do so may lead to expulsion from the event.


Michael Voltaggio Recipes


Ingredients:
2 ½ cups peanut butter 2 each cans coconut milk 1 cup simple syrup
Directions:
-Mix all together with hand blender -Freeze ladle in nitro, and frost -Dip in liquid and remove with palate knife
Coconut Sorbet
Ingredients:
Coconut milk Sorbet base
Directions:
-Open the coconut milk and mix with sorbet base until it reaches 28 brix on the refractometer.
Strawberries and consommé
Ingredients:
6 ½ cups strawberries tops cut off and washed 3/4 cup sugar Ultratex Extra strawberries
Directions:
-Stir together and place in a bowl, wrap in plastic wrap and cook over a double boiler until the strawberries have lost all their liquid and no longer have any flavor. -Strain the liquid and blend with 3% to weight ultra tex. -Cryovac some of the liquid with freshly cut strawberries.
Strawberry Semifreddo (mousse/sorbet)
Ingredients:
2 cups strawberry puree ¾ cup lemon juice 100g sugar ¼ tsp citric acid ½ tsp. xanthan gum 5g versawhip
Directions:
-Blend all on high and whip in mixer. -Freeze once whipped.
Garnish:
Small Thai basil leaves, shaved toasted coconut
See Also:Aarti Sequeira's Recipes for an Indian Meal
COCONUT MACADAMIA GRANOLAServes 8


Ingredients:
3 cups instant oats 2 cups chopped macadamia 1 cup sweetened shredded coconut ¼ cup olive oil 1/3 cup brown sugar 1/3 cup maple syrup 1/3 cup agave syrup 1 t salt 1t ground cinnamon ½ t nutmeg ½ t ground cardamom -8 ounces dried pineapple chopped
Directions:
-Combine everything in a bowl except the pineapple and toast for 1 hour at 250*F on a half sheet tray with parchment paper. -Remove from the oven and in a bowl mix with the pineapple. Place back on the sheet tray and press lightly.
Coconut Macademia Nut Milk
Ingredients:
4 cups coconut water 2 cups macademia nuts
Directions:
-Soak nuts in filtered water for minimum of 4 hours. -Rinse, then blend with coconut water.
See Also:Alejandra Schrader's Venezuelan Recipes
ISLAY PENICILLIN COCKTAIL


Ingredients:
2 oz of laphroaig islay scotch (or a smoky, peaty scotch) ¾ oz lemon juice 3/4 oz honey syrup 3/4 oz ginger juice 2-3 dashes of yuzu juice
Directions:
-Shaken and strained over one big ice cube, garnished with candied ginger.
Related Links:Richard Blais' RecipesMarcel Vigneron's RecipesRyan Scott's Recipes


The Best Recipes from Guy's Ranch Kitchen

Each weekend Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Thanksgiving Samosas

Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.

Lobster Truffle Pot Pie

Marc took the classic pot pie and elevated it into a decadent masterpiece with the addition of buttery lobster and a heaping handful of fresh truffle shavings.

Thirty-Layer Green Chile Mac and Cheese

Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.

Salt Crusted Leg of Lamb

Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.

Sesame Cannoli with Ginger

Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup

Eric Greenspan adds a hint of lemon to these fluffy pancakes and then tops them with a buttery compote made of peaches, plums, nectarines and apricots.

Egyptian Spinach Pie with Hazelnut Dukkah

Aarti's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping.

Grandma Guarnaschelli's Lasagna Appetizer

Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.

Creamed Spinach With Pickled Onions and Raclette Cheese

Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.

Swordfish Milanese

Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.

Grilled Skirt Steak with a Salsa-Like Sauce

Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.

Beef and Broccoli

Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.

Cuban Fu Fu

Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.

Hot Buttered Rum Cake

Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.

Pineapple Upside Down Cake with Pink Peppercorn Caramel

Chef Alex adds a subtle kick to Pineapple Upside Down Cake with a caramel sauce made with slightly spicy pink peppercorns. It is best to unmold the cake while it is still hot, before the caramel sets up in the pan.

Marc's Gigantic French Toast

Chef Marc cuts the bread for his pain perdu into obscenely large slices. He soaks them overnight in an egg and cream mixture. The pieces are then seared in a hot pan to caramelize and finished in the oven. As they bake they become soft and soufflé-like in the center.

Deviled Eggs with Crispy Bacon

Chef Alex folds whipped cream into the yolks for light and ephemeral deviled eggs before topping them with crispy bacon. Her mother got the tip for folding in the whipped cream from Julia Child.

Rice Balls with Bolognese Sauce

Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.

Shrimp and Grits

Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.

Charred Corn with Bacon Lardons and Red Onion

Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.

Salted Peanut Butter Pie

Damaris adds pretzels to her graham cracker crust and binds it all together with homemade caramel. After baking the crust and cooling, she adds a layer of peanut butter cream and whipped cream and then drizzles the whole thing with more caramel.

Pimiento Cheese Biscuits

Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.

Filet of Beef with Sauce Perigourdine

The classic French sauce for Chef Marc Murphy's Filet of Beef with Sauce Perigourdine is simple but it takes time for the flavors to develop.

Office Doughnut Bread Pudding

Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.

Alex's Dark Chocolate Almond Whoopie Pies

Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.

Olive Oil Strawberry Shortcake

Chef Michael Voltaggio adds olive oil to this cake to make it super moist. Guy called it one of the best strawberry shortcakes he has ever had.

Braised Lamb Shanks with Carrots, Black Pepper and Miso

Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.

Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

Chef Alex Guarnaschelli makes flavor magic with ordinary supermarket eggplants by cooking them in a hot oven so that they stay firm but get a good crisp. She serves it with charred peppers and a ginger-sesame vinaigrette.

Watermelon Rebujito

Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.

Brick-Pressed Chicken with Chickpea Conserva

Chef Michael Mina chars a brined, spatchcocked chicken, to keep it juicy, before cooking in under a brick. He serves it over chickpeas sauteed with crispy pancetta.

Zucchini Caponata with Olive Dirt

Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.

Nduja Stuffed Squid

Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.

Hasselback Potatoes with Fromage Fort

The secret ingredient in Chef Aaron May's dynamite baked potato is the Fromage Fort. To make it, he takes leftover rinds of cheese and pulses them with garlic and white wine. The cheese mixutes melts and crisps on the potato in the oven.

Chicken Thigh Fricassee

Chef Aaron May takes low-cost chicken thighs , Guy's favorite part of the chicken, and braises them in an onion, garlic, tomatoes, celery and Vermouth mixture.

Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)

Aarti calls this dish the Indian version of rice and beans. She combines rice and lentils and cooks them to a soft porridge consistency in a pressure cooker. She tops the comforting dish with yogurt and crunchy, spicy peanuts.

Rack of Lamb with Herb Crust and Lamb Jus

Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.

Caesar Salad with Spicy Pancetta and Cornbread Croutons

Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.

Gratin of Celery Root and Potato

Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.

Steamed & Fire Roasted Goose with Blood Orange Sauce

This recipe is not easy, but if you want to cook the most-amazing goose you've ever tasted, Chef Jonathan Waxman's technique is the one to follow. Chef Waxman marinates the goose, steams it and finally roasts it over the course of two days which results in a super tender bird.

Turkey Shepherd's Pie

Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.


2 pounds ground beef

1 pound ground pork

1 pound ground veal

40 grams olive oil

260 grams onion (diced small)

40 grams garlic

1 egg

145 grams Progresso breadcrumbs

1/2 quart of milk

20 grams salt

75 grams grated parmesan

Sweat the garlic and onion in the olive oil until tender.

Mix the ground meats, onion garlic mixture, breadcrumbs, milk, salt, and eggs in a large mixing bowl.

Lightly mix the mixture until everything is fully incorporated.

Weigh and roll the meatballs to 3 1/2 ounce individual portions.

Chill the balls in the refrigerator for one hour.

Lightly fry the meatballs in a shallow pan of olive oil until golden brown on the outside.

In your favorite tomato sauce in a shallow pan covered with foil, cook the meatballs in a 325-degree Fahrenheit oven for approximately 30 to 45 minutes until the meatballs are cooked through.

Finish with freshly grated parmesan cheese and fresh basil.


REVIEW w/ pics: Creative Cooking at Chef Michael Voltaggio's restaurant, ink.

The first time I ever experienced Chef Michael Voltaggio's food was at a Media Dinner at the Langham Hotel in Pasadena where he was the Chef de Cuisine of the now gone, Dining Room. This was around the time that he was part of the final four contestants still competing on Top Chef. Of course, he emerged triumphant and everyone waited with bated breath to see what this creative chef was going to do next.

While he did stay with the Langham for a few months after his win, flash forward a little over two years later, he is now the Chef/Owner of two eating establishments. One is a more casual sandwich eatery called ink.sack while his sit down restaurant simply goes by the name ink. with a period. I haven't made it to ink.sack yet, but I definitely enjoyed my meal at ink and it was worth every penny.

By the way, before I start talking about the food, there was a little element in the place setting that I really liked. When we sat down and were given our silverware, it came with a small rectangular magnetic block for our silverware to rest on. It was just a nice touch that I thought I'd mention.

My meal started with a homemade soda that comes in a variety of flavors. I went for Cucumber-Mint. When it arrived, I loved the use of fresh ingredients, but for some reason, it was extremely tart. After adding some water, that tartness was tamed, but man, my lips were puckering and I'm not even sure why? I don't recall reading that there was lemon or lime in this soda.

Soon after, a trio of dishes hit our table. The first one I tried was the Charred Avocado with hen of the woods, whipped fish sauce and mushroom chicarron. It was a bowl filled with interesting textures from the softness of the avocado to the slight firmness of the hen of the woods to the crunch of the mushroom chicharron. The whipped fish sauce seemed an odd ingredient, but its slight saltiness balanced well with the mild sweetness of the avocado.

Next was the Octopus and Hiramasa with romaine hearts and fried caesar dressing. The octopus was prepared in a beautiful mosaic beneath the other ingredients and while tender and delicious, what I couldn't get enough of was the fried caesar dressing. If I hadn't been sharing with 2 other people, I would have gobbled them all.

One of my favorite dishes of the night was the Brussels Sprouts with fried pig ears, house-cured lardo and apple. The brussels sprouts were roasted to a caramelized perfection and the crunchy fried pig ears were a delight.

Our next two dishes were seafood items, with one of them being a Spaghetti, but not the spaghetti you'd usually expect. The noodles were made from a giant squid and also included squash, hazelnut-ink pesto and piment d’espelette. This was another favorite dish of mine. I loved the chewy texture of the squid noodles and the nutty-sweet-slightly smoky flavors of the dish as a whole.

The other seafood dish was the Sea Bass with cream of dehydrated potato, black olive oil, lemon and caper. I liked crispy fish skin along with the very creamy potato. The black olive, lemon and capers added nice punches of tart, citrusy and sharp flavors to the mild fish, giving it a vavoom!

Following the Squid Spagetti and the Sea Bass, we headed from sea to land starting with the Quail that came with beet juice, beets, sorrel salad and a banana polenta on the side. When it arrived, we were all struck by beautiful redness of the ingredients. At first, we weren't even sure where the quail was since it was surrounded by a mini beet barricade.

Eventually, we found our way and I have to say that beet juice goes perfectly with quail. Whole beets tend to be on the sweet side, but fresh beet juice is actually quite strong in flavor. With quail being more assertive in taste than let's say chicken, the beet juice was a perfect foil. By the way, the banana polenta was amazing. It was sweet, but not too sweet and wonderfully creamy.

Our other land creature was the Berkshire Pork Tenderloin with a charcoal crust, macaroni and cheese and leeks. The charcoal added a nice smokiness to the tender pork and the macaroni and cheese was both fun and delicious. It was fun because the cheese was inside a long pastry shell. I only wish that a side of that mac and cheese was on the menu just so I could have had more.

We were getting quite full, but managed two more savory dishes like the Seaweed Mashed Potatoes with Sea Beans. I'm a big seaweed fan and in the past year,I have come to really appreciate the salty sea beans. While I found the mashed potatoes to be a bit gummy, I still appreciated the seaweed flavors.

Our final savory dish of the night was my least favorite of the our entire meal and it was the Bay Scallops with lamb neck, chickpea poutine and yogurt curds. Individually, the ingredients were fine, but together, it didn't work for me. The scallops didn't have much flavor to them. Either that or the lamb was too overpowering. It's as if the scallops were there just for texture and nothing else. I also didn't find much flavor to the yogurt curds although I did like the chickpea poutine. A couple of bites was enough for me.

For dessert, our end of the table went for the Grapefruit Curd with avocado, cilantro sorbet and charred maple-lime. What a perfect ending to the meal. At first, I wasn't quite sure about the cilantro sorbet, but I really enjoyed it. It's pepperiness went well with the tart sweetness of the grapefruit and the maple-lime bits while the avocado rounded all the flavors.

Everyone else went for the Apple with crème caramel, burnt wood sabayon and walnut. I only had a small spoonful of the burnt wood sabayon. I didn't mind its smokiness, but I was very happy that we went the Grapefruit Curd route.

When all is said and done, I absolutely enjoyed my meal at ink. The food was not only creative, but delicious and while there were 1 or 2 dishes that didn't quite do it for me, they still created as much interest and discussion as the dishes that I did like. If you're going to go for it, go for broke and that's certainly what Chef Michael Voltaggio did. I'm definitely looking forward to many more meals at ink. and hopefully, I'll be paying a visit to ink.sack soon as well.

ink.
8360 Melrose Ave
Los Angeles, CA 90069
(323) 651-5866


Michael Voltaggio: L.A.&rsquos Best Host

Here’s why we love ink. chef Michael Voltaggio: Not just because he’s a brand-new F&W Best New Chef (yay, Michael!), but also for his good manners. On June 4, he plays the consummate host by welcoming chef David Nayfeld to his city with a six-course dinner that they’re cooking together at ink. Nayfeld, an alumnus of Manhattan’s elite Eleven Madison Park, also staged with the legendary Adrià brothers at Tickets and 41 Degrees in Barcelona. Now the California native is setting up shop in L.A. where he has family in late summer he’ll open a restaurant downtown. What kind of food will Nayfeld serve at his as-yet unnamed restaurant? If you go to dinner at ink., you’ll have a preview.

Meanwhile, here’s a peek at some of the amazing-sounding dishes that Voltaggio and Nayfeld will prepare. Man, I wish I was in L.A.

Voltaggio Highlights
Snack: trout skin and smoke cotton candy
Squid and onion imitating each other, porcini-bonito broth
Halibut cheeks, cauliflower branches, uni sauce
Chocolate, cherry, cola, raw milk

Nayfeld Highlights
Snack: Kimchi cracklin’ with banchan-style vegetables, black sesame mayo
Violet artichokes, turmeric-pickled cauliflower and heirloom carrots
Corned veal tongue, roast sweetbread, veal rack and summer savory
Apricot with basil, mascarpone and pistachio


‘Top Chef’ Winner Michael Voltaggio Shares His Rib Eye Steak Recipe for Fourth of July

Top Chef season 6 winner Michael Voltaggio, who is behind Voltaggio Brothers Steakhouse in Maryland with his brother, Bryan, wants you to make more than burgers this July 4th.

Cheers! 9 Cocktail Recipes You Need to Try This Summer

The 39-year-old, who is a father to two teenage daughters, is also an advocate for getting kids involved in the cooking process, regardless of the time of year. “Kids want to be a part of [cooking],” he tells Us Weekly. “I think rather than telling them to stay out of the way, get them involved. Because one, you’re teaching them survival techniques and tactics for themselves – you’re giving them something they’re going to use in their future. And two, you’re going to make them more curious in the food that they’re eating.”

While most parents think getting kids involved with cooking starts in the kitchen, Voltaggio believes it actually begins when you go grocery shopping. “If you take your kids to the store with you and you have them go through the entire list, they get to see all the different parts,” he explains. “Then, when you get home, you re-explain to them how these different parts play into that recipe, and they might want to experience how it all comes together as opposed to looking at it like it’s weird.”

Celebrities Chowing Down On Corn On the Cob!

Though a rib eye steak might be too difficult to have younger kids help out with, they can certainly assist with sides such as mac and cheese, coleslaw, and various vegetables. In the meantime, go beyond the burger this Independence Day and try the Voltaggio Brothers Steakhouse rib eye steak. Check out the recipe below!

Michael Voltaggio’s Ribeye Steak. Scott Schuman

Celebrities Who Love Eating Fast Food

Voltaggio Steakhouse Rib Eye

• 36-42 oz cut of porterhouse or bone-in rib eye steak (5 to 6 ounces per person)

• 1/4 cup of neutral, high-heat cooking oil, such as canola or rice bran

  1. 24 hours before cooking, season steak generously on all sides with fine ground salt.
  2. Place the salted steak upright on a rack or plate in the fridge so the air can circulate all the way around.
  3. Remove from the fridge and let it sit at room temperature for 30 minutes before cooking.
  4. Preheat oven to 225 degrees if it’s a convection oven, or 250 degrees.
  5. Heat a cast iron pan over high heat and coat the bottom of the pan with oil. Once you reach the smoke point, when you start to see a shimmer in the oil, add the steak and let it sear on one side, untouched, for a couple minutes.
  6. Turn the burner to medium-high heat and flip the steak after a crust has formed on the first side.
  7. Add the butter, garlic, rosemary and thyme to the pan and baste the steak as you continue to sear it on all sides. The butter should brown and become frothy, but not burn.
  8. Insert a temperature probe into the steak and transfer the whole pan into the oven to ensure the steak is evenly cooked.
  9. Remove the steak when the thermometer reaches five to eight degrees less than the desired doneness. For a medium-rare doneness, remove the steak from the oven at a temperature between 122 degrees and 125 degrees.
  10. Let the steak rest for 10 to 15 minutes.
  11. Carve the steak and reassemble it with the bone on the plate for servings.
  12. Sprinkle with flake sea salt.

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What can viewers expect from Battle of the Brothers featuring Bryan and Michael Voltaggio?

At the heart of this food television show, it is a culinary competition. In some ways, the competition aspect is similar BBQ Brawl where Bobby Flay and Michael Symon sought BBQ supremacy through the battle of their teams. In this competition, the eight chefs are split into teams, mentored by each Voltaggio brother. Only one chef, and one brother, will raise their arms in victory at the end of the competition.

Coming soon to #discoveryplus: #BattleoftheBrothers. @BryanVoltaggio and @MVoltaggio are going head to head in this new cooking competition show, streaming June 17. https://t.co/ipBSl4oee4

&mdash discovery+ (@discoveryplus) May 12, 2021

In the first episode, the eight chefs must create a dish inspired by one of the four seasons. While the creativity and execution of the dish is key, the chefs need to show their skills. This dish shouldn&rsquot be pedestrian. Like any dish that comes out of the Voltaggios&rsquo restaurants, a dish has flare but also tells a story. A plate that has been seen a million times over is not going to impress these brothers.

According to Bryan and Michael Voltaggio, &ldquoThe level of talent, diversity and passion of the chefs in Battle of the Brothers is unrivaled. As we are looking to give the keys away to one of our restaurants, these chefs not only prove that they&rsquore here to learn but that they also have a few things to teach us.&rdquo

While each episode will feature head-to-head battles, the show features a variety of culinary experts who will weigh in on the competing chefs talents and expertise. Featured judges include: &ldquoEric Adjepong, Einat Admony, Jordan Andino, Esther Choi, Leah Cohen, Cliff Crooks, Sohla and Ham El-Waylly, Alex Guarnaschelli, Ilan Hall, James Kent, Judy Joo, Jeremiah Lawrence Stone, Christian Petroni, Erik Ramirez, and Fabian von Hauske.&rdquo

Battle of the Brothers featuring Bryan and Michael Voltaggio premieres on discovery+ on Thursday, June 17.

What do you think of this new discovery+ show? Will you be adding it to your must watch food television programming?


Watch the video: James Acaster, Ed Gamble and Roisin Conaty - Off Menu Podcast Live - Stay at Home Festival (January 2022).