Michael Voltaggio Hosts Product Demo at Williams-Sonoma Beverly Hills

Michael Voltaggio at Star Chefs (March 18, 2010)

As a part of the Voltaggio brothers’ new partnership with Something’s in the works with the Voltaggio brothers and Williams-Sonoma, and we’ll get a peak into that as Top Chef Season 6 winner Michael Voltaggio will be hosting a small, private tasting demo at the Williams-Sonoma store in Beverly Hills on Wednesday, September 1st. Be sure to RSVP ASAP, as there are limited spots which will be sure to fill up fast. There will be appetizers and wine for you to enjoy. Additionally, Williams-Sonoma will be offering a rare 10% shopping discount for the event.

Clarification and update (8/23): This will be not be a sampling of Michael Voltaggio’s signature food; rather he will be performing some cooking demonstrations – such as sous vide-ing meat – that will render some tastes, but passed apps won’t be part of the event.

Wednesday, September 1, 2010

6:30 – 8:30 PM

RSVP: rsvp [at] peridot-consulting.com

Willaims-Sonoma Beverly Hills
339 N. Beverly Drive
Beverly Hills, CA 90210
310.274.9127

Top Chef Contestant Amanda Features Weekly Dishes At Water Grill

Columbia River King Salmon with Asparagus and Poached Egg (not this week's dish)

A couple weeks ago, I was invited to attend a special friends and family Top Chef viewing party in honor of Amanda Baumgarten. Now, you can get a piece. Whether you’re a Top Chef fanatic or someone who can appreciate Water Grill’s spectacular food, you will want to pop in for this real-time, downtown dining action.

You’ll personally get a piece of the reality TV excitement by ordering a dish inspired by the week’s Top Show episode and the ingredients that contestant Amanda Baumgarten, sous chef at Water Grill, used on the show. She and Executive Chef David LeFevre have committed to preparing this weekly dish every Wednesday, Thursday and Friday until Amanda is told to “pack her knives.” The dish and ingredients will change each week and the price point will match that of the entrees on Water Grilll’s dinner menu (mid-$30s).

This week they’ll be serving up a Barbecue Rib and Scallop Duo. Future weeks’ dishes will be announced on the Monday of each week.

Special dishes are served every Wed – Fri while Amanda is on the show

Mon – Tue: 11:30 AM – 9 PM
Wed – Fri: 11:30 AM – 10 PM
Sat: 5 – 11 PM
Sun: 4:30 – 9 PM

Water Grill
544 S. Grand Avenue
Los Angeles, CA 90071-2602
213.891.0900

I Ate the Eight: Hatchi With Michael Voltaggio

Japanese tomato tartare, green almonds, parmesan “overeasy,” tapenade powders

It was H.C. of LAOCFoodie who secured the reservation and I jumped on the Twitter call to secure my spot in the Hatchi craze that was – this time – Top Chef and James Beard Award finalist Michael Voltaggio. Other foodie counterparts present included Kung Food Panda, Pepsi Monster, Christine of Folie à Choi Sauce, Hey Hey Scenesters, Follow PK plus many more inside. Kevin Eats, My Last Bite, Betty Hallock of the LA Times – all of which I had the pleasure of finally meeting for the first time (unfortunately not inclusive of Oishii Eats) – had dining room spots. And so did Tony. Yes, they were all seated in the inside of the restaurant while our table of 7 was banished to the outside. As indicative of the service quality bar set for the night – things were so slow that they set us up at a table in the Century City mall. For a temporary post at BreadBar, there were all the excuses available for the service to be slow and disorganized – but I think to the extent that it interfered with guests’ enjoyment of Voltaggio’s art, the service model should be reexamined.

It was a packed night, for sure. If you were so much as paying attention, you’d have realized that you had the chance to enjoy modern cooking or, if you will, “molecular gastronomy” for $8 a pop, 8 times over. Voltaggio, I’ve learned, is my age. Or rather – I am his age? The menu for the night was entitled “An Experience of Texture and Flavor” and I figured – I’ve never been afraid of either.

The plates featured cooking so modern that the egg you see above isn’t even actually an egg. It’s a consistency made from parmesan and sure as heck tasted like egg. The tartare stack tasted delicious. That gooey consistency was heavenly (besides – over-easy is how I prefer my eggs) and the overall dish was light and refreshing.

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