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July 19, 2010

Get yer peanuts, truffled popcorn, Bryan Voltaggio bobblehead

Bryan VoltaggioHow's this sound for Minor League baseball concession-stand grub? 

Heirloom Tomato Gazpacho "Dipping Dots" Rock Shrimp Ceviche with Petite
Cilantro ($4); Coriander Crusted Yellow Fin Tuna "Nicoise Style" ($5); Summer Truffle Popcorn ($3).

And that's just the appetizer lineup when chef Bryan Voltaggio mans a concession stand at Harry Grove Baseball Stadium during a Frederick Keys game July 27. The Volt restaurant co-owner and "Top Chef" runner-up will also throw out the first pitch.

But here's the best part: the first 1,000 fans through the gate will receive a Bryan Voltaggio bobblehead. (Sorry I don't have a photo of that to share with you; organizers want to keep it under wraps until game day.)

You know you've arrived as a chef when you've been immortalized as a Bobblehead.

"It is quite the honor to be 'molded' in this way -- not quite an action figure but one that kids might just enjoy," Voltaggio said. "And in the spirit of Frederick, I am honored that our local baseball team would think to honor me and my work that has contributed to the community. As a Frederick native, I couldn't be more humbled over this distinction."

Here's the rest of the Volt concession menu for that night:

Entrees

Marvesta Shrimp "Po-Boy" Wrap, Old Bay Chips $6

Pulled Red Wattle Pork, Pickled Watermelon, Dill Potato Salad $6

Soft Shell Crab Sandwich, Pickled Fennel-Cucumber Slaw $10

Border Springs Farm Lamb Hot Dogs, Chow Chow, Sour Cream & Onion Chips
$8

Burger Cheddar, Bacon, Avocado, Arugula, Chips $8

Desserts

Key Lime Pie $3

Chocolate Covered Banana $3

Ice Cream Sandwiches $3

Peach Cobbler $3

Sides

Tomato And Cucumber Salad $2

Dill Potato Salad $2

Fennel-Cucumber Slaw $2

Kettle Chips $2 

The Keys will play the Lynchburg Hillcats that night, though that's waaay beside the point.

Tickets for the game can be purchased online at FrederickKeys.com or by calling 877.8.Go.Keys.  Gates open at 6:00 p.m. Game begins at 7:00 p.m.

 

Photy by SOTA dzine

Posted by Laura Vozzella at 11:52 AM | | Comments (1)
        

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Do you think the bobble-head will have more presence if put on TV than Brian did in his Top Chef series?

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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