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September 7, 2010

'Top Chefs' Michael and Bryan Voltaggio cook up $1,000-a-head dinner

VoltaggiosBrothers and former "Top Chef" rivals Michael and Bryan Voltaggio team up later this month to serve a $1,000-a-head charity dinner at Bryan's Frederick restaurant, Volt.

That's eight courses, with wine pairings, in the kitchen dining room, for a grand. And yes, it is possible to spend more.

Eight people can sit at a communal table even closer to the kitchen action for $1,250 each, or a total of $10,000. They'll also get three extra courses.

And up to 10 others can fork over $1,500 each, for a total of $15,000, for the three extra courses and the company of an unannounced "celebrity guest," who will join them for their meal in the "Chef's Conservatory."

Proceeds will go to Share Our Strength, a charity devoted to eradicating childhood hunger. 

The event is part of a series of fundraising dinners, called "A Tasteful Pursuit," taking place at some of the nation's best-known restaurants. Among the others: Daniel Boulud's Café Boulud at the Brazilian Court Hotel in Palm Beach and Thomas Keller's French Laundry in California's Napa Valley.

The Sept. 28 dinner at Volt is billed as "the first time the chefs will be cooking together in Maryland." (The Voltaggios did a cooking demonstration at Preakness, but that wasn't a sit-down dinner.)

Reservations and more event details available online.

Bryan (left) and Michael Voltaggio, cooking at Preakness. Sun photo by Kim Hairston
Posted by Laura Vozzella at 12:17 PM | | Comments (0)
        

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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