Bryan and Michael Voltaggio, the headlining duo for Saturday's Incredible Food Show, will entertain Kentuckians with tales of their stint on the sixth season of Bravo's hit show Top Chef in 2009, while cooking up some Kentucky Proud foods.
The Voltaggio brothers are proponents of locally sourced, sustainable and organic meats, seafood and produce. Bryan Voltaggio is chef/owner of Volt in Frederick, Md. He was nominated for a James Beard Award as "best chef Mid-Atlantic" in 2010, and he was named chef of the year by both the Washington, D.C.-based non-profit Share Our Strength and the Restaurant Association of Maryland that same year.
Michael Voltaggio owns Ink restaurant in Los Angeles and a sandwich shop, Ink.sack, not far from the restaurant.
The Voltaggios have just published their first cookbook, Volt Ink. Because they live on opposite coasts, the brothers took a divided approach to their cookbook. And because they are brothers, they liked the idea of "food families."
People don't normally understand which foods come from the same family, Bryan Voltaggio said in a telephone interview.
"Not a lot of people know that in the parsley family, coriander falls under that and so do parsnips. Bay leaf and laurel are in the same family as cinnamon. It's kinda cool when people understand how flavor combinations go together," he said.
For the cookbook, the brothers decided to focus on a particular ingredient and each show his interpretation of how to use it.
Bryan Voltaggio calls his cooking style progressive modern American.
"I take ingredients at their peak, in season, using local and sustainable, and use modern and classical techniques to showcase the ingredients," he said.
In the Spindletop kitchen
Stuarto's Olive Oil and Spindletop Hall are teaming up to offer cooking classes. Dates are Oct. 12, Nov. 9 and Dec. 7. The classes will be held in the dining room at Spindletop, 3414 Iron Works Pike. Hours are 6 to 8 p.m.
Executive chef Ed Valente and his staff will prepare four to five recipes using various oils, balsamic vinegar and sea salt. Stuarto's products will be available for purchase. Each class is $20. Call (859) 255-2777 or go to Spindletophall.org. Stuarto's is at 2200 War Admiral Way. Call (859) 263-0088.
The menu for the October class includes charbroiled flatbread pizza with basil oil, toasted onion spread, fresh mozzarella, Roma tomatoes and basil chiffonade; goat cheese ravioli with caramelized shallots and mushroom-sage cream sauce; and pound cake with strawberries, cognac, honey and 18-year-old balsamic vinegar.
Bake it yourself
If you think your baking skills are lacking, you can pick up some tips at "Living Well: The DIY Baking Edition" on Oct. 29.
The Bluegrass Area Extension family and consumer science agents, and Bluegrass area extension homemakers are joining members of the Home Baking Association to teach value baking, holiday baking for gift giving, and baking for family meals.
The program will be held at the Fayette County Cooperative Extension Center, 1140 Red Mile Place. The cost is $5. Registration begins at 9 a.m. Presenters are Sharon Davis of the Home Baking Association, Paula Gray from King Arthur Flour and Robert Harper of Hopkinsville Milling Co.
The reservation deadline is Oct. 25. Mail checks to Nicholas County Extension Service, 368 East Main St., Carlisle, Ky. 40311-1158, or call (859) 987-1895.
Refine your wine senses
Scott Harper, wine and beverage director at The Bristol Bar & Grille in Louisville, is offering a series of three advanced wine-tasting classes.
Presented through Bellarmine University, the classes will be 6:30 to 8:30 p.m. Monday and again on Oct. 17 and Oct. 24. Harper, a master sommelier and a certified wine educator, will teach professional tasting techniques and explain how climate and region affect the flavor nuances in varietals.
The class will be at Bristol's downtown Louisville restaurant, 614 West Main Street. The cost is $129 a person or $229 a couple. Call (502) 272-8166 or go to Bellarmine.edu/ce.
Vying to be 'Top Chef'
Edward Lee of 610 Magnolia in Louisville will be a contestant on the upcoming season of Top Chef. Lee is one of 29 chefs who will compete on the Bravo show. Top Chef: Texas premieres Nov. 2.