Chef Michael Voltaggio recently partnered up with Williams-Sonoma for an event at their Beverly Hills location showcasing his food and their products. Voltaggio and his crew were there cooking up Voltaggio's creations using the cookware provided by Williams-Sonoma. Attendees could see Voltaggio in action, sample his food and purchase the very thing he used to make his dishes - all within an intimate setting. They had everything from the sous vide machine to knives to spice racks. Just being in there made me want to go home right away and cook something!
Voltaggio primarily stayed behind the counter spending most of his time cooking and answering questions. Here, you see him cutting up the sous vide meat for the banh mi. He did take pictures with whoever that asked and was quite gracious when showered with questions and compliments.
"bacon and eggs"
This was a delicious bite and I absolutely loved the bacon bits and the creamy egg yolk. I think I had at least two or three of these. Why can't I have this for breakfast every day?
banh mi with foie gras mousse
As you already know, I love almost anything with foie gras and this case was no different. Voltaggio's rendition of the banh mi was lovely. At first bite, you immediately notice the tender meat and the acid from the pickled vegetables. I loved how it finished off with just a hint of the foie gras mousse.
salmon sous vide, onion streussel, tomato seeds, cream cheese snow, red onion fluid gel
The little bite of shrimp was definitely reminiscent of Thai flavors, but my favorite was the salmon sous vide with tomato seeds and cream cheese snow. That cream cheese snow was the best part and totally addicting. I also really loved the tomato seeds and the texture from the onion streussel.
After I had a few bites in, I headed towards the champagne. As a girl who can never say no to bubbly, I was ecstatic to see they were serving three different kinds. I didn't take notes on the subtle differences, but I did notice it on my palette as I was happily gulping down my dinner.
peach and burrata with balsamic foam
After my champagne fix, I turned my attention to the last bite of the evening, peach and burrata with balsamic foam. I had Voltaggio's ice cream version of the beach and burrata at the Angeleno Magazine's Chef's Night Out and was interested to taste his more literal interpretation. I really enjoyed the flavor combination of the creamy burrata and peach with the balsamic foam.
It was a nice turn out, not too crowded and great for mingling. It was great to see some of my TOTNLA family and catch up with them, especially since I was given great advice by a TOTNLA member when I spilled champagne all over my blackberry making it useless. The advice? Take the battery out and soak the phone in a bowl of rice. I went home and left it overnight and it worked! Thanks Christine! Can't wait to see you all at the next event!
339 N. Beverly Blvd.
Beverly Hills, CA 90210