We just wanted to pause for a superficial moment and admire The Volt’s — Can we call you that? Thanks — body art in her photos. (Pause.)
And for those who’ve been living under a rock since Voltaggio was brought on by the Langham in July, the guy’s known for shaking things up — or, rather, mashing, blending, whipping, pureeing, powdering, pickling, puffing, frothing and just about every other -ing that can be done in the kitchen (plus a handful you never even knew could be done there).
Critic Merrill Shindler gives his two cents in the Star-News. Shindler thinks Voltaggio is toning down his molecular cooking techniques a bit, but adds this:
“… he’s continued to have fun with textures. His
tomato tartare is topped with powdered tapenade; he must have one
powerful dehydrator. His Kuroge beef wears a mantle of whipped soy. (I
tried whipping soy in a blender. After 10 minutes, I still had soy.)”
We say: Set the amps to 11, man.
Check out Voltaggio’s “Top Chef” bio.
(Photos, in detail, by Sarah Reingewirtz)