I’ve often wondered what ends up on the dining room table of chefs I admire. Does Anthony Bourdain whip up a nice plate of Lingua Bollita for his Sardinian-born wife or do they order out from L&B Pizza in Brooklyn? {For the record, I’d go for a slice of Sicilian pie over the boiled veal tongue any day of the week!} What’s a typical weeknight dinner in the Wiedmaier house? Does Spike Gjerde scarf down a Twinkie when nobody is watching?

The answers to those questions (like my Italian mother-in-law’s recipe for cannoli) may be out of my grasp. Then again, local chef and restaurateur, Bryan Voltaggio just published his latest cookbook, Home: Recipes to Cook with Family and Friends. The book invites us to share in the dishes that he takes pride in serving – – at home – – to family and friends. After a transcendent dinner at Range and Heather’s thoughts on Family Meal, I found myself wondering what Bryan might whip up for Mother’s Day.

I warmed him up with a few questions about his take on the Baltimore food scene, his favorite recipes in the book, and his Earth Day venture Charity Off The Hook. Then I hit him with the big question.

{Did he answer it? Read to find out!}    
Bryan Voltgaggio: Home - (cool) progeny

Food memories are created on a regular basis in my house these days. With three young children 7, 3, and 21 months, Jennifer and I get to experience with our kids new found flavors and textures with our children. It may seem a little too cliche for a chef to romanticize about their kids new food discovery, but honestly its fun sharing what I do know with my family.

Food memories are a part of everyone’s story. What is your first food memory?

Food memories are created on a regular basis in my house these days. With three young children 7, 3, and 21 months, Jennifer and I get to experience with our kids new found flavors and textures with our children. It may seem a little too cliche for a chef to romanticize about their kids new food discovery, but honestly its fun sharing what I do know with my family. I am passionate about food and it is very much a part of our lives. Especially since the majority of my time is spent at the restaurants, so bringing home a little of what I do and creating memories from them is what makes me happy. I addition one story is found by only a picture in the end pages of my new book. There is a recipe that is written on some neon green post it notes that my son Thacher created during on of our photo sessions for the book. He was so inspired and wanted to get into the kitchen while we were cooking that he jumped up on a stool and started grabbing ingredients. He created with some help, a cola braised fingerling potato dish that could be a side on any table. We shot the dish and included it in the book because it tells the story that I wanted to come across to me in one photo. That anyone can get into the kitchen and cook, you will have successes and failure and while doing so the most important things will happen in the kitchen and thats creating delicious food with friends and family.

How would you describe Baltimore’s unique culinary personality?

Baltimore’s culinary personality is now more than just the crab cake or the pit beef sandwich. As I am a huge fan of both, we are starting to see more of a focus on what the cuisine of the mid atlantic means and how Baltimore has helped shape what that cuisine is and where it intends to go. The resources in the watershed are so diverse and abundant that it is an exciting time to cook and be a chef in the region and I look forward to the continued focus and appreciation of our region.

What is your favorite recipe in the book? {like anything can top Crab Waffle Benedict}

They are all my favorite recipes, that is why they are in the book…

The book reminds us that they best meals (outside of your restaurants, naturally) are cooked at home. Best thing you’ve ever eaten?

The next dish that I am excited about. There is always something that is delicious out there; I cannot peg just one.

What was in the most epic grilled cheese sandwich you’ve ever eaten?  {it being National Grilled Cheese Month, and all}

Best grilled cheese happens at home.  Sorry, its one of those sandwiches that are truly personalized, so simple, yet everyone has a specific way of doing it.

{The BIG question} Thacher, Piper, and Ever are making Jennifer breakfast in bed for Mother’s Day. What’s on the menu?

That’s a secret I can’t share, Jen would find out… However it will be great, all kids will contribute, even the little one can remove the stems from the strawberries, hint.

Foiled again! Well, almost. At least we know there will be strawberries. 

find the book

Buy Home through Amazon or Bryan’s website.

 

 

Editor’s Note: This post contains affiliate Amazon links.