{"id":20341,"date":"2015-08-14T22:35:30","date_gmt":"2015-08-15T02:35:30","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=20341"},"modified":"2015-08-14T22:38:03","modified_gmt":"2015-08-15T02:38:03","slug":"celebrating-volts-7th-anniversary-with-a-maryland-style-backyard-bbq","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2015\/08\/14\/celebrating-volts-7th-anniversary-with-a-maryland-style-backyard-bbq\/","title":{"rendered":"Celebrating Volt’s 7th anniversary with a Maryland Style Backyard BBQ"},"content":{"rendered":"

Irene and I first visited Volt, the restaurant that began Bryan Voltaggio’s culinary empire, to celebrate the 38th anniversary of the day we met<\/a>, and since then have returned many times<\/a>, including to check out the tasting menu at Table 21<\/a>. But that’s not the only Voltaggio restaurant we’ve experienced. I’ve been to Lunchbox<\/a>, and we were both present at or near the beginning of both Family Meal<\/a> and Range<\/a>.<\/p>\n

\"Volt381\"<\/a><\/p>\n

So when I got an email recently announcing that there was going to be a “Maryland Style Backyard BBQ” to celebrate Volt’s 7th anniversary. I immediately knew—I was in.<\/p>\n

Here’s the menu<\/a> that was promised … <\/p>\n

Slowly Smoked Beef Brisket
\nJamision Farm Lamb Shoulders
\nCoffee Rubbed BBQ Pork
\nBeer Can Open Book Farm Chicken
\nAll served with complimenting traditonal BBQ sides and
\nproduce from Big White Barn <\/p>\n

Steamed Maryland Blue Crabs piled high
\nEastern Shore Sweet Corn
\nCrisp Hushpuppies
\nSteamed Spiced Shrimp<\/p><\/blockquote>\n

You wouldn’t have passed it up either, right?<\/p>\n

I alerted various local friends, and so on Wednesday night, we ended up being joined by Karen and Charlie Newton, their daughter and daughter-in-law …<\/p>\n

\"Volt7thScottEdelmanNewtons\"<\/a><\/p>\n

… as well as a lot<\/em> of other foodies.<\/p>\n

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Party on at Volt's 7th anniversary BBQ celebration!<\/a><\/p>\n

A video posted by Scott Edelman (@scottedelman) on