Summer break? What summer break? Many of us look forward to our commutes in August as the city gets a little quieter and rush hour traffic seems to lighten. Last week we attended the ISES monthly networking event at Range and it did not seem like anyone was on vacation as it was a packed house!
Perhaps the guests knew, like we did, that two-time James Beard Foundation Award winner and Top Chef finalist Bryan Voltaggio is the restaurant’s co-owner and Executive Chef. At the event, we were happy to taste the chef’s modern and progressive fare, which is based on local, seasonal cuisine. We also toured the in-house raw bar, bakery and salumeria.
Fresh from the Range salumeria, the restaurant served house-made prosciutto. However, our favorites were the artisanal pizzas and fresh cheddar-jalapeno biscuits served with pepper jelly made daily in Range’s bakery.
Chef De Cuisine, Matt Hillspoke about the restaurant’s local/seasonal fare. Master Sommelier, Kathy Morgan discussed the wine program, as well as Range’s unique categorization of its wine offerings. Rather than by region or varietal, the wines are listed by style, which encourages guests to try wines they might not normally choose. We like anything that introduces us to new delicious wines!
We hope you’re rooting for Bryan Voltaggio on the current season of Bravo TV’s Top Chef Masters Series, as we are. Right now, there are only seven chefs left – last week was Restaurant Wars and last night we were all entertained as the chefs cooked surrounded by the Yo Gabba Gabba characters! We were happy to see that Chef Voltaggio stayed true to himself with his creative interpretation of everyday meals. Did you agree with who the Judge’s sent home?
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