A Re-Volt Ink Development in Frederick
In 2010, the Frederick Keys staged “Volt Night” in honor of the acclaimed hometown restaurant owned and operated by celebrity chef Bryan Voltaggio.
Early-arriving fans received Bryan Voltaggio bobbleheads, but the real draw was the food. Voltaggio and his crew took over the concession stands for the evening, creating an improbable ballpark menu highlighted by items such as Dipping Dots Gazpacho (which would make for a great band name) and lamb hot dog with chow chow (which wouldn’t).
Volt Night made it’s return on Tuesday evening, this time as an offseason event celebrating the release of the new Volt Ink cookbook (penned by Bryan and his brother Mike). I posted the menu earlier this week, but since I live in a world free of restrictions here it is again:
I do not have any photos of Old Bay Popcorn, which is just as well since I’d probably make it my desktop background and then salivate over it in a daily display of craven covetousness. But here are a few of the items on offer.
The evening also included a cookbook signing, kickball game, and live music.
“Let us in!” demanded the assembled hordes!
The Voltaggio Bros were busy, of course. They had food to cook, questions to answer, books to sign and mascots to pose with.
Meanwhile, the hoi polloi sampled the concessions, took in some live music, and played (or watched) what had to have been a riveting game of kickball.
While most teams don’t have hometown celebrity chefs ready and willing to collaborate on ballpark promotions, I still think that this basic “Volt Night” concept should be applied to other markets. Reach out to the “top chefs” of your community, and have them put a new spin on ballpark concessions for an evening.
And, of course, if you have photos, videos, and anecdotes from offseason events then please send ‘em along. I am not content without content; the content keeps me content because otherwise I must contend with the gaping maw of the offseason, therein which lies an eternal void.