What's Cookin'?
Written By: Chef Don Curtiss
Winter Newsletter

Don Curtiss


 This year has been a busy year for us. We remodeled and opened our first restaurant Volterra on historic Ballard Avenue in Seattle. We have been full since opening day and have enjoyed some favorable reviews from both local and national press. We have dedicated the restaurant to the walled hilltop village of Volterra in Central Tuscany where we were married in September of 2004. The simple elegance of the local cuisine provides a passionate inspiration to prepare our dishes with the best ingredients. We are about 80% organic. We use Rickman Gulch Organic Eggs, Organic Petaluma Chickens, Anderson Valley Lamb, Oregon Country Natural Beef, and other fine quality products. We use local farmers whenever possible and are dedicated to sustainability.
  Our Olive Oil is made especially for us by Trampetti, one of the highest quality producers in all of Italy. There "Grand Cru" oil uses straight Moraiolo olives, But, the Volterra Selection is a more Tuscan blend of Frantoia and Leccino. It is available for purchase in the restaurant for use as a gift of in your personal kitchens. Also the Volterra Fennel Salt is making a debut at the Fancy Food Show in San Francisco in January and will be distributed nationally by Ritrovo Regional Italian Foods. It is also available for purchase in the restaurant.
  Our own Volterra Red 2003 was blended by Michelle's mom and dad, Kin and Joanne, Christopher Snoddy and myself. It is a blend of Cabernet, Merlot and Syrah all having spent 2 years in oak. All the fruit was hand picked from the Horse Heaven Hills Vineyards of the Andrews. The Syrah is from the MacIntyre Vineyards. We are pouring it by the glass or decanter and it is drinking incredibly smooth right now. Enjoy it with any of our entrees as it is a BIG red. That's all for now,
Wishing you and yours a Happy Holiday Season

Wild Mushrooms on Rue Cler, Paris, France

Roasting Chestnuts on the Street in Paris, France

Chef Don Curtiss
d in the house