#EventRecap: Chef Michael Voltaggio Opens Tommy’s Egg Kitchen
Thursday night, Chef Michael Voltaggio faced off against Chef Joe Isidori in a one-of-a-kind scotch egg challenge at the Dewar’s Scotch Egg Club. In celebration of the 125th Anniversary of Dewar’s arriving to the US, Chef Voltaggio collaborated with the brand to create specially crafted scotch eggs in honor of the founder, Tommy Dewar, who had a lifelong passion for Scotch and chickens.
The excitement from Wednesday’s cook-off between Chef Michael Voltaggio and Chef Angie Marcontinued into the second night of the Scotch Egg Club, as Chef Joe Isidori challenged Voltaggio with three other unique variations of the traditional scotch egg recipe. Voltaggio’s scotch eggs were put to the test as guests tasted both chefs’ eggs to cast their vote of whose they thought was best. After each chef won a round it was a mystery ingredient tie breaker that decided the winner of each night – Chef Joe Isidori the second night, and Voltaggio the first!
Dewar’s cocktails were served throughout each night, along with single malt drams from Aberfeldy and Craiglleachie (recipes below). A part from the cocktails and scotch eggs, guests enjoyed snapping pictures while holding live chickens, playing chicken poop bingo, listening to notable DJ Brendan Fallisand Chelsea Leyland, and of course, watching the heated cook-off between the two chefs, emceed by comedian, Max Silvestri.
Before The Scotch Egg Club opened each evening, 165 Allen Street was the home of Tommy’s Egg Kitchen, a daytime scotch egg pop-up kitchen where New Yorkers enjoyed Chef Voltaggio’s specially crafted eggs, in versions such as, Huevos Rancheros, Bagels & Lox, and Ramen complimentary served. Guests were also able to meet the chef behind the recipes, and learn more about the Scotch Egg Club movement.
Photo Credit: Krisztian Eder
Chef Michael Voltaggio serves New Yorkers scotch eggs at Tommy’s Egg Kitchen.
Chef Michael Voltaggio prepares his specially crafted Ramen Scotch Egg at the Tommy’s Egg Kitchen.
Chef Michael Voltaggio’s specially crafted Ramen, Huevos Rancheros and Bagels & Lox scotch eggs at Tommy’s Egg Kitchen.
Chef Michael Voltaggio served his specially crafted scotch eggs to all New Yorkers at the daytime pop-up, Tommy’s Egg Kitchen.
Chef Joe Isidori puts his final touches on his scotch egg for the cook off against Chef Michael Voltaggio at the Dewar’s Scotch Egg Club.
DJ Chelsea Leyland performs for the crowd at the Dewar’s Scotch Egg Club.
Chef Michael Voltaggio and Chef Joe Isidori chat before the cook-off begins at the Dewar’s Scotch Egg Club.
Max Silvestri, Chef Angie Mar and Chef Michael Voltaggio at the Dewar’s Scotch Egg Club.
Chef Michael Voltaggio prepares his scotch egg for the cook-off vs. Chef Angie Mar at the Dewar’s Scotch Egg Club.
Guests try Chef Michael Voltaggio and Chef Angie Mar’s specially crafted scotch eggs to vote whose they think is best at the Dewar’s Scotch Egg Club.
Chef Angie Mar prepares her specially crafted scotch eggs for the cook-off at the Dewar’s Scotch Egg Club.
Cocktail Recipes:
THE DARB
2 oz. Aberfeldy 12
1 oz. Martini Rossi (Sweet Vermouth)
3 Dashes bitter cube Corazon bitters
Garnish with lemon twist
Stir and strain
Glass and ice – rocks / large cube
PENICILLIN
1.5 oz. Dewar’s 12 Blended Scotch Whisky
.75 oz. Lemon juice
.75 oz. Honey/Ginger syrup
Aromatize with Smoky Isla Whisky
Garnish with Candied ginger
Shake and strain
Glass/ice – rocks/cold draft
OL’ TRUSY NAIL
1.5 oz. Craigellachie
.5 oz. B&B
2 dashes Angostura bitters
Garnish with orange twist
Stir and strain
Glass/ice – rocks/large cube
WILHELM SCREAM
1.5 oz. Dewar’s 15
3 oz. Green Tea
3 oz. Soda Water
Garnish – lemon Twist
Method: build
Glass/ice – hi ball/cold draft
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