ink. :: Chef Michael Voltaggio Interview & Recipe Demonstration :: THE HUNDREDS

For Michael Voltaggio, chef and owner of LA’s lauded restaurant ink., the power of food lies in its ability to move people. ”Food is really powerful – there’s a way to bring people together with food, but there’s also a way to connect to other things in your life or in your memories just by eating something,” he explains, describing his reimagined version of a peanut butter and jelly dessert, the rudimentary food of American childhood.

Comprised of a liquid nitrogen flash-frozen peanut butter coconut milk bowl, coconut sorbet, strawberry semifreddo, Thai basil, microwave baked cake – to emulate the sponginess of the bread component of PB&J – and more, Voltaggio shows that the imaginative fare at his restaurant ink. is not only thoughtful and carefully constructed, but cutting edge.

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