When he’s not creating refined dishes in 10 Arts, the glam restaurant housed within The Ritz-Carlton, Philadelphia, Chef de Cuisine Nathan Volz can be spotted around the Main Line, a place he’s called home the past several years. Here he shares his favorite places to feast and what he’s cooking up in his kitchen:
What’s you’re “go-to” place for fresh produce around the Main Line?
I lived in Phoenixville for a number of years so the Phoenixville Farmers’ Market is where I go to pick up ingredients. It features a huge diversity of fruits, vegetables, herbs as well as breads, eggs, and a variety of meats. Favorite vendors there include the cheese from Birchrun Hills Farms, meats from Forks Farm, and especially Jenny and Frank’s Artisan Gelato, which has flavors like Rustic Lemon and Sunrise Espresso.
On nights off from the 10 Arts kitchen, where do you like to dine?
It’s been awhile, but one of my favorite spots is Majolica. The chef there, Andrew Deery, offers great new interpretations of food. Not sure if it’s still on the menu, but you’ve got to try his frog legs. The Main Line area, in general, has provided space and wonderful opportunity to smaller restaurants that would have a tougher time opening in the city.
And speaking of the city, you helm the kitchen at the very gorgeous 10 Arts, located inside The Ritz- Carlton. What’s the latest?
If you’re a football fan, than you’ll definitely need to stop in for our new ‘tailgate tasting’ menu which we debuted in August. It’s essentially all your favorite game-day eats, refined. For $20 dollars, you choose from caramel corn or warm soft pretzels; choice of two minis, like our mini fish burger or mini pork slider; a hot waffle ice cream sandwich and of course, a local beer.
Chef Eric Ripert, the Culinary Director of 10 Arts, and I are also collaborating on a special chefs dinner on Tuesday, October 23. We host these chef dinners about once a quarter and they’re a highlight definitely worth stopping in for.
What dishes are you developing for fall?
At 10 Arts we gradually shift the menu throughout the season, so we’re constantly rotating in new dishes based upon what’s fresh at the markets. One of my favorite dishes that we’ve just put on the menu is day boat scallops served with a chanterelle and corn ragout, foie butter and truffle vinaigrette. It’s a great late summer/early fall dish and we’ll be serving it as long as we have the sweet summer corn harvest coming in.
And what are you cooking up in your kitchen at home?
There’s not a lot of time to do my own cooking! But I like to prepare international foods like Korean, as well as Latin-style cuisine like fish tacos; and especially whatever nice, dry-aged meats I can find, like a rib-eye. In the city, I’ll often check out the Italian market for charcuterie and specialty Mexican products.
Now I’ve got to ask, what’s your dream Dish Trip?
I’d love to take a trip out to the Pacific Northwest sometime soon. Seattle and Vancouver both offer unbelievable produce and a lot of ethnic influences, especially Asian.
Visit Chef Volz at 10 Arts Bistro & Lounge, located at Ten Avenue of the Arts in Center City Philadelphia. Call 215.523.8273 or visit www.10Arts.com for info.
Article originally appeared in Main Line Media News.
