Rogue Sessions Begin at Rogue 24 with Volt’s Bryan Voltaggio

Voltaggio preps for the night’s service. Photograph by Kyle Gustafson

Rogue sous chef Ryan Moore peels celery root. Photograph by Kyle Gustafson

The 11th course: foie gras with coffee and cocoa soil and coconut powder, served with vanilla toast. Photograph by Kyle Gustafson

The 12th course: turbot with a nage made from the fish bones, with butternut squash and Brussels sprouts. Photograph by Kyle Gustafson

The 23rd course: “A lot of restaurants are doing smooth ice creams. I thought, ‘I want a chunky ice cream,’” Voltaggio says of his chocolate chip cookie and peanut frozen dessert. Photograph by Kyle Gustafson