Some gatherings begin when the first course is served. Others begin the moment you arrive. This year’s Summer Sojourn was one of those occasions.
Each summer, members of the Bailliage of Greater Washington, D.C. venture beyond the Capital Beltway in search of exceptional food, memorable wines, and the fellowship that has long defined La Chaîne des Rôtisseurs. This year’s journey to Frederick, Maryland, offered all of those things while reminding us that the most memorable experiences are shaped as much by the people who welcome us as by the meals themselves.
Welcoming members to the 2026 Summer Sojourn, Bailli Judith Mazza reflected on the tradition of exploring destinations beyond Washington and recognized the many volunteers whose creativity and dedication make each gathering possible. She offered special thanks to Maître Hôtelier Larry Horwitz of Historic Hotels of America and Historic Hotels of the World, whose hospitality made the evening at the beautifully restored Visitation Hotel Frederick possible. Members were also pleased to welcome Mid-Atlantic Chambellan William Perry, whose enthusiasm for celebrating the region’s culinary heritage made Frederick a fitting destination, and reconnect with noted culinary historian Susan Benjamin, founder of True Treats Historic Candy in nearby Harpers Ferry. Reuniting with Susan after last year’s Summer Sojourn was a reminder that the friendships formed through La Chaîne often become as meaningful as the destinations themselves.
Like every memorable Chaîne gathering, this Sojourn would not be defined by a single chef or a single venue, but by the many individuals whose generosity, craftsmanship, and hospitality transformed two days into an experience that will be remembered for years to come.
An Evening at Wye Oak Tavern
The first evening began at the Visitation Hotel Frederick, where history quietly reveals itself one room at a time.
Originally established in 1846 as the Visitation Academy, the property has been thoughtfully restored, preserving its architectural heritage while embracing contemporary elegance. Rather than arriving directly at a restaurant, members found themselves wandering through beautifully restored spaces, each with its own distinct personality. Rich architectural details, curated artwork, and carefully preserved elements invited guests to slow their pace and appreciate the building’s remarkable history.
Passing through the restored chapel, members paused beneath soaring ceilings as sunlight filtered through original stained-glass windows, creating a quiet moment of reflection before the evening unfolded in the academy’s former dining hall, now home to Wye Oak Tavern. Elegant without feeling formal, the space offered the perfect setting for another memorable gathering around the table.
Before long, conversation filled the room. Familiar faces embraced, new members were welcomed, glasses were raised, and the unmistakable rhythm of a Chaîne gathering settled comfortably into place.
For Chef Bryan Voltaggio, the evening represented something more personal than another dinner service.
Returning to his hometown of Frederick to open Wye Oak Tavern alongside his brother Michael has become something of a homecoming. While his recent victory on Tournament of Champions VII has earned him national recognition, there was nothing performative about his welcome. Instead, Chef Voltaggio and his talented culinary team invited members to experience a menu that celebrated the extraordinary bounty of the Mid-Atlantic with remarkable precision, restraint, and genuine hospitality.
The evening unfolded with quiet confidence. Delicate seafood preparations gave way to handmade pasta before culminating in beautifully prepared regional meats, each course thoughtfully progressing into the next. The Roseda Farms dry-aged rye-aged beef strip loin, paired with an elegant fondant potato, emerged as a memorable highlight, demonstrating both technical refinement and deep respect for exceptional local ingredients.
Throughout the dinner, Sommelier Steven Zmuda guided members through each pairing with an approachable style that enriched the experience without ever overshadowing the cuisine. His thoughtful selections complemented each course with balance and intention, allowing the wines and the menu to speak beautifully together.
As impressive as every course proved to be, what lingered longest was not simply the meal itself but the atmosphere surrounding it. From the precision of the kitchen to the attentiveness of the dining room, every member of the Wye Oak team contributed to an evening where hospitality felt effortless. Conversation flowed easily between courses as old friendships were renewed, new connections were made, and members found themselves reminded that the finest meals are measured not only by what appears on the plate, but by the fellowship shared around the table.
From Historic Dining Hall to Harvest Table
The following morning, the Summer Sojourn continued with a short drive through the rolling countryside of nearby Middletown to Chocolates and Tomatoes Farm and The Learning Kitchen.
The journey itself felt like a gentle transition. Lush gardens lined the drive, leading toward a beautifully restored farmhouse nestled among flourishing fields. The fragrance of herbs, vegetables, and warm summer air brought to mind the familiar scent of a grandmother’s garden—a place where every season had its own rhythm and every harvest carried its own reward.
Before anyone reached the Learning Kitchen, the pace of the day had already begun to change.
Members were welcomed with a refreshing hibiscus and mint spritzer that perfectly complemented the July afternoon. Bright, floral, and wonderfully refreshing, it set the tone for an experience that felt less like attending a demonstration and more like gathering in the kitchen of a longtime friend.
Chef Mark Mills greeted everyone with the relaxed confidence of someone equally at home in the garden, the classroom, and the kitchen. A chef, farmer, chocolatier, and culinary instructor at Frederick Community College, Chef Mark was joined by two of his students, transforming the afternoon into something far richer than a cooking demonstration. Their collaboration reflected La Chaîne’s own commitment to mentorship and to nurturing the next generation of culinary professionals.
As ingredients harvested only the evening before became a vibrant summer gazpacho accented with fresh peaches and a crisp cucumber salad crowned with toasted halloumi, Chef Mark introduced each ingredient almost as though introducing an old friend. Tomatoes, herbs, cucumbers, peppers, and peaches became more than components of a recipe; they became stories of careful cultivation, seasonal abundance, and respect for the land that produced them.
Questions flowed naturally throughout the afternoon as conversation moved easily around the demonstration counter. Chef Mark spoke not only about sustainable farming and seasonal cooking, but about the privilege and responsibility of teaching future chefs. Watching instructor and students work side by side became every bit as meaningful as the meal itself.
The luncheon concluded with one final expression of his craft as members enjoyed Chef Mark’s handcrafted artisan chocolates before stepping outside to discover one last surprise.
Waiting beneath the summer sun, Chef Mark and his wife, Teresa, had arranged a market of freshly harvested vegetables and herbs from the farm. Guests were invited to fill baskets with tomatoes still warm from the vine, fragrant herbs, and the season’s harvest to take home. It was a simple gesture of generosity that perfectly captured the spirit of the weekend, extending the experience beyond the farm and into each member’s own kitchen.
The Gift of the Harvest
As baskets were filled and goodbyes exchanged, it became clear that the Summer Sojourn had never been solely about exceptional meals.
Over two days, members experienced two distinct expressions of hospitality. One celebrated refined technique within the historic walls of Wye Oak Tavern. The other welcomed us into a working farm where every ingredient carried a story and every lesson was offered with generosity.
Together, they revealed something larger than either experience alone.
They celebrated the people who preserve culinary traditions, mentor future generations, cultivate extraordinary ingredients, and welcome others with genuine warmth. From Judith Mazza’s leadership and Larry Horwitz’s hospitality to Chef Bryan Voltaggio and his remarkable team, from Sommelier Steven Zmuda’s thoughtful guidance to Chef Mark, Teresa, and the students who shared both their knowledge and their harvest, each person contributed to an experience that embodied the very spirit of La Chaîne des Rôtisseurs.
Extraordinary cuisine begins with passionate people.
Its greatest legacy, however, is found in the generosity, mentorship, and fellowship that continue long after the final course has been served.