So we had a photoshoot with Lily Berlin of El Molino winery and her chickens the other day, which I hear jacqi has already uploaded to the Solbar f’book page. Coupla things:
Lily runs a very tight operation. I would swear under oath that the chickens were actually taking orders from her.
What a stunning setting. The pictures don’t even do justice to the wildflowers, grass, and vineyards surrounding us, not to mention the Napa River about fifty yards away.
They’re got a very ergonomic chicken coop set up. It does not resemble the foghorn-leghorn contraptions of the cartoons of my youth.
Those eggs are delicious.
The solbar kitchen is throwing haymakers . . . . for lunch, the lamb gyro is back and we have a KILLER duck confit banh-mi-ish sandwich served with a green papaya and ripe mango salad. Don’t ask me to share. Oh yeah and we have black truffles on the breakfast menu.
Dinner–we have salmon with creamed super sweet white corn, peanut-molasses relish, and sauteed collards; halibut with black and fresh chickpeas, pickled kumquats, and artichoke persillade; pastrami-spiced ahi tuna with gnocchi, mustard, caraway, and corned beef shortrib; and tomorrow, pork belly with bacon-fat baked shallot, white verjus glaze, and these spicy little radish pods that Nick Zetts is bringing in.
Let’s see if i can get a picture uploaded here
That’s kind of been the undercurrent of thought in the kitchen lately . . . lots of intriguing ideas and ingredients making their way through. Borage flowers, wheatberries, powdered egg whites, Pope Valley beef tenderloin, cobia from the redneck riviera, etc.
AHA! finally I got a picture in there again! I’m more excited that Danny Amendola. Well, okay. He has 31 million reasons to be excited, and I have a 99 Tacoma, but still, good development here.
Fish tacos. I could eat them every day. I could use them to colonize San Diego or convert vegans or distract Dennis Rodman.
Half-ass culinary anthropology observation of the day: from my POV, the reason that a lot of the Asian foods that we’ve been working on involve pork, cabbage, and vegetables–transformed through exacting techniques into intricate finished products–are that these are relatively cheap and plentiful ingredients, made by rural folk (folks? why do we need both “folk” and “folks” when both are plural? It’s not the same as “fish” and “fishes”. It’s something else.) with a lot of time on their hands but not wealth. So the simple doughs became thin, delicate wrappers, precisely folded and lovingly cooked.
That’s my historical tidbit for the day and I hope I didn’t come off like Jimmy the Greek.
ACC tournament begins today. Expectations are medium to medium-lowish. GO HEELS!
How can ESPN POSSIBLY put Laettner and Hurley in the same regional bracket of their “Most Hated College BBall Player of all Time” Bracket? Did Danny Ferry come up with that? With help from Alarie, Parks, Wociejowski, and Redick, all sitting around Kryczewski’s cauldron? [EDIT: Duke got its own regional bracket, natch. I couldn't see that because the capillaries in my eyeballs were bursting when I first saw it last night.]
Been a while. Rant over.
New on the menu next week–confit of Niman ranch shoulder with pickled black trumpets and lots of other cool stuff like maybe braised carrots, TBD. Zach is figuring how to get a black-truffle-egg dish on the breakfast menu. Goose is cooking up wonders on the grill menu and preparing to take it over. We’re getting a Devil’s Gulch hog next week and Chef Brad Borchardt returns for a whole-beast feast on Friday night 3/22 with Asian-inspired pork preparations for the menu that expires on 3/31. Like JJ said, Get it while you can.
extremely unstoked that I can’t seem to post pictures here for the time being. thousands it seems things have happened since I last posted . . .
(Asian) comfort food menu up and running (tantanmen ramen, five-spice brisket steam buns, hijiki salad, etc),
amuse bouche program during solbar dining room dinner service (picture not included),
Tour of Sufferlandria only one day left,
Paul Lemieux from Auberge du Soleil joining us next wek to develop our dinner dessert menu (you will be blown away.),
Zach put pupusas on the lunch menu,
Lance caved but came off like he’s still hiding something,
why did the Grizzlies trade Rudy Gay?,
completely new cocktail menu started last night . . . winter is project time here at Solbar, because during the spring, summer, and fall, we just RUN.
And to top it off I have churrascaria swords and a ceramic Japanese hibachi on my desk, both borrowed from Jayson Woodbridge, over which to further cackle like Mr Burns. Swords and fire. My four-year-old son would be IMMENSELY impressed.
The new lounge menu kicked off this past Saturday night, from sushi rolls to hijiki salad to chiang mai steam buns to chicken noodle soup (okay, double-boiled cantonese chicken and ginger soup with shiitake wontons and chile oil:
And of course I upgraded to wordpress 3.5 and can no longer insert images into my posts. That’s not the least bit frustrating. OK, off to call the techies for help . . .