Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

November 30, 2010

These past three weeks alone we’ve been through squab rossini, miso-mushroom soup, a new Dungeness crab salad by Andrew, a killer foie mousse and crispy squab leg first course, Ryder’s seared foie gras with cornmeal griddle cakes and huckleberry jus, smoked shortrib chili (on the bar menu) . . . . this time of year, our cover volume diminishes and the sous chefs and I get more time to work on changing up the food–it keeps the guests, the servers, and us interested.  Here are a few photos:

Seared blue-nose bass with pear-sage puree, roasted cauliflower, preserved chanterelles, and bacon.

Albacore tuna ready for the immersion bath.  Ryder served it chilled with a hard-cooked quail egg, salsa verde, and nicoise olive anchoiade.

The slow-roasted garnet yam entree, crusted with pistachios, served with pomegranate-braised radishes, lentil puree, and sumac potato chips.

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