Chef's Blog

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

“I love meat. I fantasize about ribeye. I would live inside of one of Momofuku’s pork belly buns if I could. But I have to say the meal that’s seared in my memory after a recent trip to California is the plate of perfectly cooked, delicately dressed vegetables I had at Solbar in Calistoga. A lovely arrangement of carrots, beets, parsley root and Tokyo turnips, this was a shockingly flavorful dish that made me rethink my carnivorous ways—at least for a night.”

Read the full article on Inc.com

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