Chef's Blog

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

(David Foster Wallace said it first).

The Blanc de Blancs probably wasn’t cold enough, and when I sabered it (outdoors with only me in the blast radius, thank goodness) it popped like a .357 and sent green shrapnel in every direction.  The flat strained remnants of the wine are in the margarita pitcher in the background.  No more sabering without a kevlar vest, a welder’s mask, and a call to Lloyd’s of London.

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