Chef's Blog

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

Dungeness crab bisque with saffron foam and rouille:

Poached egg with Perigord black truffles, beurre colbert, and Lyonnaise potatoes:

Celery root panna cotta with lobster salad, lobster gelee, and caviar:

New york strip with smoked shortrib tortellini and bacon-onion compote:

And in one shot are the alpha and the omega–hamachi a la fourchette with persimmon salsa cruda next to baked alaska with chocolate ice cream and blood orange syrup.

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