Chef's Blog

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

Arriving today are not just “baby” vegetables, but “tiny” vegetables–red onions, radish, carrot.  Ric over at Cook’s promises me that the vegetable part itself will be 1/4 to 1/2 inch in diameter, with beautiful, edible greens intact.  A few ideas that we’ll be working on:

–Monterey bay sardines a la plancha with cured mandarinquat, piquillo sofrito, tiny radish, and seared baby fennel.  Flavor profile a la valenciana.

–Roasted hen-of-the-woods with crispy pork rinds, tiny red onions, and apple-miso soubise.  Flavor chain progresses from mushrooms to pork to apples to miso, red onion as the garnish.  I anticipate a great match with Sonoma Coast pinots on this one.

–red and white baby carrots, fresh chickpea puree, pretzel-mustard seed vierge, tiny carrots.  I ate baby carrots and pretzels dipped in hummus all day Sunday, so I want to see if this works.  Hm.  And yes, for all the B-movie buffs who get gripped up about this sort of thing,  I’m vaguely aware that I’m mixing movie titles in the subject line.

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