Chef's Blog

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

March 6, 2011

Here’s the cochon555 menu from solbar:

 

for the judges

crispy head, tongue, and toe terrine creole remoulade and chive batons

steamed barbecue pork bun orange-ginger sauce

fried pork rind apple-miso soubise, toasted nori and pickled fresno pepper

ginger-spiked babyback rib pickled daikon radish, green onion

griebenschmalz-filled pretzel sea salt-cracklin crust, ballpark mustard

corn dog black garlic ketchup

banh mi pork liver terrine, roasted pork loin, quick pickles

chilled grilled tenderloin pasilla negra chile mayonnaise, spiked pineapple

 

for the partygoers

ancho chile taco avocado crema

seared pork belly hot ginger glaze, pickled daikon, green onion

corn dog black garlic ketchup

banh mi pork liver terrine, roasted pork loin, quick pickles

griebenschmalz-filled pretzel sea salt-cracklin crust, ballpark mustard

steamed barbecue pork bun orange-ginger sauce

 

for the solbar cooks

bring over some bubbles.  we’re thirsty.  no, seriously.

may the best pig win!

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