Chef's Blog

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

March 8, 2011

Just took down the salt-cured, prosciutto-style hams that I’ve had hanging for the past 32 months. ¬†

Took some forearm strength to get through the dried exterior, but it was pure pink porcine poetry on the inside . . .

Right on time for sweet pea season.

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