Chef's Blog
Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.
What People Are Saying
Solbar Recipes
Grand Marnier Chocolate Truffles
Fava Beans with local Sand Dabs
Asparagus w/ Hard-Cooked Egg Sauce
Blog History
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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