Chef's Blog

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

August 26, 2011

I banished tomatoes form my thinking and lo and behold, Barney Welsh called to say that he could have them by Wednesday last.  Allelu.

They’re on our BLT served on house-made basil bread, on our cheeseburger, and today on an heirloom tomato salad with crispy house-made mozzarella, balsamico spheres, fino verde basil and extra virgin olive oil:

When we were deciding how to serve the tomatoes this year, Goose (or Ryder, I can no longer recall) said, “Everyone does homemade mozzarella, but how come no one does FRIED homemade mozzarella?”  Well, now we do.  And it’s as good as you’d expect.  There’s a fine line, isn’t there, between clever and stupid.

If you want to know all the varietals we serve, call Barney, he’ll get a good laugh out of it.  At you, not me.

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