Chef's Blog

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


Last night we had Jayson Woodbridge here with his Layer Cake, Cherry Pie, and Hundred Acre wines.  We even tasted his Fortification, a fortified red wine (18.5%) made only from Cabernet grapes–he and Marko Karakasevic, of Charbay, made an alembic brandy from some of them, and used the brandy to stop the fermentation on another batch.  Special.

We went Paleolithic with the oak-roasted monster ribeyes . . .

My gratitude goes to the Chef de Cuisine, Ryder Zetts, who not only did all the hard work on this dinner but tasted the wines with me and collaborated on the menu items.  (I’ve thanked him in person, but he’s the type that can’t take a compliment.)

tarte tatin, during and after

in better light

the feeder fire.

the pledge

the turn

the prestige

It’s not magic, but it’s also not for kids.

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