Chef's Blog

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

The first english peas are already here from Santa Cruz as are the first favas.  Goose made a new chicken dish with meyer lemon, peas, rhubarb, spring onions, a crispy egg yolk, and a chicken skin wafer.  The chicken itself is the breast filleted open the wrapped around the leg meat and cooked a la plancha.  Seared, hot, moist, on the money.

Starting tomorrow, we’ll be serving a brunch menu from 10am-3pm on weekends and holiday Mondays (just in time).  Andrew and Joe have masterminded this update so that we can serve the best of both worlds.

I had a generous taste of the 1999 “microclimate 2″ of the Volcanic Hill vineyard from Diamond Creek.  Unbelievable–12.5% alcohol, deep and dusty and dark yet still bright and alive and vibrant.  Bradley tells me that Diamond Creek only makes it every 5-10 years or so.  Happy Birthday, Boots!

There’s a lot more going on but it’s late and I’m tired and the cooks and I still have yet to press the duck confit, portion the brisket, and tie the veal shank . . . very exciting menu possibility with the veal.  More soon.

Leave a Reply