Chef's Blog

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

Early spring steak salad–it was 74 degrees on the patio today, PACKED, and we had a one-day-only special on this entree.  Sold out by 130 pm.

Roasted fingerling potatoes, chilled beef tenderloin, green garlic-meyer lemon vinaigrette, spicy deviled egg, topped with delta asparagus (roasted a la minute, nice and hot) with a few watercress leaves on top.  Mm hmm.

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