Chef's Blog

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

April 11, 2012

We have a new first course on the menu–wild texas shrimp wrapped in our house recipe pancetta, seared on the plancha and served with a deconstructed romesco sauce, baby leeks, and potato-roasted garlic mousseline out of the thermal isi gun.

Needless to say–flying off the line.  Wash it down with cava or a cold beer, better yet some Basquaise hard cider.

And then there are the sardines . . . I swear it’s such a good feeling to have every dish we put on the menu be my new favorite.  When that goes away, time to hang up the apron.  Better be a while yet.

Those are involtini of Monterey Bay sardines with an olive farce, sitting on a swipe of saffron rouille and garnished with baby fennel, dried olive, and a calasparra rice fritter.  Get on the fast boat around the Med . . .

One Response to “consistent change.”

  1. David Marsten says:

    Brandon…..why haven’t you/hasn’t Solage mentioned that you have this wonderful blog?! My daughter in Tahoe brought this to my attention.
    Charmed by the whole project.

    DMarsten (and when are you going to get Penn Cove oysters?)

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