Chef's Blog

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

When we opened the resort in July of 2007, one of the patriarchs of the Auberge Resorts group told me that we should be doing a thousand covers a day.  According to our point-of-sale system, we did 1,024 yesterday.

Not sure if that was the biggest day in our history or not, but after participating in a screaming busy brunch, a relentless late afternoon push in the grill/pool kitchen, and a full-tilt first turn for dinner service, all I can say for sure that the cold Modelo in my fridge at home went down easy.

From L Fignon:  ”Sometimes . . . we simply have to go out to meet the Man with the Hammer.”  I don’t know if that’s translated from the French.  Anyhow, no need to do that many covers again.

Here are a couple of new salads.  We are getting Adriatic figs from the big tree at Rutherford Gardens.  The smoked salmon features some of the first apples of the season (pink pearls); we’re also using Gravensteins.

< . . . waving phone around to try and get a signal . . . >

The iPhone is tired from yesterday and won’t send the pix to my laptop.  I’ll post them soon.

 

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