Chef's Blog

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

November 10, 2010

Just got back from seven days in NYC:  two were filled with a variety of press interviews, two cooking at the apartment of an interested party, and three I spent almost solely walking and eating.  I hadn’t been to Manhattan since a 2003 trip with John Besh to cook at the James Beard House, and to make up for lost time, I bagged 34 restaurants on this trip.

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(Which appearance got me almost as many funny looks as my frequent use of “y’all”).

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According to Brandon Sharp, executive chef at Solage’s restaurant, Solbar, “Pasta with veggies is one of the quickest, easiest and most satisfying dishes you can make.”  The noodles provide protein and slow releasing engery, while produce addes nutrients, fiber, and antioxidants.”

See the whole article here

October 31, 2010

The menu has changed a lot recently; the rains have started in NV, tourist traffic has slowed a tad, and we’ve had a couple of spare moments to change the menu around, several of which I’ve documented in the posts.  Tonight we changed the scallops out for a halibut entree.

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October 30, 2010

We kept our star.  362 days to sweat till the next announcement . . .

October 26, 2010

Michelin Guide Bay Area 2011

“The Michelin Guide San Francisco storylines were shared yesterday, and today, the stars are finally out.”

October 26, 2010

SFEater.com

March of the Michelin Stars: The Restaurant at Meadowood Gets a Triplet; Chez Panisse Gets Knocked Off The List

“Face and director of Michelin Jean Luc Naret, who recently announced he’s stepping down, reminds there are 10 total inspectors who travel throughout the year to cover all three U.S. cities with Michelin Guides. A third of the inspectors (so 3.333 people?) call the Bay Area home. “We spend a full year studying this region to produce our Guide and the effort is immensely satisfying,” he says. “This is quite simply one of the finest culinary regions in the world.”

October 24, 2010

because we’re going for a ride.

Here’s the white board again with a slew of fall menu ideas; the ones that are crossed off are live if they have a date next to them, and dead if they don’t (pending ideas are the ones remaining).  In addition to what’s on the board, there are a beet salad with navel oranges and cracked hazelnuts, a hot and cold endive salad with avocado and grapefruit, and a salad of young greens from Forni-Brown Gardens with pomegranate vinaigrette and pickled fennel.

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October 19, 2010

Serious Eats

What to eat in Napa Valley

“I’m a big fan of dinners that require some assembly at the table: give me some lettuce and pancakes for wrapping, sauces to smear, and free rein to create my own masterpiece, and I’m happy to roll up my sleeves. The classy patio at Solbar in Calistoga may not seem the most obvious place for freeform finger food, but their Lucky Pig is as delicious as it is fun. One order ($36) is big enough for two (or three) diners, making it the best value on the menu by far.”

October 18, 2010

Around the BLOCK

Solbar in Calistoga

“But a recent visit to Solbar restaurant in Napa Valley confirmed all the hype…this is a very special spot. We sat outside surrounded by palm trees, a fountain displaying water and fire, and a Beverly Hills-style pool, the combination of which set the stage for a very fun evening.”

October 12, 2010

Fermentation: The Daily Wine Blog

Things To Do In Napa #2: Fried Doughy Love

“I mentioned one such example of culinary decadence in an earlier post. The doughnut holes produced at Solbar located on the grounds of the sumptuous Solage Spa and Resort located just south of Calistoga provides a second example of something that makes foodies crawl up into a fetal position and rock back and forth.”