Right at the turn of the season we’ll be cooking with the first-of-fall ingredients for our version of a high-end harvest party. We’ll be employing a huge range of flavors to match the distinctive wines hand-crafted by the Hundred Acre/Layer Cake team. To tempt your tastebuds, one element of our menu involves roasting whole ribs of beef over oak, with beef juices dripping down into dry-farmed, organic potatoes, slow-cooking among the coals. It will be a visceral/visual/olfactory sensation the will definitely require your canine teeth.
Please join me and Hundred Acre/Layer Cake Vintner, Jayson Woodbridge for this special event here at Solage, Friday, Oct. 28. We are extending this invitation to you first, as a friend of Solage and the winery, as seating is very limited. Reserve your seats now by contacting Nancy Wheeler at firstname.lastname@example.org. Make an evening of it – stay at Solage and we’ll offer 20% off your room rate for Friday evening (email@example.com).
I look forward to seeing you there
Brandon Sharp, Executive Chef
*some restrictions may apply
One of the new features on our updated website is our increased mobile capabilities. We have teamed up with hotel booking engine, Travelclick to make it easier for guests to book on the go. Now, while you are visiting www.solagecalistoga.com on your smartphone or iPad/tablet computer you can also easily make a reservation. Clicking in the check-in/check-out dates at the top of the page you will be directed to Travelclick’s mobile booking engine where you can then complete your reservation. Of course our reservations team is always standing by if you prefer a friendly voice to help you in the process.
We just had to share this blog post from Kaitlin at I Can Cook That who found and made Chef Sharp’s chilled corn soup recipe from this month’s Cooking Light Magazine. Please take a moment and check out this great post. We love that we can share happiness among kitchens.
We are excited and honored to announce that Chef Sharp has named one of Cooking Light Magazine’s 2011 Trailblazing Chefs. Chef Sharp was presented the Healthy Cooking award. Chef John Besh, owner of several highly acclaimed New Orleans restaurants, including August, where Sharp once served as chef de cuisine stated “With impeccable credentials, he commands his kitchen with confidence and poise, while at the same time he has the charm and soul of his Southern upbringing that one can taste in every bite.” Congrats Chef Sharp!!
Monday, July 25th Solbar and Executive Chef, Brandon Sharp were featured on the Food Network’s show “The Best Thing I Ever Ate.”
About the Show: Ever wonder what the biggest food stars and chefs eat in their free time – when they’re paying? Find out on The Best Thing I Ever Ate! It’s the ultimate guide to the country’s most amazing meals, eats, and treats as told by the pros who spend their lives obsessing over food. From a barbecue sandwich worth driving over 1500 miles to canolli so good that it completely healed a bad breakup. Don’t miss this series featuring some of your favorite Food Network stars, offering a taste of the things you must try before you die.
Solbar was selected by Iron Chef, John Besh of August restaurant in New Orleans. The episode was French Favorites and he chose the Steak Frites. We can not begin to say what an honor it is to be featured on this show by such an amazing Chef. Congrats Chef Sharp and his culinary team!! See the clip below.
We really enjoyed this review of Solage on GetMilkShake.com that we had to share.
Read the whole article here.
“The Solage Calistoga resort (which happens to be a favorite spot of actor and eco-activist Adrien Grenier’s) is set in the heart of the beautiful NoCal wine country and is built with all natural materials, including pebbled floors in the shower that is also stocked with organic bath products.”