Chef's Blog

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

There were technical difficulties.  So here’s the beef tenderloin, roasted with garlic, thyme, and butter:

The tech difficulties continue, I can’t upload the shot of rosemary-roasted Brussels sprouts.  Here is the potato gratin with roasted garlic, somewhat blurred but not without its rustic charm:

And another saber victim:

And yes, I cook at home on a dinky, easily upset electric stove, whose electric oven partner is just as small and cranky.  Persimmon pudding for dessert, along with brandied egg nog and Riessec.  Then straight to the gym for everyone of course.

Leave a Reply