Chef's Blog

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

January 28, 2011

Sardines a la plancha, piquillo sofrito, baby fennel, cured mandarinquat, saffron aioli, tiny radish:

young red and white carrots, tiny carrots, green chickpea puree, pretzel-black cumin crust, sausalito springs watercress:

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