Chef's Blog

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

Our Horizon smoker runs on mesquite charcoal and woodchips

beer-brined beef shortribs

The brine also contains salt, brown sugar, garlic, pasilla negra chiles, and fresh cilantro

We smoke more before 9am than most people (not this guy) do all day.

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