Chef's Blog

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

September 13, 2011
Savory John was in town, hence no dessert. 

Wisconsin veal chops, seasoned 3 hours ahead of time.


. . . then seared and basted with butter, crushed garlic, and rosemary, now resting on the bone side to even out the cooking. We tore off pieces of baguette and dipped them in the brown butter you see in the pan there--better than the cheese I bought!

Monterey artichokes steaming away with thyme, rosemary, and lemon. We tore off the leaves and dipped them in mayo. I scooped out the chokes, diced the hearts, and put them in the vierge with about half a metric ton of genovese basil.

The vierge before I added the artichoke and basil--enough garlic in there to keep mosquitoes and probably even vampires away from my great-grandchildren.

Onions cut in half and baking in a two-inch layer of salt. They came out soft and sweet.


Tough to improve on these beauties. Olive oil and salt were enough.

Yellow corn farroto and anchored the meal. This is before I accidentally on purpose spilled about five ounces of grated Parmigiano-Reggiano into the pot.

GO HEELS!  Why was I in such a rush to get to basketball season?  When do Orange Bowl tickets go on sale?!?  COME ON!  I don’t even USE exclamation points! I can’t stand them!  Wouldn’t you think Giovani Bernard was my Maitre D’ and not a tailback?

One Response to “late summer feast.”

  1. Abby Davis says:

    Hey Brandon! Going to be out in Napa early October and just made dinner reservations for Sun 10/9 at 7:30pm. Hope to see you then!!

    Abby Davis

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