Chef's Blog

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

October 26, 2011

I usually switch my office phone to silent because I’m seldom in there, but today I had the ringer on and my fingers and toes crossed . . . and sure enough the Michelin Angel called to grant my wish.  One Michelin star for solbar–are we the only starred restaurant at which you can have pancakes, pizza, or kobe beef at the exact same table, depending on the angle of the sun?  I certainly effing hope so, because I’ll tell you, our mountain climber breakfast dish may be the best thing we do.  Wait till I add Perigord black truffles to it in three weeks.

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My friend John McClure, the chef proprietor of Starker’s in St. Louis, took his own life last week.  John and I attended CIA together and were contemporaries in New Orleans; he even visited solbar a couple of times.  My thoughts, prayers, and positive energy are with his family in this time of sorrow.  John was a good chef and a good man.

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