Chef's Blog

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

January 12, 2012

This weekend we’re doing seven different tapas, each served individually, in the bar.  I gave Gustavo free rein on this theme and he’s got some cool stuff in the works, from duck liver mousse with membrillo to octopus to traditional Spanish tortilla.

Elizabeth and I ate our way through old town San Sebastian on that cuisine, and those narrow little streets were RAGING that summer when Greece came out of nowhere to win the European Cup.  It was hot, crowded, the eating stared late and ended late, and the city’s crazy natural geography meant that there was always a beach in each direction.

Spanish bartenders are, I’m just now learning from Michael Pazdon, the gin impresarios of the world, so we have 209 Distillery coming this weekend to show off their gin.  It’s delicious.

We didn’t sell all the gumbo, so I ate a big hot bowl of it for breakfast yesterday morning when it was 28 outside with a warm fluffy buttermilk biscuit and an over-oversize mug of strong coffee.  YAHTZEE!


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