Chef's Blog

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

Apparently he is the patron saint of athletes.  That has nothing whatsoever to do with our special menu tonight.  The tapas we are serving in the bar this weekend were inspired by old-town San Sebastian, the Parte Vieja, in the Basque region of Spain.

spanish tortilla with pimenton de la vera and piparra peppers

duck liver mousse with house recipe membrillo

hard-cooked quail egg with boquerones and capers

crispy-creamy chicken croquette with pepperonata

wild gulf shrimp a la plancha with trumpet mushroom and garlic

fried russet potato with romesco sauce

seared pork belly with whie beans and salsa verde


Credit for the photos goes to Roland.  His smartphone has a flash.

One Response to “saint sebastian would be proud?”

  1. Didi says:

    sounds delish! I visited your restaurant this past fall all the way from Italy and fell in love with the crispy petrole sole tacos, amazing….would love to get my hands on a recipe…

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