Chef's Blog

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

March 5, 2010

Can we get them out here?  The ones from belle river, a bayou in the north shore of lake ponchartrain used to be the biggest and sweetest when I worked at Rest. August; we’re looking for a replacement for dungeness crab now that it’s getting a little warm out.  Might have to call them crayfish on a California menu, we’ll see.  Good with our homemade andouille in a carolina gold rice salad?  With fresh chickpeas?  With cold beer?  With lady creamer peas?  Probably too early for the latter.  Soon we’ll have the first favas from out own garden.

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