Chef's Blog

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

August 30, 2012

That’s how much this–

aforkandaknife fries

–will cost when white truffle season rolls around in six to eight weeks.  Right now it’s a big plate of crispy fries showered with 24-month-old Parmigiano-Reggiano, seasoned with Yakima applewood smoked seat salt, and topped with a soft egg.  Which is nothing to sneeze at.

And which paralyzes me with confusion over whether to pair vintage Champagne or Barolo with this dish.  White truffles won’t make that choice easier, they’ll just up the risk/reward quotient by about TEN MILLION.

But we always have cold beer with



our Big Island Pizza–grilled pineapple, bacon, no spam, chili flakes.  Implicilty approved by everyone from Duke to Dave Scott to, well, probably not this guy.

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