Chef's Blog

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

Maybe the best “fragment” song I know . . . I wish they had made it to the winter months but it’s the more unique for being incomplete.  October is half done, the restaurant is still steaming ahead, Michelin announcements come out in two weeks.


Coupla things–we have an intriguing wine dinner coming up with Brian Fleury on November 2d.  He’ll be pouring some rare stuff, should be a big night.  Call us at 707 226 0850 if interested.  Deal of the century at $130 inclusive of food, wine, tax, and service.


The dinner menu continues to evolve . . . the latest addition (as of 1:50pm PST) is red curry poached shrimp with hearts of palm, tapioca, and fresh water chestnuts.  This one has been percolating in Ryder’s brain for about 5 months, so it’s kind of the end of an era to actually see it on the menu.


Something big going down in our bar in January of 2013 . . . don’t touch that dial.

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