Chef's Blog

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

October 25, 2012

Good crowd at the release party for the 2013 Michelin Red Guide in SF last night, at Terra Gallery, close enough to AT&T Park that we saw the F-14s fly over us before the first pitch of the World Series.  Ryder, Goose, Yordan and I made duck breast–actually duck ballotines–with garnet yam spuma, duck glace finished with saba, and pickled radicchio.  Four other chefs had been invited to cook as well.

Ryder searing and basting the duck roulades

workers working

Workers working

Sauce/spuma locked and loaded in thermal isi guns and insulated thermoses

The finished plate--sliced roulade of duck with crispy skin, yam spuma, pickled radicchio, chives, black pepper, and roasted duck-saba reduction. We put out 150 of these bad boys in about twenty minutes, then over 200 by the end of the event.

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