Chef's Blog

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

That’s kind of been the undercurrent of thought in the kitchen lately . . . lots of intriguing ideas and ingredients making their way through.  Borage flowers, wheatberries, powdered egg whites, Pope Valley beef tenderloin, cobia from the redneck riviera, etc.

I still can't get the edit featuer to work so this is 90 degrees off but here's the NYC chesecake at Solbar with aniseed streusel, blood orange, and blood orange sorbet.

I still can’t get the edit feature to work so this is 90 degrees off but here’s the NYC chesecake at Solbar with aniseed streusel, blood orange, and blood orange sorbet.

 

AHA!  finally I got a picture in there again!  I’m more excited that Danny Amendola.  Well, okay.  He has 31 million reasons to be excited, and I have a 99 Tacoma, but still, good development here.

TR_SolArchApr_2857

Fish tacos.  I could eat them every day.  I could use them to colonize San Diego or convert vegans or distract Dennis Rodman.

 

Did you see this already? Thi is the chicekn soup in a jar we poured over shiitake wontons in the lounge.

Did you see this already? This is the chicekn soup in a jar we poured over shiitake wontons in the lounge.

Half-ass culinary anthropology observation of the day:  from my POV, the reason that a lot of the Asian foods that we’ve been working on involve pork, cabbage, and vegetables–transformed through exacting techniques into intricate finished products–are that these are relatively cheap and plentiful ingredients, made by rural folk (folks?  why do we need both “folk” and “folks” when both are plural?  It’s not the same as “fish” and “fishes”.  It’s something else.) with a lot of time on their hands but not wealth.  So the simple doughs became thin, delicate wrappers, precisely folded and lovingly cooked.

That’s my historical tidbit for the day and I hope I didn’t come off like Jimmy the Greek.

ACC tournament begins today.  Expectations are medium to medium-lowish. GO HEELS!

How can ESPN POSSIBLY put Laettner and Hurley in the same regional bracket of their “Most Hated College BBall Player of all Time” Bracket?  Did Danny Ferry come up with that?  With help from Alarie, Parks, Wociejowski, and Redick, all sitting around Kryczewski’s cauldron? [EDIT:  Duke got its own regional bracket, natch.  I couldn't see that because the capillaries in my eyeballs were bursting when I first saw it last night.]

Been a while.  Rant over.

original score from the grill menu symphony . . . just lucky this recipe wasn't lost or stained with sweet chile sauce or pork fat like so many of the others.

original score from the grill menu symphony . . . just lucky this recipe wasn’t lost or stained with sweet chile sauce or pork fat like so many of the others.

New on the menu next week–confit of Niman ranch shoulder with pickled black trumpets and lots of other cool stuff like maybe braised carrots, TBD.  Zach is figuring how to get a black-truffle-egg dish on the breakfast menu.  Goose is cooking up wonders on the grill menu and preparing to take it over.  We’re getting a Devil’s Gulch hog next week and Chef Brad Borchardt returns for a whole-beast feast on Friday night 3/22 with Asian-inspired pork preparations for the menu that expires on 3/31.  Like JJ said, Get it while you can.

 

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