Chef's Blog

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

March 13, 2010

We’ve actually had two nights of frost, so the flowers aren’t as brilliant gold as they were earlier in the week, but you get the idea from the picture: mustard takes over the vineyards in the early spring. The vines have been pulled out of this field and piled up for burning once the rain stops for a few days (the picture is taken about 100 yd south of August Briggs Winery, right by the Calistoga city limit sign). We don’t use a lot of flowers at solbar–that is, we don’t fly in edible nasturtiums from Ohio or anything–but we use what we can pick; you can see a few on the carrot salad dish. Barney Welsh at Forni-Brown Gardens has great chive and garlic blossoms but they are STRONG and you only need a couple. We use our own lavender blossoms, usually for cocktails.

And yes, it’s been pointed out already that “an iphone doesn’t mean you’re a photographer all of a sudden.”

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