Chef's Blog

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

Jerry & co had an unintentionally lucid insight into Saturday night in a restaurant:

everybody’s dancin at the local armory
with a basement full of dynamite and live artiller

and Saturday nights like this one, when the whole shebang doesn’t blow up, are good ones. The following characters, #$*(^%!, represent about 400 words detailing the difficulties with equipment, product, and personnel that we experienced today, and that I typed out and since deleted.

To publish them would be not a little irresponsible, so suffice to say that we had our share of challenges today, and one of the privations and private satisfactions of restaurant work is that you are working while everyone else plays, and vice versa.

And here is a very talented writer at play–serious play. ┬áBe sure to click on the links to the right of the text for more of his opinions on Bay area restaurants.

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