Chef's Blog

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

It’s finally fruit fruit and more fruit as the rains have stopped and the sun ripens everything . . . we have peach cobblers going out to banquets, red plum mostarda on the new duck breast, and a killer parfait of lemon cream and crumbled graham crackers with Ortiz Farms raspberries on the solbar dessert menu. Look for pecan French toast with vanilla-poached peaches at breakfast soon.

As for the garden–I’ll post more pictures again soon, but we have leeks, tomatoes, peppers, spinach, kale and more (including the top secret thing) in the ground and going strong–the fava stalks have been tilled in as green manure so we have some healthy dirt to work with. Greg has gone to work the Tour de France (yeah, right? I know.) for the next few weeks, so don’t anyone go feeling sorry for him or anything.

And lastly, the posts have slowed to a trickle because we’ve just been getting annihilated in the restaurant daily and nightly–thank you to everyone for your support of solbar, it really seems to come from all corners: tourists and locals, wineries and other resorts, word of mouth and Michelin Guide. Hope to see you on the patio soon!

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