Chef's Blog

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

Time to update the bar menu again, and these two were done pretty much on the fly yesterday afternoon.

Cheese fritters–the new and undisputed heavyweight champ of the mozzarella stick weight-class–with genovese basil from our garden and hot fra diavolo for dunking.

Ant the extra crispy cobb salad, which contains all the required ingredients, then some twice-fried chicken wings.

The bar menu has been a little stagnant lately–over the winter, we were changing 2-3 items per week, but lately our focus has been more on dinner.  So it’s time to come back to the often messy food we want to devour with a cold beer or a glass of wine.  These two are a step in the right direction.  And some bar items just belong there and are impossible to budge–if there was room on the menu and in the kitchen, we’d have thirty items.

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