A player to be named later brought in some Italian white truffles. And some ’67 Barolos to accompany them. Meanwhile . . . gotta keep those Michelin stars twinkling.
Award-winning chef Brandon Sharp’s passion for utilizing the freshest, ripest and most exciting seasonal ingredients can be found woven into the heart of the Napa Valley Resort’s culinary program.
plus my friend brought us a couple of Dungeness crabs . . . I picked the meat and sauteed it with brown butter, lemon, and green onions. We ate that standing in the kitchen while the cornbread finished baking.