Pairing Celebrity Chefs with Exceptional

Sparkling Wine and Champagne

“Chef the Halls” with a different chef, menu and bubbly each week from Nov. 28-Dec. 31

 Click to Tweet: .@SolageCalistoga launches Sparkle and Savor Series
for Upcoming Holiday Season

Contemporary Napa resort, Solage Calistoga, will celebrate the holiday season with Sparkle and Savor, an interactive culinary series pairing celebrity chefs with sparkling wines from around the world at the resort’s Michelin-starred SolbarNovember 28 – December 31. Each week the featured chef will prepare a five-course meal inspired by the accompanying sparkling wine or Champagne. Embracing the holiday spirit and Solage Calistoga’s own tradition of giving back, a portion of the proceeds will benefit the Calistoga Education Foundation, focused on the enrichment of educational opportunities in the local public school district.

“We’re excited to announce that we’ll be working with six renowned celebrity guest chefs to celebrate the upcoming holiday season,” said Marcus Mueller, General Manager at Solage Calistoga. “Interactive dining experiences and giving back are two major pillars of Solage hospitality, and we look forward to welcoming guests and neighbors for this festive series that will honor our local community.”

Sparkle and Savor will take place at Solbar weekly from Thanksgiving weekend through New Year’s Eve with tickets limited to 50 guests per night. The New Year’s Eve event will include an after-hours Champagne toast at midnight.

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  • Saturday, November 28: Chefs Hung Huynh and Kenneth Mysck paired with Bollinger
    From Lespinasse and Per Se in Manhattan, to Guy Savoy in Las Vegas and the global empire he created with Catch, Huynh brings a world of culinary experience and innovation. The Bravo Top Chef winner will team with Mysck, whose Epiphany Farms Enterprise provides diverse, pasture-based foods to a myriad of Illinois restaurants, including his own Anju Above and Epiphany Farms Restaurant. Their dishes will be accompanied by bubbly from the house of Bollinger, whose roots in the Champagne region date to 1585. $250 per person.
  • Saturday, December 5: Chef Raphael Francois paired with Contratto
    Francois has experience leading Michelin-starred kitchens on both sides of the English Channel and was responsible for attaining two Michelin stars for the Helene Darroze restaurant at the Connaught Hotel in 2011. The accomplished chef will create dishes paired with Contratto, the oldest producer of sparkling wine in Italy with a distinguished history going back to 1867. $250 per person.
  • Saturday, December 12: Chef Michael Gulotta paired with Schramsberg
    Born and raised in New Orleans, Gulatta creates award-winning meals at MOPHO, a destination for Southeast Asian-inspired cuisine with ingredients from the Louisiana pantry. Set in the densely forested slopes of Diamond Mountain just south of Calistoga, Schramsberg is home to the oldest hillside vineyards in the Napa Valley. $250 per person.
  • Saturday, December 19: Chef Casey Thompson paired with Michel Gonet
    A finalist and fan favorite on Bravo’s Top Chef, Thompson spent years studying food and wine in the Napa Valley before opening The Brownstone in Fort Worth, Texas, and Aveline in San Francisco. Family-owned Michel Gonet has produced award-winning Champagne for more than seven generations, emphasizing quality over volume from its 98+-acre vineyard. $250 per person.
  • Tuesday, December 22: Chef David Nayfeld paired with Laurent-Perrier
    After working on the opening of three Michelin-starred Joël Robuchon at the Mansion in the MGM Grand Hotel and Casino in Las Vegas, Nayfeld was a key member of the lauded Eleven Madison Park team in Manhattan where he served as Senior Sous Chef of the three Michelin-starred restaurant for nearly four years. Nayfeld is currently gearing up to launch a new rustic Italian tavern, Che Fico in San Francisco in spring 2016. Established in 1812, Laurent-Perrier has a long tradition of cutting edge innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid-20th century. $275 per person.
  • Thursday, December 31: Chefs Brandon Sharp and Sally Camacho paired with Têtes de Cuvée
    New Year’s Eve will be Solbar’s celebration as Executive Chef Sharp and Pastry Chef Camacho create culinary excellence to pair with their favorite prestige bottles from the world’s best known Champagne houses. A six-time Michelin-starred talent, Sharp has helped put Calistoga on the culinary map while giving food lovers reason to pursue Solage Calistoga’s exciting offerings, which now include the new downtown restaurant Evangeline. Prior to Solage, Sharp was Sous Chef at the five-star Gary Danko in San Francisco. He earlier worked as Chef de Partie alongside Thomas Keller at Napa Valley’s world-renowned French Laundry. Meanwhile, Camacho’s whirlwind career has seen her working with renowned pastry and executive chefs across the country, including at James Beard Award-winning Bradley Ogden at Caesars Palace and The Wynn in Las Vegas, the legendary Hotel Bel Air, the iconic Fairmont Turnberry Isle Resort in Aventura, Fla., and Wolfgang Puck’s WP24 at the Ritz-Carlton in Los Angeles. An internationally-awarded pastry competitor, Camacho was a finalist of Bravo’s Top Chef: Just Desserts in 2011 and named a “Top 10 National Pastry Chef” by Dessert Professional in 2012. She currently serves as an instructor at the Culinary Institute of America Greystone in St. Helena, Napa Valley. $300 per person.
Sparkle and Savor events will take place at Solage Calistoga (755 Silverado Trail, Calistoga, CA 94515) starting at 6:00pm. The event is open to hotel guests, Club Solage members and the public. General admission is $250 per person, except on Dec. 22 when it is $275 per person and Dec. 31when it is $300 per person. Ticket prices include a five-course dinner paired with the night’s accompanying Champagne or sparkling wine. Advanced reservations are required and seating is limited to 50 per evening. Tickets may be purchased by or by calling 707.226.0899.


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