Last week Chef Tyler Florence, who’s new downtown Napa restaurant Rotisserie & Wine is now open, and Chef Michael Chiarello held a cooking demo and wine tasting, followed by a special dinner at Chiarello’s Bottega.
The demonstration was focused on Florence’s Seared Salmon with Mustard-Braised Brussels Sprouts (click here for recipe). Speaking from first-hand experience, the dish looked, smelled and tasted amazing.
We were on hand for the fun and snapped a few photos to give you a sense for what it was like.
Click on any image below to see the full-size version, or click “View with PicLens” to watch a slide show with captions. Enjoy!