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.
Chef Tyler Florence's Seared Salmon with Mustard -Braised Brussels Sprouts
Following the demo, both chefs signed copies of their latest respective cookbooks (Florence’s “Family Meal” and Chiarello’s “Bottega“) for attendees.
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!
TechTags Plugin [ Napa | Napa Valley | wine | winery | Tyler Florence | Michael Chiarello | Rotisserie and Wine | Bottega | cooking | food | foodie ]
About the Author
TrevR has written 706 posts on The Cork Board. He was born and aged in the Napa Valley and has a passion for wine, writing and social media, which led him to co-found this blog in early 2007. Follow him on Twitter @TrevR.
