Culionaire

07/20/2026

I’m not even a little bit mad that I just mixed Asian and Mediterranean flavors here: Pork Meatloaf with Hoisin Ketchup, Purple Sweet Potato Hash with Pomegranate Molasses and Feta and Pea and Parsley Emulsion. (Spikes spatula!)

06/28/2026

Yessss, these divine dishes come from The French Laundry, Thomas Keller’s famous 3 Michelin star restaurant in Yountville, CA just a few minutes north of Napa! In Part Three, we have an Egg Custard (not on the menu), Garden Romano Bean Salad (Meyer Lemon Gelee, Crispy Lotus Root and Sauce Gribiche). This is the second best dish we were served, you’ll see #1 soon enough. They pickled the frisée which I had never thought to do, but will now! After that, a Grilled Fillet of Pacific Shima Aji (Garden Cauliflower Coulis, Sunflower Sprouts and Crushed Spanish Caper Vierge.) The fillet was akin to swordfish, a very “meaty” type which I’m not a huge fan of. That is not to say I didn’t clean that plate! These were paired with a bottle of Maxem Chardonnay made with 100% old Wente clone Chardonnay grapes.

06/22/2026

I’m Shay Thompson, owner of Culionaire. Join me at my table and feel free to share stories from around yours!

06/21/2026

In depth: This is a little devil of a dish, Island Creek Oysters and Regiis Ova Caviar in a Sabayon of Pearl Tapioca. The caviar company is founded by Thomas Keller. Keller believed he could bring a better product at better prices by going directly to the finest caviar farms from around the world, from which only a few are chosen. I haven’t said a mere boo about the food yet. If you’ve eaten anything in your life and said, “Yeah, I’d make this my last meal.” You’re wrong, and we are only talking amuse bouche here. It’s like Momma custard holding her baby oysters in a soft blanket of caviar…and you eat them all. Just a spoon and it’s like going to a party in late 1400s Renaissance and running your fingers through an original, still wet, painting at da Vinci’s place because you wanted to know what genius felt like.

It’s that.

06/21/2026

Here’s Part Two of my Adventure in Napa. At our secret restaurant, yet to be disclosed, we had a Salmon Cone Amuse Bouche and Oysters and Pearls with a glass of Perchance Sauvignon Blanc from Rutherford. Brighton brought us back for a tour of the kitchen to meet the beautiful geniuses that made these dishes! Extraordinary experience!

06/20/2026

Can you guess where we went to eat Friday June 12, 2026?

06/20/2026

I’m going to stuff these puppies (Hibiscus blossoms from my garden) with orange, honey and goat cheese then fry ‘em!

06/06/2026

I’ve found my calling. Sandwich Savant. French Dip: London Broil, Muenster, Mushrooms, Vidalias, Pepperoncini Slaw, Tarragon Dijon, Jus. I mean…GOOD GOD!!!!

05/29/2026

Fantastic on a ricotta crostini!

05/14/2026