Thursday, May 19, 2016

Here Comes the Bride!




Sage Hill Inn is the best kept secret for hill country wedding celebrations.  What better way to bring family and friends together for such a joyous occasion! From the Garden Spa’s pre-wedding spa treatments, to Chef Autumn’s customized menu planning, not to mention beautifully appointed guest rooms, Sage Hill creates an intimate weekend to remember! The grounds provide ample space for guests to spread out, relax and enjoy…whether sangria poolside, gathering ‘round the fire pit, playing a game of horseshoes or kicking back in the hammock, Sage Hill Inn ensures your guests will feel special, comfortable and happy.  Give us a call or come see us and we will plan your special day to tie the knot at Sage Hill Inn!

Friday, May 13, 2016


From the Garden to the Plate...
Try Chef Autumn's Recipe: Mexican Mint Marigold Dressing


Next time your cooking at home and want to add a little "zest" to your salad, 
try Chef Autumn's delicious Mexican Mint Marigold Dressing!

Ingredients:

Housemade Mayonnaise, 1 Cup

Sour Cream, ¾ Cup

Parsley, Flat Leaf, 1 Bunch
Garlic Chives, ½ Bunch
Garlic Minced, 2 tsp
Lemon, Zest and Juice, 3
Honey, 2 Tbsp
Mint Marigold (Dried Leaves), 3/4 cup
Salt & Pepper To Taste

Directions: Bring all of the ingredients into a blender. Blend until fully incorporated. Taste and adjust seasoning to your own liking! We serve this version of Green Goddess on our Baby Iceberg Wedge Salad. It is accompanied with deep fried shallots, candied bacon, and yellow pear tomatoes.


 

Friday, May 6, 2016



Sage Hill Introduces Theis Raiford Just in Time For Mother's Day!




if you didn't already know, Sage Hill Inn's General Manager Justin “Raif” Raiford has something else to talk about! Spending his free time perfecting his own line of soaps and beauty products, Raif has officially launched his brand.  You can now find his soaps and bath salts at Sage Hill Inn. TheisRaiford is a small batch soap, bath and beauty line based out of Austin, Texas. They use local, natural and organic ingredients to create one-of-a-kind visually stunning products that work just as good as they look! Way to go Raif!  And what a great gift for mom this Mother's Day. Stop by Sage Hill Inn--come in for dinner or have a spa stay and take a little relaxation home with you!

Friday, April 29, 2016


Featured Room of the Month: Thelma’s Loft


On Tuesdays and Wednesdays throughout the month of May, weekday travelers can take advantage of a great rate at Sage Hill Inn. Book now, mention this offer and receive 20% off your stay in Thelma’s King Loft! Recently renovated from top-to-bottom this luxurious King room has been upgraded to a remodeled bathroom with a double marble walk-in rain shower, large seating area in front of one of the two huge flat-screen HDTV’s, and it’s own private outdoor firepit!  It is an elegant setting in the modern Thelma’s complex just a few minutes walk from the main Inn. Located on the second floor, it is an over-sized room with a high vaulted ceiling and lots of light during the day!  Other room amenities include two satellite HDTVs, a DVD player and free wireless Internet access. Call us today and book your Spring stay!
 

Wednesday, April 13, 2016

Too Many Chefs in the Kitchen?  We Don't Think So!

Fernando Duran, Autumn Wallace and Quentin Vigneron

We've told you all about Executive Chef Autumn Wallace, now it's time to meet the rest of her team, Sous Chefs Fernando Duran and Quentin Vigneron.  Duran graduated with a bachelor's of culinary management from The Art Institute of San Antonio. After participating in the openings of San Antonio's well known restaurants Sustenio and Arcade Midtown Kitchen, Duran moved to Austin and joined No Va Kitchen & Bar. A recent addition to the Sage Hill Inn kitchen, Duran's brings international influences to the restaurant's menu, including the bold flavors of his Latin heritage. A commitment to quality and providing the best customer experience, are paramount in his approach.

Vigneron's culinary career includes positions at The New Albany Country Club,  Plate-Restaurant and Catering, The Market Italian Village, Rhapsody Restaurant, and the Hocking College Hot Food Competition Team. All of these experiences have let him hone his classical cooking skills, while still developing a style of cooking that continually practices sustainability in the kitchen, and maintaining a menu around the availability of fresh, local ingredients. His mindset for food is to keep it simple but elegant, let your farm to table ingredients shine, and always focus on your guest's needs.
 

Executive Chef Wallace recently commented on the new additions and said, "Both sous chefs have been extremely instrumental in helping me launch our new menu and dining concept for the restaurant. I couldn't have done it without their help and dedication to menu planning in the wee hours of the night! To change the way Sage Hill Inn has done dining for the past twenty years took a lot of planning and staff training, which they both have been a huge part of."  

What a team!  Sage Hill Inn is so lucky to have them!