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!

Wednesday, April 6, 2016

Calling All Bluebonnet Enthusiasts!

There’s no better way to enjoy the splendor of the Lone Star Spring than walking the trails at Sage Hill Inn. For a few sweet weeks each year it’s a sight to be seen.  Travelers from everywhere come specifically to see the fields of glorious bluebonnets and Indian paintbrushes. The heavy rain last fall, and early this winter, have resulted in a spectacular wildflower season.

In 1901, the Texas Legislature named the bluebonnet, the state flower. We have the Texas Department of Transportation to thank. In 1932, the department hired Jac Gubbels, its first landscape architect, to maintain, preserve and encourage wildflowers and other native plants along the highways. In fact, there’s even a festival in it’s honor. The 52nd Bluebonnet Festival takes place this coming weekend.  Click here for more information

The festival is in Chappell Hill, between Houston and Austin. Sage Hill Inn recommends Houston travelers in particular, to visit the festival, then come on out to Sage Hill for our own bluebonnet display, an early week stay at the Inn and a visit to the Garden Spa at Sage Hill Inn for early week (Mon-Thurs) spa specials…receive 20% off all treatments!