Friday, June 10, 2016

Chef Autumn Wallace Shares Vegetarian Delight

A strong proponent of creating simple, unpretentious yet sublime dishes, Chef Wallace pulls inspiration for the award-winning restaurant’s prix-fixe dinner menus from her regular harvests of the inn’s onsite organic gardens and from farm-to-table ingredients gathered from local Hill Country purveyors. This week Chef Wallace sourced tomatoes from Sage Hill Inn's very own garden to create this vegetarian masterpiece, featured this week on the Sage Hill Inn's restaurant menu: Agnolotti Pasta with asparagus, artichoke hearts, kale with roasted red pepper marinara....simply delicious!


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