Wednesday, February 3, 2016


Executive Chef Autumn Wallace Takes Her Salads Seriously!


Executive Chef Autumn Wallace takes a simple approach to cuisine at Sage Hill Inn Above Onion Creek, relying on two key tenets: her respect for ingredients and creating dishes that are beautiful yet unpretentious. Wallace hails from the rolling Appalachia hills of Southeastern Ohio, and her cooking style is deeply rooted in her home region, though she masterfully combines components of her heritage with the best of Central Texas’ seasonal offerings to devise only the most stunning cuisine at Sage Hill Inn. A strong proponent of the local-food movement, Wallace takes every opportunity to harvest the freshest produce from the onsite organic gardens when preparing meals for guests of The Restaurant at Sage Hill, highlighting superior ingredients from sustainable sources. Today, Wallace debuts a new menu at Sage Hill, including a bountiful and gorgeous Garden Salad of carrot butter, pickled red and golden beets, garden greens, micro radish, heirloom carrots, beans and a six-minute egg. Come and get it!






Friday, September 18, 2015

Mushroom, Sun Dried Tomato, Asparagus & Bell Pepper Omelette with Baby Swiss Cheese

Mushroom, Sun Dried Tomato, Asparagus & Bell Pepper Omelette with Baby Swiss Cheese





2 Eggs (local, pasture raised preferred)
1 T Whipping Cream
Pinch of Salt & Pepper
1T Oyster Mushrooms, small dice
1 tsp Sun Dried Tomatoes, small dice
1 tsp Asparagus, small dice
1 tsp Bell Peppers, small dice
1 T Baby Swiss Cheese, grated
  1.  Heat skillet on medium high heat with one teaspoon of oil or butter.  Tilt the pan to coat the bottom and sauté mushrooms, sun dried tomatoes, asparagus and bell peppers until soft. Set aside when done.
  2.  Lightly beat eggs, whipping cream, salt and pepper.
  3. Heat skillet on medium high with a teaspoon of oil or butter. Tilt the pan to coat the bottom.
  4.  Pour your egg mixture into the skillet making sure to pull the sides of the eggs away from the skillet so that that uncooked eggs can reach the hot pan surface. Continue cooking and gently moving cooked portions as needed.
  5. When the top surface is thickened and no liquid egg mixture remains, place your sautéed vegetable and swiss cheese on one side of the omelet. Fold the other half over. Slide onto plate and serve immediately. 




Innkeepers
Sage Hill Inn Above Onion Creek

Saturday, May 9, 2015

Ribbon Vegetable Salad



Ribbon Vegetable Salad

1 Medium English Cucumber
2 Large Carrots
2 Large Celery Ribs
2 Scallions
2 tsp Seasoned Rice Vinegar, or to taste
1/8 tsp Asian Sesame Oil

Half cucumber lengthwise and seed. Peel and trim carrots. With vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-in long pieces. Cut pieces lengthwise into julienne strips, transfer into bowl. Add vinegar and oil, toss to combine well.
Serves 2

Innkeepers Sage Hill Inn Above Onion Creek