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!


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