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| - Almost two years after my first visit to Sage, I made a return visit to have the Iron Chef America menu that Chef Shawn McClain's made and served the judges on last week's (9/5/12) Iron Chef America. Chef McClain challenged Iron Chef Forgione and McClain won handily. They are serving the menu this week only at Sage--tomorrow being the last day. I really like this restaurant--the food, the décor, and the general ambiance. Onto the meal.
I'm glad Chef McClain does not shy away from salt. There's soft butter served with a small container of sea salt. Several of the dishes had a salt flavor that enhanced the food. My server and I spoke about this for a bit and he agreed with me about using salt.
Course 1: Dinner started with whelk toast with a tropical sangrita. The sangrita was flavored with padron pepper. ginger, and lime. There was a nice kick from the padron pepper. Very refreshing beginning. The whelk toast was very good.
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#E6mV80XbGYsn1m4UlhTzjg
Course 2: This was sashimi of Hawaiian nairagi. The nairagi was in small roll like curves and had some sea salt crystals on the outside. The sashimi was on coconut purée with shaved hearts of palm, and togarashi cured pineapple. The pepper flavor with the coconut and pineapple was fantastic!
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#HaXdWtg8SkxXD1ewW5REjA
Course 3: Whelk ceviche with green zebra tomatoes, avocado espuma, and green mango. What a complex mix of flavors. Everything went well together and the whelk and tomatoes were wonderful!
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#SizPEw_4IWsPxinOsrf02Q
Course 4: Lemongrass coconut soup. There was a tempura fried prawn on the soup, the "noodles" were made of young coconut, and it was given an extra flavor kick with Thai basil.
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#kZjlT7E5fkJuDLo-nGK_-g
Course 5: Braised pork belly. This was served with sweet coconut rice, thin slices Iberico ham with glazed pineapple. There was a peppery flavor to the pork belly and it was such a great counterpoint to the pineapple's sweetness.
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#EVSglQBj0DdpcRCVHaofMQ
Dessert: Creamy white chocolate with coconut. This was a white chocolate soup. The white chocolate was in a small pitcher and the server poured the liquid chocolate over the rum-compressed pineapple and sweet tapioca that were in the bowl. There was also a serving of mango sorbet. The tapioca was cooked to perfection, the white chocolate was addicting and the pineapple was great!
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#FXHKG6FMdEU6pvNAjeLJ_Q
Lastly, at the end of meals at Sage, the server brings a small container of hot chocolate that has both banana and caramel mixed in. What a delightful reverse amuse-blouche with which to end your meal.
http://www.yelp.com/biz_photos/f9sU31meK0bqAD7922sCog#yPSJUmfus3MsIpUvR9TYpg
Service was exemplary as I knew it would be. When my iced tea glass was low, a server brought me another glass. No asking, no waiting--just excellent service. My head server was James and we chatted about the contest and how everyone had kept the results secret for almost a year since the show was taped. James was excellent! I hope he's working when I'm there again. What a treat to live in a city to have such fine chefs as Shawn McClain!
Another pleasant meal at Sage. And, I will be back for another one--soon I hope.
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