sage and onion

 

An American Dream Sage & Onion Chef and Proprietor, Steven Giles, takes pleasure in fusing his English heritage, French training, and passion for American food into what he calls “European-American Cuisine with an English Twist.” Each dish is incredibly well balanced, focusing on flavor, presentation, texture and proper quantity.

Check out their web site to see Steven's seasonal menu, request reservations, purchase Gift Certificates, learn about the dream, and even meet some of the restaurant's staff. Also now available TABLE 12: their own private dining room!

Back on Board and we are all so pleased! Matre'd and Proprietor Norbert Furnee's heart and efforts have returned to Sage & Onion after four years of opening and selling his flagship DECO in Ventura. He takes pride in his prestigious wine list at Sage & Onion as well as his available Cellar List in Ventura.

Norbert enjoying the show.....

 

 

Recipes

 

Wild Mushroom Tartlettes

 

INGREDIENTS:

1 Cup Wild Mushrooms ( or any blend of mushrooms) Cleaned and Chopped

1 Tbls. Butter

2 Minced Shallots

1 Clove minced garlic

1/4-1/2 Cup Heavy Cream

1/8-1/4 Cup Parmesan Cheese, shredded

Salt and Pepper to taste

12 Fillo Tartlets Shells

White Truffle Oil

 

METHOD:

In a large, hot sauté pan cook shallots and garlic in butter. Add Mushrooms. Once slightly browned add cream. Reduce Cream until thick Add parmesan, and salt and pepper. Put mixture in tartlets shells and cook in preheated 350 F oven for about 5 minutes or until golden brown. Add a drop of White truffle oil on top and serve.

 

 

Tomato Tarragon Chicken "to die for"

 

INGREDIENTS:

4 Chicken Breasts, preferably skin on

3Tbls. Chopped Tarragon

1Tbls. Chopped Chives

1Tbls. Chopped Chervil

1Tbls. Chopped Italian Parsley

¾ Cup Olive Oil

2Tbls. White Wine Vinegar

¼ Cup Tomato Ketchup

1Tbls Worcestershire Sauce

5 Drops Tabasco

¼ Cup Minced Shallots

Salt and Pepper to Taste

 

METHOD:

Season Chicken on both sides with salt and pepper. In a sauté pan over medium high heat cook chicken, skin side down first, with butter or oil. When Golden brown Put in preheated 350 F oven and cook until done. About 15 minutes.

While the chicken is cooking, combine oil, vinegar, ketchup, Tabasco, and Worcestershire in a large bowl. Add shallots, herbs, salt and pepper. Check seasoning. Place chicken in sauce. When thoroughly covered serve with vegetables.

For Cooking Local, Chef Steven Giles served a medley of Brocolini, baby carrots, asparagus, artichoke hearts and Okinawa sweet potatoes.

 

*This dish is really delish, beautiful, versatile and easy to accomplish! Great warm or chilled.

 

 

 

Kayla's Cool Cookie

 

INGREDIENTS:

8 Chocolate Chip Cookies (see recipe attached)

1 Quart Chocolate Chip Ice cream

1 Basket Strawberries, washed, tops off.

1 cup white wine

¼ cup sugar

Mint for garnish

½ Cup White Chocolate

½ Cup Dark Chocolate

 

METHOD:

Place about a ¼ cup to a ½ ice cream on one side of 4 cookies. Place the remaining 4 cookies on each half. Place the 4 ice cream sandwiches in the freezer.

Over double boilers (or carefully in the microwave) melt chocolates. In a pastry bag or with a spoon drizzle thick 3-4” squiggly lines on parchment paper or wax paper. Place in refrigerator.

Meanwhile, place wine and sugar in a pot. Bring to a boil until the sugar dissolves. Take off heat and place strawberries in liquid. Cool. Refrigerate.

To assemble: Place cookie sandwich in center of plate. Add a spoonful of strawberries on side. Garnish top with chocolate squiggles, mint, and if you like, powdered sugar.