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Sage’s Crème Fraîche Pana Cotta

About Sage

James Beard Award-winning Chef Shawn McClain curates a fresh, ever-changing menu of contemporary American cuisine with global influences. With artisanal meats, sustainable seafood and farm-to-table produce, it’s simply impossible to go wrong here. Sage dresses up the freshest seasonal ingredients and transforms them into tempting culinary creations that take your taste buds on an adventure of their own

Ingredients

Spiced Red Wine Reduction

Red Wine –4 cups
Allspice berries – 5 each
Orange zest strips – 5 each
Cinnamon sticks – 2 each
Star anise pods – 2 each
Vanilla Bean – 1 each
Clove – 1 each
Ginger piece; small – 1 each
Honey – 1 cup

Fig and Red Wine Compote

Figs; diced – 4/5 cup
Grapes; sliced – ½ cup
Golden raisins; soaked – ½ cup
Allspice berries – 3 each
Orange Zest strips – 2 each
Cinnamon Sticks – 1 each
Star anise pods – 1 each
Ginger piece; small – 1 each
Vanilla Bean – 1 each
Red Wine reduction syrup – ½ cup

Fig and Red Wine Jam

Fig and Red Wine Compote – 1 cup
Red wine reduction for blending - *As needed

Crème Freche Pannacotta

Cream – ¾ cup
Sugar – ½ cup
Vanilla Bean – 1 each
Gelatin sheets; soaked – 4 each
Crème fraiche; cold – 3 cups
Salt – Pinch

Speculoos Cookie Crumble

All-Purpose Flour – 1 cup
Speculoos spice mix – 2 tsp
Salt – 1 tsp
Butter; softened – ¾ cup
Brown Sugar – ¾ cup
Molasses – 5 tsp

Almond Frangipane Filling

Butter – ¼ cup
Brown Sugar – ¼ cup
Almond Flour – ¼ cup
All-purpose Flour – ¼ cup
Salt – Pinch
Eggs – 1 each
Vanilla Extract – 1tsp
Orange zest and juice – ½ each

Directions

Spiced Red Wine Reduction

  • Pour red wine into pot. Cook over medium heat until the wine is half reduced.
  • Add spices and continue to reduce wine slowly until about 1 cup of wine remains
  • Weigh the honey into the pot and cook a few seconds to dissolve. Pour into a deli with the spices and chill for storage.

 Fig and Red Wine Compote

  • Combine all into a cryo-vac bag and seal completely. Leave overnight in the fridge.
  • Cook at 60C for 3-4 hours until the figs are tender, but not mushy. Cool completely.
  • Remove the spices and evenly spread the compote over the frangipane in the tart.

Fig and Red Wine Jam

  • Remove the spices from a batch of Fig & red wine compote. Place in a pot & cook over high heat.
  • When the juices cook down to a glaze, and the compote looks dry in the pan, remove from the heat
  • Transfer to a blender and puree on high speed until very smooth, scraping often. Adjust the consistency as needed using red wine reduction.
  • Scrape into a piping bag and chill until completely cooled. Tie the end of the piping bag only when the mix is cool and keep refrigerated for serving.

Crème Freche Pannacotta

  • Boil together the cream and sugar with the vanilla bean. Cover and infuse 1 hour.
  • Throw away the vanilla bean and reheat the cream to 80C. Take off the heat and add the gelatin to dissolve.
  • Add the cold crème fraiche and mix smooth. Strain through a chinois and pour into silicone molds. Freeze solid.

Speculoos Cookie Crumble

  • Sift the dry ingredients together.
  • Cream the butter and sugar together on low speed for 5-6 minutes. Add the molasses and mix for one minute.
  • Add the dry ingredients and mix until dough comes together (approx. 3 minutes).
  • Scrape the dough from the bowl and divide in half. Roll each dough half between parchment as thin as possible.
  • Bake at 300F until lightly browned and cooked all the way, about 15 minutes. Cool completely and robot coupe to a crumble.

Almond Frangipane Filling

  • Weigh the ingredients carefully into a Pacojet beaker. Make sure the layers are exact: the dry ingredients need to be in between the wet ingredients.
  • Place the beaker into the holding canister and attach to the machine. Run for 1 cycle.
  • Carefully scrape the mixture and repeat cycles as needed until completely smooth and homogenous.
  • Spread the frangipane in a thin and even layer onto the speculoos tart base. Chill.