Wednesday, October 30, 2013

Wild Sage Kitchen & Bar

We were very honoured and excited to be invited to an exclusive pre-opening tasting last night at a new local restaurant in town.  Wild Sage Kitchen & Bar is located in the new DoubleTree by Hilton Hotel, in the location of the old Regina Inn.  Chef Geoffrey Caswell-Murphy, his team, and a few fabulous hotel executives, treated us like royalty, wining and dining us and touring us around their gorgeous new space.

The evening began with beverages and an array of perfectly presented hors d'oeuvres, each a small sampling of appetizers available on the restaurant menu.

Duck confit spring rolls with Sriracha mayo:

Tuna tataki:

Pave truffle potato cubes with Saskatoon berry ketchup:

Cactus cut beef sliders with Saskatoon berry ketchup:

Tiger prawns with pernod cream, spinach and penne pasta:

We nearly filled up on these tasty bites, as we could just. not. stop. - they were fantastic.  My favourite was the pave truffle potato cubes; I'm pretty sure I ate about six.

We had a great time mingling, eating, drinking and laughing.

We got a sneak peek into the kitchen before heading into the restaurant itself for even more food and drink.

Wild Sage Kitchen & Bar is based on a farm-to-table concept, with many local partnerships, including farmers and a brewery.  

The food and drink is locally sourced as much as possible, and the quality is top-notch.  The dishes are cooked using state-of-the-art equipment, with progressive cooking techniques not yet seen in Regina.

We started with pieces of both a veggie pizza and broken meatball with bocconcini pizza.  Each of these were cooked in three minutes - perfect for the downtown lunch crowd.

Next up was Dory Lake white fish flan with burnt lemon and feta sauce.

A Saskatchewan favourite, perogies, were served up next.

The main course was a selection of vegetables, mashed potatoes, and different cuts of locally sourced beef, all cooked to perfection.

The chef found out that one of the diners doesn't eat beef, and his team prepared her a seafood dish instead.  

Wild Sage believes in the philosophy that "[their] menu is your menu", and they will accommodate dietary needs, restrictions and wishes. 

And just when we thought we couldn't possibly eat another bite ...

Caramel vanilla crème brûlée:

Cookie n cheesecake ice cream

Le Kit Kat bar:

Wowzers!  We feel very fortunate to have been thought of and included in this pre-opening event. We would like to sincerely thank Chef Geoffrey Caswell-Murphy, his talented team, and the hospitable executive team from SilverBirch Hotels and Resorts for treating us to this memorable meal and evening.  We look forward to frequenting Wild Sage in the near future to try each of the breakfast, lunch and dinner menus.  Wild Sage will open to the public on Tuesday, November 5th, 2013

Take your Regina dining experiences to the next level and visit Wild Sage Kitchen & Bar.


Lisa from Lisa's Yarns said...

Wow! That all look so amazing! I think I would have been full after the round of appetizers. That is so cool that you go to be part of this event!

Simply Life said...

what a fun event to attend! everything looks great!

Losing in the City said...

OMG, I'm jealous.. the food looks amazing. I have never heard of Sriracha May,i swear by the sauce. the duck confit spring rolls look tasty.. hope you had a great time.

Jolene - EverydayFoodie said...

I don't think you can buy sriracha mayo - I assume they made it.