Sage Grille New Chef

FOR IMMEDIATE RELEASE
December 22, 2008

PRESS RELEASE

NEW CHEF AT THE HELM OF HIGHWOOD CULINARY FAVORITE
Sage Grille Announces the Addition of Executive Chef Adam Grandt

Chicago, IL (December 2008) A restaurant that has set a new bar for dining on the North Shore, Sage Grille (www.sagegrille.com) announces the appointment of Executive Chef Adam Grandt, who replaces Greg Darrah. Grandt took his position at the helm of Sage Grille December 2008 and promises to bring bold, new flavors to the menu.

The nearly three-year old Sage Grille quickly made a name for itself as a dynamic new restaurant on the North Shore. Voted as one of Chicago magazine's "Top 20 New Restaurants" upon opening, it is located on Green Bay Road along Highwood's "restaurant row" and has consistently provided diners a "night out on in the city"-feel sans the commute.

Executive Chef Adam Grandt has been cooking on the North Shore for six years and admits he doesn't have one of those "I started cooking with my grandmother when I was five years old" kind of stories. Instead, he became determined to offer people well-prepared, great food every time they dine. After living and cooking in Colorado, Grandt attended C.H.I.C. and made a name for himself with diners at Carlos' Restaurant in Highland Park.

Grandt became the new Executive Chef at Sage Grillle this month where he looks forward to bringing bold new flavors to liven North Shore dining options. "It's something a little different, more modern and contemporary, if you like," says Grandt. "I still want you to think about what you're going to eat but not so much that the waiter or waitress is going to have explain what it is or how you're suppose to eat it." And Grandt passionately believes that Sage Grille is the restaurant for his vision. "It's a perfect partnership."

"We're absolutely thrilled to have Adam lead the kitchen at Sage Grille," said partner and Owner Paul Preston. "He will definitely bring his own touch to the menu, something fresh and new that we believe our diners will really love."

Chef Grandt's new winter menu highlights include Main Lump Crab Cakes, Potato Ravioli, Kabocha Squash Bisque, Roasted Red Beet Salad, Pumpernickle crusted Pan Seared Scallops with Butternut Squash Puree, Roasted Chestnuts, Swiss Chard and Cranberries in Sage Brown Butter, Braised Short Rib of Beef Wellington with Celery Root-Fennel Puree, Forest Mushroom Baby Spinach, Brandied Onions, Blue Cheese and Burgundy Jus and Rack of Lamb with Spicy Mustard, Polenta, Tomato Concasse, Shaved Parmesan Cheese in a Rosemary Reduction.

He has also put his stamp on the bar menu with items like Lamb Burger, Waygu Burger, Tuna Tartar - Ahi Tuna in Ginger/Soy/ Mirin Marinade with Wasabi Puree, Apple-Jicama Relish, Lime-Chili Vinaigrette and Crispy Won Tons; 3 Cheese and Little Ears - Orecchiette Pasta, with Cheddar, Parmesan, Smoked Gouda, Serrano Ham and Japanese Bread Crumbs

About Sage Grille
Sage Grille is located on Green Bay road across from the Metra train station and along Highwood's historical "restaurant row". Its corner location allows for plenty of floor to ceiling windows, which draws the diner in. Sage Grille is the quintessential fine urban dining experience without the hassle of commuting to the city. The bar is lively, warm and comfortable; the perfect place to meet friends or co-workers. Bar Manager and Certified Mixologist Jessi Brickner adds her own touch with her signature Infusion Drinks.

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