Canadaâs four seasons at Sage
Sage Bespoke Grill chef de cuisine Sebastian Barcudes.
Canada’s four seasons at Sage
THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - March 17, 2020 - 12:00am

Sage Bespoke Grill, in partnership with Canada Beef International Institute and the Canadian Embassy, lets us experience a journey of taste with its invitation to explore “Canada’s 4 Seasons” through a five-course dinner.

Beef chuck two-ways.

Chef de cuisine Sebastian Barcudes created a dinner named after the four seasons of Canada. It begins in Spring with a Canadian beef consommé with vegetables and truffle. Then Summer, which features a combination of seafood and meat.  Fall follows with two cuts of chuck and a delicious prime ribeye.  Winter caps off the whole journey with sorbet with fruits and nuts.

All of these dishes are tastefully paired with the Pillitteri Estates Wines whose vineyards sprawl in the beautiful municipality of Niagara, Canada.

Wood-grilled prime ribeye.

Canada’s 4 Seasons will be available at Sage Bespoke Grill until March 28.

(For reservations and inquiries, call 8814-2580 or e-mail rric.slm@shangri-la.com.)

SAGE BESPOKE GRILL
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