Home | Blog | About Us | Events Calendar | Employment Opportunities | Sign up for our newsletter!
Great Sage & Roots Beer Dinner!
Great Sage & Merchant Du Vin Presents
An Organic Vegetarian Beer Tasting Dinner Wednesday December 10th:
Featuring the Organic Beers of Samuel Smith and Pinkus Breweries
Beer Speakers:
John Brown from Merchant Du Vin
Roots Market will have available a special pre order sale of
All beer being poured this night with a 10% case discount offer for this night only!
$60 per person tax and gratuity included
Meet and Greet our Speaker at 7pm while enjoying a glass of Sam Smith Lager
Dinner will start at 7:30pm
First Course
Caramelized parsnips and apple soup
Samuel Smith Pale Ale
Second Course
Vegan Bratwurst with a red cabbage choucroute
and roasted pears
Pinkus Munster Alt
Intermezzo
Carrot juice with ginger ice
Pinkus Ur-Pils
Third Course
Vegan chicken Schnitzel with lemon caper sauce, and
Seared garlic kale and fingerling potatoes
Pinkus Hefewiezen
Fourth Course
Sweet potato soufflé
With fresh whipped cream
Samuel Smith Cider
Call Great Sage to make a reservation today contact Kristen or Dondra at (443)535-9400
5809 Clarksville Square Dr. Clarksville MD 21029 e-mail: GM@great-sage.com
1 year agoThe Conscious Corner will be at Greenfest this coming weekend (8th & 9th), stop by and say HI! For more information and directions to Greenfest visit http://www.greenfestivals.org
1 year agoGreat Sage Weekend Specials, Oct 16th
Salad Special
Fresh Waldorf Salad - Apples, pears, celery, raisins and green grapes tossed in a cranberry yogurt sauce and topped with toasted walnuts.
GF, Nut Free Opt
Entree Special
Deep Dish Polenta Pie - Polenta crust topped with roma tomatoes, sautéed onions, mushrooms, zucchini and finished with fresh Mozzarella.
GF, Nut Free, V Opt
Dessert Special
Chocolate Coconut Cake - Vegan, Nut Free
Roots Welcomes NEW Sushi Company
Roots Market welcomes Wasabi Sushi Co. into the family fold of the Conscious Corner. We are happen to present this amazing new sushi to our customers we at Roots Market feel that they offer the highest quality when it comes to sushi as well as options and new flavors. Please come and try them out!
Wasabi, is passionate about modern Japanese cuisine: they love its flavor and fusion, texture and contrast, freshness and balance. And they hope you will find it a welcome surprise — simple, brilliant and nourishing. Their menu is designed by Executive Chef Miguel Choy. He brings his Asian-Latin American background and his international experience to create Wasabi’s signature style: “When I combine Japanese and Latin American ingredients, I find an incredible harmony; the different flavors seem to have been made for one another. Although my food is flavorful and incorporates some unexpected ingredients, I still strive to make it clean and simple tasting. It’s all about balance.”
THE WASABI FAMILY:
Wasabi’s first restaurant is in Farragut Square, Washington, DC, where they offer kaiten-style dining, delivery and take away. In 2007, they branched out with Wasabi To Go, a boutique casual dining space and take away service in Lyon Village, Arlington. They have two other locations currently and now they will be making sushi for us here at Roots Market!
THE CHEF: Miguel Choy
Like many chefs, I learned to cook at home first with my grandmother, and later preparing meals for my 12 brothers and sisters. As a child, I lived in a small fishing town in Peru, and every morning the breeze was filled with the unforgettable smell of fresh fish. It gave me an appreciation for the freshest ingredients and the best possible way to prepare them. To this day, even after eating at some of most lauded restaurants in the world, I have not enjoyed a better meal than those of my childhood. I was first introduced to the world of Asian fusion at Itsu in London, and I later moved to K10 and Yuzu to develop the concept further. When I traveled to Tokyo and Singapore, I learned some memorable food concepts.An important stage in my career was the moment when Japanese cuisine transformed itself from an elitist cuisine to an approachable food for everyone. It was my springboard to a greater passion. I’m largely self-taught, and one of my greatest interests is staying up-to-date with food trends and techniques. Cooking is a creative endeavor, and I find inspiration everywhere — art, travel, music, movies — not just in kitchen. When I dine, I like to be surprised by the originality and execution of the dishes. I have a great interest in the way different techniques can affect ingredients and how different flavors can inform one another. It’s what fusion is all about. I admire many chefs — some for their technical knowledge, some for their creativity, and some for their business vision — but I regard my earliest cooking lessons with my grandmother as the greatest influence on my love of good food.
Produce Update
What is new
Corn! It is 99cents each and delicious. This yellow corn come to us from Colorado and is 100% organic.
Pie Pumpkins. These are great for baking or as a decoration. They are $1.49/lb and should be up by the front displays.
Mixed-color Heirloom Carrots. Try out these yummy carrots in a soup or cut them up to dip in some garlic hummus. The carrots cost $2.99/lb and are only available for a limited time.
Okra. I don’t know much about Okra but I do know that people who love it, really love it. It is $3.99 and is also local.
What we cannot get
Pink Lady apples, Box Sweet Peppers, Blueberries, Heirloom tomatoes and most melons.
What is Local
Golden delicious apples, Red Delicious apples, Green Beans, Bok Choi, Broccoli, Green Cabbage, Napa Cabbage, colorful Carrots, Collard Greens, Flat leaf parsley, Eggplant, Green Kale, Lacinato Kale, Red Leaf lettuce, Romaine Lettuce, Red Onions, Green Peppers, Red Potatoes, Shallots, Zucchini, Yellow Squash, Sweet Potatoes, Large Red Tomatoes, Acorn Squash, Butternut Squash, Curly Parsley, Dandelion Greens, Apple Cider
Featured Items of the Weekend
Pleas try out some of these great items we will be featuring this weekend.
Concord Grapes $4.69 each
Honeycrisp Apples $3.99/lb
Winter Squash- all of it is $1.69/lb
Great Sage Weekend Specials
Thursday Dinner: Linguine, artichokes, spinach, and zucchini tossed with “basil-less” Pesto sauce made with sun dried tomatoes, arugula, and kalamata olives. Topped with fresh shaved Parmesan cheese
Weekend Dinner: Butternut squash ravioli with a house made Alfredo sauce.
Dessert: Gluten Free, Vegan Brownie a la mode with house made hot fudge
Warm Vegan Apple Pie a la mode with candied ginger now on the menu!
*specials subject to change
Get Great Sage Weekend Specials delivered to your email, sign up here!
1 year ago