See Visiting Chef, and Two-Time Winner of Seattle Eggtoberfest, Sage Sanchez in Action!
THIS SATURDAY, AQUA QUIP COVINGTON
SAGE SANCHEZ represents a new breed of pitmasters in the Puget Sound. Growing up streetwise in Southern California, his passion for grilling meat was fired up early on as a matter of survival, “because it sucked to get bad food.” Today, with over 20 years in the food industry, Sanchez is elevating the science of grilling and slow-smoking to an art form where touch is just as important to taste as the correct time and temperature. Sage calls his BBQ style “a cross between SoCal and Central Texas, with a twist.”
As a self-taught gourmet, Sanchez has honed his chops (as well as his pork butt and beef brisket) through countless backyard BBQs, and by consuming thousands of online video tips. And while he’s gleaned from the best (and worst) in the world of BBQ, San-chez has a few secrets of his own—including a tightly-guarded rub recipe. “I could tell you,” he grinned, “but then I’d have to eat you.” Sage also gets his “flame” on by creating unique, non-traditional side dishes for his BBQ guests—such as roasted garlic potatoes and pan-seared asparagus.
From his home on Anderson Island, Sanchez is making waves with his personal ca-tering business, specializing in smoking and grilling for intimate gatherings of 10-25 people. “I can serve larger groups up to about 75,” Sage offered, “But I take pride in personally plating every cut at a party. I love seeing—and hearing—the joy on every face of those enjoying my food.”
Creativity and experimentation are key ingredients for Sanchez, who enjoys trying new things. “I’m obsessed with doing great BBQ,” he said. “But I’m having success with my own chicken curry from scratch right now.” One thing that area residents and BBQ fans already agree on is that Sanchez is not just a future championship contender; he’s already winning converts with every bite of bark-covered brisket he brings to the table.