American Kitchen

For caterer Leslie Nilsson, there is no place like home. After extensive travels through Europe and living in both Italy and France, Nilsson returned to New York to open Sage American Kitchen and Sage Events, catering companies that focus on regional American cuisine, artisanal, handmade food and old-fashioned, friendly service. Seeking out family-run farms and purveyors and using only naturally grown produce, meat and poultry, Sage is known for their sustainable practices. Even their catering deliveries are eco-friendly. Revolution Rickshaw, a fleet of bicycle rickshaws, pedal food orders to all of her clients.

Below, Nilsson gives us some menu ideas for a Spring brunch, tells us about her commitment to supporting local farms, and explains why American cuisine is not an oxymoron.

Why does American cuisine excite you?
When I started my company nine years ago, so many caterers and restaurants had French or Italian names. I thought, “what about American cuisine?” It has a rich tradition and a regional variety that is just as interesting as Europe’s. For example, New England has seaside stands serving the most delicious lobster and clam rolls. One of my favorites is Bagaduce Lunch (19 Bridge Road Route 176, Brooksville, Maine), a simple seafood shack known for their prized crab rolls, sweet scallops and Vangie’s homemade pies. Open since the 1960’s, the family-run establishment just won a James Beard Award!

Tell us the benefits of working with local farms.
We love knowing that we are helping to keep small, non-industrial family farms alive. In fact, the local food movement is working so well that we are limited in who we work with. I recently met with a farmer who cannot supply us because she sells everything she grows to local Berkshire based restaurants and co-ops. Isn’t that cool?

There is another farm outside Poughkeepsie, Sprout Creek Farm, started by Catholic school nuns that makes amazingly delicious cheeses. I use the Toussaint shaved in salads, as it has a robust peppery taste that perks up the greens!

Give us a sample menu for a casual Spring brunch?
Serve bite-sized “dayboat” fish and chips in a little flower pot! Add some fresh thyme, put them in a ceramic egg carton tray (from Fishes Eddy) and pass a lemony tartar sauce on the side. Classic Cobb salad with Dewig’s slab bacon (from Indiana), organic chicken, romaine, hard-boiled egg, Point Reyes blue cheese, and homemade ranch dressing can be pre-plated or in a self-serve buffet. For a light dessert, we like our, “Fruit of the Gods”, made with poached pears, fresh figs, pomegranate and marscapone gelato.

What are your plans for your new Sage General Store?
The Sage General Store in Long Island City is going to be a take-out shop and store selling our signature regional American food and featuring locally grown and raised products. There will be a wood-burning oven for artisan pizzas, a wonderful rotisserie for roasting our free-range chickens and seating for 20.

Founded by Leslie Nilsson, Sage Events has catered for clients including Goldman Sachs, Coach, MTV and notably for Rachel Ray for the launch of her cookbook. To book Sage for your next corporate event or wedding, call 212-888-2664 or email info@sageevents.com

PHOTO CREDIT: Courtesy of Sage Events

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