Blue Duck - Chef Steven Lash

25/08/2024

As I enter a new phase of my life, I will be returning to my private chef work in whatever capacity I am able to. Along with that, I've decided to rebrand as a reflection of this new chapter.

Please follow my new page to keep up on what's to come!

Chef Steven Lash is a private chef offering intimate, restaurant-quality dining experiences in the comfort of your home.

02/07/2024

Mussels with Chipotle and Smoked Watermelon.

10/06/2024

Greetings All!

I sincerely apologize for my unacceptably slow response time to private chef inquiries. As you may be aware, I recently underwent major surgery, and while my recovery is going well, it's taking me longer than anticipated to find my footing. I am currently working my way through the backlog and appreciate your patience and understanding during this time.

Thank you for your continued support.

Cheers,
Chef Steven

31/03/2024

Bit of mad scientist

24/01/2024

23/11/2023

We had a great time working on site with ! Thank you for the opportunity! Can't wait for the show to air!

09/02/2023

Thursday Wine Feature!

Sun Goddess Ramato!

Chef Steven has created an appetizer and entree crafted to pair perfectly with this amazing pinot grigio.

Jumbo Lump Crab Cake with Meyer Lemon Butter (no breadcrumbs here!) and Linguini with Calamari and Sh*take Mushrooms.

25% off Bottles of Sun Goddess

Join us tonight!
Reservations are recommended but not required.

07/11/2022

Stressed is desserts spelled backwards.

Coincidence? I think not. Eat more dessert.

This will be on the menu.

23/09/2022

Another milestone!

Our amazing sign was made by of and we couldn't be happier! The work is top notch and far exceeded expectations!

Also a big thank you to Tim and Nate of TNT Electrical for the wiring of the sign and the new patio lighting.

We can't wait to welcome everyone to the stunning new space!

18/09/2022

The time has come and we are now searching for team members!

We are looking to fill all positions with people who have a strong desire to deliver EXCELLENCE at every turn! Follow the link in our profile for more information and send your resume/cv to [email protected]

18/09/2022

Dinner on the patio of Sage! We are so excited about the new space and I as I'm working to perfect the new menu items we enjoy them on the patio every chance we get.

11/09/2022

Today we did a photo shoot in the new space so I whipped up a few dishes. I think this one may have a spot on the opening menu.

Perfectly cooked Chillean Sea Bass with Black Rice and Hibiscus Caviar.

16/08/2022

We are working on some swag!! These will be available through our kickstarter soon!

08/08/2022

We've launched a KICKSTARTER! Become a backer and learn how to be among the first in the doors, enjoy some perks, and get access to exclusive events!

https://www.kickstarter.com/projects/sagerestaurantnc/sage-0

04/08/2022

We've changed the name!

FOR IMMEDIATE RELEASE

SAGE! An elevated dining experience is coming to Andrews, North Carolina!

Though you may have already seen some press and print media under the name The Blue Duck, we are excited to officially announce the restaurant under the new name of Sage. Though we are very attached to the Blue Duck name and brand, after much consideration we have decided to change the name of the upcoming restaurant. This is a nod to our roots and to the fresh garden themes that have inspired the concept for the space as well Chef Steven’s unique style of cooking.

Located at 983 Main Street Andrews, NC, Sage will offer an elevated dining experience featuring ingredients and flavors of American regional cuisine with strong influences from Southern Appalachia. Chef Steven Lash and his partner Hope are the driving forces behind this exciting new restaurant

The restaurant is targeted to open to the public in early November.

31/07/2022

Follow up to yesterday"s post

Coffee and Chili Rubbed Tenderloin with Honey Roasted Baby Carrots, Turnip Puree, Fondant Potatoes, Peas, and Bourdon Jus.

This may or may not be on the menu!

Shout out to our friends at
For the beef!

29/07/2022

On deck! Whole Roasted Hereford Beef Tenderloin with Coffee, Chili, and all the Flavor from our friends at Agnelli’s Meat Market

20/07/2022

Coming soon to a plate near you!

Double cut pork chop from ! Can't wait to throw these bad boys out on some menus!

Brined, larded, and basted with garlic, Thyme, and BUTTER! Seared to a crusty perfection.

18/07/2022

Agnelli's knows what's up!

18/07/2022

Crusty!

Agnelli’s Meat Market

02/07/2022

Just going to drop this here...

Yup. Its happening.

Coming in fall of 2022.

24/06/2022

Let's cook!

I've teamed up with Noah Sims and Cooking Obsession to launch a series of live in-person cooking classes kicking off July 5! Hope to see you there!

https://www.facebook.com/101073195899324/posts/140328438640466/

22/06/2022

A few big announcements are coming soon! Stay tuned! Follow our social media and sign up for our newsletter so you don't miss anything!

https://tinyurl.com/blueduckeats

photo by Wentzek Photog

15/06/2022

Taco night!

A Trio of Tacos on Homemade Tortillas - Flank Steak, Jackfruit, and Pork Belly.

15/06/2022

Thank you!

08/06/2022

When we planned this trip, I knew it would carry some weight for me. I had no idea how much that would be. What started off as the desire to simply fulfill a gift from my father to his sister became something much greater. It became the opportunity to reconnect with family, build and strengthen a partnership with someone I love, and rekindle my passion for travel and adventure.

What started as a gift from my father to his sister turned into an even greater gift from my father to me. I reminder of what is truly important in life and a renewed inspiration. It has sparked a fire in my belly that has been dimmed by the toughness of life lately.

Thank you, Dad!

COURSE SIX - DESSERT: Chocolate and Hazelnut Tart with Rsapberry Coulis and Espresso Cream.

06/06/2022

We enjoyed a great meal at before calling it a night at the beautiful . The next morning at breakfast we met Chef/Owner Mark Suszczynski. As it turns out, Hope had some unexpected time she needed to spend on some work stuff so I had a couple hours to kill. I offered a hand to Chef Mark and Sous Chef Andres in the kitchen. It's been a while since I've been in a commercial kitchen and it was a blast! As many tech jobs has I had over my career, I've never felt so at home as I do in the kitchen - even someone else's. I was happy to peel potatoes and quenelle marscapone! Being a mostly solo chef I don't often get the chance to work side by side with others, so I welcomed the change and opportunity to learn.

Before departing, Chef Mark told us about some great local outdoorsy spots and we were eager to check them out. We visited Split Rock and Mohonk to take in some waterfalls before the rain set in.

Back on the road we made the totally spontaneous decision to detour through NYC to visit Hope's dad in Manhattan. I was excited to drive in NYC! We had a blast as well as some great pizza (I've always wanted to experience true New York pizza!) and a couple of hours later we were back on the road. By this time the excitement of driving in the city has worn off and I was a bundle of nerves - but we survived!

We pushed on through Dirty Jersey and called it a night just out side of Baltimore at a LaQuinta Inn and what may have been the most comfortable bed I've ever experienced!

The next morning brought us to DC! Another somewhat spontaneous decision. A visit to the Mall is always deeply moving. We saw some sites, rented bikes to get around a bit, had dinner at and headed back to the car.

We were wiped out! But in a good way!

COURSE FIVE: Coffee Roasted Beef Tenderloin over Black Rice amd Honey Roasted Carrot with Bourbon Jus.

TO BE CONTINUED....

04/06/2022

At the end of the day, we traveled 1000 miles to cook dinner for 5 people and I couldn't be more happy to have done it. We left an empty seat at the table for Dad and I'm pretty sure he would have been thrilled as well. "Dazzle your diners" he would say to me before almost every event. Mission accomplished.

After dinner we finished the clean up and headed back to the farm and we're officially "on vacation!" It's been a while since I took time off just "for me" and it was much needed. We didn't really have a plan for the return trip other than the glass blowing class Hope booked for us at in Providence the following day. The class was great and we made the coolest set of glasses! Such an awesome surprise!

After the class we headed out to Beaver Tail and took in the views, had a picnic on the coast and explored Jamestown Rhode Island.

The next day we would begin our journey home but with no real agenda. While we had a few things on the list of possible stops and things to do, we decided to take it day by day and wing it.

On Tuesday we had to pick up our glasses in Providence and then head south. After a little discussion and a quick Google search, we decided we would spend the night in Stone Ridge New York and booked a room at the .

COURSE FOUR: Chilean Sea Bass Roasted in Collards with 'Three Sisters Succotash' and Lemon Balm Beurre Blanc.

TO BE CONTINUED...