See article here: www.vegproject.org
Sage's Cafe in Salt Lake City, Utah celebrates its 9th anniversary this year.
“Love is the most important ingredient in anything in life,” says Chef/Owner Ian Brandt of Sage’s Café and Vertical Diner in Salt Lake City, Utah. Sage’s Café is celebrating its 9-year anniversary, and Ian has learned to enjoy each moment, following his passion and intuition to become successful.
Since opening Sage’s Café in January 2000, Ian’s business has grown to include another restaurant, Vertical Diner, as well as Cali’s Natural Foods, a private food service company. Annually, the combined businesses donate approximately $10,000 of foods and services. They also support local artists and provide a community-building atmosphere.
Inspired by his hometown, which he believes to be one of the most beautiful cities in the country, Ian ensures these businesses demonstrate compassion for the earth. He serves pure vegetarian cuisine (vegan), uses wind power, recycling, and composting; and buys local, organic, earth-friendly, natural and fairly-traded products.
One of the great advantages of being in Utah is that Ian gets to use salt harvested in Southern Utah from an internationally-awarded company, Real Salt. He also uses local fresh pasta, produce and flour. “We are committed to providing the freshest and healthiest cuisine possible, without compromising,” says Ian.
Some popular menu items include macadamia creamed carrot butter, shiitake escargot, and hand cut french fries. The menu also includes raw choices, and on the last Friday of each month, Sage’s Café offers a raw foods night. Gluten-free accommodations are listed next to all menu items, and Ian is continually working to keep his cuisine cutting edge.
If you get a chance to stop by in the coming months, be sure to check out one of the newest menu items (and one of Ian’s favorites), mushroom foie gras. Ian will want your feedback to help him prepare to enter his recipe into the PETA faux foie gras contest at the end of this year.
As is custom at Sage’s Café, there is a prix fixe menu on Valentine’s Day. “It is always inspired by foods that are strong aphrodisiacs such as garlic, red wine and chocolate,” says Ian. “We want more vegan babies for the world!”
Ian’s message this month is appropriately all about sharing the love. "I am challenging the friends and families of vegetarians to go vegan for a day or a week. When people see how easy it is to live vegan and how great they feel, they will never go back to the SAD (Standard American Diet) diet,” he says. “Lead by example and you will be amazed at the response to walking the walk.”