Sage's Cafe

Cali’s Natural Foods

“Your Direct Source”

 Open for the public Monday thru Saturday from 3pm to 7pm.

Located at 1700 South and 389 West
Unit C
Salt Lake City, Utah

801-483-CALI (2254)

Calisnaturalfoods.com

Cali’s Natural Foods is an open warehouse for natural foods and goods.  Our facilities include a fresh deli and pastry counter, gourmet packaged products, bulk foods, cleaners, paper products and earth based living essentials.  Cali’s sells high quality products that are organic, chemical-free, preservative-free, locally grown and produced, socially responsible and earth friendly.

Cali’s Natural Foods’ most important commitment is to you, our local and regional community.  Cali’s has a massive mission to heal the earth and the inhabitants, increase the supply of locally grown foods, engage community, support art, which are the essential elements that create the passion for living.

The prices at Cali’s Natural Foods are consistently below the prices of Whole Foods by 20%.  We focus on purchasing products that we can resell at this discounted price.  
 
An example list of our products includes:

Organic Olive Oil

Organic Canola Oil

Organic Jalapeno Oil (Cali’s Natural Foods, local grown chilies)

Organic Habenaro Oil (Cali’s Natural Foods, local grown chilies)

Organic Rice, Quinoa and 40 other types of grains

Organic Black Beluga Lentils and 30 other types of peas, lentils and beans

Organic Dried Unsulfured Mango and 20 other types of quality natural dried fruits

Organic Locally Grown Produce such as potatoes, winter squash, onions and garlic

Organic Seasonally Available Produce

Artisan Breads

Gourmet products from local producers

Cali’s Natural Foods (in-house preparations) of Breads, Pesto, Salad Dressing, Lasagna and much more

Culinary and Gourmet Food Tools

Natural Soaps and Cleaners

Huge selection of bulk teas, herbs and spices

Discounted prices on Caffe Ibis Coffee

Local Art and Crafts

Special Discounted Items Daily

KRCL and Robert Nelson of “Smile Jamaica”  played in the store most Saturdays and other KRCL and Utah FM broadcasted in-store for your shopping ears

Upcoming Community Workshops, Cooking Classes, Foods Education Classes, Guest Chefs and Artisans

Community Dinners, Summer Local Foods Dinners

We have approximately 500 unique products.

This Is Just The Beginning!

General Manager, Chef, Owner:  Ian Brandt

ian@calisnaturalfoods.com 

George Perry and Ian Brandt. Ian Brandt, Chef and owner of Sage's Cafe Vertical Diner and Cali's Natural Foods.  George (75 years old) is the founder of Wheatland Milling, old-time wheat farmer, one of the first certified organic millers in the country located in Tremonton, Utah.  They are now the largest millers of organic flour in the country.  George delivers the pallets of flour to Cali's Natural Foods and then production manager Susan Choles prepares the pancake dry mix.  Susan mixes George's unbleached organic flour with organic and fair trade sugar, aluminum-free baking powder, Utah sea salt "Real Salt," and then the dry mix is shipped out to Vertical Diner and Sage's Cafe.  At the restaurants, the chefs add vanilla soy milk and then place the risen batter on to the griddle, and pure magic occurs.  The process of farm to table is happening at Cali's Natural Foods, Vertical Diner and Sage's Cafe.

Weddings with a cause

Utah Bride & Groom’s guide to planning an eco-friendly, socially conscious wedding.

By Tessa Woolf

Catering

Serve organic, locally grown foods. Check out your local farmer’s market to see what organic foods are in season.

Consider a vegetarian, vegan or even raw food menu from a local caterer who specializes in these foods.

Ask your caterer if they use free-range chicken and naturally raised beef, if you choose to serve a meat dish.

Choose organic beverages from local sources. For nonalcoholic options, try Howie’s Premium Root Beer, bottled in Orem, or a selection of natural juices and sodas from Liberty Heights Fresh. For alcoholic options, try Squatters Brewery’s Organic Amber Ale, or the selection of red and white wines from the Castle Creek Winery at the Red Cliffs Lodge in Moab.

Serve organic, fair-trade coffee and tea from The Salt Lake Roasting Company or hot cocoa from Farmington-based Stephen’s Gourmet Cocoa. Serve with organic sugar, locally grown honey like that from Logan’s Cox Honeyland, and milk and cream from Utah’s Winder Farms.

Collect and recycle cups, bottles and cans from your rehearsal dinner, reception and farewell brunch.

Don’t just trash leftover food: Work with your caterer to package up leftovers and drop them off at a food bank or local shelter.

Choose an organic wedding cake. Ask your baker to use organic ingredients like sugar, flour, butter and eggs. Ask about organic fondant and sugar for décor elements like fondant ribbons and sugar flowers. A vegan cake is also an option, like this chocolate raspberry cake by Ian Brandt.
 

Expert tips

Ian Brandt, chef and owner of Cali’s Natural Foods, Vertical Diner and Sage’s Café in Salt Lake City (sagescafe.com), dishes out tips for an eco-friendly menu:

Consider the season when selecting local foods. Depending on the time of year, some foods will be more readily available, making them fresher and better tasting, as well as less expensive. “The most harvestable time of year for foods in Utah is late summer and fall,” says Brandt. “There are a lot of fruits and vegetables available.”

Don’t be afraid to try something new. If you want to incorporate vegan or raw foods into your menu, but not as your main entrée, serve them as appetizers. Brandt suggests popular appetizers made with vegan and organic ingredients
like foie grais (made with mushrooms), cashew paté-stuffed crimini mushrooms or tofu quiche made with sun-dried tomatoes and portabello mushrooms.

Serve a vegan wedding cake. Like traditional cakes, vegan cakes can be made in different shapes and sizes, including round and square cakes, and three, four or more tiers. Brandt favors vegan chocolate and carrot cakes.

Complement your cake with an organic dessert buffet. Brandt recommends mini tarts and fruit tortes, teacakes, brownies and small Phyllo dough pastries, all made with vegan ingredients, including his specialty, Kahuna Confections, made with coconut, dates, cashews and pineapple.
 
See article here:
http://www.utahbrideandgroom.com/Utah-Bride-and-Groom-Magazine/Spring-2009/Weddings-with-a-cause/index.php?cparticle=3&siarticle=2#artanc


If you are interested in having Cali’s Natural Foods cater your special event please contact Ian Brandt at  (801) 259-3106 or info@sagescafe.com