Sage's Cafe

Stumptown Vegans Travels!

See article here: www.stumptownvegans.com

Though very different restaurants, the sisterly relationship between Salt Lake City’s vegan restaraunts, Sage’s Cafe and Vertical Diner are, in this reviewer’s eyes, similar to Vita and Paradox in menu items. Both restaurants have full vegan menus created by the same chef, Ian Brandt. Sage’s was the first restaurant, opening in 2000. Vertical Diner followed, opening in 2006.

Sage’s is a cute, comfortable cafe in an old house in downtown Salt Lake with many fresh, organic dishes, and prices to match. The dining space is on the smaller side with many wood details including the floor, two-person tables, and chairs. Meals range from raw Pad Thai to the Pesto Sub, Soba Salad, and Philly Cheezesteak, all generally around $13. One of my favorite elements of Sage’s menu is the creativity. For example, the creation of Mushroom Escargot or the Basil Pesto Crepe.

Vertical Diner isn’t really across town from Sage’s, but the huge SLC blocks make it feel like it is. The Diner is located in a light industrial area, unsuspecting of vegan food. The building’s exterior, as well as the interior, has a 50’s diner feel, complete with a neon arrow pointing at the exterior sign. Inside, aluminum edged laminate tables, in additional to a bar, add to this retro feel. The all-vegan menu contains all the comfort food that can rot your gut – wonderful options like theFried Setain, Nachos, and an extensive breakfast served all day like Pancakes, Tofu Scramble, and Sausage. If you’ve eaten at Sage’s you’ll recognize some of the dishes and enjoy them for a bit less, probably because of the location. Typical dishes run about $7-9.

My favorite meals included the Philly Cheeze Steak (available at both restaurants), the Tender Tigers, the Blueberry Pancakes, and all the desserts. For Utah, they have an amazing beer and wine selection at both restaurants with many organic options, and presumbably vegan.

The Philly Cheeze Steak sandwhich includes a homemade setain and nutritional cheesy sauce served on a multi-grain bread. The multi grain bread is thick and chewy, adding a nice nutty texture to the sandwich. I’ve enjoyed leftovers of this dish for breakfast thinking it tastes similar to Vita’s Tofu Florentine dish only with a mild, not sour, sauce.

The Nut Burger, offered only at Sage’s, is just what is says it is – a burger filled with nuts, lots of them. The chickpea bound almond and cashew patty isn’t the only nutty texture, the addition of the multi grain bread here will fill you up quickly. Tahini sauce tops of this burger, giving it a unique flavor. I felt healthy after my first bite. 

The Tender Tigers at the Vertical Diner is a housemade setain on a stick, battered and fried, with an end result of a wonderful crispy and tender appetizer. It is served with a thick ranch dipping sauce.

If you’re a pancake fanatic like me, you can’t go wrong with the Blueberry Pancakes. They are huge, fluffy and moist cakes served all day with real maple syrup. At $2.25 each, it’s hard to order only one to save room for a side of sausage.

The housemade desserts at both locations are to die for and I’ve yet to have anything sweet from either kitchen that I was simply middle-of-the-road-good. The shakes and floats are everything you would want them to be, made with Soy Delicious soy cream. The Tiramisu is tender with a mild coffee and cocoa flavor without being too sweet. The Brownie is dense and chewy, almost gooey, easily one of the best vegan brownies I’ve ever had, since I am not a fan of the cake brownie. And the presentation of their dessert dishes shows they must love sweets as much as I do.

The wait staff has always been friendly, but sometimes a bit slow, depending on the night. If you have allergies, ask for their allergy menu, they’ve been very accommodating to me. Sage’s has an All-You-Can-Eat Pizza Night Tuesdays and Raw Food Fridays. Weekend Brunch is another fun event, served on Saturday and Sunday.

While this reviewer rarely admits to spending 9 years in Salt Lake, one thing she regrets is that neither Sage’s or Verticle had yet to open during her imprisonment. Vertical Diner and Sage’s Cafe, and those beautiful mountains, are the only things that take her back. These two resultants are enough to recommend the 12 hour road trip just for a few meals. And be sure to check out Vertical’s free jukebox, the music selection has something for everyone.

 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.”

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