A couple weeks ago, I had the privilege of meeting Ian Brandt, the owner of Sage's Cafe and the Vertical Diner. We first met on the phone and had a great conversation about the business of vegan and raw vegan food. We talked about some of the techniques we use in our raw food preparation and about some of the challenges presented when creating raw food on a commercial level.
Sage's is a vegan cafe that has been voted the best vegetarian restaurant in Utah for about four years in a row now. They have delicious appetizers like Carrot Butter Crostini: thin slices of toasted 7-grain bread served with their famous creamed macadamia carrot butter, and entrees such as Mushroom Stroganoff, a dish made from a "creamy and savory sauce with oyster and portabella mushrooms, served with fresh semolina papparadelle pasta and garlic bread." I've eaten there several times now and the food, combined with the amazingly happy and upbeat staff, make Sage's one of my favorite places to eat.
The Vertical Diner is a new restaurant and I had never eaten there before, so I drove there to meet Ian in person. I brought him some of my Vanilla Macaroons and Chocolate Raspberry Truffle Pie and he offered me a plate of nachos and a plate of real (vegan) french fries and a burrito. It was extraordinary food! It was so wonderful to eat some of that food that brings back the memories of those late college nights at the diner! BUT - it's good for you and conscious too.
Check out the websites for both and go eat there - maybe I'll see you!