At Sage’s Cafe, the term “Garden to Table” is the mantra. Instead of flowers, lush greens line the front of the restaurant, whetting your appetite for fresh food. In the garden, squash, fruit and herbs are tended to, waiting for their chance to end up on your plate. “It’s the quality, the colors and the freshness,” replies Chef Ian Brandt, when asked why he grows his own produce … [Read more...]