When the David and Mary Trudeau decided to open Sage, their goal was to create an innovative global cuisine made from local, organic, seasonal produce, wild-caught seafood and sustainable meats and poultry. To achieve that goal, they needed a like-minded, accomplished chef. To find one, they did what many employers do, they advertised on Craig’s List. That chef is Michael Chavez-Martinez.
Originally trained in French cuisine, Chef Michael honed his skills in classic and modern techniques around the world and has worked and collaborated with such established chefs as Anthony Bourdain, Jacques Pepin, Ludo Lefebvre and Mark Gold.
As the Executive Chef of Sage, he has created an inspiring, healthful international menu which includes gluten free, vegan, and vegetarian dishes, as well as protein offerings of Watkins Ranch ribeye steak, Niman Ranch lamb tagine and chicken confit, to name a few.
Out of Chef Michael’s French Brigade kitchen (a kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, George-Auguste Escoffier) comes a myriad of delectable delights… There are “For The Table” appetizer choices and the house specialty, Yakitori Skewers, traditional Pho with a non-traditional European twist, spreads, salads, small plates, plant-based entrees and a la carte proteins. And, not to be forgotten, a selection of dishes just for kids.
Sage features a friendly wait staff and a full bar, including craft cocktails. Not in the mood for a martini or Manhattan? Try Cowboy Penicillin made with Buffalo Trace whiskey, ginger powder, fresh lemon and local honey water… it’s great for what ails you. After dinner sip a Fernet Floatini (Fernet Brance, an Italian herb digestive that goes back to the Depression era when it first became popular), a delicious concoction of Chaga root beer simple syrup, Rhubarb liqueur, Mountain Valley soda water and a dollop of vanilla, coconut ice cream. Who needs dessert?
Don’t miss Sage’s delicious, healthful offerings as you sample your way through Taste of Ojai.
By: Ilona Saari
213 E. Matiliaja 93023