Eating to Live on the Outside: Sage Grill

This week Eating to Live on the Outside heads all the way to California, home of the Sage Grill, and, it’s a toughie. Not the most daunting menu we’ve ever encountered, but not the easiest either. I’d say it’s middle-of-the-road, but, there’s only one way to know for sure—let’s hit it!

Surprisingly there are a couple options under Burgers & Sandwiches. First is the salmon burger. Salmon is a low-risk fish (provided it isn’t Atlantic Salmon), so that’s good. It’s prepared with Muenster, dill aioli, and an Italian herb ciabatta. Well, the cheese is history. After that, the concessions would be the oil and the bread. I’m not thrilled about it, it’s not my first choice, but, at least the salmon has lots of healthy fats.

The Artichoke & Basil Sandwich could work too. It includes artichoke hearts, spinach, basil, tomatoes, parmesan, garlic, capers, balsamic vinegar, and focaccia. Okay, the parmesan and the capers are gone, making the bread the only concession. It’s not a slam-dunk, but it’s an option—I guess.

The salads have the most potential, well, all but Spinach Goat Cheese Salad and the Caesar Salad. In general, an Eat to Liver ordering a Caesar Salad is a big waste of time. My favorite salad is the Sage House Salad; made with romaine lettuce, organic baby greens, cherry tomatoes, Asiago, and champagne vinaigrette. Once I cut the cheese—pun intended—it looks pretty good to me. Provided I go easy on the pesky salad dressing. What do you think?

Other salad options could be the Grilled Tiger Prawn Salad and the Club Salad; combined they’re prepared with tiger prawns, organic baby greens, tomatoes, Pomelo orange, citrus fruits, mango vinaigrette, romaine lettuce, roasted chicken, applewood bacon, avocado, and blue cheese dressing. Alright, if you eighty-six the prawns, chicken, bacon, and blue cheese dressing, I think you’re sitting pretty. Remember just focus on those phytonutrient-packed veggies—yippee!

Outside of the salads, it really gets iffy—I’ve certainly said that before. I originally thought the Miso Black Cod was an option, but, when I checked it out on OceansAlive—wow! Cod isn't exactly safe, so I scratched that idea. The Pan-Fried Buttermilk Catfish also gets the axe, because of the fried and the buttermilk—egad! Even the Saffron Salmon is bad news. Why? Isn’t salmon a safe fish? It is according to OceansAlive, but this is Atlantic Salmon and Atlantic Salmon is an Eco Worst and a Health Concern—screw that!

Now if none of these strikes your fancy, try this strategy. Make a meal out of a bunch of sides. Here’s what I have in mind, a plate of roasted new potatoes, seasonal vegetables, and sautéed organic baby spinach. Hopefully none of these are cooked in any animal products or excessive amounts of oil. If they’re not, I think this is a solid option—any thoughts?

There are also some soups you can toy with, but, in my experience eating out, most soups—even the vegetable soups—are made with chicken broth. Personally, meat broths kind of revolt me. So instead of interrogating the wait staff about it, I usually order something else, most likely a salad. I can say quite honestly, nine times out of ten, when I eat outside my home, I order a salad—stick with what works!

Like I said, not the worst restaurant we’ve encountered, but certainly not a Fuhrman-friendly paradise. I often wonder, if it wasn’t for the inventor of the salad, I’d never leave the house. Okay, your turn. Check out Sage Grill’s menu and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to diseaseproof@gmail.com. Until then, eat well!
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josh - October 13, 2007 5:22 PM

Sage Grill serves "Black Cod" not Cod, get your facts straight... Sablefish, is one of the healthiest fish around...
a.k.a Sablefish, Black Cod, Butterfish, Skil, Skilfish, Beshow, Coalfish, Anoplopoma fimbria

Although sometimes called a black cod, the sablefish is not a cod species. The wide-ranging, long-lived sablefish is popular in Japan, where most of the catch is marketed. This fish produces oil rich in vitamins A and D. It can live as long as 62 years and grow to a record of 4 feet (122 cm).

Main Commercial Sources
Sablefish are found in the North Pacific Ocean. In the eastern Pacific, they occur from the Bering Sea to central Baja California in Mexico. In the western Pacific, they are distributed from the coasts of Kamchatka in Russia to southern Japan.
The main source of sablefish is the United States followed by Canada.

Capture Methods
Sablefish come from marine fisheries, not fish farms. They are primarily caught with longlines and handlines. Additional types of fishing gear include trawls, pots and traps.

Eco Comments

The Alaskan sablefish fishery is operated under an Individual Fishing Quota system, which allows fishermen to work under safer conditions and get better prices for their catch while conserving stocks. Sablefish populations are healthy, and the fishing method (bottom longlines) produces little

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