I have finally found a good home for the copious amounts of sage coming out of my garden: Rendezvous Restaurant in Central Square.
Chef/Owner Steve Johnson has always been passionate about sourcing local ingredients, and I often run into him at the Monday farmer's market across the street from his restaurant. I intuited that his menu used sage, so when I went there for dinner last week, I brought a gallon ziploc bag of leaves. Thankfully, he uses them in his chicken marinade and could handily use a gallon a week.
Roast Chicken with Chanterelles, Corn and Green Beans
I returned this week with another gallon bag of leaves to discover they are featured on the halibut as well. Last Saturday night, he sold 35 portions… a huge number for the 180 covers for the night.
Sautéed halibut with apple, butternut squash, smoked bacon, sage and cider butter sauce