Wild Sage In The Kitchen

Back in the kitchen at Wild Sage Bistro in Spokane, Executive Chef Elijah Crume showcases the restaurant’s farm-to-table approach with a fresh vegetable carpaccio. Using seasonal ingredients from CasaCano Farms, thinly sliced watermelon radishes, carrots, zucchini, and turnips are layered like a colorful canvas and finished with vinaigrette, pine nuts, pecorino, and herbs. The dish celebrates peak-season produce, simple technique, and the natural beauty of locally grown vegetables.