“On a recent visit with Johnson, I got to see how heís capturing water from rooftop air conditioning units to water his herb garden. Through capillary action the crates of herbs and vegetables take up the water as needed. Only rarely has he had to supplement the self-watering with additional H20. Johnsonís eyes light up when he speaks of the potential to recapture water that would otherwise be wasted. ìThis is one small building, imagine how much water could be captured from any one of these surrounding us?î One unit alone on his roof produces 15 gallons of water per day, itís clean water, simply condensation from the air conditioning systems.”

Why You Should Rendezvous at the Market by Tess | Thursday, June 17th, 2010 @ how2heros ! Eat. Cook. Be Merry. With the how2heroes table positioned close to bundles of farm-fresh†strawberries at the Cambridge Center Farmersí Market, one†could say weíve had strawberries heavy on our mind. Vibrant in taste and color, we needed a true [...]

Up on Steve’s roof – From the Blog “Food for Thought” Written by Heather Atwood on July 2nd, 2010 Steve Johnson is the chef and owner at Rendezvous, the bistro-style restaurant in Central Square, Cambridge I’ve written about in The Gloucester Times. (Steve came to my house last winter to make a video – toasted [...]

This Wednesday, the Cambridge based film group – Food24fps, is featuring the short and classic film: Garlic Is As Good As Ten Mothers. The documentary film, directed by Les Blank, will be introduced by Steve Johnson.

Hereís one restaurant that takes that local thing seriously. A onetime Burger King run by former Blue Room chef Steve Johnson, Rendezvous buys its ingredients locallyóand even grows its own herbs in a garden on the roof. The style of the food is western Mediterranean with a French flair, meaning lots of lamb and fish [...]

American chef Steve Johnson knows what heís doing. A rendezvous in Central Square is a rendezvous with well-being. by Sally Steinberg Whatís in a name? When it comes to the restaurant Rendezvous in Central Square, a lot. Thereís location, the crossroads thing. Thereís social resonance, the people thing. Thereís the history of Steve Johnson, chef/owner [...]

The Rendezvous’ Steve Johnson explains that he first decided to offer his three-course $38 Sunday prix fixe “as a marketing thing, a way to let people know that …