One-on-One with a SAGE Team Member: Patricia Wolcott
One-on-One
Long-time Team Member Pat Wolcott has been with SAGE since 2002, and with Calvert Hall College High School since 2016. In this interview, Pat talks with us about her love of math, how she keeps her cool when things get stressful, and what she does in her spare time. How did you find your way to food service, and to SAGE? I earned B.S. in Secondary Math and taught school for five years before starting to waitress at a...
From Our Kitchen: Golden Romano Garlic Knots
From Our Kitchen
Garlic and cheese knots served fresh from the oven—it’s no wonder these go fast in the dining hall! Serve them with your favorite pasta dish for an easy, enjoyable winter meal. Serves 6 Ingredients: 1 frozen sheeted pizza dough (16-inch) 6 tablespoons butter or margarine 1 tablespoon and ½ teaspoon grated Romano cheese ½ ounce fresh peeled garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried parsley Preparation: Step 1: Preheat oven to 450°F and line a sheet pan...
Sourcing A Favorite Fish for Health and Environmental Benefits
Nutrition, Locally Sourced
Tilapia is a favorite in lots of households and many of the communities we serve—it’s often the first fish kids eat because of its mild flavor and appealing consistency. It’s low in mercury, nutrient-rich, cost-efficient, and a good source of lean protein. However, there have been concerns about tilapia farming practices and their potential health and environmental impact. To address these points, SAGE will source our tilapia exclusively from a responsible and sustainable supplier, Regal Springs©. Regal Springs© raises lake-grown...
FROM OUR DIETITIANS: Making the Case to Add Sesame to the List of Major Food Allergens in the U.S.
Nutrition, Allergies
As a dining service that primarily serves children ages 5-18, we know firsthand about the severity, prevalence, and rising incidence of food allergies among young people. And we know that for people with food allergies, clear and accurate labeling is a life or death issue. According to the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), the U.S. Food & Drug Administration (FDA) identifies the eight most common allergenic foods as milk, eggs, fish, crustacean shellfish, tree...
Locally Sourced: Chesapeake Bay Roasting Company®
Sustainability, Purchasing, Locally Sourced
SAGE is committed to sourcing locally. Local sourcing means our guests enjoy fresh, delicious products. It also means a boost for local economies and a reduction in our overall environmental impact. Approximately 40% of our suppliers are within 150 miles of the venues they supply, and 30% are in the same state. We source strategically, seeking not just vendors, but partners who work with us long-term to achieve performance and sustainability goals. One of our most established East Coast partners...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
