2021 Food Trends
From Our Kitchen, From Our Chefs
As we welcome the new year, SAGE Executive Chef Rob Coutu and our Registered Dietitians share food trends you might see popping up on menus in 2021. Bread: The COVID-19 pandemic brought out a bunch of bakers! While people have been learning how to keep sourdough starters alive and what “levain” means, they’re developing an appreciation for artisan breads. Look for bakeries making loaves from local and organic grains, heritage wheats, and ancient grains. Hyper-regional cooking: Food descriptions are including...
From Our Chefs: Livening Up Your Leftovers
From Our Kitchen, From Our Chefs
During any school week, but particularly this year, convenience is a key part of meal planning. One-pot and one-sheet meals, make-ahead freezable meals, and meals big enough for leftovers are your friends when you need to get dinner on the table between after-school activities, homework, and the bedtime routine. Balance efficiency and creativity with your weeknight food prep by finding different uses for a large piece of meat. The example we’re using is a 10-pound boneless chuck roast, but you...
From Our Dietitians: Immune-Supportive Recipes with Probiotics
Nutrition, From Our Kitchen, From Our Chefs
One of the ways you can protect yourself from the COVID-19 pandemic is to incorporate a balanced group of immune-supportive nutrients in your diet. We’ve shared information and recipes to help you learn more about and increase your intake of vitamin C, vitamin D, beta-carotene, zinc, and protein, and now we’re featuring probiotics! Probiotics are live, helpful bacteria that occur naturally in fermented foods, such as yogurt. They help your body digest food, support your microbiome (the collection of bacteria...
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.
