Taste of Cuba: Fricasé de Pollo
From Our Kitchen
Cuba is an island country with a Spanish-speaking populace, a tropical climate, a communist government, and a rich tradition rooted in the mixture of West African, Caribbean, and Spanish cultures. Cuban cuisine is heavy on white rice, beans, root vegetables, and spices. Tropical fruits, meat, seafood, and coffee round out the menu. Cubans celebrate holidays with feasts that usually include roast pork and elaborate desserts like arroz con leche, tres leches cake, and flan. This SAGE Chef-created dinner recipe is...
Taste of Cuba: Cuban Beans and Rice
From Our Kitchen
Pair this dish with this Cuban Chicken Fricassee recipe. Serves 6 Ingredients: ½ cup dry kidney beans, picked through ½ small onion ½ small red bell pepper ½ clove garlic, peeled 3 tablespoons dried oregano ½ teaspoon vegetable oil 6 ounces dry long-grain white rice 1¼ cups plus 3 tablespoons vegetable broth 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon paprika ½ teaspoon olive oil Preparation: Step 1: Soak beans in water overnight. Drain in colander. Step 2: Dice onion...
From Our Dietitians: Grain-Fed or Grass-Fed Beef
Nutrition
You’re at the grocery store deciding what to buy for dinner this week. There’s a lot to consider: cut, cost, sell-by-date, local, organic, grass-fed. Should you shell out the extra money for grass-fed beef? Does it actually mean anything, or is it just a good marketing strategy? We’ve done the research for you so you can make an informed decision for your household. What are other people buying? Conventional corn-fed beef is the most widely produced (and purchased) beef in...
Locally Sourced: Farm Fresh Rhode Island
Purchasing, Locally Sourced
The mission of nonprofit food hub Farm Fresh Rhode Island is “To grow a local food system that values the environment, health, and quality of life of farmers and eaters.” The organization was founded in 2004 as part of a student project at Brown University, to increase access to local food in Rhode Island. One of the first outcomes of this project was the Local Food Guide, an extensive online database of local farmers and producers that’s open to...
Q&A with SAGE Cofounders Tina & Paco Rodriguez
One-on-One, Leadership
SAGE was founded on May 22, 1990. To celebrate SAGE’s birthday, we sat down with cofounders Tina and Paco Rodriguez to talk about changes in the food industry, their most memorable achievements, the characteristics that have made them successful, and balancing work with parenting four kids! How did you get into food service? Tina: My grandmother was a spectacular chef and baker, and my love of cooking and food started there. Paco: My dad was a chef, waiter, maître d’...
Locally Sourced: An Interview with Sarah Bernstein of Farm Fresh Rhode Island
Purchasing, Locally Sourced
Building on our last post about Farm Fresh Rhode Island, we’re interviewing Sarah Bernstein, Program Director for Food System Enterprise. Sarah’s background in education, sustainability, and local foods informs her work with Farm Fresh RI. So let’s start by asking the obvious—why is local sourcing important? There are so many reasons! Because less time has passed from harvest to customer, it’s fresher and it tastes really good. Its vitamins and minerals haven’t been depleted in the same way as something that’s been...
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.
