One-On-One with Food Service Director Hope Walker
From Our Kitchen, Setting Good Examples, SAGE Community, One-on-One, Featured Venue
Meet SAGE Food Service Director Hope Walker! She’s been with SAGE for 23 years, all at Stone Ridge School of the Sacred Heart in Bethesda, Maryland. She was recently recognized by Food Management as one of 30 Foodservice Heroes, chosen from more than 400 nominations across the country, for going beyond the call of duty and demonstrating the best of the onsite dining community. We chatted with Hope to talk about her food service career and why she enjoys...
International Cuisine: India
From Our Kitchen
Dating back 5,000 years, India is an amalgamation of diverse cultural, religious, and culinary influences. You might be surprised to learn that many foods that seem to embody Indian cuisine – rich, tomato-based curries and the piping-hot potato and pea samosa stuffing – include ingredients that aren’t native to the country. Portuguese and Dutch colonization brought items such as tomatoes, potatoes, vinegar, and grilled bread to India. A reflection of the diverse nature of this Southeast Asian country, India...
Celebrating Asian/Pacific Islander American Heritage Month
Articles, From Our Kitchen
May is Asian/Pacific Islander American Heritage Month, which celebrates the rich cultures, traditions, histories, and contributions of Asian Americans and Pacific Islanders throughout the history of the United States. As a dining services provider, our celebration revolves around food, so it’s only natural to highlight this month through that lens. Let’s take a look at some of today’s notable Asian American and Pacific Islander chefs and their culinary contributions and achievements. Chef Cristeta Comerford is in charge of the food...
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...
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...
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...
Ideas for Holiday Leftovers
From Our Kitchen, From Our Chefs
If you’re cooking a holiday meal and are wondering what to do with leftovers, we have some interesting ideas to help you use up extra ham, beef, and turkey. Add your leftover meat to: Noodles: mac and cheese, tetrazzini, and lo mein Sandwiches: banh mi, sliders, panini, and gyro Soups: pho, chili, gumbo, and posole Tortillas: enchiladas, fajitas, chimichangas, and tacos Rice: risotto, fried rice, and jambalaya Egg: frittata, quiche, and breakfast casserole Vegetables: lettuce and cabbage Here are a...
From Our Dietitians: Immune-Supportive Recipes with Protein
Nutrition, From Our Kitchen, From Our Chefs
While navigating the COVID-19 pandemic, you may be looking for ways to support your immune system. No single food or nutrient is the solution, but a well-balanced diet with select nutrients can help. After sharing information and recipes for vitamin C, vitamin D, beta-carotene, and zinc, we’re doing the same for protein! This macronutrient is necessary for a variety of functions within our bodies, including helping with immunity. Proteins help form antibodies, which protect the body from harmful bacteria and...
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.
