International Cuisine: What’s the Difference Between Mediterranean and Middle Eastern Food?
Articles
The Mediterranean and Middle Eastern regions are close geographically, which has cultivated similarities in their cuisines over the centuries. Both diets heavily feature vegetables, fruits, whole grains, and nutritious fats from olive oils, nuts, and seeds, as well as less red meat than many other cultures. However, the two aren’t interchangeable — though they’re often confused with each other — and there are several differences that separate them. Countries commonly associated with Mediterranean cuisine most often include those that border...
Touch of SAGE Privacy Policy
Touch of SAGEPRIVACY POLICY This privacy policy (this “Privacy Policy”) tells you about the information that SAGE Dining Services, Inc. (“SAGE,” “we” or “our”) collects in connection with the operation of its SAGE Dining mobile application (the “Application”), how the information is used and how you can access and correct certain information that we may collect. Please note that this Privacy Policy applies only to information collected from you by SAGE via the Application and does not apply to information obtained...
Celebrating Asian American and Pacific Islander Heritage Month
Articles, From Our Kitchen
May is Asian American and Pacific Islander Heritage Month, which celebrates the rich cultures, traditions, histories, and contributions of Asian Americans and Pacific Islanders throughout U.S. and Canadian history. 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...
Honoring Women’s History Month
Articles, Menu Development
March is Women’s History Month, which honors the accomplishments and contributions women have made in U.S. history. To celebrate Women’s History Month, we’re showcasing a few prominent female chefs who’ve made a significant impact in the culinary world. (Canada recognizes Women’s History Month in October — read more about notable Canadian female chefs from here!) Learn about the ways these women have helped shaped the culinary industry and check out a delicious recipe inspired by Cristeta Comerford, the...
International Cuisine: Chile
Menu Development
Chile is known for its unique geography, running 2,640 miles in length but only about 100 miles wide. Its geographic extremes range from the Atacama Desert (the driest nonpolar desert on Earth), to the fertile Central Valley where about 85% of the population lives, to the south where heavy forests and volcanoes give way to the glaciers and lakes of Patagonia. However, with the exception of some regional specialties, a similar cuisine is enjoyed throughout the country. Chilean food...
On the Road With Rob: Worlds of Flavor® International Conference and Festival
Menu Development
We’re back with a new edition of our “On the Road” blog series! We’re excited to feature SAGE’s Director of Menu Development Rob Coutu, who traveled out to Napa Valley in November 2022 for the Worlds of Flavor® International Conference and Festival, presented by the Culinary Institute of America. The theme of the 2022 conference was Africa and the World. Below, Rob shares his experience at this critically acclaimed annual conference. The conference explored the foods, culinary techniques, and diverse...
Celebrating Black History Month
Menu Development
February is Black History Month, which honors the accomplishments, cultures, contributions, and history that the Black community has made in shaping the United States and Canada. To celebrate Black History Month, we’re highlighting a few renowned Black chefs from the U.S. and Canada who’ve made a powerful impact in the culinary world, as well as featuring a recipe inspired by Zoe Adjonyoh. Matthew Raiford, who calls himself a “CheFarmer” (chef and farmer), is paving the way for future culinarians...
One-On-One with General Manager Dan Maertz
Setting Good Examples
Meet SAGE General Manager Dan Maertz! He’s been with SAGE for 15 years and currently serves as General Manager at Wilson College in Chambersburg, Pennsylvania. He was recently recognized by Food Management as one of 15 college dining directors and general managers who made a difference over the past year. He was chosen from more than 400 nominations across the country for stepping up to ensure that students and staff continued to be fed throughout the COVID-19 pandemic. We chatted...
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.
