(Not) On the Road with a SAGE Chef: Global Plant-Forward Culinary Summit
Menu Development
Greetings! Welcome back to the blog series “On the Road with RDs,” where we invite you to follow along with our Registered Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This entry is from Executive Chef Rob Coutu. He may not be an RD, but he’s a key part of the Nutrition Team and is responsible for keeping our recipes and menus in tip-top shape and on trend. The Culinary...
International Cuisine: Philippines
Articles
Experiencing Filipino cuisine is like taking an intimate walk through the country's rich and varied history. Located in Southeast Asia, the Philippines nation comprises more than seven thousand islands, forming the Republic of the Philippines archipelago. The islands' long history of colonization is ever apparent in their culture and food. Named for King Philip II of Spain, the Philippines were part of a Spanish colony for more than 300 years. Before the discovery and subsequent Spanish colonization, the Philippines enjoyed...
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...
Bringing More Attention to Food Allergies
Nutrition, Allergies
Each May, Food Allergy Research & Education (FARE) raises food allergy awareness through a week of activities, events, and education. This year, Food Allergy Awareness Week kicked off May 9 and will run through May 15. Food allergies are severe and sometimes life-threatening conditions that affect more than 32 million Americans, including about 1 in 13 children, according to FARE. A food allergy occurs when the immune system overreacts to a protein in a food. Reactions range from mild (e...
Locally Sourced: Saval Foodservice
Purchasing, Locally Sourced
We are proud to partner with family-owned businesses like ourselves and continually seek sustainable local suppliers that practice fair trade and adhere to our rigorous standards. Today we’re introducing one of our mid-Atlantic vendors, Saval Foodservice, through an interview with CEO Paul Saval. Founded in 1932, Saval Foodservice is the largest family-owned independent broadline food service distributor in the Washington, D.C., Maryland, and Virginia areas. Today, Saval Foodservice serves clients from Philadelphia to Roanoke. For Saval Foodservice, family is...
Leading the Way in Sustainability
Sustainability, Gardens, From Here. From Near.
EARTHDAY.ORG chose Restore Our Earth™ as the theme for Earth Day 2021, and at SAGE, we focus every day on doing what’s best for the environment and the communities we serve. Our commitment to sustainability means partnering with clients to make environmentally responsible choices and developing innovative solutions that have a positive impact on people and the planet. During the pandemic, packaging food has been necessary at times for safety reasons, but we’ve limited our use of single-use disposable...
One-on-One with a SAGE Food Service Director: Hope Walker
Articles
In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. Since starting with SAGE in 1999, Food Service Director Hope Walker has developed strong, long-lasting relationships with the community at Stone Ridge School of the Sacred Heart in Maryland. She described how the dining program has changed because of COVID-19 and...
Shiobanne Karampekios and Michele D’Amario: A Dynamic Duo for Beaver Country Day School
Articles
In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. For almost 20 years, SAGE has been the dining partner at Beaver Country Day School in Massachusetts. Senior Food Service Director Shiobanne Karampekios has worked there since 2019, following the arrival of Executive Chef Michele D’Amario in 2018. After sharing stories...
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.
