Food Trends to Watch in 2020
Menu Development
SAGE Executive Chef Rob Coutu and Registered Dietitians got together to share their thoughts about 2020 trends from both the culinary and nutritional perspectives. Cheese tea: You’ve probably seen this one on social media. The name isn’t terribly appealing, but it tastes better than it sounds. This beverage started as a street food served in Taiwan. It’s cold tea topped with a frothy mixture of cream cheese and milk, which is both sweet and savory. Move over, bubble tea —...
Mercersburg Screams for Ice Cream!
Setting Good Examples
At SAGE, we pride ourselves on finding innovative ways to delight the communities we serve and honor their culinary traditions. Mercersburg Academy, a southern Pennsylvania boarding school dating to 1836, has had a tradition since the 1980s of pretzel pie. Jeff Gray, SAGE General Manager at Mercersburg, showed his creativity by putting a twist on this in-demand dessert. Taking inspiration from the popularity of pretzel pie, he coordinated the creation of Mercersburg Pretzel Pie Ice Cream, a vanilla base mixed...
On the Road with RDs: FARE
Nutrition, Allergies
Hi there! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining our Director of Nutrition, Lesley Vogel, who recently partnered with Brandon Jacobs, Director of Diversity and Inclusion at The Shipley School in Pennsylvania. As a team, they presented at the Food Allergy...
From Our Kitchen: Lemon-Glazed Raspberry Ribbon Bars
From Our Kitchen
Makes 24 Ingredients: 1 cup unsalted butter, room temperature 1 cup powdered sugar, divided 1 large egg yolk 1 teaspoon pure vanilla extract 2 ½ cups all-purpose flour 6 ounces raspberry jam 2 teaspoons unsweetened lemon juice 1 teaspoon 2% milk Preparation: Step 1: Preheat oven to 375°F. Cover a cookie sheet with parchment or baking paper. Step 2: In a large bowl, cream butter and ½ cup sugar together. Add egg yolk and vanilla; mix until light in color...
On the Road with RDs: FNCE
Nutrition, Allergies, Menu Builder, One-on-One, Leadership
Hi there! We’re here again with another edition of our blog series, “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This time, we’re joining two of our Registered Dietitians, Jessica Holler and Taylor Chan, on their recent trip to the Academy of Nutrition and Dietetics' annual Food & Nutrition Conference & Expo™ (FNCE®, pronounced “fence-see”) in...
30 Years of Innovations: Defining the Standard
Articles
As we celebrate the 30th anniversary of SAGE Dining Services®, we’re looking back at how our programs have evolved throughout the years. At SAGE, change is the only constant. We’re continually developing new and better ways to deliver exceptional dining experiences. Our co-founders, Tina and Paco Rodriguez, realized from SAGE’s beginning that food can have a transformative impact on students — they named the company for “Setting A Good Example®.” Tina and Paco made it their mission to...
Alternative Proteins — Can a Burger Save Us?
Nutrition
Recently, there’s been a proliferation of alternative meat products in the market. These are different from traditional meatless options, such as black bean burgers or soy hot dogs. Backed by venture capital and celebrity endorsements, these new alt proteins, with names such as Beyond Meat® and the Impossible™ Burger, have shown up in restaurants, grocer’s freezers, and — of course — television, but are they worth all the hype? We were curious, so we went beyond the marketing slogans and...
Food Additives from A to Z
Nutrition
Welcome to our new series on food additives! You’ve probably looked at ingredient labels on food and wondered what some of those words mean. Maybe you’ve even heard the advice to never eat what you can’t pronounce or that chemicals don’t belong in food. But is that really true? Would you worry if you saw dihydrogen monoxide on a label instead of water? In this series, we’ll clear up some of the mysteries behind common food additives and help you...
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.
