One-on-One with a SAGE Dietitian: Sarah Wechsler
Nutrition, One-on-One
Meet Home Office Dietitian Sarah Wechsler, who’s celebrating her ninth year with SAGE this month. Sarah shares her thoughts on staying satisfied at work, getting your fruits and veggies, and finding reputable sources for nutrition info. How did you get into the field of nutrition? I went to college for biology, but two things happened. One, I became a vegan and then ran a marathon, so I got really interested in nutrition. Two, I did an internship at an animal...
Allergen-Friendly Cookie Recipes for Your Holiday Baking!
From Our Kitchen
No need for those with certain food allergies to miss out on all of the holiday cookie-baking fun! You never know - Santa may have a food allergy, too! Try our allergen-friendly alternatives to these classic cookies. Here’s a little spin on the popular peanut butter cookie, using sunflower seed butter instead of peanut butter. Sunflower Seed Butter Cookies Yields: 4 dozen Ingredients: 2 cups sunflower seed butter 2 cups granulated sugar 2 eggs 3 teaspoons sea salt Preparation: Preheat oven...
One-on-One with a SAGE General Manager: Brian Hill
One-on-One
Meet General Manager Brian Hill (pictured back center), who describes himself as “a laid-back guy who has a good time with his team and gets the job done.” Brian started out his culinary career cooking at home with Betty Crocker cookbooks, and then rose through the ranks of McDonald’s from cashier to team leader even before graduating high school. A skilled professional with 30 years of experience in the industry, Brian’s now the General Manager at McDonogh School. What...
From Our Kitchen: Antipasto
From Our Kitchen
Wow your holiday guests with this traditional Italian first course. Antipasto Serves 8 Ingredients: 1 12-ounce jar pepperoncini ½ pound mixed olives 8 ounces stuffed cherry peppers 1 pint cherry tomatoes, halved 8 ounces Ciliegine 8 ounces aged provolone, cut in wedges 1 pound soppressatta 8 ounces prosciutto di Parma Crostini (see below) Preparation: Step 1: Place small amounts of pepperoncini, olives, cherry peppers, tomatoes, mozzarella, and provolone artfully on a serving plate. Step 2: Fold soppressatta in half and...
Locally Sourced: Arnold Farms
Locally Sourced
Arnold Farms is one of several producers that provides SAGE venues with fresh, local produce through wholesale supplier Hearn Kirkwood. Here, Farmer Bob Arnold talks about tough love, trial and error, the supply chain, and his hopes for the future of our food system. How’d you get into farming? 40 years ago, I got thrown out of college for the third time—and it wasn’t for academic excellence. My mother was at her wit’s end, and she said, “Bob, [there are]...
Friends and Flavors: Chinese Hot Pot
From Our Kitchen
Chinese hot pot consists of cooking meat, vegetables, noodles, tofu, and seafood in a communal pot of hot, flavored broth. The items are often served with additional broth, rice, and sauce options. The dish is usually enjoyed with a group of people to celebrate Chinese New Year, but is also a common winter meal. There are many regional versions of hot pot throughout China. What makes one different from another is the broth, as well as the specific meats, seafood...
From Our Kitchen: Holiday Recipes
From Our Kitchen
Baked Ham Serves 8 Ingredients: 1 tablespoon brown sugar 1 cup unsweetened pineapple juice 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon plus ½ teaspoon cornstarch 1 tablespoon plus ½ teaspoon water 6¼-pound cured ham Preparation: Step 1: Preheat oven to 350°F. Step 2: Add cornstarch to water and mix well. Step 3: In a small saucepan, combine brown sugar, pineapple juice, cinnamon, and nutmeg; bring to a boil. Add cornstarch-water mixture to thicken. Step 4: Place ham...
From Our Kitchen: Açai-Pomegranate Mojito Mocktail
From Our Kitchen
‘Tis the season for hosting parties, gathering with family and friends, and cuddling up by the fire. A sparkling mocktail can make the season even more special. Try this refreshing Açai-Pomegranate Mojito for a nice balance of sweet and tart. Ingredients: 10 fresh mint leaves 10 fresh blueberries 5 ounces açai-pomegranate juice 1 ounce fresh-squeezed lime juice 3 ice cubes 3 ounces of club soda Preparation: Step 1: Muddle mint and blueberries in a lowball glass. Step 2: Add juices...
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.
