Herbs & Spices 101
Articles
Spices and herbs are seasonings used to flavor foods. Specifically, spices are derived from the bark, roots, leaves, stems, buds, and seeds of certain plants, and generally dried. “Herbs,” on the other hand, are small, tender plants that are fragrant and flavorful, and can be used fresh or dried. Both are a great way to add flavor without adding salt, sugar, or saturated fat. History: Seasonings of all sorts were valued greatly in ancient times because they were so...
One-on-One with a SAGE Food Service Director: Kerry Watts
SAGE Community, One-on-One
Kerry Watts is the SAGE Food Service Director at Hargrave Military Academy in Chatham, VA. Kerry’s been with SAGE for eight years, all of which she’s spent with her community at Hargrave. How did you get started with food service? I got a job at the local pizza joint during college. It felt very natural. I picked up restaurant gigs when I moved to Colorado, and then to Santa Fe, where I started working in restaurants that actually got press...
From Our Chefs: Grill This, Part II
From Our Kitchen, From Our Chefs
As the summer months approach, grilling is a great way to bring everyone together, away from screens, and out of the house. Here are some great grilling tips from some SAGE Chefs. Keep Your Cool Don't grill on high heat! Use a medium to medium-high heat for even cooking. ‘Tis the Season Be sure to season both sides of the meat—try a blend of cumin, oregano, and smoked paprika to taste. Sauce Optional It's okay not to add sauce! If...
From Our Chefs: Grill This, Part I
From Our Kitchen, From Our Chefs
Barbecues, grills, marinades, rubs, sauces—it can be hard to sort out what’s what when it comes to creating amazing summer flavor. SAGE is here to help with all of your questions—and share some delicious recipes! What’s the difference between grilling and barbecuing?Grilling is a quick, high-heat method. Barbecuing is cooking meat slowly over low heat in a smoker, so it’s flavored with wood smoke. If you don’t have a smoker, don’t worry. You can make delicious barbecue with your...
From Our Kitchen: Blueberry Sorbet
From Our Kitchen
This perfectly sweet and slightly tangy sorbet makes a wonderfully refreshing summer treat! Blueberry Sorbet Yields 5 cups Ingredients: 1 cup granulated sugar ½ cup water 5 cups fresh blueberries ¼ cup lemon juice Preparation: Step 1 In a small saucepan, combine water and sugar. Bring to a simmer, stirring occasionally to dissolve the sugar. Step 2 Set aside to cool completely. Step 3 Purée blueberries. Step 4 Strain purée through a fine mesh sieve into a medium bowl, pressing...
Real Flavor from Fresh Herbs and Spices
SAGE Standards
SAGE Standard: “We cook with trans-fat free oils and MSG-free seasonings.” What We Do We enhance the flavor of our food with a variety of fresh, natural herbs and spices—ranging from those grown in our own campus gardens to those harvested across the globe. We make many of our own salad dressings, Asian sauces, and other prepared condiments specifically to avoid added trans fats and MSG (monosodium glutamate). Why We Do It Trans fats have been chemically altered to...
From Our Kitchen: Spinach and Roasted Veggie Quinoa Breakfast Bowls
From Our Kitchen
Bowls shouldn’t just be reserved for cereal and oatmeal; you can pack a tasty, complete breakfast into those things! Try this complete breakfast, which should keep you going all morning long. You can make most of this ahead and assemble the bowls the morning of. Swap out or add ingredients as you like–this can easily be made vegetarian or vegan! Yields 4 servings Ingredients: 2 cups water or broth 1 cup quinoa 2 cups chopped spinach 1 large sweet potato...
Wholesome Whole Grains
SAGE Standards
SAGE Standard: “We offer a variety of whole-grain breads, bagels, and rolls.” What We Do We offer a selection of whole-grain breads and at least one salad made with whole grains every day. We also regularly incorporate whole-wheat and whole-grain pasta and brown rice into our menus. We encourage students to try new and different whole grains, like amaranth, farro, quinoa, sorghum, and spelt by incorporating them into sides and salads. Why We Do It The outer layer, or...
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.
