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...
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...
Growing SAGE: The Educational Gardens at Savannah Country Day
Growing SAGE
Ever since Lower School Science Teacher William Eswine first planted its vegetable and fruit gardens in 1975, SAGE partner Savannah Country Day School has been at the vanguard of using food as an educational tool. In addition to growing an abundance of traditional veggies and herbs, the gardens, which Eswine has continued to maintain, include exotic plants like citrus fruits and kumquats. Some of the produce even goes into SAGE meals! The garden is central to the Lower School student...
From Our Kitchen: Asparagus & Ricotta on Herbed Flatbread
From Our Kitchen
For a light, savory spring supper, enjoy this chewy flatbread topped with smooth ricotta and bright asparagus. Asparagus & Ricotta on Herbed Flatbread Yields: 2 14-inch flatbreads Serves: 8 If you’re short on time, substitute pita from a local bakery for the fresh-baked flatbread, and mix the herbs in with the ricotta. Ingredients: 2 cups all-purpose flour 1 tablespoon minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 1 teaspoon kosher salt 1 teaspoon ground black pepper...
From Our Chefs: Coffee-Making Tips
From Our Kitchen
Brew great coffee with these tips from our SAGE Chefs and coffee vendors: It starts with the beans; buy coffee beans instead of ground coffee when possible. Ground coffee loses flavor pretty quickly. Coffee grinders are inexpensive and easy to find. The best way to brew coffee is with 3¼ ounces of coarsely ground Arabica beans in a standard 64-ounce drip brew glass pot. Arabica beans are much less bitter than other beans when brewed. When it comes to the...
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.
