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...
From Our Kitchen: Spring Salad Dressings
From Our Kitchen
Spring has sprung, and so have lettuces and other fresh vegetables! There are few meals more healthy and delicious than a crisp, garden-fresh salad. But don't settle for the same old salad dressing, day in and day out. Shake up your spring green routine with these versatile SAGE favorites. Try them on coleslaw, with crudités, alongside buffalo wings, atop grilled meats or veggies, and of course, to dress your salad! A Note from Our Chefs We've suggested pairings for these...
From Our Kitchen: The Breakfast Flavors of Spain
From Our Kitchen
In Spain, breakfast is a very light meal, as the three-course lunch served between 2 and 4 p.m. is the largest meal of the day, and dinner is often eaten as late as 11 p.m., or even midnight! Typical Spanish breakfast foods include strong coffee and a toasted baguette topped with crushed tomato and garlic, hot chocolate and churros, or fresh-squeezed orange juice and magdalenas. Magdalenas are light, lemony cakes—almost a cross between a cupcake and a muffin...
Locally Sourced: Q&A with Devin of Sardilli Produce & Dairy Company
Locally Sourced
I was first introduced to Sardilli during a visit to SAGE’s Cheshire Academy in Connecticut, when their white truck pulled out of the mist of a still-dark morning. Later that day, I found myself rinsing the deep green leaves of the crisp, cool Swiss chard that had come in on that same truck. I couldn’t wait to learn about the company that brought such fresh, beautiful produce to our dining halls. The next afternoon, I arrived at the impeccably clean...
From Our Kitchen: Beet & Arugula Salad with Goat Cheese
From Our Kitchen
Spring’s here! It’s time to lighten up with fresh vegetables and greens. Try this simple, fresh salad that brings together the nuanced flavors of vibrant citrus, peppery arugula, and smooth, creamy goat cheese. Serves 8 Ingredients: For Salad3 red beets, washed, and destemmed 1 pound arugula, washed 8 ounces goat cheese, crumbled 1 cup orange vinaigrette dressing For Vinaigrette ½ cup fresh-squeezed orange juice ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 1 tablespoon honey ½ teaspoon kosher salt ¼...
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.
