One-on-One with a SAGE Team: Allen Clark and Mohamed Dirir

Meet dream team Allen Clark and Mohamed Dirir, Food Service Director (FSD) and Executive Chef at Mount Vernon Presbyterian School in Atlanta, Georgia. Their philosophy on working as a team and striving to be better every day is inspiration for us all! What’s the ideal relationship between a FSD and an Executive Chef? Allen: It’s built on trust. The FSD trusts the Executive Chef to produce food that completely meets SAGE standards for taste, safety, and presentation. The Chef trusts...

From Our Kitchen: Cinnamon and Currant Scones

The tender crumble of these subtly sweet, spicy scones is a welcome addition to any breakfast or tea table. Drizzle with a simple glaze (see below), serve with warm salted butter, spread with tangy orange marmalade, or top with a nutty dollop of clotted cream.  Try a spicy chai or a fruity herbal tea for a pleasing pairing. Cinnamon and Currant Scones Yield: 8 Scones Ingredients: 1 ¾ cups all-purpose flour, sifted ¼ cup granulated white sugar 2 teaspoons baking powder ¼ teaspoon salt 1/3...

Lunchroom as Classroom Part 2: How SAGE Makes the Dining Hall a Learning Space

This is Part 2 of a two-part series. Read Part 1 here. At SAGE, we believe that positive dining experiences support and enrich classroom learning. As such, we make it our mission to create exceptional dining experiences that delight the senses, inspire minds, and foster community. Here’s a step-by-step guide to how we fulfill our promise—and how you can make lunch a more enriching, educational experience: Provide safe, delicious food for everyone. A great dining program starts with amazing food. We...

Lunchroom as Classroom Part 1: How Lunch Furthers Education

Imagine if there were a class that improved students’ wellbeing and performance in every other class. Here at SAGE, it’s not a utopian dream. We call it “lunch,” and many schools are missing out on the opportunity to make the most of it. Lunch provides a number of benefits. Let’s start with the basics: hungry kids don’t learn well. Study after study demonstrates that kids who have breakfast, who get the recommended levels of iron, and who do not...

Thanksgiving through the Years

Wholesome, Fresh Poultry and Deli Meats Are Our Standard

You may have heard talk about the potential health hazards of antibiotics and nitrates in poultry and deli meats. This is a cause of concern for many parents, who know that a high-piled sandwich or a plate of chicken tenders—one of our most popular items—is their child’s favorite meal. You can rest assured that, in a SAGE dining hall, your children’s favorites are wholesome, fresh, and antibiotic- and nitrate-free. SAGE Standards: We house-roast deli meats and source antibiotic-free chicken. What We...

From Our Kitchen: Roast Turkey with Harissa Paste

Give your turkey a kick this holiday by marinating it with harissa, a spicy, aromatic chili paste widely used in North African and Middle Eastern cooking. This versatile paste can also be added to roasted vegetables, blended into hummus or dips, or stirred into soups. Harissa Paste: Yields 1 cup Ingredients: 8 dried guajillo chilis, stemmed and seeded 8 dried New Mexico chilis, stemmed and seeded ½ teaspoon caraway seeds ¼ teaspoon coriander seeds ¼ teaspoon cumin seeds 1 teaspoon dried...

One-on-One with a SAGE Executive Chef: Kim Durm

Kim Durm has served as the Executive Chef at Notre Dame of Maryland University (NDMU) since November of 2015, and she’s been with SAGE since 1995. Kim’s sage (lowercase, that is) advice on life and teamwork is informed by her keen sense of humor, refreshing perspective, and generous goodwill. How did you get into the foodservice business, and with SAGE? Actually, I wanted to be a cop. But I was a very hyperactive child. I had to be doing something...