From Our Kitchen: Arugula Salad with Beets, Apples, and Blue Cheese
From Our Kitchen
This fresh, simple salad expertly melds the lively flavors of bright Granny Smith apples, earthy roasted beets, and creamy blue cheese. Thanks to our Chefs at Moore College of Art & Design in Philadelphia for creating the vibrant Raspberry Honey Vinaigrette that ties it all together! Arugula Salad with Beets, Apples, and Blue Cheese Yield: Serves 6 Ingredients For the Roasted Beets: 2 medium beets 2 tablespoons extra-virgin olive oil For the Vinaigrette: ¼ cup raspberries 1 tablespoon Dijon mustard...
Growing SAGE: The Awty International School Gardens
Growing SAGE
This "Growing SAGE" post brings us to the Lone Star State, where we'll feature The Awty International School's gardens in Houston, Texas. Take a look around these lively gardens any time of year, and there’s an abundance of colorful produce! Broccoli, cauliflower, turnips, beets, carrots, garlic, spinach, cucumbers, strawberries, eggplants, bell peppers, tomatoes, peas, artichokes, and herbs all make a vibrant showing in the campus' 18 raised beds, each of which is 32 square feet The SAGE Team at Awty has...
Fostering Community: Bernard Zell Anshe Emet Day School
SAGE Community, Featured Venue
The day after Christmas, Sam Milligan flew to Chicago. A member of SAGE's Culinary Support Team, our “mobile elite” who move from venue to venue at a moment's notice when help is needed, Sam had just one week to set up dining services at Bernard Zell Anshe Emet Day School. There was a lot of work to do—not only to get the kitchen up and running, but also to build trust with the community. He approached a complicated situation with...
Growing SAGE: McDonogh Roots Farm
Gardens, From Here. From Near., SAGE Community, Growing SAGE
We’re celebrating Earth Day with a “Growing SAGE” post. Nearly 80% of our schools have gardens, so there's plenty of ground to cover! We'll begin with McDonogh Roots Farm, a thriving farm on the McDonogh School campus in Owings Mills, Maryland. Providing fresh potatoes, zucchini, squash, cucumbers, tomatoes, and herbs for SAGE's dining service at the school is just one aspect of this farm's mission. The farm was also created to donate food to those in need and to teach...
One-on-One with a SAGE Chef
Purchasing, SAGE Community, One-on-One
Erin Still is SAGE's newly-promoted Director of Menu Development. Well-known for the delicious snacks she prepares at the Home Office (including a tart, creamy Key lime pie, which I sampled thoroughly in the interest of journalistic integrity), Erin began working at SAGE almost nine years ago as a Food Service Director (FSD) at schools in Baltimore. She then served as Purchasing Manager before being promoted to her current position. Read on to learn more about Erin! How did you end...
From Our Kitchen: Asparagus and Fontina Quiche
Articles, From Our Kitchen
We've whipped up something special for spring—a light, flavorful vegetarian quiche accented by nutty fontina cheese, savory asparagus, and a melt-in-your-mouth pie crust. Currently, seven of our schools feature it on their menus. Enjoy! Asparagus and Fontina Quiche Yield: Serves 6-8 Ingredients For Crust 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup unsalted butter, chilled and diced 1/4 cup ice water Preparation Step 1 In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in...
Why Not Walk to Work?
Sustainability, SAGE Community
“The more we walk, the closer we get,” wrote SAGE President Paco Rodriguez in a blog chronicling his 156-mile backpacking trip with his daughter on the Camino de Santiago last summer. April 1 is National Walk to Work Day. For many of us, walking to work sounds like a good idea. But actually doing it? We quickly dismiss the idea—it's too far, too difficult, too time consuming. SAGE's President Paco Rodriguez thought that, too, until he started walking to...
Zeke's Coffee: Small-Batch Roasts with Big Baltimore Flavor
Sustainability, Locally Sourced
A slow, plaintive melody rises above the resonant thrum of roasting machines that busies the mild afternoon air. As I make my way toward the warmth and hum of the warehouse, a young man strides over to me. His brown beard frames a broad smile as he catches my hand in an easy shake: “I'm Brett. Welcome to Zeke's.” In 2005, Brett's uncle, Thomas Rhodes, began roasting his own coffee beans in a one-pound roaster in Baltimore. He sold...
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.
