Sweet Art

Posted on February 13, 2012 by Frank Diller

Christine Tilton's box of chocolates won first prize in The Art of Chocolate competition.

Philadelphia, Pennsylvania – Chocolate more often appears in hearty confections than art collections. But representations of the sweet treat showed up on the dining hall wall of Moore College of Art & Design during The Art of Chocolate, the first annual food art competition.

SAGE Dining Services’ Food Service Director Anthony Condo and the college’s Career Center challenged sophomore students to interpret the theme in a media of their choosing–as long as they didn’t use real chocolate.

The works were featured in a gallery space in the dining hall from January 17 to February 6. And Condo served on the jury that recognized the top creations.

SAGE awarded gift cards to the top three artists and gave every entrant a voucher for a free dessert.

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Common Bonds with Common Market

Posted on February 10, 2012 by Frank Diller

SAGE is a strong supporter of local farm food. Behind the scenes, we are working with Common Market to increase the availability of locally grown food throughout the Philadelphia region.

To learn more about Common Market and local food hubs, visit commonmarketphila.org.

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Hall of Famer Tommy Lasorda Meets SAGE All Stars

Posted on February 3, 2012 by Frank Diller

Tommy Lasorda at Wichita Collegiate School

Food Services Director Randy Davis, Wichita Collegiate Athletic Director Mitch Fiegel, Hall of Famer Tommy Lasorta and Sous Chef Robert Laughlin (left to right)

January 23, 2012, Wichita, Kansas – Great coaching and great food came together when legendary Major League baseball manager Tommy Lasorda visited Wichita Collegiate School.

Mr. Lasorda attended the middle school boys’ basketball practice where he encouraged the young athletes to “Play for the name on the front of your uniform, not the back.” Later, he spent time with some SAGE all stars, including Food Services Director Randy Davis and Sous Chef Robert Laughlin.

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Pasta and Politics

Posted on January 19, 2012 by Ron Wimbley

Mitt Romney Campaign Stop at the Tilton SchoolJanuary 6, 2012, Tilton, New Hampshire: The 2012 Republican presidential primaries came with a side of marinara, as Republican presidential candidate Mitt Romney visited the Tilton School for a spaghetti dinner catered by SAGE Dining Services.

The former Massachusetts Governor took time to meet and join the SAGE staff on the serving line before dining with several hundred voters, students, and faculty from the Tilton community.

While SAGE neither endorses nor is affiliated with a specific political candidate or party, we are always pleased to bring communities together over a delicious meal.

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A New Spin on Hanukkah Foods

Posted on December 20, 2011 by Sarah Kohley

Hanukkah starts tonight. Also known as the festival of lights, the eight-day Jewish holiday commemorates the re-dedication of the Holy Temple in ancient Jerusalem and celebrates the miracle of one night’s worth of oil burning for eight nights.

To remember this miracle, Hanukkah is often celebrated with foods that are fried in oil. Latkes (potato pancakes) and sufganiyot (jelly-filled donuts) are two of the more popular Hanukkah treats.

But with eight nights to celebrate, there are plenty of opportunities to try a different spin–and I’m not talking about a dreidel. The recipes linked below all use oil–just not for frying–and offer contemporary alternatives for the holidays.

Lemon Olive Oil Cake

Marinated Mushrooms

Herb and Sun-Dried Tomato Pesto

Pine Nut Olive Oil Bread

Linguine with Shrimp and Lemon Oil

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Holiday Eating for Kids

Posted on December 16, 2011 by Lauren Hess

Holiday CookiesThe tendency to indulge during the holidays is not a characteristic reserved only for adults. Visions of sugarplums–and cookies, cakes, and candy–can dance around in kids’ heads, leading to over-eating, under-nutrition, and upset stomachs.

Here are some ideas to help your kids navigate the holiday (eating) season.

Help your kids understand moderation. At parties, ask them to enjoy the one thing that looks the most delicious or to take a bite of a few things that they think look yummy. Also, point out things they can take without limit, such as veggies or fruit. Teaching young kids how to moderate is a lesson they can carry with them for the rest of their lives.

Be aware of what your kids are eating and help them strive for balance. Have healthy foods available at home. During this busy season there is a tendency to eat out a lot. Offer nutritious meals prior to going out. If they eat some extra sweets later, you can rest easy knowing they also had something nourishing.

Refocus some of your holiday activities and traditions away from food. Instead of just baking cookies, make other memories, such as playing board games, making crafts for gifts, or taking walks to look at holiday lights. Consider donating some of your baked goodies to shelters for the homeless.

Remember that an episode or two of overdoing it won’t have any long-term effects. And if you’re faced with the inevitable “too much” tummy-ache, go ahead and hand them a candy cane. Peppermint is a known stomach soother.

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Surviving Holiday Excess

Posted on December 15, 2011 by Sarah Kohley

Holidays often mean food wrapped up in bows, displayed on trays and featured in a company break room.

For some, it’s hard to say no when temptation is around every corner; for others, it is the splurge before the weight-loss resolution. If you want to minimize the excess, consider these survival tips.

Plan. Start by focusing on your normal routine, like eating breakfast in the morning or packing your lunch for work. Then devise a plan of attack for special events or non-routine days.

Bring a wholesome dish that you enjoy eating and can easily prepare to any party you attend.

When running out to stores, pack handy snacks like water, apples, dried fruit, nuts, granola bars, string cheese and carrots. They hold up well in a car or a purse and provide portion control.

Set realistic goals. Choosing to lose weight during the holidays might lead to disappointment. Maintaining your weight and a regular exercise routine are still great and achievable goals during the holidays.

Get back on track. If you stray from your plan or find yourself overindulging, don’t wait too long to move on from the mishap. Start new at your next meal or snack.

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Fight Back During Cold & Flu Season

Posted on December 13, 2011 by Sarah Kohley

Good nutrition plays an important role in maintaining a healthy immune system. Eating a variety of nutrient-rich foods can help you and your family stay well through this cold and flu season.

Here are a three simple tips to get you started on the right track:

1. Start the day with breakfast. A breakfast of whole grain cereal, milk, and 100% orange juice can supply 100% of your daily recommended vitamin C intake, 33% of daily calcium needs, and many other nutrients such as folate.

2. Strive to eat five to nine servings of fruits and vegetables each day. Opt for salads for lunch or with dinner. Choose mixed dishes that contain a lot of vegetables, like stir-frys. Enjoy fruit as a snack or in place of dessert.

3. Swap whole grains for refined grains. Consuming whole grains like brown rice, quinoa and whole-grain breads and cereals in place of refined products increases fiber intake and provides important antioxidants.

Beyond diet, proper hand-washing, regular exercise, and sufficient rest can also boost resistance to cold and flu bugs.

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The Great Pumpkin Season

Posted on November 10, 2011 by Sarah Kohley

Fresh pumpkins are in season during the fall and winter months, prompting restaurants and shops to serve dishes featuring this colorful squash. At home, pumpkins are great roasted, made into soups or, for the smaller pumpkins, filled with rice or bread stuffing and baked.

Visit Local Harvest’s website and use the search field to locate a nearby farm that sells pumpkins. Remember, certain varieties of pumpkins are preferred for baking vs. carving. Ask the farmer before you buy.

Too much work to use fresh pumpkin? Canned pumpkin is just as nutritious as fresh and only requires a can opener to harvest. A serving of canned pumpkin (½ cup mashed) boasts a whopping 300% of your daily recommended amount for vitamin A! Also, it’s naturally low in fat and an excellent source of fiber. Most canned pumpkin doesn’t contain added sodium, but check the label to make sure.

Recipe ideas using pumpkin are endless! Try my recipe for Pumpkin Bean Burgers. You can also visit the Very Best Baking website for more recipes.

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Food Day 2011

Posted on October 21, 2011 by Lauren Hess

The first ever Food Day will take place on Monday, Oct. 24. Sponsored by the Center for Science in the Public Interest, Food Day is a nationwide grassroots effort to encourage people to push Congress for healthy and affordable food produced in a sustainable and humane way. Whether through lobbying, participating in a community event or making a personal change, Food Day hopes to inspire people to transform the American diet.

Though many of the goals for Food Day concentrate on reforming policies and laws, you can still take part on a smaller scale. Here are some suggestions of how to get you and your family involved:

- Invite your children to the grocery store and tell them to pick out a fruit or vegetable they have never had before. Take it home and find a recipe to use it.

- Visit a local farm or farmers market. Talk to a farmer about how the foods get to market. Try finding a pick-your-own farm for your family to select their own food.

- Go through your pantry or select items at the grocery store to donate to a local food bank or shelter.

- Get your kids in the kitchen! When kids are part of making the food, they are more likely to try new things and eat nutritious meals. Check out a kids cookbook from your local library.

What will you do to promote Food Day? Visit their website for more information on the event and how you can get involved.

 

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