• Serving independent schools and colleges with since 1990

From Our Kitchen: Gyudon (Japanese Beef Rice Bowl)

From Our Kitchensage img

This authentic Asian recipe, literally meaning "stewed beef over rice," is easier than you think. So when a takeout craving hits, don’t be afraid to make this instead! You’ll find yourself coming back to it time and again! This recipe for Gyudon has been added to our Pacific Thyme station recently, and it’s been very well-received at several of our schools! Yields: 8 servings Ingredients: 2 cups dashi (recipe below) ¾ cup shoyu (Japanese-style soy sauce) 1/3 cup sake (optional)...


A Commitment to Sustainability

Sustainability, Gardens, From Here. From Near., Locally Sourcedsage img

At SAGE Dining Services®, our commitment to sustainability is visible in our efforts to use safe, local, and organic products whenever possible; to minimize waste; and to educate others about sustainable practices. We create custom menus for each venue to showcase the products and flavors of each community, which often requires local sourcing and local skill. We develop partnerships with local suppliers to increase the use of seasonal products, support sustainable local farming initiatives, and reduce fossil fuel emissions. In...


An Abundance of Plant-Based Options for Vegans and Vegetarians

Vegitas, SAGE Standardssage img

We don’t have to tell you that vegan and vegetarian lifestyles are continuing to gain momentum. Whether a community member has chosen to forgo animal products for environmental, ethical, health-related, or religious reasons, SAGE makes it easy to choose a delicious, balanced meal. SAGE Standard: “We offer substantial vegetarian and vegan options.” What We Do We include at least one vegetarian option daily at The Main Ingredient®. We provide at least two vegetables daily: one fresh, and one steamed...


One-on-One with a SAGE FSD: Rylan Jeffries

SAGE Community, One-on-Onesage img

Meet Rylan Jeffries, a former junior softball Olympian and the beloved Food Service Director of River Oaks Baptist School in Houston. How did you get into cooking? My husband—who’s also a SAGE Food Service Director, incidentally—is the reason I got into cooking. I was 21 at the time, and when he came over to my apartment, there was really no food in the house. Somehow he managed to put together this crazy casserole with chicken, cheese, olives, and cornichons. If...


Logging In...

Forgot Your Password?


Parents: MyKidsSpending | SAGE Careers


Verifying Account...

Lost your password? Please enter your username (which could be your email address). An email will be sent to the account on file with instructions for resetting your password.

An email was sent to the account on file with instructions for resetting your password.

Reset password

Back to log-in


Quick Contact