• Serving independent schools and colleges with since 1990
SOCIAL MEDIA FEEDS
JANUARY 2019
01/08/19

One-on-One with a SAGE Team Member: Patricia Wolcott

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Long-time Team Member Pat Wolcott has been with SAGE since 2002, and with Calvert Hall College High School since 2016.  In this interview, Pat talks with us about her love of math, how she keeps her cool when things get stressful, and what she does in her spare time. How did you find your way to food service, and to SAGE? I earned B.S. in Secondary Math and taught school for five years before starting to waitress at a...

01/02/19

From Our Kitchen: Golden Romano Garlic Knots

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Garlic and cheese knots served fresh from the oven—it’s no wonder these go fast in the dining hall! Serve them with your favorite pasta dish for an easy, enjoyable winter meal. Serves 6 Ingredients: 1 frozen sheeted pizza dough (16-inch) 6 tablespoons butter or margarine 1 tablespoon and ½ teaspoon grated Romano cheese ½ ounce fresh peeled garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried parsley Preparation: Step 1: Preheat oven to 450°F and line a sheet pan...

01/15/19

Sourcing A Favorite Fish for Health and Environmental Benefits

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Tilapia is a favorite in lots of households and many of the communities we serve—it’s often the first fish kids eat because of its mild flavor and appealing consistency.  It’s low in mercury, nutrient-rich, cost-efficient, and a good source of lean protein. However, there have been concerns about tilapia farming practices and their potential health and environmental impact. To address these points, SAGE will source our tilapia exclusively from a responsible and sustainable supplier, Regal Springs©. Regal Springs© raises lake-grown...

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