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From Our Kitchen: Cinnamon and Currant Scones

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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

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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...


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

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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...


Allergen-Friendly Cookie Recipes for Your Holiday Baking!

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No need for those with certain food allergies to miss out on all of the holiday cookie-baking fun! You never know - Santa may have a food allergy, too! Try our allergen-friendly alternatives to these classic cookies. Here’s a little spin on the popular peanut butter cookie, using sunflower seed butter instead of peanut butter. Sunflower Seed Butter Cookies Yields: 4 dozen Ingredients: 2 cups sunflower seed butter 2 cups granulated sugar 2 eggs 3 teaspoons sea salt Preparation: Preheat oven...


Locally Sourced: Quality & Service at Sid Wainer & Son

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Executive Vice President Allie Wainer is the fourth generation to help run the family business, Sid Wainer & Son, Inc., a Massachusetts-based SAGE partner and purveyor of specialty foods and produce. The 102-year-old Sid Wainer & Son was founded by Allie’s great-grandfather in 1914 in New Bedford, Massachusetts—where it’s still headquartered today. The company’s mission is to educate its customers and to make their menu development easier by providing top-quality ingredients and inspiring recipes. Like SAGE, Sid Wainer believes that...


From Our Kitchen: Cinnamon-Pear Muffins with Cranberry Topping

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There’s nothing better than enjoying a wonderful breakfast on Christmas morning while opening gifts, so we’re wrapping up our month of baking with these sweet-but-tart breakfast muffins! Get your kids involved in prepping this easy recipe, and their holiday memories will include more than the gifts they opened. Enjoy! Yields: 24 muffins Ingredients: 3 cups all-purpose flour 1¼ cup brown sugar, divided 1 tablespoon ground cinnamon 4 teaspoons baking powder ½ teaspoon salt 2 eggs, beaten 2 cups vegetable oil...


A New Spin on Those Old Resolutions

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For your resolution planning, we’ve got some tips for staying body positive, spending more time with family and friends, and being a strong advocate for our planet. We’ve put a special focus on food and the kitchen—we are chefs, after all! Instead of trying to lose weight, focus on giving your body better fuel. Eat your colors. For a diet rich in minerals and nutrients, eat a variety of brightly colored fruits, herbs, and veggies. Make it easy to get your recommended five...


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