• Serving independent schools and colleges with since 1990
APRIL 2016

From Our Kitchen: Asparagus and Fontina Quiche

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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...


One-on-One with a SAGE Chef

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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...


Growing SAGE: McDonogh Roots Farm

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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...


Fostering Community: Bernard Zell Anshe Emet Day School

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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: The Awty International School Gardens

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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...


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