• Serving independent schools and colleges with since 1990
APRIL 2017

From Our Kitchen: Beet & Arugula Salad with Goat Cheese

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Spring’s here! It’s time to lighten up with fresh vegetables and greens. Try this simple, fresh salad that brings together the nuanced flavors of vibrant citrus, peppery arugula, and smooth, creamy goat cheese. Serves 8 Ingredients: For Salad: 3 red beets, washed, and destemmed 1 pound arugula, washed 8 ounces goat cheese, crumbled 1 cup orange vinaigrette dressing For Vinaigrette: ½ cup fresh-squeezed orange juice ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 1 tablespoon honey ½ teaspoon kosher salt...


Locally Sourced: Q&A with Devin of Sardilli Produce & Dairy Company

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I was first introduced to Sardilli during a visit to SAGE’s Cheshire Academy in Connecticut, when their white truck pulled out of the mist of a still-dark morning. Later that day, I found myself rinsing the deep green leaves of the crisp, cool Swiss chard that had come in on that same truck. I couldn’t wait to learn about the company that brought such fresh, beautiful produce to our dining halls. The next afternoon, I arrived at the impeccably clean...


From Our Kitchen: The Breakfast Flavors of Spain

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In Spain, breakfast is a very light meal, as the three-course lunch served between 2 and 4 p.m. is the largest meal of the day, and dinner is often eaten as late as 11 p.m., or even midnight! Typical Spanish breakfast foods include strong coffee and a toasted baguette topped with crushed tomato and garlic, hot chocolate and churros, or fresh-squeezed orange juice and magdalenas. Magdalenas are light, lemony cakes—almost a cross between a cupcake and a muffin...


From Our Kitchen: Spring Salad Dressings

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Spring has sprung, and so have lettuces and other fresh vegetables! There are few meals more healthy and delicious than a crisp, garden-fresh salad. But don't settle for the same old salad dressing, day in and day out. Shake up your spring green routine with these versatile SAGE favorites. Try them on coleslaw, with crudités, alongside buffalo wings, atop grilled meats or veggies, and of course, to dress your salad! A Note from Our Chefs We've suggested pairings for these...


From Our Chefs: Coffee-Making Tips

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Brew great coffee with these tips from our SAGE Chefs and coffee vendors: It starts with the beans; buy coffee beans instead of ground coffee when possible. Ground coffee loses flavor pretty quickly. Coffee grinders are inexpensive and easy to find. The best way to brew coffee is with 3¼ ounces of coarsely ground Arabica beans in a standard 64-ounce drip brew glass pot. Arabica beans are much less bitter than other beans when brewed. When it comes to the...


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