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Sustainable Harvesting: Food Preservation 101

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You may be wondering what to do with your garden’s abundant harvest. You’re giving away lots of squash, your colanders are overflowing with ripe tomatoes, and your family is tired of eating Eggplant Parmesan. But there’s another simple and sustainable option ꟷ food preservation. It reduces food waste from large harvests, cuts back on carbon emissions from cross-country shipping and grocery shopping, and allows you to enjoy your veggies well into the winter. Check out these methods: Freeze It’s best...


From Our Chefs: Top 10 Favorite Dishes to Prepare

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Our Chefs, many of whom hail from top-tier culinary schools and restaurants, have dedicated their careers to working in your school communities. Known for their versatility, they can pull out all the stops for a high-end catering event with elegant meals on the weekend, and then reliably deliver regional, kid-friendly favorites for Monday’s lunch. But what are their favorites? We polled them to find out what they love to prepare for their communities. We think some of these might also...


Top 10 Most Popular Main Ingredient Entrées

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The students have spoken! We know our students love mac and cheese and pizza, but we also know that their palates can be pretty sophisticated. With feedback from our Touch of SAGE™ Mobile App, our Director of Menu Development put together a list of the most popular unconventional Main Ingredient entrées in our communities. Check it out for some dinner time inspiration! 10. Baja Fish Tacos (check out the recipe here) 9. Grilled Cheese & Braised Short Rib Sandwich 8...


Leadership Lessons from the Kitchen

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If you’ve been out of school for a while, you might be astonished by the fast pace and high volume of lunch service. SAGE Teams can serve up to 1,000 students, faculty, and staff in only a few hours, and many students have as little as 30 minutes to get to the dining hall, select their meal and seating, clean up, and get back to class. This makes for a stressful environment back in the kitchen—so we wondered, how...


Herbs & Spices: How to Use Those Dust-Collectors

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If you’ve ever bought an unusual spice only to have it sit unused in your cabinet for years to come, this article’s for you! SAGE Food Service Directors Jonathan Burdick of The MacDuffie School and Louis Guenand of the Riviera Schools share their best tips on how to use up any unfamiliar spices collecting dust in your cupboard. Allspice is great in dry rubs for barbecued meats. Anise is excellent for rice pudding or fruit salad. Any desserts including a...


Chef-Recommended Spices & Herbs

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Have you ever looked into a sparse spice cupboard and wondered how a chef would restock it? Wonder no more! We interviewed three SAGE Chefs on their go-to spices, herbs, and flavor combos. Stock up on these, and you’ll always be prepared for a delicious meal. Steve Freas, Chef for 32 years “Salt and pepper are my go-to’s, because underseasoned food is as bad as poorly prepared food. I like the freshness that thyme and lemon thyme bring to food, especially...


From Our Chefs: Grill This, Part II

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As the summer months approach, grilling is a great way to bring everyone together, away from screens, and out of the house. Here are some great grilling tips from some SAGE Chefs. Keep Your Cool Don't grill on high heat! Use a medium to medium-high heat for even cooking. ‘Tis the Season Be sure to season both sides of the meat—try a blend of cumin, oregano, and smoked paprika to taste. Sauce Optional It's okay not to add sauce! If...


From Our Chefs: Grill This, Part I

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Barbecues, grills, marinades, rubs, sauces—it can be hard to sort out what’s what when it comes to creating amazing summer flavor. SAGE is here to help with all of your questions—and share some delicious recipes! What’s the difference between grilling and barbecuing? Grilling is a quick, high-heat method. Barbecuing is cooking meat slowly over low heat in a smoker, so it’s flavored with wood smoke. If you don’t have a smoker, don’t worry. You can make delicious barbecue with your...


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