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03/09/22

Celebrating Women’s History Month

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March is Women’s History Month, which honors the accomplishments and contributions that women have made in American history. To celebrate Women’s History Month, we’re showcasing a few prominent female chefs who’ve made a significant impact in the culinary world. You can also explore some of the dishes that were inspired by these chefs, which we’ll be featuring in our dining halls throughout the month of March. Alice Waters (inspired dish: Beef Stew) is a chef, activist, author, and restaurateur credited...

02/01/22

Celebrating Black History Month

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February is Black History Month, which honors the accomplishments, cultures, contributions, and history that the Black community has made in shaping the United States. To celebrate Black History Month, we’re highlighting a few renowned Black chefs who’ve made a powerful impact in the culinary world. You can also check out some of the dishes that were inspired by these chefs, which we’ll be featuring in our dining halls throughout the month.  Matthew Raiford, who calls himself a “CheFarmer” (chef...

06/03/21

(Not) On the Road with a SAGE Chef: Global Plant-Forward Culinary Summit

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Greetings! Welcome back to the blog series “On the Road with RDs,” where we invite you to follow along with our Registered Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This entry is from Executive Chef Rob Coutu. He may not be an RD, but he’s a key part of the Nutrition Team and is responsible for keeping our recipes and menus in tip-top shape and on trend. The Culinary...

12/23/19

Food Trends to Watch in 2020

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SAGE Executive Chef Rob Coutu and Registered Dietitians got together to share their thoughts about 2020 trends from both the culinary and nutritional perspectives. Cheese tea: You’ve probably seen this one on social media. The name isn’t terribly appealing, but it tastes better than it sounds. This beverage started as a street food served in Taiwan. It’s cold tea topped with a frothy mixture of cream cheese and milk, which is both sweet and savory. Move over, bubble tea —...

10/15/19

On the Road with a SAGE Chef

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Greetings! Welcome back to the blog series “On the Road with RDs,” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This post is from Rob Coutu, our Executive Chef. He may not be an RD, but he’s an integral part of the nutrition team and is responsible for keeping our recipes and menus in tip-top shape and on trend. I recently...

09/10/19

The Makings of a SAGE Menu

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SAGE Dining Services® has been promoting our All Foods Fit philosophy since our beginning in 1990. We know that proper nutrition can have a big impact on students’ academic performance, attendance, athletic performance, and long-term wellness. That’s why we put such care into making sure every menu provides a variety of recipes to properly fuel our communities and suit all tastes. Every menu is composed of a variety of from-scratch recipes. Each recipe begins as a SAGE Chef's idea. It’s...

03/26/19

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...

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