Top 10 Most Popular Main Ingredient Entrées
From Our Chefs, Menu Development
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
From Our Chefs
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
From Our Chefs
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 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 syrup are great with a little touch of anise. Use apple pie spice...
Chef-Recommended Spices & Herbs
From Our Chefs
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
From Our Kitchen, From Our Chefs
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
From Our Kitchen, From Our Chefs
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...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
