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Ideas for Holiday Leftovers

From Our Kitchen, From Our Chefssage img

If you’re cooking a holiday meal and are wondering what to do with leftovers, we have some interesting ideas to help you use up extra ham, beef, and turkey. Add your leftover meat to: ● Noodles: mac and cheese, tetrazzini, and lo mein ● Sandwiches: banh mi, sliders, panini, and gyro ● Soups: pho, chili, gumbo, and posole ● Tortillas: enchiladas, fajitas, chimichangas, and tacos ● Rice: risotto, fried rice, and jambalaya ● Egg: frittata, quiche, and breakfast casserole ●...


What Is a Butter Board? And How to Make a Great One

From Our Kitchensage img

Butter boards, a new spin on charcuterie and cheese boards, are a wildly popular food trend across the world. At its core, this is exactly what it sounds like: It’s butter on a board. But there are several techniques that go into creating butter boards and boundless variations on this trend. Butter boards first went viral on social media when Justine Doiron, a recipe developer in New York who blogs as Justine Snacks, posted a video on TikTok last fall...


Rise and Dine! Enjoy a Balanced Breakfast

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At SAGE, we know balanced meals are necessary for strong academic and athletic performance. And while we’ve got you covered at lunchtime, eating a nourishing breakfast is the best way to prepare for a successful day ahead, making it arguably the most important meal of the day. A morning meal not only provides your body with energy to start the day but also helps with attention, memory, and creativity. In other words, breakfast sets you up for a productive day...


From Our Kitchen: Gluten-Free Apple Pie

From Our Kitchensage img

Learn how to make this fall staple at home. You can use any apples, although our Chefs recommend tart baking apples like Braeburns or Granny Smiths. If you’d prefer, the gluten-free flour can be swapped easily for regular all-purpose flour. Grab your vanilla ice cream and enjoy! Yields: 1 Pie Ingredients for Crust: 2 ½ cups gluten-free all-purpose flour 1 teaspoon salt 2 sticks cold, unsalted butter, cut into small pieces 8 tablespoons ice-cold water Crust Preparation: Step 1 Cut...


Meet Michael Chow, Helping Shape Future Leaders

Articles, From Our Kitchensage img

Mike Chow, Food Service Director at Crofton House School in Vancouver, British Columbia, is known for his inspiring and approachable demeanor. With over 28 years in the food service industry, he’s honed his culinary and leadership skills, but his knack for relationship-building and exceptional customer service makes him a client favorite. “Mike is a respected and well-liked member of our community, extremely easy to work with,” Crofton House Director of Finance Karen Choi said. “I appreciate that he’s open...


Celebrating Asian American and Pacific Islander Heritage Month

Articles, From Our Kitchensage img

May is Asian American and Pacific Islander Heritage Month, which celebrates the rich cultures, traditions, histories, and contributions of Asian Americans and Pacific Islanders throughout U.S. and Canadian history. As a dining services provider, our celebration revolves around food, so it’s only natural to highlight this month through that lens. Let’s take a look at some of today’s notable Asian American and Pacific Islander chefs and their culinary contributions and achievements. Chef Cristeta Comerford is in charge of the...


Sweet & Savory Holiday Cheese Board

From Our Kitchen, At Home With SAGE, From Our Chefs

Cheese boards are perfect for entertaining and engaging your guests and they also make great gifts! There are so many options of cheese and other accompaniments to add, so you can make it different every time. Follow along with SAGE’s Director of Menu Development Rob Coutu as he creates a cheese board with four types of cheese and discusses ideal pairings and servingware. Sweet & Savory Holiday Cheese Board from SAGE Dining Services® on Vimeo.  ...


One-On-One with Food Service Director Hope Walker

From Our Kitchen, Setting Good Examples, SAGE Community, One-on-One, Featured Venuesage img

Meet SAGE Food Service Director Hope Walker! She’s been with SAGE for 23 years, all at Stone Ridge School of the Sacred Heart in Bethesda, Maryland. She was recently recognized by Food Management as one of 30 Foodservice Heroes, chosen from more than 400 nominations across the country, for going beyond the call of duty and demonstrating the best of the onsite dining community.  We chatted with Hope to talk about her food service career and why she enjoys...


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