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SOCIAL MEDIA FEEDS
03/31/21

One-on-One with a SAGE Food Service Director: Hope Walker

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In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. Since starting with SAGE in 1999, Food Service Director Hope Walker has developed strong, long-lasting relationships with the community at Stone Ridge School of the Sacred Heart in Maryland. She described how the dining program has changed because of COVID-19 and...

03/15/21

Shiobanne Karampekios and Michele D’Amario: A Dynamic Duo for Beaver Country Day School

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In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. For almost 20 years, SAGE has been the dining partner at Beaver Country Day School in Massachusetts. Senior Food Service Director Shiobanne Karampekios has worked there since 2019, following the arrival of Executive Chef Michele D’Amario in 2018. After sharing stories...

03/15/21

One-on-One with SAGE Managers: Shiobanne Karampekios and Michele D’Amario

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In honor of Women’s History Month in March, we’re celebrating the women of SAGE, what they’ve already accomplished during their food service careers, and the outstanding example they set for students as they create exceptional dining experiences every day. Senior Food Service Director Shiobanne Karampekios and Executive Chef Michele D’Amario lead the team at Beaver Country Day School in Massachusetts. They shared the stories of how they became so passionate about food service and what led them to SAGE —...

03/03/21

From Our Dietitians: Personalize Your Plate for National Nutrition Month®

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Each year, the Academy of Nutrition and Dietetics chooses a theme for National Nutrition Month® in March, and the 2021 theme is Personalize Your Plate. So what does that mean? It often feels that there’s an elusive “right” way to build your plate. You’re constantly bombarded with nutrition information, fad diets, and chatter about what’s “good” or “bad” to eat. But there’s no one right way for everyone. Each person has unique tastes, cultural backgrounds, nutritional needs, and so much...

01/28/21

From Our Dietitians: Immune-Supportive Recipes with Probiotics

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One of the ways you can protect yourself from the COVID-19 pandemic is to incorporate a balanced group of immune-supportive nutrients in your diet. We’ve shared information and recipes to help you learn more about and increase your intake of vitamin C, vitamin D, beta-carotene, zinc, and protein, and now we’re featuring probiotics! Probiotics are live, helpful bacteria that occur naturally in fermented foods, such as yogurt. They help your body digest food, support your microbiome (the collection of bacteria...

01/19/21

From Our Chefs: Livening Up Your Leftovers

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During any school week, but particularly this year, convenience is a key part of meal planning. One-pot and one-sheet meals, make-ahead freezable meals, and meals big enough for leftovers are your friends when you need to get dinner on the table between after-school activities, homework, and the bedtime routine. Balance efficiency and creativity with your weeknight food prep by finding different uses for a large piece of meat. The example we’re using is a 10-pound boneless chuck roast, but you...

01/06/21

2021 Food Trends

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As we welcome the new year, SAGE Executive Chef Rob Coutu and our Registered Dietitians share food trends you might see popping up on menus in 2021. Bread: The COVID-19 pandemic brought out a bunch of bakers! While people have been learning how to keep sourdough starters alive and what “levain” means, they’re developing an appreciation for artisan breads. Look for bakeries making loaves from local and organic grains, heritage wheats, and ancient grains. Hyper-regional cooking: Food descriptions are including...

12/23/20

Ideas for Holiday Leftovers

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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 Vegetables: lettuce and cabbage Here are a...

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