• Serving independent schools and colleges with since 1990

From Our Kitchen: Balsamic-Roasted Vegetable Farfalle

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This veggie-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots! Serves 6 Ingredients: 9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano ½ teaspoon...


30 Years of Innovations: Health and Wellness

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As we celebrate the 30th birthday of SAGE Dining Services®, we’re taking a look back at how our programs have evolved throughout the years. In this blog series, we’re covering the different kinds of innovations that have made SAGE a company of firsts. We already reviewed how SAGE’s approach to food service management and the culinary experience has enabled us to build lasting partnerships and serve outstanding, healthy food. In this entry, we’re focusing on our unparalleled wellness education and...


Forming a Positive Relationship with Food

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Today’s world of constant media exposure bombards you with messaging about food, diets, and health. What you should or shouldn’t eat. The next diet fad you should follow. What you’re doing wrong for your health. These messages, and the actions people might take because of them, can lead to a negative relationship with food, poor body image, restrictive and/or binge eating, and other harmful habits. Helping community members form a positive relationship with food is at the cornerstone of the...


SAGE's Annual Food Allergy Survey

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As a dining service that primarily serves children ages 5-18 in approximately 275 independent schools in North American states and provinces, including British Columbia, we know firsthand about the severity, prevalence, and rising incidences of food allergies in recent years. Feeding students with food allergies, some of whom may be navigating food choices independently for the first time, is a tremendous responsibility that we take very seriously. We conduct an annual client survey to learn more about allergies to the...



From Our Kitchensage img

Enjoy this Vietnamese-inspired street food recipe, whether you’re hosting a game day party or looking for a delicious snack. Makes 6 servings Ingredients: ¾ oz. fresh-peeled garlic cloves ¼ oz. fresh cilantro ¼ oz. fresh mint 3 oz. vegetable oil 2 ¼ lb. bone-in, skin-on chicken wings Vegetable oil (if needed for frying) 6 Tbsp. fish sauce 6 Tbsp. granulated sugar Preparation: Step 1: Thinly slice the garlic cloves. Wash and pick the cilantro and mint; cut roughly. Preheat your...


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 —...


Mercersburg Screams for Ice Cream!

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At SAGE, we pride ourselves on finding innovative ways to delight the communities we serve and honor their culinary traditions. Mercersburg Academy, a southern Pennsylvania boarding school dating to 1836, has had a tradition since the 1980s of pretzel pie. Jeff Gray, SAGE General Manager at Mercersburg, showed his creativity by putting a twist on this in-demand dessert. Taking inspiration from the popularity of pretzel pie, he coordinated the creation of Mercersburg Pretzel Pie Ice Cream, a vanilla base mixed...


On the Road with RDs: FARE

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Hi there! We’re here again with another edition of our 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 time, we’re joining our Director of Nutrition, Lesley Vogel, who recently partnered with Brandon Jacobs, Director of Diversity and Inclusion at The Shipley School in Pennsylvania. As a team, they presented at the Food Allergy...


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