From Our Dietitians: Replacing Eggs with Aquafaba
Nutrition, From Our Kitchen, From Our Chefs
When you use canned beans, you probably pour the liquid in the can down the drain. But did you know that you can use it in recipes? The liquid, called aquafaba, can function as an allergen-free, vegan egg replacer. Aquafaba is created when beans are cooked. As the beans cook, the starches absorb water, which makes them expand and then break down. As the starches break down, they release into the water along with a small amount of protein, sugars...
From Our Dietitians: The Snacking Trend
Nutrition, From Our Kitchen, From Our Chefs
Snacking, or consuming food between “typical” meals, has continued to grow in popularity over the years, with people turning more and more to smaller, more frequent meals. According to 2019 research from the International Food Information Council Foundation, 57% of those surveyed reported snacking at least once daily, with 97% snacking at least once weekly. As nearly everyone joins in on the snacking trend, let’s look at some of the reasons to snack — one of the biggest is hunger...
Sustainable Harvesting: Food Preservation 101
Growing SAGE, From Our Chefs
You may be wondering what to do with your garden’s abundant harvest. You’re giving away lots of squash, your colanders are overflowing with ripe tomatoes, and your family is tired of eating Eggplant Parmesan. But there’s another simple and sustainable option ꟷ food preservation. It reduces food waste from large harvests, cuts back on carbon emissions from cross-country shipping and grocery shopping, and allows you to enjoy your veggies well into the winter. Check out these methods: Freeze It’s best...
From Our Chefs: Top 10 Favorite Dishes to Prepare
From Our Chefs
Our Chefs, many of whom hail from top-tier culinary schools and restaurants, have dedicated their careers to working in your school communities. Known for their versatility, they can pull out all the stops for a high-end catering event with elegant meals on the weekend, and then reliably deliver regional, kid-friendly favorites for Monday’s lunch. But what are their favorites? We polled them to find out what they love to prepare for their communities. We think some of these might also...
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...
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.
