From Our Kitchen: Fried Sweet & Sour Tofu
From Our Kitchen
Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne...
Certified Green Restaurant Recognition for The Shipley School
Sustainability
Wayne Washington, SAGE Food Service Director at The Shipley School in Bryn Mawr, Pennsylvania knows a thing or two about eco-friendly dining. Shipley’s Avery Silverman Dining Room recently received the 3 Star Certified Green Restaurant® recognition by the Green Restaurant Association (GRA), a national nonprofit that helps restaurants become more environmentally sustainable through stringent certification standards. Check out this video to hear how they did it! ...
Facts Over Fear: Research-based Considerations for Sourcing Fruits and Vegetables
Nutrition
Today we have more choices than ever when it comes to produce – not only can we choose among many types of fruits and vegetables, but also between produce that’s grown conventionally, organically, or locally. When deciding what to purchase, it’s important to make choices that align with personal values. It’s also important to consider the facts about the safety of all kinds of fruits and vegetables. With only 12% of adults and 40% of children regularly meeting daily fruit...
From Our Kitchen: Grilled Chicken with Spicy Peach Salsa
From Our Kitchen
Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish! Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days. Ingredients: 2 medium peaches ¼ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped jalapeño pepper 1 tablespoon unsweetened orange juice 1 ½ teaspoons salt ¼ ounce minced fresh cilantro 2 pounds boneless, skinless...
One-on-One with Sous Chef/Lead Cook Donta Rogers
One-on-One
One-on-One with Donta Rogers, Sous Chef/Lead Cook at Our Lady of Assumption Catholic School, Atlanta, Georgia How did you get into the food business? I’ve always loved the kitchen. When I was younger, I did a lot of cooking with my mom. But my first job in the kitchen was dishwashing part-time when I was in college. I played basketball and I got a scholarship to Clark University, Georgia State, and UVA. I chose Clark. My first year there, I...
International Cuisine: Cambodia
Articles
Although food is prominent in Cambodians’ daily lives and culture, many Cambodians don’t know how to cook. After World War II, well-off Cambodian families hired servants to cook French dishes for them, so their children learned neither how to cook nor how traditional Cambodian food looked and tasted. The problem was exacerbated by the four years of war, famine, and genocide brought on by the Khmer Rouge in the late 1960s. Even today, the country has few successful restaurants, and...
From Our Chefs: Top 10 Favorite Ingredients to Use
Articles
Our Chefs have lots of tools in their toolboxes. But perhaps Chefs’ most underrecognized tools are the simple, wholesome ingredients they use every day. They take great care in choosing these ingredients—ensuring they’re fresh, local, and sourced responsibly. We asked our Chefs to weigh in on their favorite ingredients. Some were chosen because of their versatility, while others add flavor and bring magic to the dish. Looking for a list of good standbys for your pantry or refrigerator? This Top...
One-on-One with a SAGE Senior Software Engineer, John Noyes
Technology, SAGE Community, One-on-One
When it comes to doing things from scratch, SAGE walks the walk. To our guests in the dining halls, the term “from scratch” means fantastic food that’s made fresh daily by SAGE Chefs. But what they might not realize is that the tools that make these awesome meals happen every day are also made from scratch ꟷ by SAGE Software Engineers, like John Noyes. John and his team in the Technology Department develop and create virtually every behind-the-scenes process that...
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.
