SAGE Dining Services

Today, we celebrate the incredible spirit and diversity of our neighbor to the north. Canada Day, celebrated annually on July 1, marks the anniversary of the confederation of Canada in 1867. On this day, the British North America Act (now known as the Constitution Act, 1867) went into effect, uniting the three separate colonies — Province of Canada, New Brunswick, and Nova Scotia — into a single dominion within the British Empire. While similar to Independence Day in the U.S., since they’re both related to gaining independence from the United Kingdom, Canada Day marks only one milestone on the path to full independence. It took many more years for Canada to gain complete freedom, with the passage of the Statute of Westminster in 1931 and the final passing of the Constitution Act, 1982. Canada Day is all about family, friends, and sharing the joy and pride of being Canadian. Like the Fourth of July for Americans, Canada Day is celebrated with fireworks, concerts, barbecues, patriotic parades, and fun festivals. The nation’s largest celebrations usually take place in Ottawa, the country’s capital, including performances by top Canadian musicians. Many people even paint their faces red and white, the colors of the Canadian flag! And you can’t forget the delicious food that makes this day extra special! From classic poutine and butter tarts to pancake breakfasts and maple syrup-infused treats, there’s something for everyone to enjoy. Much like in the U.S. for Fourth of July, savory barbecue foods like grilled chicken or zesty potato salad are also very popular. And anything that celebrates the red and white colors of the flag, from strawberry bruschetta to raspberry tartlets, is sure to be a hit! #CanadaDay

Come work with us! We’re #hiring food service workers — including Cooks, Prep Cooks, Line Servers, and Dishwashers — for a private day school in Alexandria, VA! You’ll get to prepare authentic recipes, ensure community members have exceptional dining experiences, and hone your culinary skills alongside a hardworking team. You’ll enjoy continual training, summers off, and room for career growth. Apply today! https://ow.ly/kMNo50SrRQy #Virginiajobs #chefjobs #foodservicejobs #growwithSAGE

We close out Caribbean American Heritage Month, by taking a look at some of today’s notable Caribbean American chefs and their culinary contributions and achievements. #CaribbeanAmericanHeritageMonth Kwame Onwuachi is a James Beard Award-winning chef, restaurateur, and author who was named one of Food & Wine’s Best New Chefs and Esquire Magazine’s 2019 Chef of the Year. He draws on his Jamaican, Trinidadian, Nigerian, and Creole background to create his vibrant cuisine. Originally from St. Lucia, Nina Compton gained widespread recognition after coming in second on season 11 of “Top Chef.” She won the James Beard Award for Best Chef: South in 2018 and operates two restaurants, Compère Lapin and Bywater American Bistro, in New Orleans. A Jamaican-born chef based in New York City, Andre Fowles is a three-time “Chopped” champion. His contemporary approach to Caribbean cuisine has been featured in The New York Times, Food & Wine, Bon Appétit, and Eater. Read more here: https://ow.ly/4pN450SeEtp

Summer reading with SAGE! Discover the surprising history of #salt with Mark Kurlansky’s captivating book, “Salt: A World History.” This remarkable read dives deep into salt’s impact across cultures and eras, from ancient times to the modern day. Kurlansky begins by exploring salt’s magical and spiritual associations, its role as a vital biological necessity, and its influence on trade routes, empires, and rebellions. Did you know the oldest salt works date back to 6000 BC in China? Or that ancient Egyptians used a special salt, natron, for embalming the dead? Rome’s strategic use of salt, from appeasing citizens to paying soldiers, shows its critical role in history. Romans also salted their food heavily for many reasons, including to preserve olives, hams, and bluefin tuna; to season greens (coining the word “salad”); and to accent their dishes with different types of salty fermented fish sauce. More fun facts in “Salt” include: • Native North Americans worshipped salt deities, almost all of whom were women. • There’s a Catholic chapel in an old salt mine in Poland, carved completely out of salt. It has some of the best acoustics in Europe. • The British discovered that salted anchovies would melt into a savory sauce they called “ketchup,” a word that derives from the Indian name for fish sauce. The first written incidence of a recipe for tomato ketchup occurred in Philadelphia in 1812. • The Confederate states’ underproduction of salt was one of several strategic disadvantages that led to their loss in the Civil War. • In 1807, British chemist Humphry Davy isolated salt through electrolysis. It was the first of eight elements he discovered during his lifetime. • Modern scientists are looking into abandoned salt mines as the safest place to store nuclear waste. Curious for more? Grab Kurlansky’s “Salt” and explore the detailed history and fascinating anecdotes about this essential mineral. Read more here: https://lnkd.in/gEVEWi3v #summerreading #bookrecommendation #culinaryreads

Let’s spice up June with a taste of the Caribbean! Caribbean American Heritage Month is a chance to dive into a world of bold flavors and diverse ingredients as we honor the islands’ culinary legacies. The most common ingredients used in Caribbean cuisine include seafood, rice, plantains, beans, coconut, citrus, sweet potatoes, cassava, and papayas. These go into traditional favorites like bouyon (a hearty stew with fish, root vegetables, and dumplings cooked in a seasoned broth); roti (a type of flatbread filled with curried meats, potatoes, and chickpeas); and griot (a Haitian dish consisting of citrus-marinated pork shoulder). Read more here:https://ow.ly/bZVu50S9ZSO Celebrate Caribbean American Heritage Month by savoring the flavors of the islands! #CaribbeanAmericanHeritageMonth

Tom Pepin, Assistant Food Service Director at Landmark School, was honored at the eighth grade graduation ceremony for his accomplishments since being with Landmark. A graduating student selected Tom for this honor. Landmark's director of finance and operations noted that "Tom did a great job and in this special way, demonstrated how SAGE and its people truly engage in and value the communities in which they work." Well done, Tom!

We’re looking for a Salad Prep/Server for a private day school in Vail, CO! You’ll enjoy holidays and summers off, continual training, and an opportunity to hone your culinary skills alongside a passionate team. You’ll get to interact with guests, be a part of the school community, and ensure they have exceptional dining experiences. $25-$28/hour depending on experience. Apply today! https://ow.ly/iOKg50SjcXA #Coloradojobs #foodservicejobs #hiring #growwithSAGE

From Our Chefs As the summer months approach, #grilling is a great way to bring everyone together, away from screens, and out of the house. Here are some great grilling tips from some SAGE Chefs. Don't grill on high heat! Use a medium to medium-high heat for even cooking. Be sure to season both sides of the meat—try a blend of cumin, oregano, and smoked paprika to taste. It's okay not to add sauce! If you do, baste it on toward the end of cooking. If you baste too early, the sugars will burn before the food is fully cooked. Think of sauce as a finishing glaze that just needs a few minutes to caramelize. Only flip the meat over once. Just leave it alone for a while with the grill lid closed. The food and fire do their work together without much help. There’s typically a "hot spot" where the grill runs the hottest. It’s ideal for grilling fruit because it takes less time to get markings on the fruit—and you’re not trying to cook it, just warm it. Brush the fruit with a bit of butter or olive oil before grilling. Try pineapple sliced in rings, or nectarines and peaches halved and pitted. Grill flatbread pizzas, corn on the cob, quesadillas, and veggies like squash, zucchini, onion, eggplant, carrot, and jicama, sliced in long planks. Be aware of cross-contamination! Watch out for tongs touching raw meat before cooked meat, hands touching raw meat before grill knobs and handles, juices dripping on pans and foil, and towels that’ve been used to wipe dirty hands.

June marks a special time to celebrate the vibrant culture and rich history of Caribbean Americans in the United States. From coconut curry chicken to ackee and saltfish, the flavors of the Caribbean dance on your palate, leaving you craving more. Some favorites include: • Jerk chicken. • Maduros (fried plantains). • Pelau (a one-pot dish from Trinidad and Tobago made with rice, pigeon peas, chicken or beef, and caramelized brown sugar). • Pepper shrimp. • Escovitch fish (a Jamaican dish with fried fish that’s marinated in a spicy, vinegar-based dressing). • Callaloo (a thick soup made from leafy greens, stewed meat, and coconut milk). Read more here: https://ow.ly/2FtO50S9YT5 #CaribbeanAmericanHeritageMonth

Summer reading with SAGE! If you’re in the mood for a fascinating summer read, take a chance on Bee Wilson’s “Consider the Fork: A History of How We Cook and Eat” for a playful and scholarly journey through the evolution of our kitchen tools! 1. Pots and Pans: Learning to cook something outside of its own vessel was revolutionary, allowing us to boil, braise, sauté, and alter food’s texture, flavor, and nutritional accessibility. 2. Knives: Explore how dangerous tableside daggers became specialized kitchen utensils, each with its own design and use. 3. Fire: Learn about the journey from flame to spits, ovens, and then microwaves. See how each step made cooking safer, faster, and less hands-on. 4. Measurement: A common system of measure enables people to write — and follow — replicable recipes. You’ll be surprised by just how vague recipes used to be! 5. Grind: Learn how the microplane grater and food processor not only enabled a consistent product but saved time previously spent grinding by hand. 6. Eat: Spoons, forks, and chopsticks make eating easier. They also bring with them social norms and expectations of etiquette. 7. Ice: Have you ever thought about how ice has revolutionized food preservation by allowing us to move toward fresh produce and meats rather than pickled and salted versions? 8. Kitchen: Discover how the place where our culinary tools come together to make a meal has become safer over the years and how its design affects the people who use it. Wilson’s narrative is rich with interesting facts and anecdotes. Did you know medieval Europeans brought their own daggers to the dinner table? Or that most disposable chopsticks in Japan come from sweet gum trees in Georgia? “Consider the Fork” is a celebration of human ingenuity and the culinary traditions that connect us. Perfect for anyone curious about the tools that make our kitchens tick. Don’t miss out on this engaging and informative read! Read more here: https://ow.ly/p5TY50SbNsW #summerreading #bookrecommendation #culinaryreads