SAGE Dining Services’ Post

Lebanese food is a delightful blend of fresh, vibrant ingredients and aromatic spices that create a unique and flavorful cuisine. From the sharp perfume of cinnamon, cumin, and thyme to the refreshing notes of leafy green herbs, zesty lemon, and garlic, the flavors and textures combine to create diverse and mouthwatering recipes. Some traditional dishes include: • Shish kebab (skewered and grilled meat sometimes paired with vegetables and rice). • Shawarma (sliced meat cooked on a vertical rotisserie and served on pita bread with tahini). • Baba ghanoush (an eggplant dip similar to hummus). • Meze, a tapas-style meal of small dishes like hummus, falafel, tabbouleh, stuffed grape leaves, or pickled turnips. • Mjadra (a lentils and rice side dish with onions). • Sayadieh (a dish of fish, fried onions, and deeply spiced rice). • Kibbeh (small, croquet-like balls with ground meat and bulgur wheat). • Breakfast flatbread topped with za’atar, white cheese, and olives. • Mrabba (house-made fruit preserves). Do you have a favorite Lebanese dish or something you want to try? Share below! #Lebanesefood https://ow.ly/rzvW50Stg6P

Discover the richness of Indian cuisine! From the aromatic spice blends of Northern India to the fiery dishes of the South, each region boasts its own signature dishes and cooking styles. Northern India is known for its tandoor oven delights, flatbreads, and dairy products. Signature dishes like chicken tikka masala, tandoori chicken, and rogan josh are elevated by vibrant spice blends. Meanwhile, Southern India is famous for its spicy foods, vegetarian cuisine, and the use of coconut, rice, and seafood. Dishes like spicy chicken curry and pongal (sweet rice dish) are local favorites. A primarily vegetarian region with hearty, flavorful meatless dishes, meals in Western India often feature a thaali, a large platter with up to 10 different dishes. Favorites include Bombay duck and pork vindaloo. Lush hills and valleys influence Eastern Indian cuisine, featuring bamboo shoots, various greens, and mustard oil. Eastern Indian food is known for its sweetness, with momos (dumplings) and the syrupy-sweet rasgulla as highlights. Let’s celebrate Indian culture by savoring the vibrant flavors together! Read more: https://ow.ly/mYUg50SmyrN #Indiancuisine #tandoorichicken

Summer reading with SAGE Looking for the perfect beach read? Food-writer-turned-foodie-author Ruth Reichl serves up a delightful escape with her novel, “Delicious!” Dive into the world of Billie Breslin, a driven college dropout with a supernatural palate who’s paralyzed by a lack of self-confidence. Read along as she embarks on a journey of self-discovery and new beginnings. Follow Billie as she quits school to join the food magazine Delicious! in New York City, where flavors and memories intertwine in a tapestry of food, friendship, and adventure. She immerses herself in the lives of her coworkers and their foodie world until an unexpected turn of events leads her to explore the magazine’s past, and her own, with fresh eyes. Rich in descriptive language, this novel tantalizes the senses and brings the culinary world to life. Reading Reichl’s description of something as simple as a slice of Parmesan is like suddenly acquiring perfect pitch after a life of partial deafness; you have no way of understanding how miraculous it is until you experience it yourself. “Delicious!” stands out as an engaging and charming read, perfect for a long, sunny afternoon. Embrace the story’s warmth, optimism, and the joy of new experiences. And don’t forget to try the gingerbread recipe in the back; who knows where it might lead you! Read more here: https://ow.ly/bqWm50SbQ3j #summerreading #bookrecommendation #culinaryreads #beachreads

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