SAGE at St. Martin's Episcopal School

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SAGE at St. Martin's Episcopal School

Inclusive dining featuring fresh, delicious meals made from scratch with local, quality ingredients.

05/01/2026

This month, students are learning all about summer fruits for grilling through our program in the dining hall. Grilled fruit and cheese are a great pair. Try grilled peaches with fresh mozzarella or a brie and berry grilled cheese for a delicious combo!

04/02/2026

This month, students are learning all about rubs and sauces through our program in the dining hall. Mexican-inspired rubs, Korean-style sauces, and other international flavor combinations are gaining popularity across the world.

03/31/2026

Spring is here, bringing an abundance of fresh, flavorful veggies at their peak! Eating seasonally means vibrant flavors, crisp textures, and plenty of variety to enjoy. And of course, all foods are packed with a variety of nutrients our bodies need!

– Crisp, earthy, and packed with folate and vitamin K, which support cell growth and healthy blood clotting! Roast it with olive oil, lemon zest, and a sprinkle of parmesan for extra flavor.

03/24/2026

Students are learning all about around the world in the dining hall this month as part of our program. Did you know that make great fillings for dumplings? Try using roasted vegetables or shredded rotisserie chicken with a little seasoning!

03/17/2026

This month, students are learning all about around the world through our program in the dining hall. Dumpling wrappers are often made from flour or cornmeal. Pro tip: Cold butter mixed into the flour helps dumplings stay light and tender.

03/10/2026

Students are learning all about around the world in the dining hall this month as part of our program. Historically, people used dumplings to stretch a small amount of food to feed more people. The first dumplings didn’t even have fillings; they were just cooked dough!

03/02/2026

This month, students are learning all about around the world through our program in the dining hall. Almost every cuisine around the world has its own version of dumplings, from Polish to West African balls.

02/27/2026

We're finishing up our series with our final three famous black chefs.

Carla Hall, a two-time “Top Chef” finalist, is a driving force in the culinary industry by highlighting the contributions that the Black community has made to the craft. She received an NAACP Image Award nomination for her cookbook “Carla Hall’s Soul Food: Everyday and Celebration.” She honors her Nashville upbringing, as well as her West African ancestors, by incorporating Southern United States, African, and Caribbean flair into her recipes made with farm-fresh ingredients.

Matthew Raiford, who calls himself a “CheFarmer” (chef and farmer), is paving the way for future culinarians by showing the everchanging ways to enjoy authentic Southern food through his organic farming practices and farm-to-fork cooking style. He combines history and family in his culinary creations to honor and celebrate his Gullah Geechee heritage.

Michael W. Twitty, a food writer and culinary historian, who centers his work around “culinary justice” — honoring food and culinary past while paving the way for the future. Twitty won the 2018 James Beard Foundation Book of the Year award for his book, “The Cooking Gene,” which explores his journey through Africa’s culinary history and culture and the development and impact of African food culture in the American South.

02/26/2026

is an essential for keeping your muscles strong, your stomach full, and keeping energy steady throughout the day. Aim to include a source of protein at each meal, whether it’s animal-based or plant-based.

02/24/2026

Eating Disorders Awareness Week reminds us that, while conversations about eating disorders can be difficult, they are essential. Eating disorders are serious, life-threatening mental illnesses that impact people of all ages, genders, races, and body sizes.

According to the National Eating Disorders Association (NEDA), 30 million Americans will struggle with an eating disorder in their lifetime. Unfortunately, these illnesses are on the rise, making awareness and early intervention more important than ever.

At SAGE, we recognize the risks within the communities we serve and take proactive steps to support students. We’ve partnered with Eating Recovery Center Baltimore for over a decade to develop training programs that help our Team Members identify potential warning signs and work with school administration to connect individuals with the help they need.

If you or someone you know is struggling, you are not alone. Check out , , or for resources and support. Early detection saves lives.

02/23/2026

Students are learning all about in the dining hall this month as part of our program. There are two main types of :
• Quick pickles: Soaked in vinegar, sugar, salt, and spices for a few hours.
• Fermented pickles: Soaked in a stronger, salty brine for one to two weeks.

Address

3110-a Ashford Dunwoody Road
Atlanta, GA
30319

Telephone

+14042374260

Website

https://www.sagedining.com/

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