Dining Hall

Dining Hall

Our pantry is bare. Our kitchen’s shelves are empty. Cans and jars are almost nonexistent.

Yet, we serve 1,200 meals each day. Welcome to dining at The Hun School, where fresh ingredients, sourced from local farms, purveyors or our own backyard garden, are the main course. We serve three meals a day—on a slow day—since we also celebrate as a community with food (think Hispanic Heritage Month, Carnival, and Lunar New Year). 

The Scratch Factor 

Here at The Hun School, our meals are made from scratch. Breakfast, lunch, and dinner. Imagine grandma’s kitchen, albeit on a larger scale. We do not take shortcuts and instead of cooking in batches, our food is cooked to order. It means if chicken marsala is on the menu, you will not get a piece that has been sitting under food warming lamps—you will get a freshly made piece that is tender and juicy. 

Variety is the Spice of Life 

Two types of protein served alongside two types of vegetables. Four vegetarian-friendly selections. House-roasted meats and a build-your-own-salad bar. And that’s just lunch. We believe in the power of choice. From hot entrées and homemade soups to crisp salads and delicious sandwiches, our seemingly limitless choices ensure that no one leaves our Dining Hall unsatisfied. We also celebrate a multitude of cultures through epicurean exploration, which means that Tuesday could mean gyoza or gyros. Of course, the one constant is the soft-serve machine swirling chocolate and vanilla ice cream on demand. It has been said that Headmaster Jon Brougham partakes daily, but we will neither confirm nor deny. 

The Science (and Safety) Behind our Cooking 

We stand behind the belief that our food should not only taste great, but it should also be good for you. Sage’s trusted nutritionists consult with our chef and kitchen staff on every recipe, suggesting healthier alternatives when making time-honored favorites and ramping up the nutrition factor in all of our meals. All nutrition information is readily accessible in the app and onsite signage, and the menu is posted online every day. We also work hand-in-hand with our School nurse to tackle food allergies head on. Our students’ health and safety is our number one priority.  

We Care About the Details - Down to Every Last Scrap 

All paper products and food waste from the Dining Hall is recycled and transformed into organic fertilizer and feed for pigs. It is just one way we support The Hun School’s green initiative. 

See the menu from Sage Dining Services

While the formal Dining Hall hours are outlined below, students and faculty come and go regularly, just like your kitchen at home. You can almost always grab a hot beverage, snack, bagel, or piece of fruit.

Weekdays:

  • Breakfast: 7:30-8:30 a.m.
  • Lunch: 11:00-1:00 p.m.
  • Dinner: 5:45-6:45 p.m.

Weekends:

  • Brunch: 10:00-12:00 p.m.
  • Dinner: 5:15-6:00 p.m. 

PA Café,

In addition to the Dining Hall, students may choose to eat at The PA Café, located in the Wilf Family Global Commons. The café is ideal for students on the go and offers prepared items including flatbread pizza, wraps, and salads, as well as a large selection of drinks, fruit, snacks, and desserts. Students may use spending money or their student accounts to purchase items. Hours vary.

Think your kids drink all of the milk before you have had the chance to replenish it? Try going through 20 gallons of milk in one day. The Hun School Dining Hall caters to a hungry bunch!

Coffee and Conversation with Gabe Czapo, General Manager, Sage Food Services at The Hun School Dining Hall 

Gabe Czapo has been feeding hungry Hun School students for fourteen years. In that time, he has helped redesign the Dining Hall’s philosophy. Mr. Czapo was the brains behind the backyard garden, a point of pride come spring when he and his team harvest three-to-five pounds of fresh lettuce for the salad bar. We sat down with him to talk turkey, and other food.

Question: What goes into meal design at The Hun School? 

Answer: “We build our menus around the red/green/yellow principle, which dictates that your plate should be 1/3 meats and proteins, 2/3 vegetables, with the rest being carbohydrates. We also strive for the highest “scratch factor” to ensure that our meals are made with the freshest ingredients. It’s not just about taste—it’s just better for you.”

Question: What would surprise most people about the School’s Dining Hall? 

Answer: “Most people don’t think of a School Dining Hall as a place where local produce is highlighted but it’s ingrained in our dining experience here. In fact, our supplier (Common Market) recently recognized us for a 9,500-pound purchase of local produce. We are proud of our commitment to sourcing and serving local and organic products. Next time you’re here, look at the signs posted at the salad bar and elsewhere and you’ll see the names of the farms that made our products. It’s always changing, depending on the season and the products. 

Question: What makes Hun’s Dining Hall stand out? 

Answer: “We serve 1,200 meals a day, with 865 meals served at lunch (our busiest time) but we are not just about quantity. Our quality is outstanding, but above all, it’s really about our people. We have a very dedicated staff, many of whom have been with us for years, and their warm hospitality and genuine care makes this Dining Hall feel more like home.