Dining Services

Cincinnati Country Day School partners with SAGE Dining Services, a premier provider of dining services and gourmet catering since 1990 to private schools, colleges, and corporations in the eastern United States, to prepare nutritious lunches for all students, faculty, and staff.

SAGE meets the competing interests in today’s students’ menu choices, where popular items and healthy fare are balanced to satisfy the interests of parents, students, faculty, and administrators.

Our Dining Terrace menu rotates on a four-week cycle. The CCDS community is able to choose from the following daily selections:

• Salad Works – abundantly fresh salad bar featuring specialty salads daily as well as an overflowing fresh fruit station.
• Classic Cut Deli® – featuring a wide variety of meats and cheese along with tuna salad and smoked turkey daily.
• Stock Exchange – a soup station providing two homemade soups from scratch, one of which is always vegetarian.
• The Main Ingredient® – the hot entrée station, including two entrées, one vegetarian, a starch, and two fresh vegetables.
• Transit Fare® – to go foods, featuring pre-made wraps, packaged vegetables, and yogurt cups.
• Baltimore Baking Company – a wide variety of desserts and breads.
• Splashes – our extensive selection of beverages.
• Oriental Rice Bar – featuring two offerings, such as fried rice, coconut, or jasmine.

We also feature our Monthly Nutritional Seasonings, which are geared to enhance the community's awareness of lesser known food items and even add to the knowledge of foods around us every day.

Educational Seasonings 2008-2009

• September/October - Farmers’ Market: a lesson on sustainability and local farms.
• November - The First Thanksgiving: a taste of what was available to the early colonists.
• December - Breads: showcasing examples of the fermentation/leavening process.
• January - Spices and Herbs: offering food made with spices and herbs with which most students are unfamiliar.
• February - Healthy Soul Food: showcasing healthy substitutions for traditional soul food dishes.
• March - Buffalo: where the species originated, how it developed, its role in American Indian culture, as well as its nutritional profile.
• April - Middle Eastern Cuisine: focus will be on Middle Eastern cuisine and sustainability in the countries of North Africa.
• May - Vegetarianism: all the food served on this day will be some form of vegetarian.

What We Are Doing to Help the Environment

• With the installation of our new dish machine, which is more energy efficient as well as conservative with water, we have changed all of our chemicals over to GREEN products.
• We will also be going trayless for the new school year. A recent study by The University of Cincinnati suggests it is possible to reduce food and paper waste by 20% by removing trays from the dining experience.
• Look for more organic selections featured on our Salad Works and Main Ingredient bars.

Dining Terrace Policies and Procedures

• Please dispose of all waste from the table when you are finished dining.
• Put any recyclable items into the appropriate dispensers.
• Take only the food you plan to eat and please eat all the food you take.
• Please do not remove any utensils, cups, plates, or dishes from the Dining Terrace.