Wednesday, May 29, 2013

Volunteer work camp weekend

Working at Oakland Camp has been on of my best experiences in recent years. Campers have received our food with enthusiasm. And the crew is working as a team. They helped each other through long days of the last two weekends. I'm blessed with a great kitchen staff.

The volunteer work weekend came off with "flying colors." While I'm ready to lash a broom to the mast and declare a "clean sweep" of all meals this weekend, we have some challenges ahead. Our summer begins with Adult Art Camp and Family Camp 1 (Science, Space and Sky Week) in just over two weeks. Both camps kick off in the afternoon of Sunday, June 16.

Preparing sufficient food and keeping the buffet lines (meat and vegetarian) stocked during each 60-minute meal period will be my biggest concern as the staff transition from pre-camp to full sessions of 150 to 200 campers each. To this point the largest group we've fed has been 125 campers and staff. I'm confident that the cooks will maintain the high standards that I set when they arrived.


Friday Evening
Tex-Mex Layered Casserole ala King Ranch
Simmered Pinto Beans
Mexican Corn
Sour Cream / Onions & Cilantro / Salsa Ranchera
Chocolate Brownie with Caramel Icing

Saturday Morning
French Toast
Warm Pancake Syrup / Smart Balance Cups
Cream Cheese & Fruit Topping
Hot Oatmeal / Fresh Fruit / Yogurt

Saturday Afternoon
Tomato Soup
Grilled Cheese Extravaganza
Cilantro Sauce for Sandwiches
French Fried Potatoes with Fry Sauce
Chocolate Pudding

Saturday Evening
Chicken & Broccoli Stir Fry
Vegetable Fried Rice
Chicken Egg Roll with Sweet & Sour Sauce
Fortune Cookie
Peach Cobbler

Sunday Morning
Scrambled Eggs with Cheddar-Jack Cheese
Crisp Bacon Strips
Cottage Fried Red Potatoes
Hot Oatmeal / Fresh Fruit / Yogurt

Sunday Afternoon
Beef Tacos with Shredded Cheddar Jack Cheese
Vegetarian Refried Beans
Sautéed Corn with Green Chiles
Sour Cream / Onions & Cilantro / Salsa Ranchera
Fruit Jello

Sunday Evening
Beef Stew with Rosemary & Fennel
Chimmicuri Drizzle
Roasted Cauliflower
Fresh Rosemary-Garlic Bread
Bread Pudding

Monday Morning
Oat Banana Hot Cakes
Fried Ham Steaks
Pancake Syrup / Smart Balance Cups
Cream of Wheat / Fresh Fruit / Yogurt

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