Today we are thinking of how lucky the Point O’Pines family is to have so much to be thankful for. We appreciate our friends, including campers, staff, parents, alumnae and our local community. We appreciate the beauty of the Point and our Adirondack mountains. We appreciate good food and time with family. Thank you all for being a part of the Point and a part of our lives.
Days Until Camp
news from the pointjim’s food blog
This weekend we were back in Westchester, NY for the 2014 FARE (“Food Allergy Research & Education”) Walk for Food Allergies. Point O’Pines Camp is a sponsor of this great organization, and Brandon and Caressa got to see some of our campers there. It was also terrific this year to share our experiences of being nut free.
Campers just love the organic farm-to-table program at our beautiful 500 acre farm and equestrian facility. At the farm, the girls nurture seedlings in our greenhouse and then grow the tastiest vegetables in the garden with our organic farmer and cooking instructor.
Campers create tasty meals from home grown vegetables and learn to cook them for lunch or dinner in our beautiful wood-fired Italian stone “forno” oven. You can enjoy the “best breads and pizzas in the world” served with your choice of fresh toppings. It is such a treat for campers to be able to enjoy this gorgeous outdoor kitchen with a view.
We want our campers to crave healthy food. Eye appeal is very important, as is participation in the farm to table process.
Campers love to eat our attractive grilled vegetable hoagie lunch. The sandwich is filled with wonderfully delicious and healthy things. We bake six foot hoagie bread in our own bakery and grill eggplant, zucchini, yellow squash, and roasted red and yellow peppers over charcoal. We assemble the sandwich with fresh hummus and virgin olive oil drizzle and serve it warm as the center of attention in the dining room. This is a lunch that goes fast.
Point O’Ritz is a traditional highlight of every summer at the Point. Did you know that Point O’Ritz was invented back in 1966 by Noble Masi, former chef and foodservice director at Point O’Pines? Noble wanted to show his kitchen brigade what world-class hotel style service was like for a day, and that day became Point O’Ritz. 1966 was the first year that Noble brought a staff with him including students from the Culinary Institute of America. The first Point O’Ritz meal was served by the counselors, but the next year Hoby Rosen switched and the Peakers began serving the delicious POR meal to the campers.
Campers and alumnae all know the fabulous legend of Noble who started at the Point as a baker, took over the management of the foodservice, and then went on to be a professor and then director of the Culinary Institute of America, Noble is presently retired and an “Ambassador” for the CIA. His continuous friendship for the Point has been important in guiding us to where our foodservice is today, under the leadership of Chef Denver Grover, a graduate of the CIA. Learn more about Point O’Ritz.