7201 State Route 8
Brant Lake, NY

phone : 518.494.3213

fax : 518.494.3489

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News from the Point

Days Until Camp

news from the pointjim’s food blog

Campers cooking pizzas at the farm

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.

Delicious wood-fired oven pizza
Fresh hoagie sandwich.

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.

Fresh hoagie sandwich.

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.

Peakers with Noble Masi and Denver Grover

We love Sunday morning breakfast at the Point.  Beside our famous chocolate chip muffins and our full breakfast menu, we love our best quality smoked salmon served with sliced tomato, a little sliced onion and capers.  The white fish is also a hit with our selection of freshly baked New York bagels and freshly baked bialys.

Smoked Nova Scotia Salmon with Lemon, Onion, Tomato, and Capers.
Grilled chicken salad

We are excited about our new venture into a nut-free environment at Point O’Pines.  Embarking on this journey has not been easy but it is important and worthy.  We are convinced our diet at Point O’Pines will be just as delicious as before with plenty of healthy options for every camper and counselor.

Our first task was to review all of the items we serve for labeling to confirm that all the ingredients that we use are nut-free.  We checked labels, manufacturers websites and specific codes on every product we use.  Some well known products were actually very confusing as the manufacturer would not make the statement that the product does not contain nuts, but instead referred us to package labeling which they suggest might change from time to time.  We found that some products prepared by national manufacturers are nut free from some production plants and may contain nuts when from sister plants.

Once we determined the limited number of products that we had used containing nuts we searched for delicious substitutes.  One example is the replacement of peanut butter with sun butter and the elimination of candy bars and ice cream containing nuts.   We found plenty of healthy and enticing alternatives.

We think our campers will be very satisfied with their diet and find it even healthier and more delicious than before.  There will be plenty of new options, especially all the new items that we have added to our candy canteen.

For more information see the food safety, special diets and allergies page on our website.

A camp classic: s'mores!
the weather at the point

Partly Cloudy : 81˚ : 7 mph W

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