Girls Sleepaway Camp in the Adirondack Mountains in Brant Lake, New York
Our girls love grilled chicken and grilled steak. We find that when we use our mobile charcoal grills to prepare meats outdoors and then serve in our dining room, the campers enjoy the meal more and eat more lean protein. We offer grilled chicken on our buffet everyday at lunch and our older campers especially enjoy making their own grilled chicken Caesar as part of a healthy lunch. Grilled steak, which we serve in moderation, is a very popular meal at camp.
Our commitment to more natural products at camp includes the drinks at the table. At breakfast we offer orange juice, apple juice, water, fat-free milk and 2% milk. At lunch and dinner, in addition to water and milk, we offer fresh homemade lemonade. Our lemonade is made in our kitchen from water, fresh lemon juice and just a little bit of cane sugar. Campers find the fresh homemade lemonade satisfying, refreshing and delicious.
Eating right is about making healthy choices. Point O’Pines campers try new foods and learn more about what makes a healthy choice. The lessons learned at camp stick with campers for a lifetime. Frequently before meals in the dining room, we point out new items on our buffet that are healthy and delicious. We encourage camper to try things and give us feedback on how delicious they are. It is like a game but with important lifelong results. Ask your daughter about new healthy foods she learned to like at camp.
Jim, Sue, Brandon and Caressa joined many members of the food service industry last night in honoring Chef Noble Masi for his long career in baking and food.
Point O’Pines is excited to be one of a terrific group of sponsors of an endowed scholarship at the Culinary Institute of America in his honor. Noble served as the Point’s Chef for 26 years, starting almost at the beginning by establishing a very high standard of cuisine that we are so proud of, and that was recognized just last summer by both Town & Country and the New York Times. While continuing to look after the food for our campers, Nobile was also a founder of the Baking program at the Culinary Institute, where he is now a CIA Heritage Professor and remains very busy in his “retirement.”
Present at the dinner were 18 former members of the Point O’Pines staff. Many of these staff alumni have continued in the food industry, and now lead important food organizations, or teach culinary students like Noble taught them when he was at Point O’Pines or the Culinary Institute of America. Attendees shared were many stories of Noble and his wife Robin, and the role that they played in the careers of so many. There were even great stories of the years Point O’Pines.
Every camper from the 1950s through today has so much to thank Noble for, and we are proud our relationship with the Culinary Institute continues though today with our Executive Chef, Denver Grover, who was also a graduate of the Culinary Institute of America.
Thank you to the hosts, Michael Muzyk, President of Baldor Specialty Foods and Robert Rizzuto, Professor and Executive Chef at the NY Institute of Technology, who are both alumnae of the CIA and the Point O’Pines Kitchen.
Viva La Fiesta is a evening dinner event at the Point, celebrating the fun-filled culture of Latin America with food, dance and many festivities. The celebration starts with festive decor prepared by the campers in arts and crafts and continues with a special buffet dinner, usually on the beach, where we enjoy delicious cuisine from Latin America. Campers prepare festive traditional dances and entertainment for our enjoyment, including a special piñata brought to camp by one of our parents.
