Girls Sleepaway Camp in the Adirondack Mountains in Brant Lake, New York
by Hannah
History was just made, today, July 24th at Point O’Pines Camp for Girls. The summer season did not hold back campers Hannah (Senior) and Juliette (Peaker) from bringing winter spirit to camp. After a lot of molding and reshaping, a sand made snowman was finally built by Hannah. The figure was then cleverly named by Juliette. Point O’Pines is proud to announce Olive/Ollie Wilbur a new member of our family here at camp.
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.
