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Today’s Menu – July 8, 2025

July 8th, 2025

Breakfast

Homemade Challah Bread French Toast
Confectionery Sugar and Maple Syrup
Bananas, Orange Quarters, Cantaloupe and Honeydew Melon
House Baked Scones
Vermont Fresh Yogurt – Hard Boiled Eggs
Assorted Whole Grain Cereals
Hot Oatmeal with Brown Sugar and Overnight Oats
Apple Juice, Skim Milk or 2% Milk

Lunch

Old Fashioned Macaroni and Cheese with Buttered Bread Crumb Topping – Just the way you LOVE IT
Soup of the Day
Selection of Salads at our Fully Stocked Salad Bar
Hot and BBQ Wings – Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Peaches
Homemade Lemonade and Water

Afternoon Snack

Ice Cream Sandwiches

Dinner- Ramen Bar POP Style with Curated Topping Selection

Seared Chicken, Grilled Beef or Tofu
Wild Shiitake or Woodland Mushrooms, Fresh Cut Carrots, Corn, Finely Sliced Green Onion Homemade Kimchee, Baby Corn Spears, Radish, Edamame, Cilantro, Finely Sliced Jalapeno Bamboo Shoots and Soft-Boiled Eggs
Buckwheat Noodles
Soft and Chewy Chocolate Sprinkle Cookie with Fresh Chocolate Icing

Evening Snack

Fresh Baked Oreo Blondie Cookies and Cold Milk or Fresh Fruit

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Today’s Menu – July 7, 2025 – Point O’Ritz

July 7th, 2025

Breakfast

Scrambled Eggs, Cheesy Eggs, and Fried Eggs
Bananas, Oranges, Cantaloupe and Honeydew Melon
Greek or Vanilla Yogurt – Homemade Cinnamon Streusel Coffee Cake
Assorted Whole Grain Cereals
Hot Oat Meal with Brown Sugar and Overnight Oats
Apple Juice, Skim Milk or 2% Milk

Lunch

Golden and Crunchy Grilled Cheese Sandwiches
Fresh Homemade Tomato Soup
Selection of Fresh Salads including Tuna Salad and Chicken Salad
Pasta Alternative with Sauce of the Day
Fresh Red Grapes
Homemade Lemonade and Water

Afternoon Snack

Candy Canteen and Apples

POINT O’RITZ 2025

RECEPTION AND HORS D’OEUVRES ON THE MAIN LAWN

Crudites with Creamy Rancho Point Dip
Chef Chuck’s Famous Battered Crispy Mushroom Bites with Creamy Italian Aioli
House Made Bruschetta on a Toasted Garlic Crostini
Vegetable Maki Sushi with Wasabi Dipping Sauce
Golden Fried Asian Chicken Dumplings
Petite Cochon aux Blanket Hebrew National
Party Beverages

DINNER IN THE GRAND BALLROOM

Rainbow Cheese Tortellini With a Delicious Ricotta Cheese Filling in a Freshly Made Pasta Purse Served with a Chuck’s famous Sauce Alfredo

Superb Egg Battered Breast of Chicken Francaise POP Style – In a Tasty Light Lemon Butter Sauce

Risotto Piedmontaise – The Noblest of all Italian Dishes – Imported Italian Arborio Rice Simmered gently with Pecorino-Romano Cheese, Consommé, Fresh Peas and Pimientos

Charcoal Grilled Beef Paillard with Chuck’s Special Sauce 21 – Fresh Oregano-Garlic Chimichurri

Angel Hair Pasta Served with Sautéed Fresh Filetto di Pomodoro, Garden Fresh Basil, a Hint of Onion and Gobs of Pecorino Romano

Steamed Broccoli with Roasted Red Pepper and Fresh Creamery Butter
Caesar Salad Deluxe a la Maison
Freshly Baked Assorted POP Rolls

THE GRAND ICE CREAM BUFFET

Design Your Own Ice Cream Sundae
Choice of Vanilla Bean, Rich Chocolate, Luscious Strawberry, and Java Chip
Oreo Cookie Pieces
Hot Fudge, Caramel, Strawberry and Marshmallow
Blue and White and Chocolate and Rainbow Sprinkles
Whipped Cream

CHEF DE CUISINE

Chuck Jennings, Executive Master Chef
Will Shanahan, Chef di Cuisine
Julian Gamache, Sous Chef
Harumi Tomatani, Pastry Chef
Brandon Martinez, Junior Pastry Chef

BANQUET PREPARATION

Maximiliano, Emiliano, Pablo, Alan, Andres, Alexis, Yuliet, Diego, Oliver, Alexa, Henry, Ana Luisa, Jose, Ana, Allen, Gabriel, Samuel, Ulises, Karla

SERVICE BY

The Great Peak of 2025 and the POP Banquet Staff

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Campers of the Week – Kindness 2025

July 6th, 2025

Kindness
Campers receiving this award are those who we all enjoy being around for their bright smiles, welcoming spirits, and inclusive attitudes. Kindness is a behavior marked by acts of generosity, consideration and concern for others without expecting praise or awards in return. This camper can put herself in someone else’s shoes and shows a great understanding of her fellow campers. She is kind and compassionate with all of her fellow campers and staff, and does her best to learn the perspective of others during conflict.

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Today’s Menu – July 6, 2025

July 6th, 2025

Sunday Breakfast Buffet

Freshly Baked Assorted Bagels and Bialys
Perfectly Sliced Acme Smoked Salmon and White Fish Salad
Tomato, Onion, and Caper Garnishee
Bananas, Orange Quarters, Cantaloupe and Honeydew Melon
Freshly Baked Chocolate Chip or Blueberry Muffins
Assorted Whole Grain Cereals Including Lucky Charms (A Sunday Special)
Hot Oatmeal and Brown Sugar – Fresh Greek or Vanilla Yogurt
Apple Juice, Skim Milk or 2% Milk – Hot Cocoa

Lunch

Make Your Own Hero Sandwich on Fresh Baguette, Seeded Rye or Fresh Kaiser Roll
Turkey, Roast Beef, and All Beef Salami
Hot Pastrami and Corned Beef Carving Station with Fresh Seeded Rye – Pickles and Mustard
Sliced American Cheese
Potato Salad, Cole Slaw and Sliced Vine Ripe Tomato
Soup of the Day
Full Stocked Salad Bar including Homemade Tuna Salad, Chicken Salad, Homemade Hummus and More
Pasta Alternative with Sauce of the Day
Fresh Peaches
Homemade Lemonade and Water

Afternoon Snack

Chloe’s Fresh Fruit Popsicles

Dinner – Pizza Party on Main Lawn

Hearth Baked Pizza Hot from our Pizza Ovens – Your Choice of Toppings
Chopped Salad Prepared with Homemade Croutons and Tons of Freshly Grated Parma
Arnold Palmers and Water
House Made Individual Oreo Cheesecake Squares

Evening Snack

Warm Freshly Baked Sugar Cookies and Milk or Fresh Fruit

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Fourth of July at Point O’Pines: A Celebration of Spirit, Friendship, and Fun

July 5th, 2025

The Fourth of July at Point O’Pines is always something special, and this year’s celebration was filled with energy, color, and the kind of joy only camp can deliver.

From the moment the sun rose, the spirit around camp was full of excitement. Campers dressed head to toe in red, white, and blue, waving flags and wearing their brightest smiles. The dining room was fully decorated with colorful banners and flags, and the whole camp joined together in song. Campers sang America the Beautiful and other favorites, creating a heartfelt start to the day.

In a new addition to the festivities, the entire camp gathered at the flagpole after breakfast. Brandon raised the American flag while everyone stood for the Star-Spangled Banner. It was a moment of togetherness and a hopeful start to a day full of celebration.

Morning activities continued with the usual fun, but everything had a patriotic twist. Campers brought their red, white, and blue energy to the waterfront, tennis courts, and all across camp. In the afternoon, special surprises kept the celebration going. Ice cream sundaes, water balloon tosses, and an inflatable waterpark on the beach with towering slides filled the afternoon with excitement and laughter.

Dinner brought everyone together for an all-camp cookout on the field near volleyball. As the sun began to set, the entire camp headed over to BLC to spend the evening sharing games, making new friends, and enjoying the holiday together. The Peakers even reprised their Breakout dance for the BLC Seniors, adding a memorable highlight to the night.

What stood out most, though, was not just the events or decorations. It was the spirit of celebration. Campers embraced the joy of being together, creating new friendships, and honoring a holiday that brings people closer. At the Point, that is what the Fourth is all about.

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