La Cuisine de Camp
We’re fanatics about food. So much so that we hired Nate Keller, former Executive Chef at Google, to spend all year developing the best possible versions of whatever it is that we’re serving. Sure our food program is sustainable, seasonal, organic (when we can) and all of the other West-Coast mumbo-jumbo, but that’s just the start. What we’re really about is introducing our campers to dishes that kids from all around the world love to eat. Each day of the week features a feast based on a particular culture–Italian, Mexican, Japanese, American and French. Some items are adventurous–coq au vin and eggplant parm–and others are kids’ classics–quesadillas and mac & cheese. Throughout the menu we put a healthy twist on items to make sure our campers are getting well balanced meals. One of our favorites is blending cauliflower into our mac & cheese sauce. Not only do we get a little veg in there, but we use less fat and still get that creamy mac & cheesiness. Lunch comes alive thanks to our onsite cooks who fire each dish right before the kids eat. We’d have our cooks crack crab if we could, but alas, it’s not in season, which is convenient because it’s also really expensive. Expect some good eats—lunch and snacks are included in the camp fee.