New Summer Menu Planned for Campers and Staff

Creating menus and preparing meals is a passion for Camp’s new Food Service Director, Paula Foley. With her wealth of experience serving camps and resorts all over the country, Paula created a broad new summer menu to ensure all campers and staff stay fed and hydrated. Each meal includes three hot dish offerings and a substantial salad bar that will satisfy all diets and appetites.

“I was under the impression we weren’t utilizing the salad bar and wanted to offer an assortment in addition to meals that are provided,” Paula said. “I wanted to make sure the salad bar was ample enough with something that would sustain you. The salad bar was first and foremost on my list to introduce back to camp.”

The introduction of the salad bar to the Summer Camp menu is the most anticipated change to the Camp menu. The salad bar will include a variety of vegetables and healthy items, including spring mix lettuce and baby spinach, an assorted mix of fresh vegetables, cheese, fruit, beets, croutons, hummus, legumes, tomatoes, cucumbers, couscous, quinoa, diced meat, tuna, and tofu. Because of the variety of course offerings and the sizeable salad bar, the menu is now a set one-week menu rather than a two-week rotating menu.

It was also important to Paula that there was something for everybody to eat, including those with special diets. Parents shouldn’t have to worry if their child can eat at Camp, and campers should be able to focus on having a good experience, she says.

“Special diets are a big deal, they are a serious deal. Nobody should change their diet at Camp because they need to eat for energy,” she said. “I want the kids with special diets to come to the kitchen and introduce themselves and feel comfortable that we are taking care of their special dietary needs. My hope is that they can take their tray to the table and feel empowered to enjoy their meal and their time with their peers.”

Click here to learn more about Nutrition and Meals at Camp Ondessonk.