Few things are as important as the time we come together as one camp during meals. And few things are as important to us, and to you, as the quality, variety, and healthfulness of the food we serve.
Josh brings 15 years of experience as an owner and operator of five restaurants in Washington, D.C., as well as of a produce farm in Maryland. He and Chef Keith are dedicated to serving the most well-rounded, healthy, and delicious food in a safe and allergy-friendly environment.
All meals are served family style and include a rotating main meal, along with a breakfast or salad bar, and vegetarian, vegan, and gluten-free alternatives as needed. All allergens are fully accommodated in our 100-percent nut-free, state-of-the-art facility. The dining hall stays open throughout the day for campers to stop by for a cold drink or fresh piece of fruit. Lakefront afternoons always feature a choice of snack on the porch, like a fresh fruit smoothie, homemade granola bar, or warm cookie. Sunday mornings offer a “lazy morning” buffet with fresh pastries, made-to-order omelets, Belgian waffles, and fresh juice. The daily menu is published in our Somer Sun and shared for all our families to see. We’ll try not to make you too jealous! Check out a sample of the Somer Sun!
Picky eater? No problem! Breakfast always includes the daily breakfast bar (see below) while lunch and dinner feature the salad bar. In the afternoon and evening, there’s also homemade soup, sun butter and jelly sandwiches, and the pasta bar at night, with penne or noodles along with red sauce, cheese and butter, chicken, and steamed broccoli.
Breakfast Burritos w/ Scrambled Eggs or Tofu, Hash Browns
Quiche: Bacon/Cheddar or Tomato/Asparagus, Smoothies
Pancakes, Maine Blueberry Syrup, Sausage Links
Scrambled Eggs, Home Fries, Turkey Bacon, Toast
Brioche French Toast, Fresh Berries, Yogurt Parfaits
Sunday Sleep-In: Cinnamon Rolls, Biscuits & Muffins, Juice Bar, Omelets & Waffles
Chicken Kebobs, Grilled Veggies, Pita, Hummus, Tzatziki
Baked Chicken Tenders, Mac & Cheese
Make Your Own Wrap: Turkey, Roast Beef, Plain, Spinach or Whole Wheat Wraps, Chips & Slaw
Baked Ziti w/ Meatballs or Bowties w/ Pesto, Green Beans, Garlic Bread
Grilled Cheese: Cheddar, Tomato/Basil/Mozz, or 3 Cheese, Roasted Tomato Soup
Teriyaki Salmon, Coconut Rice, Snow Peas, Strawberry Shortcake
Chicken, Steak or Veggie Fajitas, Rice & Beans, Pico de Gallo, Homemade Guac, Tres Leches Cake
Campsite Cookout: Burgers, Veggie Burgers, Grilled Chicken, Cucumber Salad, Taro Chips, S’mores
Herb Chicken, Baked Potatoes, Corn, Ice Cream Sundae Party
Sunday Supper: Grilled Flank Steak, Mashed Potatoes, Broccoli, Homemade Wheat Rolls, Blueberry Pie w/ Ice Cream
Cereals & Yogurt - Homemade Granola, Cheerios, Corn Flakes, Rice Krispies, Plain Yogurt, Blueberry Yogurt, Strawberry Yogurt
Oatmeal Bar - Steel Cut Oats, Brown Sugar, Cinnamon, Honey, Raisins, Dried Cranberries, Shredded Coconut, Sliced Banana, Fruit Compote, Flax Seed
Fresh Fruit - Cantaloupe, Honeydew, Watermelon, Apples, Plums, Peaches, Bananas, Kiwi, Assorted Berries
Breads & Spreads - Banana Bread, Wheat Bread, Rye Bread, English Muffins, Assorted Bagels, Cream Cheese, Butter, Sun Butter, Homemade Jam
Greens & Veggies - Mesclun, Romaine, Kale, Spinach, Tomatoes, Peppers, Onions, Cucumbers, Carrots, Mushrooms, Broccoli, Celery
Grains & Legumes - Quinoa, Edamame, Black Beans, Garbanzo Beans
Other Fixins - Dried Cranberries, Hardboiled Egg, Hummus, Salsa, Sunflower Seeds, Tortilla Chips, Pita Chips, Croutons
Prepared Salads - Chicken Salad, Tuna Salad, 3 Bean Salad, Cucumber Slaw, Kale Slaw, Watermelon & Kale Salad, Cous Cous
Cheese - Cheddar, Pepper Jack , Feta, Goat
Dressings - Balsamic Vinaigrette, Caesar, Ranch, Raspberry Vinaigrette, Honey Dijon, Citrus Vinaigrette, Blue Cheese, Thousand Island, Italian
Growing up in Hooksett NH, Keith Girard never imagined becoming a Chef. Through high school, there were two places you would find him after school, at karate class, or in the drama club. Hoping to find his passion, Keith studied theatre, business, and math in college. And then he found it.
For the past 9 years, Chef Keith has been cooking his heart out. Starting off in restaurants, Keith quickly moved up the ranks in fine dining. “To me cooking combines the best aspects of all the activities I enjoyed growing up. It takes discipline to master techniques and execute properly, just like in martial arts; but there is also a huge artistic and theatrical component to a restaurant. It’s not just about the food; it’s about the experience. And the show must go on! I also really love the science and math aspects to cooking too. I am constantly using chemistry and physics when working with food, and I love to learn about what is actually happening on a molecular level.”
Keith found his way to Camp Manitou for Boys four years ago through his wife, Adah, the Camper Specialist. At the time he was a private university chef, with summers off. At Manitou, he created the culinary arts instructional, arguably one of the most popular activities at camp! Having never been to camp as a kid, it was a profoundly impactful experience. “I loved working with kids at camp. They were so excited and surprised by making the food from scratch, using fresh and local ingredients. I got to connect with so many campers, and provide them new experiences.”
Chef Keith will bring to Somerset delicious, creative, and healthy food that everyone will be excited to eat. “My philosophy on food is easy: use the freshest ingredients and the perfect technique and let them shine. And lots of love.”