So, you are wondering how this menu thing goes, huh?  Well, this weekend is my first weekend to do this (so its subject to change a bit between now and Friday)  but here are my plans as of now.  I have one helper on Friday, which is the big prep day, and one helper part of the day on Saturday.  Then on Sunday I have two helpers for breakfast cookout as that is a three (wo)man job, which is also a form of entertainment (think Benihana with "chefs" up front cooking before the crowd).

This weekend is Father/Son Camp therefore I'm tailoring the menu to those tastes.  The next two weekends will be Mother/Daughter so the menu will change drastically for those.

Cooking for 250.


Fathers and Sons arrive between 6:00 and 8:00


 - Burgers off the Grill (a huge grill is out in front the lodge and burgers are cooked in shifts as guests arrive) + all the fixins (lettuce, tomato, variety of cheeses, pickles, grilled and raw onions, green chiles, grilled mushrooms, avocado, bacon, jalepenos, bbq sauce, mustards, mayos)
 - Ruffles Chips
 - Asst Vegetables and Hummus dip (baby carrots, zucchini slices, red pepper sticks, cauliflower florets, broccoli florets)
 - Banana Pudding (our family recipe)

Late night snack for after campfire:

 - Build-You-Own-Ice-Cream-Sundae -Bar (Blue Bell cups in chocolate and vanilla with assorted candies, nuts and toppings)


Breakfast at 8:30:

 - Croissant French Toast with Strawberry Syrup (family recipe)
 - Applewood Smoked Bacon
 - Assorted Fruit Trays (apple slices, orange wedges, grapes, bananas, strawberries, kiwi slices, cantaloupe, grapefruit halves)
 - Build-You-Own-Oatmeal Bar (dried fruits, nuts, nutella, fresh berries, pepitas, handmade granola, honey, chocolate chips, brown sugar)

Lunch at 12:30:

 - Texas Beef and Bean Chili (family recipe) and Grilled Cheese - (fritos, onion and cheese will also be available for Frito pie)

 - Baked Potato Bar (butter, cheese, sour cream, bacon, chives, green chiles, jalapenos)
 - Salad (lettuce, tomato cucumbers, cheese, bacon) with assorted dressings
 - Peach Cobbler (family recipe)

Cookies at the Directors Cabin 4:30:

 - Brookies (Clinton Street Baking Company in NY recipe and pic below)

Dinner at 6:00:

 - Brisket Tacos (slow cooked brisket, flour tortillas, jack cheese, lettuce, salsa) - (Taralyns recipe)

 - Cilantro Lime Rice (Chipotle copycat Recipe)
 - Catalina Salad (lettuce, black beans, shoepeg corn tossed in Catalina dressing and sprinkled with blue corn chips)
 - Tortilla Chips, Guacamole, Homemade salsas (The favorite red salsa I make for Doug and the tomatillo one I make for our chicken dishes)
 - Texas Sheet Cake (family recipe)

Late night after campfire snack at 9:30:  

 - Assorted popsicles, bomb pops, ice cream sandwiches and fudgesicles


Breakfast at 10:00:

 - Assorted dry cereals and coffee bar set up from 8:00-9:00 in the Lodge

 - Breakfast Cookout (myself and two other staffers cook the entire meal on a huge griddle over the fire)

  •  Pancakes (buttermilk, chocolate chip, blueberry, cinnamon chip, banana)
  •  Bacon, egg and toast combo (cooked together in a neat little presentation)
  •  Omelettes (bacon and gouda, spinach and tomato with cheddar, or plain cheese)

 - Assorted Fruit Trays (apple slices, orange wedges, grapes, bananas, strawberries, kiwi slices, cantaloupe, grapefruit halves)

***Yes, though I would normally never have that much sugar offered in one day, desserts at lunch and dinner are non-negotiable on the Camp menu.  I tried.

***Yes, this menu is all new to Camp.  The only exceptions are that they have had burger night on Fridays and Breakfast cookout on Sundays, but even the offerings at those are wholly new.    Some will like it, some won't…just like in my house.