As you can imagine, mealtimes at Keystone are very important parts of our days.
We eat by cabin with counselors sitting with their campers. The menus for the summer are carefully planned and we have several food traditions.
The opening night of each session is always spaghetti night, and each Sunday finds us enjoying Ms. Bertha’s famous hand-dipped fried chicken. Ms. Bertha was our camp cook for 43 years and created many of the traditional recipes we still use today.
We plan our meals around providing choices for our girls. Food is served in a modified cafeteria style so that the girls go through the line to pick up their entree. It is their choice what goes on their plate, so we feel very able to work with picky eaters. For spaghetti night, the choice would be plain spaghetti noodles, noodles with a meat sauce or noodles with a marinara sauce. A vegetarian selection is available at each meal. We source our food locally as much as we can.
We offer a full salad bar with several sources of protein at both lunch and dinner. In addition to the standard salad greens and vegetables, you will find cottage cheese, tuna, black beans, garbanzo beans, hummus, sliced turkey, sliced ham, and two or three varieties of sliced cheese. During breakfast, the salad bar is used to feature multiple cereal choices, granola, individual and plain yogurt, fresh fruit, and a canned fruit.Bagels and toast are available every morning in addition to the main selections on the serving line.
With our attention to the individual camper, we are able to accommodate most food allergies. If you have specific questions about food allergies, please contact us.