International Night 2010
In our continuing effort to outdo ourselves and take things up one more level, we created the following meal completely from scratch. In addition to the menu, the tables were set with real china and glassware and flowers from Crossroad's. The most amazing part of the evening, however, was that the campers didn't want to leave the dining hall, even after two and a half hours; it was certainly a first for me in my 25 years at Camp Billings.
Many thanks to the regular kitchen staff: Stephanie, Kim, Cynthia, Alp, Joseph, Robert and Marcin, as well as Zoe Sirjane, a student at the Culinary Institute of America who, with her mom Penny, prepared the mille feuille, and Max O-C who manned the grill.
Menu
Pork and Cabbage eggrolls
Cream of Broccoli soup with baguette and VT butter
Crossroad's Lazy Lettuce with maple balsamic vinaigrette
Grilled chicken skewers with rice pilaf
Mediterranean salad plate: tabbouleah, baba ghanoush, hummus, feta, mixed olives, carrot salad, tzatziki, yogurt, roasted red peppers, cucumbers, tomatoes
Mille feuille with raspberries and blueberries
Utterly amazing. Wish I could have been there. Wow.
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