Well-crafted stories and expert culinary insights

Apr 2009

Summer Camp for Foodies

I always loved summer camp as a kid. For many summers my folks dropped me off at Camp Killoquah north of Everett for a week of canoeing, swimming, archery, making sand candles, singing camp songs. I can’t remember much about what I did last month, or the name of someone I met at a meeting last week, but I can remember those darn camp songs. Why is that?

The food? Well, not much sticks with me about the food. Aside from one delicious recollection. Some mornings we’d build a camp fire (we were Camp Fire girls, after all) and toast slices of bread on sticks held precariously over the flames. Then came the fun. A virtual smorgasbord of toppings we could add at will: peanut butter, jelly, chopped nuts, raisins, coconut, brown sugar, cinnamon sugar. Man, that was some amazing toast, I’ve thought about it more than a few times over the years. But never had the nerve to try recreating it. Maybe one of these days.

Short of going back to relive the bug bites and lumpy cots, the early reveille and KP duty — there’s a better option for us grown-ups to enjoy a taste of summer camp right here in Seattle. Make that a surprising, delicious taste of summer camp. Summer camp, done up Tom Douglas style. Which means your breakfast might just be a bowl of pho made by Eric Banh from Monsoon, as was the case on the morning I joined Summer Camp last year.

Some of last year’s highlights included making breads and pizza at Serious Pie, learning cake decorating techniques, wine tasting challenges, a demo with Armandino Batali from Salumi and an outing to Pike Place Market followed by cooking together in the Palace Kitchen. Oh, and loads of demos by local chefs, such as John Sundstrom from Lark and and Mark Fuller from Spring Hill.

It’s a busy week, five full days. But the pacing’s great, lots of different things going on throughout the day, great conversations and interactions, the guests clearly having a lot of fun together, and intently interested in the subject at hand: great food and beverage, shared in a convivial and engaging setting. Think about going back to camp this summer. It’ll definitely be delicious. Maybe I’ll share that toast recipe with Tom, for old time’s sake.

I can’t promise that there are still spots available, they go QUICK, many guests from previous years jump right on board again. But they have added a second week this year, so it’s possible! To find out more, check out this link on their web site.