Here at Redcloud we strive to make your dining experience a favorite part of camp. Our kitchens pride themselves on diverse menus, with many recipes made from scratch. We also understand and work around different dietary needs; food allergies, gluten free, vegetarian, and lactose intolerance.
Sample Menu for both kitchens
Redcloud Ranch Kitchen
The Ranch kitchen is run by head executive chef Lissette Medwig and sou chef Ashley Mauk. Both ladies went to culinary school and have a passion for serving our guests through the culinary arts. The Ranch is renowned for their amazing 40 topping salad bar with homemade dressings, savory flank steak, mouth-watering deserts, and more. Also enjoy handmade bread and pastries from our 90% “scratch” kitchen. For your convenience fresh coffee is brewed every two hours, and is especially good when enjoyed on the porch with the mountain view.
Lissette takes pride in offering alternative food options for guests. Lissette herself is gluten free and pays special attention to any one with dairy-free, gluten-free, and sugar-free diets. Please contact her to discuss any dietary needs.
Youth Camp Kitchen
The Youth Camp kitchen is overseen by Head Chef Daniel Jarvis. Daniel has a degree in Hotel and Restaurant management, and loves to serve guests great good. Fresh fruit and/or veggies are served with all three meals, homemade bread is made every day, and every Friday morning fresh, hot cinnamon rolls come out of the oven! The goal of the Youth Camp kitchen is to provide the freshest, best food possible, with 90% of dishes being made from “scratch”.
Daniel seeks to care for each camper’s specific dietary needs. Daniel is also severely gluten intolerant and can understand the hurdles and frustrations that special diets entail. Please contact him to discuss any dietary needs.