The kitchens at Cedar Campus will provide you with high-quality, well-balanced meals that will allow you to enjoy your visit to Cedar with no worries about whether you will be satisfied with your dining experience. All meals feature several popular choices to please most palates and choices such as cereals, potato bar, and salad bar which give almost everyone a desirable option. Groups are given the option to design their menu with Cedar’s chefs to further meet their preferences. A healthy appetite is all you will need to bring, and Cedar will be sure to send you home well fed!
Our well trained food service staff is equipped to handle special dietary needs. They want to be a blessing to everyone that comes through the dining facilities. Because much of our food in made from scratch right here on site, it is much easier for us to accommodate any restrictions our guests may have. They stay educated on many of the dietary concerns that are out there and how to create appetizing meals accordingly. Whether you are a vegan, diabetic, or gluten- or dairy-free we can assure you leave happy, healthy, and well fed.
- Rod Miller - Food Service Manager
- Callie Hansen - Food Service Coordinator
Rod has provided good food for guest groups at Cedar Campus for the last 20 years. He trained under Chef Karl Nelson’s tutelage for 4 years and has been Food Service Manager ever since that time. He is familiar with varying menus to please different groups and is equally equipped to prepare kid-friendly foods or banquet-quality entrees. It is his aim to work with guest groups before their retreat to tailor menus to their needs. A hallmark of the Cedar Campus kitchens during Rod’s tenure is his commitment to provide great service to our guests through excellent tasting and appealing meals that are more commonly seen at resorts than camps.
Callie graduated from Macomb Community College with an associates of applied science, Culinary Arts degree in Dec. 2016. She also interned at Cedar Campus summer of 2016. Her certifications include: Serve Safe certification, Purchasing, Supervision, and Cost Control through the National Restaurant Association. She has practiced cooking styles from fine dining and banquets to kids dinners and cookouts.
Examples of Typical Meals
Breakfast 1: Pancakes, sausage, oatmeal
Breakfast 2: Baked oatmeal, vegetable or bacon quiche, bacon
Breakfast 3: Cream cheese and chive scrambled eggs, sausage, hashbrowns
Breakfast 4: Holiday morning French toast, French toast sticks, bacon
(almost) Always available at breakfast: cereal, oatmeal packets, yogurt, toast bar and toppings, hard-boiled eggs
Lunch 1: Pasta primavera, rosemary red-skinned potatoes, honey buttermilk bread, pumpkin corn chowder
Lunch 2: chicken Caesar salad, tomato basil pasta, Riviera blend vegetables, rolls or breadsticks
Lunch 3: chicken salad croissants, chicken noodle soup, chicken or beef stir fry
Lunch 4: Sesame ginger chicken, wild rice, carrots, bread
(almost) Always available at lunch: baked potato bar with toppings, raw veggies and dip
Supper 1: Beef stroganoff, noodles, green beans almondine, bread
Supper 2: Cajun jambalaya, white chili, roasted garden vegetables, rolls
Supper 3: Italian chicken, mashed red-skinned potatoes, Normandy blend vegetables, pasta bread
Supper 4: spaghetti and meatballs, garlic bread, vegetable lo-mein, baked vegatables
Suppers usually have a salad bar, and always have a dessert