We’re hosting a Chef’s Cap Competition at Home on Friday, August 7th! Chef’s Cap is camp’s outdoor cooking competition, and just like at camp, we’ll all cook a classic camp meal together. We’ve selected the Axemen Village Chef’s Cap menu below and are releasing it now so everyone has time to grocery shop this week. We think the menu has components appropriate for all ages, and hope Chef’s Cap can be an activity for the whole family to get involved in. Don’t worry about sticking exactly to our menu below, as it’s optimized for outdoor cooking with kids, and not family cooking indoors. You are welcome to put your own spin on things! Of course, while Chef’s Cap is an outdoor competition, you do not need to cook over an open fire (although bonus points if you do!). And while we won’t have official judges, we’ll be giving out superlatives on our social media pages on Friday night. So, get your ingredients ready and on Friday night, share your finished dishes with us on Facebook and Instagram with the hashtag #ChefsCap! We’re excited for the Camp Family to come together for a taste of camp on Friday!
Menu, serves 4:
Relish Tray
Some artistic inspiration for your relish tray
- 1/2lb carrots
- 1/2lb celery
- 1/2lb cauliflower
- Ranch dressing
Rinse veggies, trim and cut into 1/2″ sticks. Arrange beautifully.
Pesto Carb
- 1lb tri-color rotini
- 1/4lb shredded Mozzarella cheese
- 1/4lb shredded cheddar cheese
- 1 green pepper, cubed
- 1 large onion, cubed
- 4T butter
- 1/4c milk
- 1 packet pesto seasoning
- Parmesan cheese, grated
- Salt and Pepper
Bring large pot of salted water to boil. Add rotini, cook until al dente. Drain, reserving 2c pasta water in a clean Nalgene (or, you know, a measuring cup!). Saute green pepper and onion. Combine cooked pasta, veggies, pesto seasoning, half of the shredded cheese, pesto packet, and milk in a large pot over low heat to help melt cheese. Add rest of shredded cheese. Add a little pasta water at a time until desired consistency is reached – it will start quite thick and will slowly reach a creamy consistency. Add salt and pepper to taste, serve with Parmesan cheese.
Peach Cobbler
- 6oz white or yellow cake mix
- 3c canned sliced peaches in syrup
- 1/2c dry oatmeal
- 4T butter, plus more for coating pan
- 1T brown sugar
- 1t cinnamon
Pre-heat oven to 350°. Generously coat dutch oven, pie plate, or round cake pan with butter. Add peaches to dish with syrup, and cover with cake mix. Lightly press cake mix into syrup. Sprinkle with oatmeal, brown sugar and cinnamon. Dot with pads of butter. Tent with aluminum foil and bake for 20-30 minutes, until a cake tester or toothpick comes out clean. Let rest for 10 minutes and dig in!
