Silver. Lake.Camp


Where EDUCATION, the ENVIRONMENT and FUN MEET            

The Summer of a lifetime for children filled with FORESTRY EDUCATION, PERSONAL GROWTH & FUN!


Char Broadoway 

MEET THE CHEF

Our friendly catering staff will prepare appetizing, well-balanced and nutritious meals. Meals are served home-style and lunch and dinner always include fresh vegetables or salad. Vegetarian options and other common dietary preferences and restrictions are cheerfully accommodated, as long as we are notified two weeks prior to your arrival.

Allergies

Silver Lake is a peanut/ tree nut free facility.  Thank you for helping us to make our site peanut-free by refraining from brining anything containing peanuts onto the property.  We are a nut-aware site.  As we do not carry any nut items, our suppliers provide us with products that ‘may contain traces’ of nuts and therefore we cannot be completely nut-free.  As a nut-aware facility, we encourage your participation to ensure all visitors are safe at camp.  Allergiessuch as egg-free, gluten-free and other complex allergies should be communicated directly to the kitchen no less than two-weeks in advance.  Though the kitchen is happy and experienced enough to accomodate these special diets, depending on the severity/personal preferences of each guest, we reserve the right to charge additional fees or request that guests bring a pre-determined and discussed quanity of food to camp.  The kitchen must be notified of all special diets at least two weeks prior to arrival due to food ordering and menu planning.  This includes: vegetarian, vegan, lactose intolerant, etc.  We are unable to guarantee accommodation of special diets declared within the two week window.

Menu Requests

Silver Lake does not encourage menu selection by groups due to meal planning practices to reduce food wastage.  Suggestions for returning guests, in regards to favourite meals, will be kept in mind in the planning of the menu.  Certain meals will not be available for groups that exceed certain numbers.  Please refer to our menus to view such meals.  All/any menu requests must be communicated no less than two weeks prior to arrival in order for the kitchen to determine if it is possible.

Unless otherwise arranged, meal times are:


Breakfast 8:30 am        Lunch 12:30 pm         Dinner 5:30 pm

Menu Selection

These are some sample menu items. The kitchen will plan the menu for your group based on food rotation and the special diets noted during the stay, feel free to suggest preferences. ***Weddings enquire for reception menu***

BREAKFAST
Scrambled Eggs with Hash-browns and seasonal fruit
Scrambled Eggs with  English Muffins and Assorted Jams and seasonal fruit
Pancakes and Bacon
French Toast with Breakfast Sausage
Belgium Waffles with Strawberry Compote and Whip Topping

  •  Yogurt, granola and seasonal fruit and cereal is also available at breakfast

  
LUNCH
Soup,  Sandwiches and Vegetables & Dip
Beef Burgers,  French Fries and Vegetables & Dip
Chicken Burgers, French Fries and Vegetables & Dip
Hot Dogs, French Fries and Vegetables & Dip
Macaroni & Cheese, Salad or Vegetables & Dip
Chicken Caesar Pita’s
 
**If an Out-trip is planned: a packed lunch is available in place of the prepared lunch. This bagged lunch includes: a sandwich, juice box, granola bar or cookie, hand fruit and a bag of chips. This option must be requested two weeks prior to your arrival**
 
DINNER
Beef Burgers, Fries & Gravy and Salad
Chicken Caesar Pita’s & Seasoned Rice
Chicken or Beef Soft Tacos
Meatloaf, Mashed Potatoes & Vegetables
BBQ Chicken, Rice or Roasted Potatoes & Vegetable
Chicken Cacciatore, Caesar Salad & Garlic Bread
Penne Pasta with Meatballs, Caesar Salad & Garlic Bread
Lasagna, Caesar Salad & Dinner Roll
Bangers, Mashed Potatoes with Gravy with Vegetable & Apple sauce
Roast Beef, Mashed Potatoes with Gravy, Yorkshire Pudding & Vegetables
Stir-Fry Vegetables, Honey Garlic Chicken Wings, Rice & Egg Rolls  
**Dessert is decided by the kitchen and constantly rotates**


Between Lunch and Dinner a snack of seasonal fruit is available.

Type your paragraph hereChar Broadoway is the Culinary Kitchen Manager at Silver Lake Forestry Education camp.  She comes from a strong Ukrainian background and food is her passion.  Her dishes are inspired by years of hanging out in the kitchen with her family matriarchs.  Her cooking reflects an international flair … anything from Greek to Italian. 

Not only does Char bring good wholesome cooking to the camp, but she believes that good eats are a major part of the overall camp experience.  Recently becoming a grandmother of two boys, you will see her try to make everyone attending Silver Lake as comfortable and involved in the culinary experience as possible.  She enjoys asking the kids to get involved and watching their faces as they enjoy their meals.

Char has extensive experience catering private events as well.  She has a number of groups that have commented, “This is the best food we have EVER had while doing one of our retreats.”  She works closely with the groups attending to understand their dietary needs and satisfy all attendees.  She excels in delicious vegan, vegetarian, and gluten free diets, to name a few..