It’s the 50th anniversary of Camp Blue Ridge and the food is 50 times better than it has ever been, thanks to our newest chef Robson and his team. This year, the food has been extravagant in the display of the meals as well as in taste. The kitchen team has introduced new meals such as chicken and waffles, steak fajitas, chicken francese, and so much more. Not only are all the meals delicious, but healthy and inclusive as well. There are always options here at camp so if you are vegan, vegetarian, gluten free, or have any allergies, you will always find something yummy to eat for any meal of the day. Camp has three total food bars. Theres a boys side, a girls side, and a teen bar in the middle. Each bar has a salad bar with various veggies and dressings with the occasional pasta or tuna fish. At breakfast, the bars will have yogurt, apple sauce, and fruit. Even the desserts have been marvelous. On opening night the kitchen team prepared three large tables flooding with candy, cupcakes, brownies, and donuts (all nut free of course). The kitchen team turned off the lights and surprised us all with the desert table that had decorative sparklers to top it off. It really was a fantastic way to set the tone for summer 2019.