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Encyclopedia WinterCampica - Suggest Change
Current Entry: 100-Dish Banquet
For many years the single most famous Winter Camp meal, the 100-Dish Banquet at Winter Camp III was a triumph of planning and execution that was long thought to be a pinnacle of camp cooking that would probably never be equaled or even seriously threatened. It held up well for 22 years before being dethroned by the 162-Dish Banquet. With "Stomach Exercises" the official theme of the day, an entire day's preparations went into the meal. Each Arrowman was assigned four dishes to prepare. Among the unusual foods dotting the menu were caviar, pickled cactus, octopus, Perrier, and gorilla casserole. The preparations for the meal required full use of the Beaver Creek kitchen and several hot plates set up in the dining area and on the front porch. The complete menu, which comprises 10 appetizers, 6 relishes, 6 soups and juices, 16 salads, 7 breads, 18 entrees, 9 potato-related dishes, 8 vegetables, 8 beverages, and 12 desserts, is listed in the Winter Camp Manual.