Our dining hall was built in 1930. Its walls and ceiling are filled with memories and history of Camp Nominingue’s ninety year traditions, from canoes hanging from the rafters, with plaques of leader award winners dating back to 1925, with photos of the founder, F.M. Van Wagner and of the camp’s early days.
Campers sit at large tables with their tent-mates and their counsellors, usually eight to a table. One camper, the waiter, picks up the food tray from the kitchen and the counsellor serves the boys at the table. One of the counsellor’s jobs is to ensure that the campers at his table are eating a balanced meal. At the end of each serving, another camper, the slop-waiter, scrapes and returns the dirty dishes to the kitchen.
Although institutional cooking can never be the same as home cooking, we receive many compliments from the boys on the quality and quantity of the food we serve. There are usually second helpings of everything on the table. Fresh fruit is served at meal-times on a daily basis. At mid-morning each day, we also offer a fruit snack to the campers. A salad bar and vegetables are included at every lunch and supper.
Our menus are approved by a licensed dietician and you can see an example menu here. Our kitchen staff is carefully chosen by Lakeside Catering, the catering service that has been providing our meals for the last three summers. The kitchen staff is supervised by an experienced head chef. Since 2011, we have been nut and peanut free, both in camp and on our canoe trips. A vegetarian menu is available for boys who sign up for it and the kitchen staff is able to handle a wide variety of food allergies and intolerances.
Breakfast is usually the quietest meal of the day. When dessert arrives at lunch and supper, each section begins their chants, and their noise and enthusiasm fill the air. The boys leave the dining hall, energized and ready for the next activity of their day.