Manitou’s Kitchen — Locally Grown Ingredients — Organic Gardening — Head Chef Alex Rust
Redefining Camp Cuisine
Manitou serves the finest food in camping in our spacious 10,000 square-foot dining hall. Our chefs, lead by Alex Rust, prepare the meals using the freshest ingredients and a balance of nutritional recipes and kid-friendly creations.
Meals can be served family-style or buffet style, supplemented by two salad bars and an alternate station for vegetarians, picky eaters and those with food restrictions. There are “formal dinners” on theater nights, and cabin barbecues once a week. Milk and cookies are served after evening activities. During “lazy morning” on Sundays, campers can stroll at their leisure to one of three breakfast locations around camp for custom-made omelets, specialty breakfast sandwiches and French toast, or the all-American bacon and eggs served at the waterfront.
Camp Manitou is proud to work with several local farms, including Emery Farm in Wayne, Maine and Crown of Maine, an organic cooperative organization. They supply Manitou with seasonal produce to incorporate into our salad bar and daily menu.
Our on-site conservationists continue our “green” efforts with a camp-wide recycling program, composting, and our own organic garden. The food at Manitou was even covered by the New York Times.
Head Chef Alex Rust
Alex left his home-state of Maine to travel and cook around the world, gathering knowledge on local cuisines and ingredients in the process. He returns to Maine and Camp Manitou with fresh ideas and excitement for serving up great quality home-cooking to his Manitou family.
As Head chef, Alex combines his Maine roots and well-traveled experience, to serve up innovative recipes and forward thinking ideas on nutrition, fresh ingredients and recycling. Alex trained at the Four Seasons and spent years working at Jackson Hole in Wyoming.
He advocates local businesses, sustainable farming, cooking from scratch and offering nutritionally balanced options at every meal.