Rocky Mountain Hand-Made Film Camp
Camp Menus

Vegan feasts were an integral part of the week’s experience, bringing everyone together to share meals and wide-ranging conversation during the course of the day while immersed in learning about and making hand-made films.

Saturday – Welcome Dinner
Polenta Torte with Puttanesca and Basil Chiffonade Sauces
Caesar Salad
Rosemary French Bread

Sunday
Sourdough Waffles with Fresh Blueberries, Vanilla Cashew Cream and Maple Syrup
Mango Apricot Juice
Tea
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Pizza with Eggplant, Red/Yellow Peppers and Sourdough Crust
Strawberry Lemonade
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Mushroom Bisque
Black Bean Croquettes wtih Mushroom Gravy
Tossed Salad with Grapes and Pecans, with Basil Lemon Vinaigrette
Chocolate Mousse Cake

Monday
Banana Oatmeal with Blueberries and Pears
Carrot Walnut Muffins
Tea
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Pizza with Eggplant, Red/Yellow Peppers and Sourdough Crust
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(Visiting Filmmaker, Mary Beth Reed)
French Onion Soup
Moussaka
Steamed Swiss Chard

Tuesday
Tofu Huevos Rancheros with Chipotle Salsa
Apple Juice
Tea
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(Picnic Lunch, hike and shooting day in Indian Peaks Wilderness)
Hummus, Sliced Tomato and Cucumber
Sourdough Pita Bread, Crackers
Fresh Plums and Red Grapes
Cookies
Blue Sky sodas
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(Visiting Filmmaker, Phil Solomon)
Gazpacho
Seitan Enchiladas with Mole Sauce
Amaranth Cornbread
Salad with Jicama, Radishes and Cucumber
Lime Tart with Fresh Strawberries

Wednesday
Tofu Scramble with Veggies and “Sausage”
Toasted Sesame Bagels
Fresh Sharlyn Melon
Tea
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Tempeh Ruebens
Ginger Ale
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French Lentil Soup
Fusilli with Pesto and Roasted Vegetables
Garlic Bread
Peach Pie with Vanilla Soy Ice Cream

Thursday
Strawberry Smoothies
Date-Pecan Coffee Cake
Fresh Sharlyn Melon
Tea
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Polenta Quiche with Tomato, Summer Squash and Eggplant
Blackberry/Ginger Soda
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Creamy Sweet Potato-Carrot Soup
BBQ Tempeh
Sweet Potato Biscuits
Red/Green Cole Slaw
Mocha Cheesecake

Friday
Oatmeal with Fresh Strawberries and Toasted Hazelnuts
Pear-Ginger Muffins
Pear Juice
Tea
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Wild Rice Salad
Black Bean Salad
Angelica Cornbread
Miso-Tahini Spread
Iced Hibiscus Tea
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Roasted Fresh Corn Soup
Mushroom Filo Turnovers
Broccoli with Roasted Red Peppers
Cibatta Bread
Apple-Walnut Crisp with Vanilla Soy Ice Cream