The Council Room

[Mike Freeland]

I'm starting a new thread on the blue-gray thing. It has the potential of being interesting enough for its own space, and we're getting off-topic here, not that it's terribly important.

Remember the cold cut dinners, where sandwiches were made with everything on them, from potato chips and salami, peant butter, jelly, lettuce, salt and pepper. I can almost taste one now. There was a lot of " bet you wont eat this" competition at those meals.

I just remembered a dessert made from mashed Jello and whiped cream, or whipped topping. Man that stuff was appealing. My brother sed to do a little show when he served that stuff up.

There, that took care of that.
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'56-C-9 C. Mosher '57-C-9 Bill Feaster
'58-J-14 H. Peavy '59-J-11 G. Wood, C. Duncan
'60-S-8 R. Leavitt, D. Hemphill '61-S-1 E. Slocum
'62-JA-1 H. Dunbar '63-C-2 (JC)
'64-C-5, (JC) Councilor
'65-C-9 '66 - '72-J-8
'73-JA1 '75-J-6

[DavidAyars]

EDIT: sorry, moved to the Blue Gray thread where I thought I was placing it...
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Camper: J-8 1965 (Kevin Ryan), J-8 1966 (Mike Freeland), S-6 1967 (Russ Hatch), S-3 1968 (Jeremy Cripps), and JA-2 1969 (Dan Mannis).
JC: J-2 1970 (Bill Bettison) and J-3 1971 (Gene Comella). Councilor 1972, J-5 1973, and JA-1 1974 & 1975

[Mike Freeland]

Another thing from the Wyanoke Kitchen: Baked Haddock. It had a few bones in it, but was baked in butter with some paprika on it for color. I thought it was pretty good, and it was real fish, not Mrs. Paul's Fish Slabs or something.

The chef used to fry up the fish the kids caught too. I always thought that was kinda cool too.
_________________
'56-C-9 C. Mosher '57-C-9 Bill Feaster
'58-J-14 H. Peavy '59-J-11 G. Wood, C. Duncan
'60-S-8 R. Leavitt, D. Hemphill '61-S-1 E. Slocum
'62-JA-1 H. Dunbar '63-C-2 (JC)
'64-C-5, (JC) Councilor
'65-C-9 '66 - '72-J-8
'73-JA1 '75-J-6

[Jim Culleton]

Great memory, Mike! I remember the baked haddock and, I think, the fine S.S. Pierce succotash (corn, etc.) that went along with it! That was a pretty decent meal. Not sure if it topped our beloved NE boiled dinner though!

I always loved the rolls that Mrs. Morin used to make to go along with the turkey soup on Monday nights. Now that is what I call a great soup that puts Progresso to shame! Besides the left over turkey from the Sunday meal, the soup also had rice, carrots and celery in it. Good stuff!

Remember the great apple and or peach crisp for dessert? I always wanted 2nd's on that!
_________________
'56 - J-9 J. Moulton
'57 - J-11 J. Moulton
'58 - J-4 E. Web Dann, S. Hood
'59 - S-6 P. Leavitt
'60 - S-2 F. Avantaggio
'61 - JA-1 RK Irons
'62 - C-9 JC with P. Freeland
'63 - C-1 JC with S. Borger
'64 - C-6 Councilor

[Jim Culleton]

During my 9 years at Wyanoke I don't remember any spaghetti and meat balls, nor lasagna being served which I'm sure would have been easy to prepare. If my mind serves me correctly I think that "thin crust" pizza was served during the early '60's on occasion! Wasn't too bad! Better than DiGiorno! A little heavy on the cheddar but that was fine!
_________________
'56 - J-9 J. Moulton
'57 - J-11 J. Moulton
'58 - J-4 E. Web Dann, S. Hood
'59 - S-6 P. Leavitt
'60 - S-2 F. Avantaggio
'61 - JA-1 RK Irons
'62 - C-9 JC with P. Freeland
'63 - C-1 JC with S. Borger
'64 - C-6 Councilor

[Mike Freeland]

I just thought of another bit of magic by Phil Hodgson and his merry band of food makers. Remember those potato wedges they baked in butter? (well, everything had butter, huh? My god it's amazing we're still alive after all that horrible culinary irresponsibility.) They were, for the most part, perfect, except for the occasional rock-hard corner, and even that was delicious. Otherwise, they were perfectly browned, sorta dry on the otside and just cooked through on the inside. A bunch of extra butter, salt and pepper made those things a life-changing event.

I've been trying to make those for years, without complete success, and I want to know if they were a bit cooked ahead (before the baking), or were they just raw? I have never been able to duplicate those potatoes, though I've come damn close to Mrs. Morin's sticky-bottom buns.

Any ideas there?
_________________
'56-C-9 C. Mosher '57-C-9 Bill Feaster
'58-J-14 H. Peavy '59-J-11 G. Wood, C. Duncan
'60-S-8 R. Leavitt, D. Hemphill '61-S-1 E. Slocum
'62-JA-1 H. Dunbar '63-C-2 (JC)
'64-C-5, (JC) Councilor
'65-C-9 '66 - '72-J-8
'73-JA1 '75-J-6

[Jim Culleton]

Those sticky bottom buns that Mrs. Morin used to make were great! Don't know if she ever added pecan chips to them or not?? My mind fades on that one!

I often wonder where the donuts came from when placed in the dining hall after taps for the JC's and councilors to munch on . . . . . . . along with the individual servings of "Sugar Pops" and "Corn Flakes" in the mini boxes? The white sugar coated donuts were the BEST!
_________________
'56 - J-9 J. Moulton
'57 - J-11 J. Moulton
'58 - J-4 E. Web Dann, S. Hood
'59 - S-6 P. Leavitt
'60 - S-2 F. Avantaggio
'61 - JA-1 RK Irons
'62 - C-9 JC with P. Freeland
'63 - C-1 JC with S. Borger
'64 - C-6 Councilor

[Rick Bales]

Great memories guys! I have really enjoyed reading about all the food and dining room experiences. I had forgotten about the hot dogs,baked beans and brown bread on Saturday nights but not the Sunday turkey dinner and that brownie with the vanille ice cream.Wyanoke had the best ice cream,never tasted anything like it since.The chocolate ice cream was particularly unique-- very sweet and almost grainy in texture. Here is one of my personal favorite stories which I probably should not tell as it tends to reveal the early signs of a somewhat "dark" sense of humor. I'am a senior,probably in'64 or'65, at lunch time,sitting at a table on the porch very close to the Bentley table.We are eating creamed chip beef on rice.I turn to Grant Wason,who is on my right and I whisper to him to ask Tommy Swartz,who is on his right,to smell the chip beef as it seems to have an off odor.And when he puts his head down to the plate then shove his face in it.Grant gladly obliged my request but neither of us were thinking that the meal was about 600 degrees. I can vividly remember Tommy lifting his scalded face out of this guey mess and loudly exclaiming "Jesus F***ing Christ!" At which point BMB immediatley points for Tommy to leave the dinning room. Grant now says, "Rick told me to do it" At which point I say " No,No don't put that on me,I had nothing to do with that. I still wake up in the wee hours of the morning laughing about that.
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Rick Bales

[Mike Freeland]

Creamed chipped beef on anything has always been a favorite of mine. Our fraternity cook made it occasionally, to the protests of nearly everyone but me. They'd all leave the tables after pecking aimlessly at it for a while, and I always remained, inhaling every ounce I could get my hands on. I couldn't stop eating it. That was SOS, so I'd guess the same "S" on rice would be called SOM, huh?

Great story about Tom Swartz. I imagine BMB had a corrective interview with Tom in the hours that followed, though I bet he understood. I think it's genetically instinctive to say just that under those circumstances. He couldn't have NOT said that.

There was, I always thought, a big disadvantage to having your table on the veranda. Two actually: 1) you felt constantly under the scrutiny of the corner table so each meal was an exercise in inconspicuousness, needed or not, and 2) some days it was windy, cold and rainy. That plate of pancakes and wad of solid butter with the droplets on it were sadly soggy and cold by the time they hit the plates. Thank God for hot syrup. Man the coffee was good on those mornings.

Someone mentioned the Monday turkey soup (Jim Culleton?). He liked it! I remember it being almost universally reviled, and for the life of me I never understood why. I thought it was fantastic, and again those dinner rolls Mrs Morin made were nothing short of spectacular (and never any nuts, Jim, to my recollection anyway). I make a variety of that soup myself these days. You learn more than gimp lanyards at camp!
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'56-C-9 C. Mosher '57-C-9 Bill Feaster
'58-J-14 H. Peavy '59-J-11 G. Wood, C. Duncan
'60-S-8 R. Leavitt, D. Hemphill '61-S-1 E. Slocum
'62-JA-1 H. Dunbar '63-C-2 (JC)
'64-C-5, (JC) Councilor
'65-C-9 '66 - '72-J-8
'73-JA1 '75-J-6

[Bob Kennington]

[mgcapron]

I worked in the kitchen in theearly 50's. Our cooks were Joe ?, his wife "bloody mary", and the assistant Stan. Don't remember any last names.
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I worked in the kitchen around 1952, with cooks joe, steve, joe's wife?, rollie caskin, dish room guys Hosmer, etc. Bugler was Richard Rimbach, councellors were Bobby Gillis, Harry Arlenson among others,

[David Bentley]

Boy, a voice from the early 50's - you must be one of the more 'senior' members of this site. Joe and Mary MORIN were the principal cooks, and Stan GARLAND was the assistant chef.

I remember Rich Rimbach as the bugler, and Bobby Gillis and Harry Arlanson as councilors. Actually, Bob Gillis was at Camp for several years and I knew him around 1955 and 1956, maybe more; but I think Harry Arlanson was gone by the time I was old enough to have known him, but I did go to high school with his son (my age) who was a camper, like maybe in the 1953-4-5 range.

Would you consider identifying yourself, or writing to me in a PM ? I never worked in the kitchen or dishroom during the actualy season, only pre and post camp days. Working only a few days pre and post camp gave me a very healthy respect for the long hours and hard work put in by both the kitchen and dishroom gang. I think a belated "Thank You" would be in order.
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C-1 49 J-7 52 S-3 55 J-10 58
C-7 50 J-7 53 S-2 56 J-8 59
C-8 51 J-4 54 S-7 57 (JA) J-8 60 - 64
1965 - 1968 Military service
Pine Cone 68 - 75 (with wife,Sherry,
and daughter Tracey)
Wolfeboro - full-time since 1997