Rocky Mountain Hand-Made Film Camp, August 2-8, 2003
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, August 2 – Welcome Dinner
Polenta Torte with Puttanesca and Basil Chiffonade Sauces
Caesar Salad
Rosemary French Bread

Sunday, August 3
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, August 4
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, August 5
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, August 6
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, August 7
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, August 8
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