Welcome Barbara and Fred Bennett, owners of ShoNuff Foods. What a treat to have Barb and Fred on the Camp Casey team. What can you expect when you take meals from our newest food service provider? They make meals from scratch and are determined to welcome you to a new "home" at Camp Casey. When asked about their style of cooking, Barb is quick to point out that even though their roots are in southern style cooking, they have been exposed to cuisine from all over the country and even the world. Originally from Florida, they have lived in several states across the country and Japan. So back to the original question: What can you expect? Homemade – with passion and love.
What makes ShoNuff foods so special? The answer can be summed up in three comments Barb and Fred made recently:
Camp Casey is a special place. Steeped in history and surrounded by incredible natural beauty, it’s very important to us that our staff appreciate and exude all that Camp Casey has to offer. Barb and Fred were high school sweethearts before getting married 18 years ago. They moved back to Oak Harbor along with their two children in 2006. Barb, a 12-year Navy veteran, learned her culinary craft from her grandmother at an early age. Fred, who has a degree in culinary arts from The Art Institute of Seattle, has worked in the restaurant business most of his adult life but credits his mother for his passion for cooking.
It doesn’t take long to get the feeling that ShoNuff Foods is deeply rooted in family tradition. What better presence to have when you are being served a homemade meal at camp? You'll experience the difference when you try their home made scones or fresh from the oven chocolate chip cookies. Do Barb and Fred appreciate and exude all that Camp Casey has to offer? You bet they do!
Book your next retreat or sports camp at Camp Casey and experience it for yourself.
Camp Casey Conference Center Dining Services works to provide exceptional dining services for guests. Dining Services Manager, Beth Kearney, oversees the operations, staff and menu options at Camp Casey.
“We prepare all our meals from scratch using as natural as ingredients as possible, meaning as minimally processed as possible, with few additives, etc.,” Kearney said. “There are no heat and serve meals here. My policy is if you would not want to eat and serve this food to your family we are not serving it here.”
A typical dinner at Camp Casey might include:
Guests often enjoy their meals in the freshly remodeled Mess Hall A, which provides a bright, clean and welcoming space for diners and newly added restrooms. There is a second mess hall on the campus as well as the option for outdoor bbq’s and sack lunches.
Kearney often prepares uniquely tailored menus for each group that visits Camp Casey. The number of guests and type of group play into her decisions on what to serve. Guests can submit requests for special dietary restrictions and allergies, which are accommodated as much as possible.
“It does not matter whether it is a group of 20 or 300 the kitchen operates in the same manner,” Kearny said. “As viewed from the outside it is orchestrated chaos, but inside it is a well tuned symphony, playing out their various roles in metered time to produce the perfect score.”
The eclectic kitchen staff includes a retired Navy cook, an author, a horticulturist, an actor, a microbiologist, a farmer and several nurses. “The diversity helps us achieve our goals.” Kearney said.
“In the summer, we will be serving on average 600 meals per day. The most important thing we want the guests to take away from eating at Camp Casey is a positive experience,” Kearney said. “We hope not only to achieve this through the food and its presentation, but also with how the staff interacts with the guests.”
One of the most expensive and complex aspects of every large group retreat is the food. Which is why, at Camp Casey, we try to accommodate guests with flexible options that fit a variety of needs and budgets. Groups that book with us have the choice of using one of two on-site cafeterias (We call them Mess Halls.), plus catering options.
Mess Hall A offers a traditional cafeteria experience. Guest can order meals to have prepared and served by the Camp Casey Staff. With this option, groups simply let us take care of the meals so they can focus on the purpose of their retreat. We’ve found that some groups just don’t want to have to think about cooking, and we are happy to accommodate them.
Mess Hall B is a complete commercial kitchen and cafeteria that is available for rent, for groups that prefer to bring their own food and prepare their own meals while visiting Camp Casey. Mess Hall B is ideal for groups on a budget, or groups that want to incorporate cooking into their team-building experience here. The kitchen in Mess Hall B is stocked with everything from commercial-grade appliances to table settings and trashcans.
Mess Hall A can accommodate up to 216 seated guests and Mess B can accommodate 164. Your group can also take their meals outside in the picnic area for a catered salmon or hamburger barbecue, weather permitting.
Catering can also be ordered a-la carte or for all meals and delivered to your meeting room and served. To go box lunches and coffee and tea service is also available.
Whether you are looking for a grab and go snack, delivered catering, a fully prepared meal, or a place to do your own cooking, Camp Casey has a food preparation solution for your group retreat. For more information on our Mess Halls, including floor plans and catering options, visit our website or call 866-661-6604.