Services at White Pine Camp: Therapeutic Massage Therapy and Guide/Naturalist Service

Private Chef Service

Chef Jon Daly, Associate Professor of Culinary Science, Paul Smith's College, provides private chef service for guests at White Pine camp. Chef Daly's gourmet dining service is very affordable and convenient. It eliminates the drive into town allowing you to enjoy a fine dining meal amidst the natural beauty, peace and tranquility of White Pine Camp. More importantly, there is no drive home after a glass of wine or a cocktail. View photos of a Private Chef Experience At WPC by clicking here.

Whether your preference is an intimate candlelit dinner in the privacy of your guest quarters, dining alfresco on your porch, or another favorite location, your custom tailored meal will be expertly prepared using mostly local and organic ingredients. You may choose a formal, fine dining or a relaxed and informal style. A single couple or large family or business group can be accommodated. Vegetarian, diabetic and children's meals are available. If you prefer, a prepared meal can be dropped off for you to finish and serve yourself. Picnic lunches, brunch and breakfast are available on request.

Prices and Billing

Meals are priced per person according to menu items selected and number of courses.

5 course meals range from $50 - $100 per person
3 course meals range from $25 - $75 per person
Drop off meals range from $10 - $30 per person

Other functions are priced upon request

A deposit of one half of the total price will be required at least 3 days prior to the meal. The balance is to be paid at the conclusion of the meal.

Checks or cash are accepted. No credit cards.

To avoid disappointment please call 518-327-3030 or contact Chef Daly direct at 518 354 8234 or jdaly@paulsmiths.edu to request a private chef service when you make your White Pine Camp reservation.

Menu Suggestions

Following are a few suggestions to help you create your menu or, if you prefer Chef Daly can create one for you. This is only a sampling of items. Many more are available. The chef will gladly give advice on wines you may want to bring to accompany your meal and will pour your wine on request.

Appetizers

Crab Cakes with a Cajun Remoulade
Grilled Marinated Portabella Mushrooms Topped with Roasted Peppers and Goat Cheese
Vegetable Tempura with Dipping Sauces
Shrimp Cocktail
Thai Chicken Sauté' with a Spicy Peanut Sauce
Mussels Mariniere
Spinach Artichoke Dip with Pita or Tortilla Chips
Fried Green Tomatoes with a Cajun Remoulade
Shrimp Jalapeno Poppers
Cheese Plates with Fresh Fruits
Spanakopita with Spinach and Goat Cheese
Foie Gras
Escargots
Canapés -any style

Salads

Fresh Summer Greens
Classic Caesar Salad
Watermelon Salad
Waldorf Salad
Fresh Fruit Salad
Potato Salads - any style
Pasta salads - any style
Fresh Fruit Trays
Watermelon Baskets

Entrees

All entrees are served with fresh vegetables and starch

Beef or Venison Wellington with Yorkshire Pudding
Stuffed Pork Loin
Baby Back Ribs
Adirondack Venison Stew
Grilled Peppercorn Encrusted Rack of Lamb with Burgundy Sauce
Grilled Salmon
Shrimp or Chicken Alfredo
Stuffed or Boiled Lobster
Adirondack Sheppard's Pie
Stuffed Meatloaf
Chicken Cordon Bleu
Chicken Kiev
Cornish Game Hens Stuffed with Wild Rice
Grilled Lemon Pepper Chicken Breast or any style Grilled Chicken
Buttermilk Southern Fried Chicken
Home Made Pizza

Also available; European, Asian, Italian or Mexican Cuisine

Vegetarian

Vegetable Strudel
Vegetable Stir-fry
Vegetable Primavera
Grilled Eggplant Napoleon
Vegetable Lasagna

Desserts

Linzer Torte
Crème Brulee
Fruit Cobblers
Southern Banana Pudding
Tarts
Strawberry Short Cake
Petit Fours
Pies
Cakes
Ice Cream and Frozen Desserts

Children

Macaroni and Cheese
Burgers
Hot Dogs
Chicken Fingers
Spaghetti

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For more information about
White Pine Camp, please contact us at:
Adirondack Real Estate Rentals
White Pine Road, Box 340, Paul Smiths, NY 12970
518-327-3030
email: info@whitepinecamp.com

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