Food
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Modified American Plan: Daily Full Breakfasts + Evening Dinners
Susan and Bob personally serve all OCR guests the delicious, sumptuous home-made meals that our many guests have come to know and love while enjoying vacation time at Oak Cove Resort. All meals are “all you can eat!” - After all, You’re on vacation! Every Evening Dinner: The Salad Bed - This is our antique hand carved youth bed which sits in the dining room of the lodge. It is over 100 years old and belonged to the woman who raised me as our beloved housekeeper, Vera Ham. She is the one person to whom I attribute my culinary skills - I learned at her knee. Our daughter Courtney slept in this bed until she was five - At that time, Mrs. Ham was still with us, baking apple pies for Oak Cove guests at the age of 85. We have since made this bed into a salad bar from which you may build your own salad from as many as 18 fresh ingredients. We also make our own salad dressings which are served from an old Singer sewing machine cabinet at the foot of the bed. Ingredients: Head lettuce, Ice burg, Arugala, Leaf, Romaine, and special lettuces mixed-in including variety lettuces, and hydroponic leaves (such as oak, escarole, endive, dandelion, etc. grown in water with no soil). Dressings: Ranch, diet ranch, Italian Parmesan, oil/vinegar, French, roasted garlic. Diced ingredients: Carrots, celery, onions, green onions, cucumber, zucchini, tomatoes, green peppers, broccoli, mushrooms, red cabbage, garbonza beans, olives, cooked green peas, sunflower seeds, bacon bits, raisins, artichoke hearts, croutons, grated cheddar cheese, hard boiled eggs, sprouts, cottage cheese, pineapple chunks, Jell-O, pickled peppers |
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Sunday Night Check-In: Traditional Oak Cove Cookout The Sunday evening meal is an old time cookout with a bon fire under the Oak trees next to the beach. Though the side dishes are prepared ahead of time, each guest cooks his or her own hot dogs or Polish sausage. The Sunday cookout is a nice opportunity for the guests to enjoy an American tradition and an occasion for all of us to get to know each other better.
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BREAKFAST SCHEDULE
Monday through Friday: Cereal bar, assorted cereals Seasonal fruits: Oranges, bananas, apples, raisins, strawberries, blueberries, grapes, cantaloupe, honeydew, etc. Variety yogurts Daily chef's choice mix of sweet rolls, cinnamon rolls, oat bran muffins, hot oatmeal, bagels & cream cheese, English muffins, toast, bread Butter, homemade jams and jellies Milk, juices and coffee
...AND....
Monday Pancakes, blueberry or plain with warm maple syrup Sausage links Tuesday Scrambled eggs (over easy) hash browns, bacon Wednesday Oatmeal and fresh baked bran muffins Thursday Scrambled eggs (over easy) and bacon Friday: Red-eye gravy and biscuits Blueberry muffins, oatmeal
Saturday Omlettes: Veggie, ham & cheese, plain Giant cinnamon rolls Milk, juice and coffee
EVENING MEALS SCHEDULE
Monday Dinner Salad bed * Roast Beef Mashed potatoes and succulent homemade gravy Fresh green peas Sour dough rolls, roasted garlic cloves, butter Homemade scratch chocolate cake and vanilla ice cream
Tuesday Dinner Salad bed * Southern Fried Chicken Mashed potatoes and homemade chicken lemon gravy Broccoli Casserole Buttermilk biscuits and honey Peanut butter pie with caramel and chocolate sauce
Wednesday Dinner Salad bed * Pork roast Stuffing Sauerkraut Applesauce Vegetable medley, carrots, green and yellow beans Sunflower seed bread & butter Homemade banana cream and chocolate banana cream pies
Thursday dinner Salad bed * Spaghetti & marinara or meat sauce Italian sausage Parmesan cheese Special Oak Cove garlic bread Grandma Ivy's Fruit Cocktail Pudding Cake
Friday Dinner Salad Bed * Ham Cheesy scalloped potatoes Cut green beans, baby carrots Corn bread & raspberry jam Homemade fresh fruit pies: blueberry, strawberry/rhubarb, raspberry/rhubarb, peach, apricot, raspberry cream cheese, whatever is in season - - ala mode (Fish may be substituted for vegetarians)
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