Stevens lodge has a large group kitchen.  Richard Botts is the chef.  Please let us know if you are vegetarian, have special dietary needs, or have concerns.  We will accomodate your needs.

We ask each participant to contribute $55 to help offset the cost of the food. Please give a check, payable to Volunteers for Outdoor Washington, to Sheridan Botts the first night. We welcome visitors for one day or part of the week. Visitors pay $10/day, or $4 for breakfast, $3 for lunch, and $5 for dinner, whichever is least.

Dinner menu for the week

Saturday – alder planked salmon, grilled chicken, spinach soufflé, zucchini, roasted potatoes, Caesar salad
Sunday – roast chicken and ham, maccaroni and cheese, potatoes, broccoli, salad bar
Monday – asian stir fry with tofu or chicken, rice, salad bar
Tuesday – roast turkey, dressing, mashed potatoes, sweet potatoes, cumin rice and beans, peas, cornbread, salad bar
Wednesday – seafood gumbo and vegetarian minestrone soup
Thursday – mexican soft tacos, refried beans, spanish rice, poultry soup, salad bar
Friday – spaghetti and meatballs, squash, garlic toast, salad bar

   Breakfast
orange or apple juice, coffee, tea
oranges, apples, cherries (maybe) or other fruit
scrambled eggs with vegetables, potatoes
oatmeal, dry cereal, milk
waffles/pancakes, bagels, toast
sausage, ham, and/or bacon
coffee and tea

   Lunch (make your own)
peanut butter & jelly
lunch meat & condiments
salad ingredients
leftovers from previous meals
bread
cookies
oranges, apples, cherries (maybe) or other fruit
trail mix

   Before-dinner snack
corn chips & salsa
apple slices & other fruit
relish tray
baby carrots & ranch dip
cheese & crackers
juice / soft drinks / tea

   Dinner
meat entries - salmon, chicken, turkey, meatloaf
vegetarian dishes
potatoes or rice
salad bar
soup (sometimes)
vegetables
dessert or fruit