Local Foods and Home Made Dishes from the Kitchen

Sagamore has a new team in the kitchen who are working to bring healthier, locally sourced foods to our guests. Under the leadership of Executive Chef Aaron Sanborn the team has crafted a whole series of recipes unique to Sagamore. The recipes are tailored to our Adirondack location and the three seasons that we offer programs.

A key part of this effort is that we are now making all of our dishes from scratch using wholesome ingredients. As of this year we are now making all of our baked goods including breads, biscuits, pies and cakes as well as our entrees and even the deli meats for our "pack-out" lunches this way. We believe that good meals, prepared with real ingredients from authentic recipes is an integral part of the Sagamore experience.

While it is difficult to find local ingredients in the middle of the Adirondacks we are working with regional food wholesalers to source our foods as close to camp as possible. We buy our fruits and vegetables from Cotrupe Produce, a family run business in Utica that gets much of their product from farms in the Mohawk Valley. Our milk, butter, cheese and honey is produced just outside the blue line to our east from the Battenkill Valley Creamery and the coffee is roasted at Chris' Coffee in Albany. 

The culinary staff is also working towards a goal of "zero food waste" this year. Food waste hurts the camp in several ways. It harms the environment by ending up in our already overburdened landfills and adds extra cost passed on to our guests. We hope that you will join us in this effort to make Sagamore a greener, more environmentally friendly place when you stay at camp.