Welcome to the fulfilling duty of meal planning and cooking at Glory Ridge! My name is Jonathan and as someone who has joyfully served in this role for the past five years, I am thrilled to pass on my knowledge and experience to you.

Food is not merely sustenance; it is a conduit for connection. When we break bread together, we share more than a meal – we share laughter, stories, and cultivate deeper bonds. As a meal planner and cook, you are not just providing sustenance but also nourishing souls, empowering us to carry out God's work.

In this guide, you will find a wealth of information, including tips and considerations for serving large groups, understanding dietary preferences, and how to effectively manage meal times. To simplify your task, we'll also provide a food survey form, an invaluable tool for understanding everyone's dietary preferences, restrictions, and allergies.

Moreover, this guide also includes some tried-and-true recipes that have become favorites here at Glory Ridge. These meals have not only satisfied our hunger but have also brought us together, sparking joy and conversation around the table.

Remember, in this role, you're not just feeding bodies; you're nurturing spirits. Let this guide empower you to embrace this service with joy, and as always, "Make work worship."

May your time at the Ridge be enriched with service, fellowship, and the heart-warming experience of sharing meals. Welcome to the family!

In terms of kitchen facilities, Glory Ridge is well-equipped with commercial-grade appliances. This includes a large double-door refrigerator, a gas range with 10 burners, and two spacious ovens. For storing frozen goods and dry provisions, there are two medium-sized freezers and ample pantry storage. Additional convenience comes in the form of an ice machine located on the rear deck of the pantry. It's also worth noting that previous groups often leave behind food items. So, reaching out to the ridge via email prior to your visit could provide you with a better understanding of what ingredients might already be available.

Sunday: "Savory Southern BBQ Sunday" .

Monday: "A Taste of Italy"

Tuesday: "Thrillin’ Grillin’ Tuesday"

Wednesday: "A Taste of Mexican"

Thursday: "Classic American"

When you’re planning your meals, see how you might be able to carry leftovers along.  For example, an added advantage of having Mexican night on Wednesday is the option to use leftover pulled pork and chicken from previous nights in the quesadillas.

When it comes to side dishes, nothing beats the tried-and-true favorites! Mac N' Cheese, mashed potatoes, rice, green beans, asparagus, and mixed-vegetables never fail to please the crowd. Additionally, some groups make it a point to serve a large fresh salad every night. You'd be surprised at the number of people who appreciate and enjoy adding a salad to their meals.

Get the parents involved! Request that parents send in homemade cookies, pies, or cakes ahead of time. Not only does this help reduce food costs, but it also adds an element of fun as everyone gets to sample different homemade treats! Moreover, it creates a sense of pride among the teenagers who get to showcase their family's special recipes.

Making breakfast can range from simple to more elaborate. An easy option is a cold breakfast spread featuring cereals, fruits, and yogurt. If you want to add some warmth, consider hot items like eggs, sausages, bacon, and so on. Don't forget, casseroles can be a real lifesaver! For example, some groups often prepare a French toast casserole and an egg/sausage casserole, which only require baking and can easily feed a crowd.

A lot of groups find it beneficial to let everyone assemble their own lunch bags. Provide your campers with a selection of deli meats, cheese and PB&J for sandwiches, then they can choose a bag of chips and a piece of fruit to complete their meal. This morning task not only simplifies meal preparation but also serves as an excellent way to instill a sense of responsibility in the youth.