The evolution of remote camps and the evolution of its workers go hand-in-hand – the same can be said about menu planning at remote camps with Torch Industries. Our first step in the meal planning process at a remote camp is to make sure that our menus meet the Canadian Food Guide guidelines for calorie intake, protein, carbohydrates, fruits and vegetables. We like to use the word FRESH in every aspect of the process, whether it’s the planning of our menus or the selection of our produce, fish and meat products. The VP of Catering Operation’s responsibility is to ensure that all of our guests have a positive experience staying at out-camps; this includes all of the food service and working with our Catering Supervisor and our chefs on location. We aim to provide our clients with monthly menus to keep workers well fed with delicious meal choices. One of the initial steps in creating a menu is to appeal to the majority of workers in camp. Our clients appreciate choice, so the more variety we can offer for a meal service, the more exciting each meal can be for our clients. Having monthly theme nights and hosting quarterly Lobster & King Crab dinners keep our clients looking forward to the next monthly menu. Once a menu is produced, it’s reviewed to ensure all of the Canadian Food Guidelines have been followed, and any new recipes are rolled out to our chefs. We also accept client feedback and try to implement these suggestions to improve our clients’ dinning experience.

Some highlights of our Torch Menus:

  • AAA Fresh Beef
  • Hand Cut Steaks, (New York Strip, Rib Eye or Baseball Sirloin)
  • Prime Rib Served weekly
  • Grocery deliveries a min of 2 times a week
  • Name brands that you use everyday
  • Shrimp served weekly
  • Fresh slice deli meats on all our sandwiches

A typical Breakfast Menu at Torch

  • Fresh Fruit (7 to 10 varieties daily)
  • Fruit Juice (Min of 4 Varieties)
  • Dry Cereal (Min of 6 Varieties)
  • Hot Cereal (Chefs Choice of Oatmeal, Cream of Wheat or Red River) Daily
  • Eggs any Style (Fried, Boiled, Poached, Over Easy, Basted, etc.)
  • Omelets (Min of 12 toppings)
  • Bacon, Leg of Ham, Spolumbo Pork Sausage and Beef Sausage
  • Hash brown Potatoes (Grilled and not deep fried or processed)
  • French Toast and Pancakes to Order
  • Brown Beans.
  • Fresh Muffins and Pastries
  • Variety of Breads and Bagels
  • Plus a daily special (From Eggs Benedict, Blueberry French
  • Toast, Waffles etc.)

Prime Rib Night at Torch

  • Cream of Mushroom Soup
  • Carved Herb Crusted Prime Rib Au Jus
  • Bacon Wrapped Scallops
  • Butter Chicken
  • Pasta Bar (Choice of 2 Pasta’s and 3 Sauces)
  • Stuffed Baked Potato
  • Basmati Rice
  • Fresh Asparagus
  • Roasted Corn
  • Salad Bar
  • Fresh Pastries and Deserts

Theme Night Menus – These nights are our chefs’ favorites! It gives us opportunity to introduce new items to our clients on a regular basis.

  • Taste of Italy
  • Minestrone Soup
  • Homemade Chicken Saltimbocca
  • Braised Beef Short Ribs
  • Veal Marcella
  • Fire dusted Calamari
  • Mushroom Risotto
  • Baby Roasted Potato
  • Egg Plant Parmesan
  • Fresh Zucchini Medley
  • Tiramisu
  • Assorted Antipasti
  • Fresh cold cuts and prosciutto
  • Mozzarella and Basil Salad
  • Full Salad Bar

  As you can see, our clients have plenty of choices and control over how they prefer their meals to be cooked. Our dinner menus have even more variety with a minimum of 3 entrée choices, pasta bar, two starches, vegetables, full salad bar and choice of desert. We do our best to offer FRESH choices every day from the Torch kitchens! Want to learn more about menu planning at remote camps? Join the conversation and follow us! Author: Shawn Genge – VP Operations