The Regis-Applejack dining hall features a central fireplace, family-style dining and offers a well-balanced menu consisting of a variety of protein dishes as well as frequent fresh fruits and vegetables.
Mealtime is always a special time at Camp Regis. From line-ups outside the dining hall to our famous Saturday picnics and Sunday coffee cakes, memories are created and new friends are made as we “break bread together.” Chefs and kitchen staff are part of our family; most of our chefs have been coming back year after year.
Summer 2016 welcomes Ben Clyde as Head Chef. Ben’s a phenomenal addition, with an impressive background. Over the non-summer months, Ben is a chef at Mount Holyoke College AND his grandfather was a baker at Camp Regis many years ago! Ben enjoyed several summers as a camper at Camp Regis; he’s thrilled to come back and bring new culinary traditions to camp.