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The Ridge Dinner Series has become a local summer favorite. Treat yourself to a delicious catered meal and live entertainment on Camp Newaygo’s spacious patio “on the ridge,” overlooking picturesque Pickerel Lake.

The Dinners on the Ridge this summer features meals handcrafted from local fare by Ridge Specialties’ executive chef, Whitney Saylor. The series at Camp Newaygo is in its 11th season, with two dates: July 20 and August 10. The cost for each is $29.95 per person or $230 for a table of eight.

The July 20 event, titled Dog Days of Summer, serves up a three-course meal with a menu of a layered salad featuring shredded Romaine lettuce, carrots, diced red onions, cucumbers, peas, cheddar cheese, and bacon with ranch or French dressing for the first course; your choice of either cedar plank salmon with sweet corn compound butter or grilled half chicken with Carolina barbeque sauce (vegetarian option available on request), with twice baked cheddar and chive whipped potatoes, garden-fresh grilled squash and zucchini with roasted red peppers as sides for the main course; and lemon sponge cake with house-made triple berry jam for the dessert course.

Also featured are musical stylings of James Driessche. As a child, Driessche was mesmerized by his father's playing. Songs by Bob Dylan, Donavan, Jimi Hendrix, David Bowie, Led Zepplin, and The Beatles were what started his passion for music. He studied guitar and voice for a number of years at the Ann Arbor School of Rock under the tutelage of Alex Johnson. Nowadays, you can find him playing at the local open mic nights around Grand Rapids. 

The August 10 event features a traditional shrimp boil and guest musician Patty Pershayla.  The singer-songwriter is an acoustic guitarist and ukulele player who once placed third in the Bushman World Ukulele Contest.  Her influences include Sheryl Crow, Meg & Dia, KT Tunstall, Brandi Carlisle and Charlene Kaye.  She also collaborates with other artists, and hosts a bi-weekly show every other Monday at noon on WYCE Radio, 88.1 FM.

Each dinner features fresh local fare, ice tea, and lemonade. A cash bar with beer and wine is also available. Dietary restrictions may be met by contacting Camp Newaygo personnel prior to each event.

Seating for each starts at 6:30 p.m. with dinner served at 7 p.m. Attendance is limited to 150 people per event, and is by RSVP only. Registration is available online at You can also register by contacting Camp Newaygo at (231) 652-1184 or

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