Crispy Brussels Sprouts with Bacon and Candied Pecans, from Martis Camp Executive Chef Brett Moseley. Brussels sprouts are my favorite winter vegetable. They are so
CHEER… …is a toast to what’s in the books and to what’s yet to be written. It’s a glance in the rear view mirror at
August is just a few days away – a unique time of year that inspires both relief and dread, at the same time. More than
At Martis Camp, Folk School classes promote art and learning through shared experiences. Instructor Erik Rinkleff, of Rustic Road Studio, has been teaching woodcarving for
Last Saturday, Martis Camp hosted its biggest concert in the history of its Summer Concert Series. Wonderbread 5 returned to the stage at the Family
Seven years ago on Fourth of July weekend, our entire community gathered together for the grand opening of the Family Barn. At the time, no
As everyone knows, the knowledge, care and time that go into making wine directly affect the quality of the end product. The same can be
With Father’s Day coming up on Sunday, we asked our ambassadors to share some thoughts about their dads. Our ambassadors replied with heartfelt sentiments –
Joy is that familiar bouquet of suntan lotion and pine. It’s flipping the calendar from May to June and feeling that – even though it’s
Perhaps you’ve seen members of our Creative team out and about photographing Martis Camp. We like to have our eyes on everything happening so we
Martis Camp Club believes their greatest assets are their Ambassadors, each one of whom contributes to the growth and success of the Club. The Club strives to employ individuals who take pride in their work and aim to reach their greatest potential while preserving the values and unique culture of Martis Camp.
