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Food is often the difference between an unforgettable wilderness experience and a camping trip where people are contemplating their first meal back in town as soon as you've left the trailhead. There are many challenges facing the outdoor cook, but you can improve your outdoor cooking and make meal planning less of a headache. With the techniques and recipes covered in this workshop and a little experimentation you can even have people talking about your outdoor cooking for months or years after a trip! This workshop incorporates wisdom learned from years of experience making mistakes and having many meals not turn out as expected. Due to a desire to make the meals on our trips second to none, I began to experiment with traditional methods and healthy, inexpensive ingredients. This workshop provides you with the benefit of this experience and is geared towards anyone who cooks for themselves or for groups in the out doors either for fun or professionally.
Topics covered include:
- Menu Planning For Summer And Winter
- Preserving And Packing Foods For The Trail
- Outfitting: Assebling An Appropriate Cook Kit
- Transporting And Using A Cookstove
- Campfire Cooking
- Primitive Cooking
- Sourdough Baking
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Participants will have the opportunity to experiment with a dutch oven, reflector oven, stone oven, woven-stick grills, and use our unique pot suspension system. Also, we'll cover and use the 2 most useful appliances used in packing for a trip and make some delicious beef-jerky. Lastly, participants will take with them numerous recipes in addition to a full belly.
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