Culinary camping in the Northwest
It turns out you can rough it and still eat well, said Bonnie Tsui in The New York Times. A number of companies across the West now offer culinary instruction along with their outdoor excursions, creating a kind of “cooking school gone wild” for those with an appetite for adventure and haute cuisine. Row Adventures takes travelers on white-water rafting trips along Idaho’s Snake or Salmon rivers and Oregon’s Grande Ronde River, but the “distinguishing attraction is the opportunity to cook up fancy fare the old-fashioned way.” Using a Dutch oven, campers prepare wild salmon to pair with Pacific Northwest wines that have been carefully packed by the guides. Oars, an adventure-travel company, brings a Culinary Institute of America–trained chef on their trips in California, Utah, and Idaho. Dressed in “chef whites,” he serves up steak in Jack Daniels sauce, which you eat off white tablecloths while surrounded by towering pines. Contact: Rowadventures.com
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