Plan on some amazing meals from chefs in the West who love to camp
Chef Kelly Liken of Restaurant Kelly Liken in Vail, CO always brings Leopold Bros. or Stranahan’s small-batch Colorado Whiskey
(both from Denver) and a bag of ice cubes when she camps. Don’t forget to pack a heatproof brush for basting the chicken,
Recipe: Grilled Chicken with Whiskey Barebecue Sauce and Spicy Slaw
After a day of hiking or swimming, Chef Adam Sappington (from The Country Cat in Portland) likes the simplicity of cooking
a one-pot meal like this for his wife and their two young sons.
Recipe: Dutch Oven–Braised Beef and Summer Vegetables
Russell Moore, chef at Camino in Oakland, cooks some of the vegetables for this dish right in the fire, infusing the salad
with smokiness. Serve it with fried eggs or any type of grilled meat or fish.
Recipe: Fire-Roasted Vegetable Salad
Annie Somerville of Greens in San Francisco created this dish years ago on a camping trip to Pinnacle National Monument with
her husband, and it’s been a brunch favorite at the restaurant ever since.
Recipe: Pinnacles Scramble
Guy Fieri, host of Food Network shows Guy’s Big Bite and Diners, Drive-ins and Dives, grew up camping (his first trip was at the tender age of 6 months). These days, his camping box has been replaced by easy-to-use
portable grills and a comfy RV, but he’s no less dedicated to cooking outdoors.
The flavor in this dish, like Fieri himself, just doesn’t stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while you’re at camp.
Recipe: Gaucho Steak with Four-Herb Chimichurri
The trick to doing camp food well, Guy Fieri has learned, is to plan and prep at home. This dish is the perfect example. Cut
the vegetables and make the dressing before you leave for your trip, then toss everything together when you’re ready to eat.
Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.
Recipe: Jicama Slaw
Guy Fieri's tip: Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor. For
less fuss, feel free to fully husk the corn and wrap it in foil.
Recipe: Chili Lime Corn on the Cob
Guy Fieri loves to make this treat on a camping adventure. Any berry or berry combination works in this cake, which has a
dry, crumbly topping that combines with the berry juices for a rich, sweet treat. Pack the frozen berries in a cooler and
make this on the first night of camping, before they thaw completely.
Recipe: Berry Camping Cake
Assemble the bundles at home, bring them in your cooler, and then just heat them in camp.
Recipe: Ultimate S'more