Oregon chef has ideas that will send you packing for the outdoors

Kate Washington

Zeb Johnson grew up in northeast Oregon, moving cattle andcooking in the great outdoors, and at 23 he's doing the same thingin his job as chef at Minam Lodge. These days, though, the cattlecome in the form of steaks, which he cooks for guests on pack tripsin the Eagle Cap Wilderness. But he also surprises guests withAsian flavors, including stir-fries and even sushi.

Cooking on the trail

Freeze individual portions of meat and fish in vacuum-sealedbags. Some butchers will package meat this way, or you can use ahome vacuum sealer. Frozen portions act like cold packs.

Cut, season, and freeze vegetables and meats in zip-lockplastic bags for quick camp stove stir-fries.

Transfer condiments and even wine into plastic soda bottlesto avoid toting heavy, fragile glass containers.

Keep ice chests cool by draping them in towels soaked incold water (backcountry streams are a good source).

Minam Lodge: LaGrande, Oregon; (541) 562-8008.

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