Some of you may recall that I enjoy good food. This probably stems from living and working in one of the nation’s fastest growing citites. Well, Jeff Ries of the American Alpine Institute has some great advice on gourmet backpacking foods on the Institute’s blog. He gets it. Here is his post…
Before leaving the trailhead, I like to have everyone enjoy the option of a treat from a nice bakery and offer everyone a scone or something similar. On the hike in on the first day I offer grapes and bing cherries at the first rest stop. They are a bit heavy to carry further but the water and sugar content are both well appreciated.
A good first lunch is some fruit and pastries, rather than a larger meal that could slow strenuous activity. I prefer eating a little around 11am and a little more around 2pm, so I offer snacks like fruit, gorp and energy bars. Gourmet crackers with flavored cream cheese, like Laughing Cow products work well.
It doesn’t take as much effort to carry a little more weight to the first camp, I splurge a bit with beef stroganoff on the first evening. I grill some fillet mignon medium rare a couple days before the trip; it will cook the rest of the way just before it is served. Then I cut it up into 1 inch cubes and freeze it. It will keep other foods cold on the hike in. I cook a stroganoff noodle mix and then add fresh sour cream, a little white wine and then the fillet mignon. The rest of the wine is served with or before the meal. If it is cold and rainy, I also serve soup. If it is hot and the climb has been tough, it is a good time for Frito’s or baby carrots dipped in french onion dip (made with the rest of the sour cream). Variations I have used for the first evening include grilled salmon instead of fillet mignon and apple slices dipped in carmel dip as the appetizer.
For the next morning, eggs and hash browns work well, especially with some tomatoes. I always have some flavored oatmeal for people who don’t like to eat eggs. A little ham and/or cheese is nice to put in the eggs. I boil some water for tea, coffee or hot chocolate before the main course.
The second lunch is a good time for fresh fruit; apples or oranges. I also like to provide some quality dinner rolls or flavored bread (last trip the bakery had spinach feta) with some flavored cheese spread.
Dinner on the second night is a good time for ham as it keeps well for 2 days and a night (as long as temperatures are not too hot). I serve soup if it as cold and cold beer if it is hot. If I have a campfire, I wrap some potatoes in foil and put them in or by the fire while cooking fresh broccoli. If there is no campfire, I slice the potatoes and boil them. Chocolate covered blueberries make a great dessert.
The rest of the trip breakfasts offer a choice of precooked Mountain House scrambled eggs with bacon (sometimes with potatoes – the skillet selection), flavored oatmeal, granola and of course coffee/tea/hot chocolate.
Lunch on the third day includes flavored wheat thins with extra sharp cheese and salami. If there is any fresh fruit left over, we finish it up today.
The third night’s dinner is time for something that keeps well for a few days. I prefer precooked flavored chicken breasts in a foil pouch, available at some grocery stores. I serve them with instant flavored potatoes and baby carrots. Chocolate covered espresso beans are a hit with the coffee drinkers.
Beef steak nuggets, Bakers breakfast cookies and dried fruit (different types) make great lunches an later days of a trip. Bagels and cream cheese also keeps well. Soup is always nice when it is cold and stopping for a long lunch, I sometimes build a campfire to warm bodies and dry clothing.
For dinner on the fourth and subsequent nights, I offer a variety of Mountain House brand freeze dried dinners. I want the backpackers to try different entrees so I bring several 2 serving choices. If anyone is still hungry after emptying the foil pouch in which it cooks, I add an envelope of instant potatoes and the appropriate amount of boiling water to make sure everyone has had enough. This keeps dish cleaning to a minimum as there are no dishes to clean these nights.
–Jeff Ries, AAI Backpacking Guide
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One thought on “AAI: Gourmet Backcountry Food for Backpacking”
I want to backpack with this guy! Filet mignon on the trail… :-)