Fall Weekend Getaway
This menu was used for a fall work party at the backpacking camp I run. It's perfect for colder weather car camping or kayaking trips, and is vegetarian to boot!
I purchased the injeera from a local African grocer, as well as the ratatouille and antipasti. The quince paste was leftover from a batch I made for Christmas gifts last year. Otherwise, the only thing that needed to be prepared ahead of time was the roasting of the sweet potatoes for the peanut soup and the tacos.
African Peanut Soup
Manchego with Homemade Quince Paste
Port Salut with Fig Jam
Olive & Pepper Antipasti
Mixed Salamis and Cured Meats (the only non-vegetarian item!)
Sweet French Bread and Sourdough Baguettes
Chipotle Red Pepper Tomato Soup
Cilantro Yogurt Sauce
Sweet Potato, Black Bean & Corn Tacos
Assorted Artisan Chocolates
Assorted Bagels with Cream Cheese, Pumpkin Butter, & Cherry Jam
Coffee, Tea & Hot Chocolate
Weekend Kayak Excursion
This menu features food that takes up little space but might be too heavy for a backpacking trip. Definitely a gourmet excursion feast!
Romantic Beach Picnic
This menu serves 2, and was cooked, served and enjoyed on a private beach in Ft. Bragg, CA. Heaven.
Delicata squash and sage biscuits
Pan seared foie gras with fig mostarda and sauternes
Champagne oyster soup with cucumber pappardelle
Seared duck breast with fresh blackberry sauce and duck fat potatoes
Assorted chocolate truffles
Gourmet Fall Campsite Dinner
With a little prep at home, you can have a low stress, minimal cleanup, minimal work at the campsite gourmet feast on your next fall camping trip!
Tarragon mustard Brussels sprouts with fennel
Parmesan sage butternut squash puree
Deconstructed beef Wellington with Horseradish Bearnaise