As the summer fades and gives way to fall’s cooler, crisper days, the great expanse of the woodlands, mountains and forest beckons. And now what’s for supper? Please, leave the canned beans and cold hot dogs at home. We asked some seasoned chefs (who also happen to be camping aficionados) from across the country to share their culinary wisdom and recall some of their favorite spots and memories. Below, a few of their recipe recommendations for eating in the great outdoors. They'll definitely take your next trip into the wilderness up a notch.
Fire Roasted Trout, Radishes, Fennel, Grilled Cilantro Relish By Chef Carlo Lamagna - Executive Chef of Clyde Common, Chef/Co-Owner of Honky Tonk Taco (Portland, OR)
"My uncle used to take us camping when we were young and was the one who taught us how to fish. We would cook whatever we caught directly on the campfire. It always added that unique flavor that you can't replicate indoors. Maybe it's just me, but there is something about being in the elements and cooking something that you caught, over a fire that you started, that adds a special something to the food. Outside of the experience and moment, charring over an open flame adds depth of flavor to any item whether it's fish, vegetables, or even herbs, like the one used in the relish. I consider campfire as an actual ingredient, because of that added oompf. Funny thing is, the first fish I ever "caught" was one that my uncle put on my line. I have a picture of me beaming with pride somewhere."