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edible Monterey Bay Summer 2015

DIY: Tips from Sierra Backcountry Gourmet Zac Creager says it’s not hard to prepare the perfect backcountry meal— but it does require dedicating ample time to planning and prepping. • Start by deciding whether to make meals ahead or at the campsite— or avoid much cooking at all. You can prepare food at home and pack it along, as in the case of sandwiches or wraps. Depending on where you’re going, you could also plan to cook at a campsite, but those opportunities may be limited this summer due to tinder-dry drought conditions. Another alternative is to pack finger foods that guests can use to create their own meals, like cut-up veggies, salami, hummus with pita chips, and cheeses with jams and crackers. • A good quality cooler is essential for keeping perishable food at safe temperatures. Creager’s personal choice for his business is Yeti coolers, which he says are “insanely expensive.” An Igloo, he adds, is sufficient for most short outings. To keep food colder longer, Creager recommends pre-chilling the cooler before going, and placing some dry ice at the bottom, beneath the food, and regular ice on top. • Consider designating one cooler for food and a separate one for beverages. “When the cooler is being opened and closed all day for people to reach in for drinks, it lets so much of the cold escape,” Creager says. 34 edible monterey bay Summer 2015


edible Monterey Bay Summer 2015
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