Our guides have been known to ponder – “are we paddlers who know how to cook, or are we cooks who know how to paddle?” As the manager of food and beverage services for Nahanni Wild, the off season is for thinking about new recipes that could be adapted for use on our river expeditions.
When you are heading out on an extended wilderness adventure the food you eat is important and you want to feel your best. If that means no gluten, no problem. We invite input from our guests with dietary concerns before the trip to ensure that we are providing them with the appropriate options. And we love learning tricks from our guests about their favourite options; whether it’s a vegetarian lasagna recipe or gluten free brownies, more than a few of our guests’ suggestions have made their way into the infamous Nahanni Wild trip menu.
"How do you come up with your menu?"
This might be one of the most common questions we are asked, usually shortly after fresh cinnamon buns grace the breakfast table, deep in the Northern Wilderness. Like anything, if you want to be good at it you have to practice. And to practice you have to enjoy it.