Imagine sipping red wine while watching the Northern sun settle closer to the horizon. The beautiful canyon walls of First Canyon on the Nahanni are glowing pink and yellow with the early evening light. Someone is reading a section from Patterson’s The Dangerous River. The smell of melting cheese wafts in front of your nose, as your guides crack the lid on the Dutch oven to check on this evenings entrée.
I love this time of year as winter gives up its grip on the landscape and signs of spring are in abundant evidence. I can’t wait to see the wild flowers pushing their way up through the damp, pungent earth and the buds and blossoms appearing on shrubs. At our Northern base on the Liard Trail in the Northwest Territories, one of my favourite flowers to enjoy every season is the foamy white blossom of the Labrador tea bush.
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.