I have always loved food, especially eating it. I am not one of those people who eats to live- I am firmly in the category that lives to eat! 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.
Whether exploring food blogs, drooling over instagrams pics or browsing cook books, I am always asking the question- could we make this on our river trips?
To make the cut, ingredients must be available in remote Northern locations, keep without refrigeration, and the dish must be able to be re-created on the side of a river over a fire. (Sometimes in the midst of a wild weather event). Our guides have been known to ponder – “are we paddlers who know how to cook, or are we cooks who know how to paddle?”
There is no question that feeding fourteen people on extended expeditions up to 22 days in length is an incredible amount of work- no matter what you choose to serve, but Nahanni Wild aims to provide its guests with wholesome, delicious food for every meal.
A couple of new recipes each season help to keep our menu current. Last year’s addition of charcuterie boards with onion jam, and delicious Bounty Bites were well received. Yummy Asian Noodle Salad with creamy peanut dressing, or an appetizer of baked brie with coconut, pecans and dried cranberries are long time crowd pleasers. Main courses like the timeless favourites of Shepherd’s Pie and Lasagna will always have a place on our plates.
Food shared with friends in the outdoors tastes better, but when it is prepared for you on the side of a river, while you sip wine and enjoy the exquisite views of a remote canyon system… it is an essential component to creating your “trip of a lifetime”.