Campfire Cooking: Fuel Up with Real Food for Your Outdoor Adventures

I have a friend whose idea of a balanced camping meal is more than one flavor of protein bar. But . . . that doesn’t work for most of us. And if you’re staging your outdoor adventures from a campground, there’s no reason not to make your meals as wonderful as your natural surroundings. This is what the Dirty Gourmet women teach in their workshops and in their new book, Dirty Gourmet: Food for Your Outdoor Adventures. Join us April 18, 7:00 p.m., for an hour of campfire cooking tips, plus questions and answers, in Epidsode 9 of Mountaineers Books Web Series, a free online presentation.

“We love talking about campfire cooking because it’s a lot of fun,” says Emily Nielson, who is a co-owner of the Dirty Gourmet outdoor cooking company, as well as, co-author of the new book with Aimee Trudeau and Mai-Yan Kwan. Their team has been extra busy in the past year, having their business idea  selected as a finalist in the Camber Outdoors Women Entrepreneurs competition, presenting cooking workshops for REI’s Outessa events, and finishing their book, which features more than 120 recipes for single day adventures, car camping, and multiday backcountry trips – the three activity areas that are each covered separately.

This online presentation will teach you how to make great meals over a campfire, using a variety of tools from standard pots and pans to a pie iron, dutch oven, and aluminum foil pouches. For those of us who don’t believe “roughing it” means “eating horrible food”, this is a presentation you won’t want to miss.

Register today even if you can’t attend and we will send you a recording of the event a day or two afterward.

Campfire Cooking with Dirty Gourmet
A real-time online presentation and Q&A
April 18, 7:00 – 8:00 p.m.
Admission is free

SAVE MY SEAT