|Beer-Braised Beef with Red, White & Blue Potatoes.|
Great days in the outdoors are even better when you can refuel with fresh, delicious food. This summer VT State Parks Cooks aims to help you enjoy cooking over the campfire at Vermont’s 55 beautiful state parks. We’ve joined forces with the first Vermont State Parks Campfire Chef, Suzanne Podhaizer. As the first Seven Days food editor and founder of Sel de la Terre, Suzanne is a well-seasoned culinary adventurer.
Each week we’re releasing themed recipes and photographs that use the bounty of fresh local ingredients made and grown by the state’s farmers and food producers. Themes include Mexican Camp Cooking, Fresh Caught Fish, and Campfire Breakfasts. Each recipe emphasizes creative ingredients and minimal tools to ensure maximum taste from minimal effort. No one wants extra dishes, especially in the woods.
A great recipe goes a long way! However, part of being an experienced cook is building up
|A man sears a steak over the campfire.|
the confidence and skills necessary to navigate the grill. We’re offering a variety of classes this summer to help you whip up a simple and delicious feast for your next camping excursion.
Our first class is Summer Harvest at Button Bay State Park on 7/28/19 from 2 p.m. – 4 p.m. In this class, we’ll turn summer produce and meats from local farmers into an amazing meal. All cooking will be done over a campfire, and the class will include everything from tricks for packing your cooler to tips about starting and maintaining a cooking fire. Expect tomatoes, blueberries, Vermont cheese, and meats to make an appearance.
We love answering questions and, in addition to making the day’s meal, will delve into any territory that would be useful, including a discussion of cooking tools that are a must, and how to build a camping pantry. Please bring an apron if you’d like one, dishes and flatware if you can, so that we can avoid using disposables, and a cooking knife, if you’d like to use one.