[phatch]

The annual camping reunion is coming up. Last year was the Oregon Coast, this year is on the otherside of the Tetons from Jackson at Reunion Flats. I've got the dinner assignment for the first night and lunch the second day. My question regards part of my dinner plan , main course of vegetable lasagna in dutch ovens (fire restrictions permitting and so far they do).

I want to serve a few things while it all cooks. Restrictions are mostly logistics. 5 hour drive, not much space to pack stuff along I do have a few hours to casually do some of the prep work on arrival though and some unskilled helpers.

Group size:30
age ranges: 3-75 clumping between16-40. Generally adventurous eaters.

Some various pickles, olives, salumi are on my list so far.

A trick or two on marinated artichokes would be fun to try.

I'm also thinking of a mesclun mixed greens in vinaigrette served " crisp taco style" in a frico. I haven't sorted out the practicality issues for this one yet. I'll be using Asiago, not the preferred Montasio.

And any other ideas you all have?

Phil

[shroomgirl]

bruschetta ....grilled bread with olive oil, tapenade, pesto, fresh tomatoes with basil perhaps a little basalmic, fresh garlic to rub on......
spicy mini mozz balls with chili flakes
skewers...interactive, let everyone skewer bread slices, cherry tomatoes (now in season) basil, mozz.....roast over open fires.
You'll need alot of acid somewhere to cut the rich lasagna. Wine, my fav!!!!

[phatch]

Acid. This is an alcohol free group. I was thinking fresh lemonade. I've got a good recipe. I'll need some gallons of it though.

The bruschetta has been an on and off again consideration. I'm planning a bread salad based on the Buca di Beppo bruschetta for the following lunch so packing enough bread for both has influenced me to skip this wonderful delight this time. I really wanted a good crunch to offset the lasagna and chase the remnants aroud the plate though.

I hadn't given much thought to cheese on its own. I'll pencil it in and see how it fits.

Thanks for the comments.

Phil

[shroomgirl]

If water is available there take your lemon juice/simple syrup and mix there.

I used to cater shroom weekends prior to having my weekends commited to farmer's markets.....hiking lunch was the french layered sandwich that can be made a day ahead....I bought great flats of fougasse and layered tapenade, tomatoes, ground artichokes, grilled squash, eggplant and portabello, fresh tomatoes in basalmic, feta......yummmm.

one year I made wraps with hummos, shredded cabbage, grilled portabellos

butterscotch brownies or oatmeal cookies, chocolate is not a great hiking food, it makes you very thirsty.

Salad nicoise would be nice too....good canned tuna, blanched beans, boiled eggs, olives, a few tomatoes greens and a shallot tarragon dressing.

[Pete]

My new favorite app, since camping last fall, is the Mozzerella 'Smore. Take small balls of Mozz (boccacini) skewer them and toast them over the flame until the start to droop. Meanwhile grill some thin slices of bread, brushed with olive oil, then spread with a paste of Sundried Tomatoes, garlic, etc. sandwich the mozz between 2 slices of bread. It's simple, fun and everyone gets to cook.

[CapeCodder]

There is NO "antipasti" on a camping trip. There are appetizers and pre-meal (don't-eat-too-many-or-you-won't-eat-your-meal) snacks.

I retract the above if you're camping in Italy or you are going to eat just Italian food. Otherwise, get real.