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Foraging lunches

post #1 of 6
Thread Starter 
Several years I catered meals for approx 100 mushroom foragers over a Friday night-Sunday brunch gig......

Sat lunches were a challenge in that they needed to be substantial enough and yet put up with numerous hours in heat....in a brown paper bag....they had to be assembled by 7am and breakfast was on the agenda too.

We were camping at a Girls Scout Camp and thus had a decent kitchen to work out of.....3 hours from home, and there really weren't grocery stores per se in the area.

Year One....
Breakfast was cinnamon rolls with bourbon raisins and glaze
Frittata with black trumpets
Roasted tomato sauce for frittata
bananas, melon
cereal
maple bacon


Bag lunch>
French veg sandwich on Fougasse....large sheets of herb fougasse sliced in half and cut into squares, filling was portabello mushrooms, artichokes chopped, minced calamata olives, pesto, balsamic macerated tomato pieces, feta cheese.....packed down, made and wrapped the night before

Dried Apricots/Almonds

Sorghum Blondie

Juice box and water



Year two.....
Beignets
Quiche
Fruit


Lunch....
Rollup veg burrito kinda things.....
smashed black beans, corn salad, cheddar or jack cheese, cabbage slivers

Apple

Ginger Snaps and Oatmeal Cookies

Juice box / water


What kinds of menus have you created or shared in?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 6
>What kinds of menus have you created or shared in? <

Nothing as extensive as that, Julie.

Usually if I'm cooking for an outdoor crowd it's in a hunting or fishing camp; maximum maybe 12 people. And it's rare that I'd be both cooking breakfast and getting up lunch at the same time.

Breakfast is usually the usual hearty fare: bacon or sausage, eggs, home fries, and lots and lots of strong coffee. If a camp deer was taken, there might be liver on the breakfast menu. Ditto fresh fish if that was the case.

Often enough, especially in deer camp, we return to camp for lunch, and each hunter fixes his own. It's mostly waterfowling that lunch is taken in the field. For those times it's also fairly prosaic: A hunk of fried chicken, half a sandwich, chips, an apple or pear, and a couple of cookies or a brownie. Usually this is prepared the night before, then packed in paper bags for each hunter.

I save my best culinary shots for the evening meal, which is when I pull out all the stops.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 6
Thread Starter 
reads like another thread to me.....
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 6
Are you talking about specifically for an outdoor crowd?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 6
Thread Starter 
hiking lunches, something that can be made either early in the morning or the night before.....something that can be thrown in a backpack, essentially hauled around for 5 or so hours without being concerned about it being toxic nor mauled badly in the hiking process.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #6 of 6
French veg sandwich on Fougasse....large sheets of herb fougasse sliced in half and cut into squares, filling was portabello mushrooms, artichokes chopped, minced calamata olives, pesto, balsamic macerated tomato pieces, feta cheese.....packed down, made and wrapped the night before
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