Fresh Cup of Coffee

A great way to start any trip is with a fresh cup of coffee. I definitely needed it after the long flight. Liechtenstein isn’t known the world over for its coffee culture. However, Peter Demmel at Demmel Coffee welcomed me for a sampling of his small batch, fresh roasted beans. He was a fantastic personality with a lot of energy and passion for roasting the perfect cup of coffee. I was able to taste multiple espresso drinks as well as experience his homemade micro-batch barrel roaster! This was a one-of-a-kind contraption to really understand the art and nuance of coffee roasting.

Local Farm Stand

Full of energy, I next met up with Roman Eggenberger, a member the Verien Feldfruende. It's a local community group that is bringing knowledge of Liechtensteinian products to the world. They also connecting local farms to local consumers.  One of things that I love to do when I travel, is search for and taste local ingredients that I can’t get back home. 

We had a quick shopping trip at a local farm stand with an eye on cooking up lunch.
I didn’t have a specific recipe in mind when I entered. But, I was quickly inspired to make a local version of Panzanella, an Italian bread salad. We purchased fresh baked pretzels, Landjaengers (cured meat sticks), some local cheeses and a few vegetables.

Roman told me that we were going to be cooking lunch in an old castle. That got me even more excited beyond the new food products we had just procured. Roman and I set up our pop-up lunch spot in the ruins of an old castle just outside of town. I never knew I wanted to cook in a castle but when he suggested it, I was all in. 

Panzenella

Panzanella is a great no cook-no burner recipe that can be completely customized to your ingredients and flavor preferences. All you need to do is rip up your bread, chop your meats, cheeses and vegetables, toss it with some seasonings and oil and vinegar. 

Then let it sit for 20-30 minutes and you have a fantastic meal! This Liechtenstein version was a treat. A combination of Germany, French and Italian flavors with a wonderful finish of tart, herbaceous Liechtenstein cheese. Food can provide a platform to really connect us to an area and this recipe really did that for us. It was great to experience some of the local flavors with a welcoming guide in a special spot. 

Ribel

One of the quintessential dishes of Liechtenstein is Ribel. It’s a very simple dish with only a few ingredients. Dry, coarse-ground corn, butter, water and salt. This was a dish that fueled the population during hard economic times centuries ago. But, it still has a place on the table today. 

Ribel is very similar to polenta in Italy, grits in the Southern United States or masa in Mexico. The difference for ribel is that it's cooked to a relatively dry consistency rather than soft and creamy in other regions. 

We met up at a local restaurant, Salz & Pfeffer, where Chef Reto Janal cooked up a pot for us to try. It’s coarse on the bite, but finishes with a nutty, toasted corn flavor. Each family has their own preparation but many additions are milk, butter, cream, jam, honey, local cheeses and even a drip of coffee! All of these took a simple, straightforward flavor to a complex bowl that was quite tasty.

Foraging with an Expert

I’m a chef that loves cooking outdoors but I don’t do much foraging. Mainly because I’m not an expert and I want to make sure that what I’m eating won’t get me sick. 

I met up with a local foraging expert Nadja Beck-Nigg of Triesenberg to forage for local herbs on the hillside. She has been living in this area for all of her life and hiking these mountains many times. So I was in good hands. 

We set out on a misty morning and just along the hiking path were many varieties of green herbs. Clover, nettle and many with names that I can’t pronounce. All had similar flavors to parsley, asparagus, or chervil but with their own unique flavors to this area. She had set up a wonderful spot to cook up a quick trail lunch. 

Pasta Dish with Snake Bread

On the menu was a light pasta with cheese and herbs and “snake bread.” Snake bread is a version of a simple bread dough called bannock. We tended to the fire, found some sticks and wrapped our homemade dough around the sticks. Then quickly roasted it over the coals of the fire. 

It’s such a fun and rustic way to have fresh bread on the trail! I pulled out my camp stove, cooked up our pasta then added the parmesan cheese, fresh foraged herbs and a few nuts and seeds for a crunchy garnish. This pasta dish may not sound fancy. It was so flavorful and delicate from the herbs we picked. Cooking it together at a beautiful spot was an experience I won’t forget. 

Surprising Vineyards

I was surprised to see so many vineyards around the towns and hillsides. Some people were just growing a few rows of grapes in their backyard just like having a small garden!  They are mainly growing white varietals like chardonnay, riesling and sylvaner. While there are an upward of 100 of different vineyards, there are only a couple wineries producing wine.  So the neighbors share or sell their harvest to the local wineries for production. 

I met up with a husband and wife team of Annette and Arnold Hoop at Weinbau Hoop. They tasted me through their current selection. They were so passionate about their local grapes and the flavor of their barrel aged chardonnay. It was a crisp riesling and a new variety to me, Müller Thrugau bottles were clean and refreshing.

Rhein River Valley to the Ridge Lines

After exploring the lowland Rhein river valley it was time to get up into the mountains. On a gorgeous sunny morning, I met up with Andreas (Andy) Batliner. We went for one of the best day hikes of my life.  It started in Malbun on a chair lift (always a great way to start a hike…ha) and ran along the ridgeline that bordered Austria and Liechtenstein. Along the way we were greeted by grazing cows. There was a consistent bong of their cowbells echoing through the valley and local wildflowers dotting our footsteps. 

Andy had promised me an epic lunch on the mountain top and he sure delivered. Something that’s different about hiking in European countries is the mountain huts or refugios. Think of these like a rustic bed and breakfast in the mountains. Hikers can stop and refuel or stay the night in communal bunks. The food is elevated beyond just candy bars and bags of chips and it’s truly a warm expression of hospitality. And wow, the Pfalzerhutte we stopped at was an absolute mountain masterpiece. 

There were loaves of fresh baked bread, local sausage and sauerkraut, an Indian curry dish with lemon and yogurt. All at 6900 feet/2100 meters!! We were even greeted with a cold beer! 

Truly one of the best summit beers I’ve ever had! What an incredible way to end a hike.  

Fürstensteig Hike

The last thing I wanted to do in Liechtenstein was the Fürstensteig hike. I was told by my guides that this was an approachable trail not to be missed. We started in Vaduz and drove up a windy road for about 20 minutes to the trailhead. After about 30 min of hiking on a narrow trail through chunky exposed rock, hugging the rock faces we got this view. We were lucky enough to get above the cloud layer that was forming for a view down into Vaduz, across the Rhein and over into Switzerland that was truly special. And so accessible from the town. 

The few days I had in Liechtenstein were enlightening to a country and area that is often forgotten next to its more popular brothers and has its own natural beauty and tasty flavors worth exploring.  

Gstaad and Legend Mike von Grünigen

Just a half day drive away West from Vaduz into Switzerland, I was greeted by local ski legend Mike von Grünigen in his hometown of Gstaad on the western side of Switzerland.  He’s a former Olympic medalist and world cup ski champion and he was my guide for the next few days to share what makes this part of the world AND this part of Switzerland special. 

We toured around the charming center of town, which sits at the bottom of the Lauenen valley.  One of the many beautiful green valleys of this region.

Traditional Swiss Cheese Making

Switzerland is known worldwide for a lot of things. Chocolate, watches and of course CHEESE. And my first day in Gstaad was all about the cheese. We woke up early and drove up the hillside to meet with Willi Bach and his wife for a traditional Swiss cheese making experience. 

They tend to their herd of 20 cows and make cheese in very small batches. They get enough milk during milking to fill one cauldron which will eventually make 2 wheels of cheese. That’s it. Just 2 wheels of beautiful cheese a day. They really take their time with the batch, heating the milk to the right temperature over a wood fire and monitoring the curds to know when it’s just right to pull off the heat.  

While the cauldron was warming, Willi shared some of his cheese with me over his breakfast table. To call this “Swiss cheese” is technically correct as it is produced in Switzerland, but what we know of as Swiss cheese is a watered down, less flavorful, pale white version of the real thing. 

Willi’s cheese was an absolute wonder. I have never tasted cheese this good and this complex! The cheese tasted of the grass that the cows grazed on, a light sweetness from the quality milk and finishing with the flavor of strawberries and flowers.

They age their cheese on site in the basement for anywhere from 3 months to 2 years and the flavor grows and develops over that time into very different cheeses. What a great way to start my day and my time in Switzerland!

Cheese Grotto

There are many cheese makers around the valleys but many do not have the space to store them. So a local co-op was created to help. I met up at the Cheese Grotto which was amazing as it sounds to see many wheels of cheese from all over the region being stored, aged and prepared for sale. 

Stepping into the grotto was an other-worldly experience with an intoxicating aroma of aging cheese and a welcoming hue of candle light. I was able to taste some different ages of cheeses that were delicious and soaked in the feeling of being surrounded by 6 levels and over 1000 wheels of local cheese.

The owner mentioned that my clothes would also soak in the smell of the cheese for the rest of day which I definitely wasn’t mad about!

Mike had more cheese in store for me before our day was done.  

Fondue

What do people want to do when they visit Switzerland? They want to eat fondue in the mountains! The town of Gstaad did a really fun and smart thing. They are giving people what they want.

They created a city project to build 7 large scale fondue pots dotted around the area. All of the pots have incredible views of the mountains and valleys. Think of these as large picnic table booths that can sit up to 8 people. They are free for the public to use and a great way to share the region with tourists. 

To make this even better, some of the cheese shops in town will sell you a fondue backpack! Yes! A fondue backpack! which consists of a burner, pot, bread, cheese, forks and even a bottle of wine for the full experience! 

They really thought of everything. I love that these fondue pots (both big and small) are available for all to enjoy. Mike and I chatted away the afternoon. Dunking and dipping our bread in the delicious melty cheese with the gorgeous Tungelschuss waterfall behind us. 

Glacier 3000 Gondola Ride

No trip to the alps would be complete without a trip up into the mountains. I jumped on the Glacier 3000 gondola on a clear, bluebird day. The gondola was traveling up to 3000 m and above in just a matter of minutes. 

The views up at the top were AMAZING. I could see all of the valleys that I have been exploring. There were multiple towns and even the famous Matterhorn in the distance.  

Cooking with a Michelin Star Chef

At this point of my journey, I had already met many great locals and guides to share in the outdoor eating experience. I met up with a very special local chef. His name was Martin Göschel and he happens to be a Michalen star chef.  

Martin is usually tending the multiple kitchens at the 4-star Alpina hotel in the valley. On this day, I was able to get him out of the kitchen and his chef whites to cook up a backyard BBQ.

Martin cooked a Swiss style BBQ at a chalet that he uses for rustic private events. And wow, what an incredible set up with weathered wood as our table, a stone firepit and alpine water streaming in for us to use for our dishes. He created a menu of local proteins, herbs and ingredients, some of which I have never tasted before. 

On the menu

Grilled local trout with lemon and foraged herbs. 
Braised pork belly, served in seamed buns with herb and honey pesto.
Veal chop stuffed with raclette cheese, cooked in a dutch oven pot with hay. 

All were outstanding dishes by themselves but putting them all together was a combination of local flavors that really connected me to the area. And I am so glad we were able to cook and share together. It’s what it’s all about.

Zuglete Cow Festival

Besides cheese, Gstaad is known for another thing: The Zuglete cow festival. 
Yes, a COW FESTIVAL. I had heard about this prior to my trip but I wasn’t quite sure what it was.  I met up with a local farmer Lisi Allen and her family to help prepare bouquets for their herd.  Every year, the whole family gathers and prepares the cows to travel from the mountains into the town as a celebration for a good season.  They celebrate the cows that give them delicious milk. 

Besides the bouquets, each cow has its own massive cowbell (the size of a large beach ball) and other local ornamentation.  They parade them into town for all to see combined with festive dress, music, Swiss festival food for all to enjoy. It was a fantastic celebration that I highly recommend viewing some day.  

This trip to Liechtenstein and Switzerland was truly a celebration of what Outdoor Eats is all about. Meeting new friends, hearing their stories and connecting over a meal in a beautiful setting. All of my guides were gracious enough to share their literal backyards with me. 

I made lunch in an old castle, had fresh baked bread and a summit beer at a mountain hut, cooked with a Michelin star chef, made fresh Swiss cheese with a seasoned farmer and ate fondue with an Olympic medalist. Any one of these experiences would have been enough, but when you combine them all it really shares that food and the outdoors has a way of connecting us even when we don’t speak the same language. 
And these memories will last a lifetime. 

Read more trip journals here.

The post Switzerland Trip Journal for Liechtenstein & Gstaad appeared first on Hazeadventure.

The Joy of Camp Coffee

There’s something magical about sipping coffee in the great outdoors. The fresh air, the sounds of nature waking up, and that first sip of warmth all combine to create a moment of bliss. For coffee aficionados, the pour-over method is one of the best ways to achieve a rich and flavorful brew. So, let’s explore four fantastic pour-over options that I tested on a recent camping trip.

1. Collapsible Silicone Pour-Over

First up, we have a budget-friendly option that’s perfect for those who value portability. This collapsible silicone pour-over uses standard cone coffee filters, making it easy to pack and set up. It’s lightweight and does a solid job of brewing a decent cup of coffee. If you’re not too picky about your coffee experience, this is a reliable choice.

2. Sea to Summit X-Brew Coffee Dripper

Next, let’s take a look at the Sea to Summit X-Brew. This clever little dripper doesn’t require a paper filter thanks to its built-in micro-mesh filter. That means less waste and a more eco-friendly option!

Plus, it’s sturdy and compact, making it a great companion for those longer hikes. I appreciate how it keeps grounds out of your cup—a common issue with less refined methods.

3. MIIR – Pourigami Pour-Over Coffee Maker

The MIIR Pourigmai, a beautifully designed pour-over maker that combines functionality with style. It’s a three-piece setup that’s easy to assemble and disassemble. Again, it uses classic cone filters but feels sturdier than many other options. This one definitely has a touch of elegance while still being lightweight and easy to pack.

4. BruTrek Pour Over

I’ve been a fan of BruTrek for a while, and their pour over coffee maker did not disappoint. It comes with reusable coffee socks that make brewing a breeze. Just be mindful to keep it level while brewing to avoid spills.

The capacity is impressive too, making it a good choice for camping with friends or family. The design is robust, and I loved the flavor it produced—rich and full-bodied!

Brewing Tips

No matter which pour-over method you choose, here are a few tips for brewing a perfect cup of camp coffee:

• Grind Your Own Beans: Freshly ground coffee can make a world of difference. A compact grinder is a great addition to your camping gear.
• Use the Right Amount of Coffee: Generally, aim for about two tablespoons of coarse coffee grounds per cup. Adjust to taste for a stronger brew.
• Level Surface: Always brew on a flat surface to avoid spills and ensure even brewing. This is especially crucial for the silicone models!

Each of the best camping coffee makers brings something unique to the table (or campsite). If you’re a casual coffee drinker, the collapsible silicone option is your best bet. If you want something more durable, the Sea to Summit or Brew Trek are excellent choices. And if you appreciate a well-crafted coffee experience, the MIIR Pourigami won’t disappoint.

As you gear up for your next outdoor adventure, make sure to bring along one of these fantastic coffee makers. There’s nothing quite like enjoying a delicious cup of coffee while surrounded by nature. Now, get out there and make some amazing meals, and don’t forget to enjoy that first sip of morning bliss!

Happy camping, and remember—wherever you go, a great cup of coffee is just a pour-over away!

The post Best Camp Coffee Makers: A Chef Corso Review appeared first on Hazeadventure.

Thanks to sponsor Wild for Salmon

If you can’t make it to Washington’s rivers to catch your own salmon, I’ve got you covered. Check out Wild for Salmon—an amazing company that ships fresh, sustainably caught salmon right to your door; be sure to use the discount code ChefCorso2024.

The Quest for Washington Wild Salmon

Meeting up with my guide, the host of Hook, Line, and History, I knew I was in for a treat. She's lived in the area for years, deeply connected to the land and its waters, and knows the ins and outs of fishing in these parts. We set off on a bumpy, overgrown road—a real Pacific Northwest experience! But the destination made it all worth it: the mighty Queets River, just a few miles from the Pacific Ocean, where wild coho salmon are making their annual journey to spawn.

This time of year, the river is calm, wide, and teeming with life. You can feel the energy of the fish as they prepare for their upstream migration, and I couldn’t wait to get my line in the water.

Spinner Fishing: My First Time!

Fishing is not new to me, but spinner fishing was a whole new ballgame. My guide explained the technique—using spinners with a weighted body and blade to attract the salmon. The crazy Alberto knot was our secret weapon, helping me cast with precision. It was a blast learning the nuances of the gear, but honestly, just standing in the river, feeling the current, was an experience in itself.

With every cast, the anticipation built. The spinner would cut through the water, and my heart raced every time I heard a splash. Then it happened—fish on! Unfortunately, it wasn't a salmon…it was a classic trout, which was still a good eater and a keeper.

Preparing Pan-Seared Trout with a Chef’s Twist

Once we had our catch—beautifully cleaned and prepped—it was time for my favorite part: cooking. We kept it simple, using ingredients anyone would likely have at home. A quick, easy sauce with cilantro, honey, dijon mustard, lemon juice, and salt was the perfect complement to our pan-seared trout. The key to cooking outside is keeping it fuss-free yet delicious, and this dish was just that.

While the fish cooked, the scent filled the air—pure heaven. I had also foraged some wild blackberries earlier, and their sweet, tart flavor paired perfectly with the richness of the trout. A squeeze of lemon and the berry garnish and we were ready to eat.

A Catch and Cook Meal to Remember

Sitting on the riverbank, sharing this freshly cooked trout, we honored the fish and the land it came from. The fish was delicate, flavorful, and had no “fishy” taste—just the clean, fresh essence of the Pacific Northwest. The bright pop of the berries added a refreshing contrast, making every bite feel like a celebration of the natural world around us.

As a chef, I always aim to connect people to their food. This experience was about more than just catching and cooking—it was about embracing the place, the culture, and the history of the Pacific Northwest. For me, this is the magic of cooking outdoors. Every meal becomes an adventure, and every bite tells a story.

Order Wild for Salmon

If you can’t make it to Washington’s rivers to catch your own salmon, I’ve got you covered. Check out Wild for Salmon—an amazing company that ships fresh, sustainably caught salmon right to your door; be sure to use the discount code ChefCorso2024. You can have that wild, fresh taste of the Pacific Northwest in your own kitchen. Whether it’s black cod, coho, or king salmon, they’ve got it all. And trust me, it’s way better than what you’ll find at most grocery stores.

This trip to the Queets River reminded me why I love what I do. From the thrill of the catch to the joy of preparing a simple, fresh meal and sharing the experience with a new friend. I can’t wait to head out on my next adventure, learn more, and, of course, cook up something delicious along the way. Until next time, happy cooking!

Honey Dijon Sauce

• Cilantro – 1/2 C
• Honey – 1/4 C
• Dijon Mustard – 1/4 C
• Lemon juice – 1/4 C
• Salt – to taste
• Optional – Garlic Powder – 1/2 tsp
• Scale up as needed

The post Catch and Cook Wild Trout appeared first on Hazeadventure.

To start our journey in Corpus Christi, Chef Francesco Inguaggiato welcomed us to Bellino Ristorante & Nueces Whisky Library, an Italian restaurant with a special farmers' market meal offered once a week. We chatted with chef about his culinary journey from Italy to Texas as well as the heights of his career as a professional Italian basketball player. His menu highlighted all that was seasonally fresh; gulf shrimp and red drum, a complete delight with black garlic pasta and local greens. 

It was a fantastic soft landing after a long day on the road. To further help with the transition from behind the wheel, we learned Chef Francesco also owns the speakeasy next door! So we shared in a nightcap of a local Texas whiskey at Nueces Whisky Library along with some local Texans.

Gulf of Mexico and Barrier Islands

Corpus Christi is right on the gulf, with a number of barrier islands and inlets that are perfect homes to some delicious species of fish – speckled trout, red drum and sheepshead, among others. Thomas and I set out with Captain Jesse and he showed us all of his secret spots to (hopefully) catch our lunch.  As luck would have it, the sun broke through the low clouds and the fish started biting. We caught a few trout and a drum on a very successful day on the water. 

Catch and Cook

One of the unique parts about this catch and cook experience was once we got back to land, we were able to drop off the fish with an expert filleter at Snoopy’s, an awesome local restaurant and watering hole. I loved watching him work as he perfectly cleaned and filleted our fish for us in record time. Then, we took it just a few paces over to the kitchen where the chef prepared with perfectly with some cajun seasoning and lemon. It was so fresh and delicious and a truly special day on the gulf.

Glow in the Dark Kayaking

Not tired of time spent on the water, I was curious about the chance to try glow in the dark kayaking. Was it more fun than traditional kayaking? What would I be able to see? Turns out, it's super fun and a great way to see the waterways from a different perspective. Kayaks are outfitted with lights on the hull, with more on the paddles, with the chance to change up the light's colors to fit your mood. Our guide Zach from Glow Row toured us around for a few hours as dusk was settling in, sharing local knowledge of the history of Corpus Christi as well as pointing out the active wildlife; schools of small fish, baby crab, and jelly fish.

Oyster Farms

While other states in the region have been farming oysters for years, it is a new thing in Texas. To learn more, I met up with local legend, Brad Lomax, at his group of restaurants in downtown Corpus, including a coffee shop, bakery, fresh oyster bar, bar and grill, and more all in the same block. He shared the history of the downtown area and that of Texan oyster farming. Brad was the right person to ask, with him being the first official oyster farmer in Texas. After a cup of coffee, we drove outside of town about 45 minutes to get up close and personal with this fresh seafood.  

I have been on a lot of vegetable farms in my day, but never an oyster farm. While many farms grow oysters on the seafloor, Brad’s farm was set up with floating cages with few thousand baby oysters in each cage! Starting about the size of your thumbnail, in nine months they are market-ready. This was a fantastic and educational experience about how to farm and harvest oysters. I did taste one right on the boat; the flavor was mild, creamy and delicate with the healthy saltiness of Copano Bay.

Honestly, fresh oysters aren’t my number one favorite.  I usually eat one or two and let my friends enjoy the rest. But, I REALLY like cooking them. And I really wanted to create something with Brad’s fresh as can be oysters as a thank you for giving me a tour of his farm.

Tex-Mex Flavor

To keep with our Tex-Mex theme, I created a quick Oysters Navidad recipe, or oysters “Christmas style”. I heated up my cast iron skillet, added some fresh-made road trip butter plus some fresh green tomatillos and jarred red salsa. Once that was all happy in the pan, we added about a dozen fresh shucked oysters that had such a great salinity from the sea that no more salt was needed. To finish it off, we used some broken up tostadas to scoop up all the flavour from our fresh catch. This is a great recipe to make up for a campy happy hour with your friends! And with that in mind, my road trip buddy and I were off to our seaside campsite.

Oceanfront Tex-Mex Taco Grilling – Hudson Meat Market

Thomas, a fantastic chef and owner of Hudson Meat Market, was tasked with bringing some proper Texas meat for our road-trip-camp-out, and man, did he bring the goods. A big, fat, delicious ribeye and some jalapeño cheddar sausage!

One of the special parts about camping in Corpus Christi is setting camp right on the beach. We found our perfect spot, set up the awning and camp chairs, and took a few minutes to relax and enjoy before prepping our dinner. Thomas was camp-fire-keeper and as it was a breezy evening, he dug our fire pit down into the sand and used driftwood to create a natural windbreak.  

With the coals set for cooking, it’s always more fun to cook together, and what we created was absolutely delicious. The combination of steak, sausage, grilled bell peppers and the freshly made beach-front salsa was perfect.  We enjoyed watching the waves crash in as we munched on our tacos. 

I love making fresh salsa.  But it can be a lot of prep and chopping. So what we did was grill up our ingredients (tomatoes, tomatillos and onions), and put them in a big camp mug. We have been using rocks, sticks and other tools to help prepare our foods for centuries and I found a great stick to be able to smash up our salsa. What the smashing does is really get the flavor to marry in a way that chopping just won't do.  It was a perfect compliment to our steak and sausage tacos. This also helps with keeping sand out of your salsa!

I very much enjoyed my road trip to Corpus Christi and especially the local flavors, people and places I had the opportunity to explore while here. I encourage you to check it out and see, experience, and taste it all for yourself! Get out there!

Enjoy the recipes below and be sure to check out the other recipes.

Recipes

Tourism Links:

• visitcorpuschristi.com
• FACEBOOK: @visitcorpuschristi
• TWITTER: @visitcctexas
• INSTAGRAM: @visitcorpuschristi
• PINTEREST: @visitcorpuschristi
• HASHTAGS: #SeeCC, #GulfCoastCapital, #CCTX, #ThisIsCC, #CCMe

Food & Drink:

• Backstage Bar + Grill (Austin, Tx)
• Snoopy's Pier
• Water Street Central Kitchen
• Elizabeth's
• Water Street Oyster Bar
• Water Street Farmers Market
• Water Street Sushi Room
• Mangonadas by MLB

Places to Visit, Things to Do:

• Jesse Torres Guide Service (Fishing Trips)
• Glow Row
• South Texas Botanical Gardens
• Texas State Aquarium
• Packery Channel Oak Motte Sanctuary

Places to Stay:

• Lively Beach Hotel
• Mustang Island State Park (beach camping)

The post Flavors of Corpus Christi, Texas: Road Trip Destination! appeared first on Hazeadventure.

On the food front, the St. Pete-Clearwater area has strong Cuban, Creole, and Greek influences. This was not what I was expecting in this neck of the palm trees. And of course, access to fresh, delicious seafood was abundant. Knowing this, my meal plan for this trip focused on recipes that showcase seafood caught just off the coast. And, as always, I wanted to show the simple ways that these meals can work on-the-go for those enjoying outdoor activities.

Exploring St. Pete-Clearwater, Florida? By Ebike is PERFECT!

First up on my Florida adventure, to get the lay of the land I tried some weekend ebiking. Just my luck, the bike shop was thoughtfully located along the Pinellas Trail. It is an over 75-mile loop running from Tarpon Springs in the North all the way to St. Pete in the South. Biking along this cruisey trail was hungry work (regardless of the handy ‘power assist'), so I pedalled to the farmers market for local inspiration for my lunch. 

At the market, a vendor gave me a tip to not miss the “Sponge Docks.” Confused as I was, and curious if any ‘square-pants' would be involved, I took him up on the suggestion. It turns out, this insider tip lead me to Dodecanese Bourlevard, home to specialized sponge boats where thousands of natural sea sponges pour out of netted bags along the docks. Yep. This handy natural product (now commonly made of plastic) has been sourced here for decades. The sponge industry inspired not only a scrubbin' good souvenir opportunity, but its very own Greek-inspired community, with fantastic food establishments (restaurants, bakeries, markets) that appeared with the sole intention of keeping the sponge boat crews well-fed.  

The Dunedin Causeway

Back on my bike, I ventured across the Dunedin Causeway towards Honeymoon Island State Park. Here I proved that sometimes all you need to do is find a bench and set up a great prep station.  I whipped up what I call the “St. Pete Fish Dip” using fresh Florida citrus and mangos found at the farmers' market earlier in the day. **See the full recipe below!*** 

This is a great no cook/no burner recipe that you can eat as a dip with your favorite crackers or plantain chips, as a topping for a salad, or just a nice, different tuna mix with some sweet and savory flavors. 

Kayak Camping

I enjoyed my day of solo adventuring by land. But to really get to know the area, I needed some help. I was able to meet up with the first of three local guides keen to share their sunny, seaside backyard with me. First up, Misty Wells, a local outdoor adventurer, was kind enough to show me how to best enjoy the waterways on a gorgeous afternoon – by kayak.

Starting at Anclote Gulf Park, we and paddled across the bay towards our final destination of Anclote Key Preserve State Park. A journey of about two miles was enough to really work up our appetites, given that we were paddling, and we took a moment to climb to the top of the lighthouse on the island – a must-try viewpoint for anyone able who is visiting the area. As Florida is pretty flat, the lighthouse lookout was a great way to get a birds eye-view of the area and route just paddled. It is also a great way to spy the best beachside campsite.

Beach Dinner: Creole Pasta

We set up camp just as the sun was setting and cooked up a tasty one-pot pasta dish inspired by the tastes of the region: Creole Pasta. ***See full recipe below***

Pro Tip: This recipe is great for any outdoor adventure as it’s mindful of perishability, volume and weight. 

The star of the show is dried shrimp. Yes, dried shrimp. If you are not near a seaside wonderland, you can find dried shrimp at most Asian grocery stores, adding a great burst of seafood flavor to any dish, while being really lightweight and easy to pack. With full bellies, we celebrated our adventure as the sun dipped below the horizon and we each tucked into our tents after a fantastic day on the water.

Urban Farm & Lunch with Local Chef

Well rested and ready for my next foodie adventure, it was time to test my trusted adage, “There’s no better way to get a glimpse of the local food scene than to meet up with a resident chef.” Chef Rob Reinsmith is from the St. Pete area and is Owner and Head Chef of Wild Child, a wonderfully named, tasty but not fussy restaurant focused on flavors of the Americas with some local twists. 

Meeting at his restaurant, he told me we were going to head down the street to a local farm. Let me tell you, I was a little concerned about what type of farm could be so nearby as we were in a residential area and clearly there was not enough land to grow much of anything. 

Proven wrong and pleasantly surprised yet again, just three blocks away we found Brick Street Farms. An urban vertical (huzzah!) hydroponic farm. Wow! This farm blew me away. Under the helpful tutelage of Farmer Bryant, I toured around the ‘farms' which were actually shipping containers stacked on top of each other. A Lego-tower of anything we could need for fresh fine dining.

Each container grows something different, from delicious heads of butter lettuce to fresh pea shoots, spicy microgreens, and baby basil. The smell was amazing! The epitome of greenness and freshness. With permission, we harvested some lettuce and microgreens for our lunch planned later in the day at Vinoy Park.  

Lettuce Wrap Lunch

For our lunch, I thought making a lettuce wrap would be a great choice.  But continuing with our seafood theme, I decided to make a Vietnamese style shrimp pancake using canned shrimp.  We set up my camp stove in the grass and shared the prep of cooking up lunch. 

I requested that Chef Rob bring a sauce to complement our lettuce wrap. And man, he knocked it out of the park with a passion fruit nuoc cham sauce. He didn’t know that passionfruit is one of my favorite fruits, yet surprised me with a sauce that was the star of the show. The sweet, tangy, salty, slightly spicy sauce matched everything incredibly well. We topped the wraps with our micro-greens and enjoyed our lunch. ***See full recipe below***

New friendships often form over great meals and I’m sure our paths will cross again in the future. 

Catch & Cook with Captain Chris

No experience in St. Pete would be complete without catching some fresh fish. My final guide, Captain Chris, invited me out to share some of his secret spots for Sheepshead fish. This was a new variety of fish for me. It’s also nicknamed Convict Fish as it has black and white stripes, or Bait Stealer Fish, with quite obvious connotation. We had some early luck and eventually caught four healthy sized ones! Good, we can eat.

Chris has lived in the area his whole life, meaning we had insider information on secret spots. So we motored over to a secluded beach where he gave me the skinny on how to safely filet this particular fish.  With the fish having some very sharp fins and unusual structure, it was nice to have an expert share the finer points so I didn’t hurt myself. 

I had planned a one-skillet fish lunch. Fresh filets, pan seared with “Olive Bar” sauce. With olive bars in many grocery stores these days, it was easy to find a mixture of olives, artichoke hearts, roasted red peppers, and tomatoes.  After searing off the fish, all ingredients were loaded into the pan and cooked down into a chunky sauce. I finished it off with a little bit of lemon and served it over a bed of couscous. Hidden in a special pocket of the world, we shared a great meal from the waters of St. Pete-Clearwater; a fantastic cap to a great day. 

Recap 

My adventures in St. Pete were made possible by three great local guides that shared their passion and knowledge for the area. I was happy to repay the favor each time by cooking up locally inspired, tasty meals for them. With all the scenic spots that are easy to access by ebike, kayak, or boat, be it exploring local parks, waterways, markets, or even sponge docks, I uncovered some unexpected gems and elevated flavours during my week in St. Pete-Clearwater. 

One other surprising thing I noticed as I explored the region, was that throughout, there were Easter Eggs of local art to be found. There were creative storefronts, restaurants, murals, and local music all expressively showcasing their own unique St. Pete-Clearwater vibe. The area clearly emphasizes celebrating local artists and even hosts a local mural festival annually. Now, see, experience, and taste it all for yourself and get out there!

Recipes

Trip Planner

• Visit St. Pete-Clearwater
• FACEBOOK: @VisitStPeteClearwater
• TWITTER: @vspc
• INSTAGRAM: @vspc
• PINTEREST: @vspcHASHTAGS: #LetsShineSPC

Places to Stay

• The Karol Hotel
• Beach camping – Anclote Key Preserve State Park

Places to Visit & Things to Do

• Vinoy Park
• Unreel Fishing Adventures
• Anclote Key
• Downtown Dunedin
• Honeymoon Island
• Egmont Key State Park

Foodie Fun, Restaurants, Bars, Markets & More…

• Wild Child
• Frenchy’s Seafood Market
• Frenchy's Outpost Bar + Grill
• Tarpon Springs Farmers Market
• The Brick Street Farms

The post Discover St. Pete-Clearwater, Florida appeared first on Hazeadventure.

First off, my normal way of eating is pretty omnivore.  I love vegetables, legumes, a nice mix of dairy and meat/plant based protein.  When I cook, I enjoy mixing up my flavors from classic American to Mexican to Thai and beyond. 

I wanted to experiment on myself in the kitchen and on the trail to see how it felt to eat keto for 3 months.  And to meal plan for some hikes while on the diet.  A note:  I am not a nutritionist or a dietitian.  I’m a curious chef that loves exploring different styles, flavors and ingredients while cooking.  If you have specific needs for your diet, please be mindful of those and consult with a trained professional.  If you would like more specific recommendations from a registered dietician, check out this article from Backcountry Foodie.

Keto: A Definition

For those of you out there that aren’t clear on what Keto is, here is a straight up definition:

The keto diet (also known as the ketogenic or ketovore diet) consists of high-fat, low-carbohydrate meals, snacks, and beverages. This diet encourages your body to make ketones from fat. Ketones are then used as fuel. To be keto-fueled, you generally shouldn’t eat more than 50 grams of carbohydrates daily. 75-90% of total daily calories come from fat.

How this differs from low carb eating is a majority of your calories need to come from fat, rather than just protein or other food sources.  This is vastly different from much of the dietary coaching we get from the USDA or other health resources.  It also goes against most cultural pantries as many have some sort of carbohydrate at their base (breads, potatoes, rice, noodles, corn, etc) and sweets whether coming directly from fruits, crafted desserts or other refined sugars. 

The thinking is that once your body has digested and purged through the current carbohydrates in your body, it moves on to fats and protein.  For some folks, it’s an option for weight loss that can be very effective based on your overall health or weight targets. 

Also, our brains normally run on mostly carbohydrates, sugars and glucose and it seeks these calories first.  When they aren’t present, they move on seeking fat or ketones for energy.  Stored or newly eaten. Additionally, from a nutritional perspective the body thinks of a carb and a sugar is pretty much the same thing.  It doesn’t matter if it comes from bread, a fruit, or a sugar. 

Is Keto Just About Protein?

I think one misconception about the Keto diet is that it’s all about protein.  While protein is definitely important, focusing on calories from fat is the goal.  It’s also very important to be mindful of your overall carbohydrate intake as many plans limit you to only a few grams per day.  And many prepared or processed foods include some sneaky carbohydrates. Ketchup can have up to 5 g of carbs per 1 TB and some teriyaki sauce can have up to 10 g of carbs per 1 TB. 

When I started the keto diet, I went all in.  No cookies, no ketchup, no honey, no tortillas.  And let me tell you it’s a very different way to eat.  It really took me a few weeks to really feel ok with adding tablespoons of butter to my meals or eating 8 strips of bacon as a snack.  But there were some early explorations that provided some really satisfying meals.  Specifically Asian flavored soups with added fats.  As well as some meat salad recipes (yes, meat can be a salad) dressed with a oil or mayonnaise based vinaigrette. 

The Keto Camping Recipes Starch Benefits

Something to be mindful of as you are planning your keto camping recipes, is that so many packaged meals have starches at their base.  And for good reason.  They are cheap, filling, versatile and tasty. When you start to meal plan for your keto hikes, it’s important to not just plan for “piles of meal” eating just jerky and summer sausage for days on end.  This will not provide sustained energy, leading to constant snacking and could affect your digestion in a negative way. 

Fun fact:  Fat grams are the most dense of the macronutrients coming in at 9 calories per gram.  This is great for the overall weight and efficiency of your pack. Including oil and fats into your meal plan will provide you with excellent sustained energy through the day. This makes Keto camping recipes ideal for keeping healthy.

Video: Mt Rainier has the meats

For some hikers, keto trail eating just isn’t going to work.  Carbs do provide a great, cheap and easy filling base for a lot of backpacking/camping meals and going high fat and protein is just too challenging. 

When Not to Eat Keto

Another thing to share is that I wouldn’t recommend changing to keto right before a hike.  With all of the activity on the trail and less carbs in your system, you could have very low energy and have higher intake needs.  I did this one time on a volcano climb up Mt. Adams, I shifted to a low carb diet 2 days before the hike and I made it to the top, but let’s just say…I dragged.

Some sauces and flavoring to stay away from on Keto are ketchup, hoisin, jam, honey, flavored yogurt (many have a lot of sugar added) some salad dressings (again, some have sugar added)

Here are some sauces and flavoring to consider:

Which veggies to target:

• Variety of fresh green vegetables.
• Anything green.   

Snap peas, broccoli, greens and kale, bell peppers, brussel sprouts and more are all extremely sturdy and can last longer than you think away from refrigeration, with many lasting for 3-5 days with minimal issue.  These are great for building Keto camp recipes. Avocados are a great option to pack along for shorter trips. Also, look to cauliflower rice as a substitute for starchy rice.

Ingredients to pack:

• Coconut Oil
• Ghee (clarified butter)
• Olive Oil
• Coconut milk powder
• Mayonnaise packets
• Mustard packets
• Precooked bacon
• Packaged chicken
• ry salami
• Summer sausage
• Country ham
• Smoked salmon/trout
• Sardines
• Cheeses
• Cheese powder
• Parmesan cheese
• Parmesan Crisps
• Plain yogurt powder
• Sour cream powder
• Spice mixes (see above)
• Soy sauce
• Vinegars 
• Green veggies (see above)
• Nuts, specifically macadamia 

Check out other great low-carb options in the recipe bank. 

Thanks for coming along for my dietary journey.  I enjoyed the experiment to see how my body reacted as well as exploring some different recipes with a different and limited panty. Keto can be a great option for you but it does take some very focused and dedicated meal planning inside or outside and a large amount of willpower as there are A LOT of tasty options knocking on your door that don’t help you stay on plan.

Recipe Cards

However you’re eating…get out there! Here are some of the recipe cards from the recipes I have referred to above. Download and print them off!

The post Keto Recipes for Camping appeared first on Hazeadventure.

Prepping Top cheap and easy backpacking meals: The Pantry

For any meal plan, I always start in the pantry.  I check out what I have.  There might be some rice, instant mashed potatoes, pasta, rice/ramen noodles, tortillas, breads, etc in there that are calling to be used up. These are the building blocks for hearty, filling meals.

Flavors

Next I think about what kind of flavors I would like for my trip.  Italian, Chinese, Thai, Indian, Traditional or something else.  This then guides which spice mixes, seasonings and liquid ingredients I am going to pack.

Thinking Chinese?  Pack soy sauce, rice vinegar, ginger powder and something spicy

Does Italian sound good?  Pack Italian seasoning, garlic powder, chili flake and balsamic vinegar

Or maybe Thai?  Pack curry paste, fish sauce, limes, rice noodles/rice and ginger powder.

Pack it up

Once you have your recipes ready, it’s time to pack it up.  It’s best to stay organized in your backpack and a little time now will save you some struggle come meal time at camp.  I like using stuff sacks or packing cubes for each recipe or each day of meals.  You can also pack a spice/flavor kit with all of your spices, oils, vinegars and sauces in one spot for less stress when it’s time to cook.

Here are a couple classic recipes to get your rolling.  All of our recipes are easy to scale up for multiple portions or scale down to a single person.   They are also easy to customize so if you see an ingredient you don’t love, you can feel free to omit or switch out for your favorite flavor or to be able to hit your dietary specific restriction. 

Stroganoff

An absolute classic.  I use beef jerky as the protein source and it hydrates really well in dishes.  Try some mixed dried mushrooms and foraged herbs to really elevate this dish. 

Pad Thai

Another classic to have in the pantry.  I absolutely love eating noodles outdoors.  I don’t know what it is, but they just taste better outside.  And they taste even better when you whittle up some campy chopsticks from some fallen twigs to enjoy.  I’ve included 2 versions of this recipe. 

One using peanut butter that’s easier to shop for and one using traditional tamarind paste and fish sauce.  Don’t be afraid of packing along some snap peas or bell peppers.  They last longer than you think away from refrigeration and add some needed texture, crunch, color and micronutrients. This meal also clocks in at about $2.40 per portion

Tropical Oatmeal/Granola

In the United States, maple and apple cinnamon are classic flavors come breakfast time.  For me, these flavors have gotten a little tired and I just  need something different.  I love raiding the bulk aisle in the grocery store for dried mango, papaya, pineapple, banana chips and more for this breakfast recipe. 

Add some coconut milk powder, water and top with your favorite granola (or dry granola bar) and you’ve got yourself a tasty way to start your day.  Depending on how you shop for your ingredients, the cost could be less than $1.00 per portion.

Mango Fried Rice

This recipe is a new favorite and can actually be made with regular rice, instant rice or precooked grain mixes.  It’s a great option for a quick lunch or dinner.  I’ve added some ingredients that are really easy to shop for to create a filling bowl of Chinese flavors.  Oranges, almonds, chicken and soy sauce are the base.  You can also make this a wrap!   Cost for this recipe: less than $1.50 per portion

Thanks for coming along for a dive into the pantry.  And remember, creating a tasty meal plan for your adventure doesn’t have to be a challenge.  Using a few of these tips and a few of our recipes will put you on the path to a fun, memorable and tasty experience.  Cheers!

Recipe Cards

Click and save these cards for printing!

Outdoor Eats: Camping Meals and Camping Recipes!

On this trip I did a variety of trail-tested recipes, using no more than 10 fresh ingredients, you an enjoy anywhere. Try these out, or visit my site at www.outdooreats.com for even more awesome meals!

The post Top cheap and easy backpacking meals appeared first on Hazeadventure.

I say “path” because there was no defined trail.  It hugged and cross the river multiple times and we had to navigate as best we could.  Chilly, calf deep water greeted us multiple times which was both refreshing and challenging.  Luckily, we eventually found a nice spot to camp for our first night on a soft, flat sandbar. 

We knew it was going to be chilly, but not below freezing with a thick layer of frost greeting us the next morning.  Our morning coffee and desert light finally warmed us up enough to keep moving down river.  We hiked up and over some craggy rocks, some slick banks and into a beautiful saguaro forest.

A few of my favorite camping recipes from this trip were a no cook Triscuit panzanella lunch which is a perfect change up from a standard deli sandwich and trail made pad Thai.  We whittled up some campy chop sticks and filled our bellies as the sun kissed the cathedral rocks behind us. 

We survived an unknown trail, cooked up some great meals in a beautiful location and enjoyed the hiking and camaraderie of a long time friendship 

Outdoor Eats: Camping Meals and Camping Recipes!

On this trip I did a variety of trail-tested recipes, using no more than 10 fresh ingredients, you an enjoy anywhere. Try these out, or visit my site at www.outdooreats.com for even more awesome meals!

• Beef Stroganoff
• Bacon Cheddar Grits
• Triscuit Panzanella
• Pad Thai
• Cranberry Orange Granola/Crisp
• Chorizo Queso

Recipe Cards (print them off, try them out!)

Check out my last article for more recipes: San Francisco Hiking, Camping and Cooking

The post Camping Meals and Camping Recipes appeared first on Hazeadventure.

For this trip, we dug into the Golden Gate recreational area just on the north side of the Golden Gate Bridge.  We found there are multiple campsites available within only a couple miles as the crow flies from the city.  My friend and I had been really busy with work schedules and all we could find time for was a 1 night/2 day adventure.  

And wow, we really were able to pack in some fun in such a short time.

My San Francisco Hiking Meal Plan

I planned a great meal plan for this trip.  I was able to provision at the Ferry Building in downtown SF before our trip.  Some of the shops that we stopped by were Blue Bottle Coffee, Dandelion Chocolate, Acme Bread Company and Fatted Calf. The local artisan ingredients came together for a tasty and beautiful charcuterie lunch while sail boats passed by.

As we hiked we saw multiple varieties of California wildflowers that were in full force after heavy spring rains.  We continued hiking to a windy cove on the Pacific Ocean and eventually found our camp spot in a eucalyptus grove staring back at the city.  I had visited San Francisco and the bay area many times, but I had never seen this beautiful perspective. 

The next morning, we even found some time to jump in the Pacific for a cool dip after a biscuits and gravy breakfast.  

We were both glad we found the time for an adventure that we won’t soon forgot. Sometimes you just have to get off the couch and start walking to find some new places and create some new memories.

Outdoor Eats Recipes – Elevate Your Meals!

On this trip I did a variety of trail-tested recipes, using no more than 10 fresh ingredients, you an enjoy anywhere. Try these out, or visit my site at www.outdooreats.com for even more awesome meals!

Jambalaya

Biscuits and Gravy

Burst Tomato Goat Cheese Dip

Kale Caesar Salad

Recipe Cards (print them off, try them out!)

The post San Francisco Hiking, Camping and Cooking appeared first on Hazeadventure.