This week I got to know former raft guide and current co-owner of Serenade, Kaela Fox. She and her partner (& fiancé!) Austin organize beautiful events in and around Portland, combining their two passions: local food and local music. Once a year they bring those two lovely elements to our Serenade Rogue River trip, making for an incredible feast of the senses. 1. When did you start working as a river guide? I started working for ECHO River Trips in 2011. As the child of former… Read More
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One of the most rewarding parts of guiding multi-day river trips is cooking with dutch ovens and serving beautiful, tasty meals. Pineapple upside down cake is one that looks particularly impressive and is fairly easy to make. This recipe works best with a 14″ cast iron dutch oven. Aluminum dutch ovens work as well but you have to be careful so that wind doesn’t blow the heat away. Ingredient list 2 Boxes Yellow Cake Mix 1 Can Sliced Pineapple 6 Eggs 1 Cup of Vegetable Oil… Read More
One of our favorite on-river lunches is Curry Chicken Salad. It’s not only delicious, but can be put together in a matter of minutes. We decided to do some recipe testing this week, so I whipped some up and brought it to our Global Headquarters Food Lab a.k.a. the Office. It sure was tasty here, meaning it’d taste even better on the river. Ingredients for 15 people 3 lbs. boneless, skinless Chicken Breasts OR canned Chicken 2 Green Apples 1/2 lb. Cashews or Almonds 1/2 lb.… Read More