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Category: Food & Recipes

Making Food

Traveling with dietary restrictions can be stressful–especially while on a backcountry rafting trip where someone else is preparing your food. At the end of the day, we don’t think that “meal anxiety” should stop anyone from joining river trips! For years, we have accommodated vegan, vegetarian, and gluten free (GF) diets as well as a variety of food-based allergies. Meals take time to plan and shop for, and our guides do their very best to accommodate preferences and restrictions. Still, we do need a little pre-trip… Read More

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

Curry Chicken Salad

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