Culinary Adventures
O.A.R.S. offers Culinary Adventures on the following trips:
Rogue River, Oregon
5 Days – August 4
4 Days – September 1
Featured Chef Bob Anderson
Executive Chef, Bob Anderson is a graduate of the Culinary Institute of America, former chef of the Ahwahnee Hotel in Yosemite National Park, and now delights patrons of Boulder Ridge Country Club in San Jose, California.
“After a great trip, they (guests) will take home not only a cook book full of recipes, and a special O.A.R.S. Wilderness Gourmet apron, but the memories of the sensual flavors of the foods they prepared on the river.” states Chef Bob. “You don't have to be a gourmet chef to enjoy this mouth-watering river trip.”
“I like to refer to it as a vintner dinner interrupted by white-water rafting,” said Mr. Anderson, whom guests call Chef Bob. He uses Dutch ovens to make braised chicken, flambées steaks in Jack Daniels sauce, and fills black Mission figs with Point Reyes blue cheese and wraps them in bacon.—Bonnie Tsui, The New York Times
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PrintWilderness Gourmet: A Culinary Adventure
For those with a passion for great food, exquisite wine and a palate for adventure, O.A.R.S. Wilderness Gourmet Culinary Adventure series brings a traditional culinary classroom setting to the Wild & Scenic Rogue River. If the idea of learning how to prepare world-class cuisine while pairing it perfectly with a glass of superb wine sounds intriguing, imagine doing it along the banks of a world-class river in a renowned wilderness area, topped off with instruction from a celebrated gourmet chef.
This unique package combines mouth-watering fare and the appeal of the wilds into one magnificent culinary adventure – catering to those with a zest for extraordinary cuisine, exquisite wine and a palate for excitement.
Sample Menu
As prepared by Chef Bob Anderson of the Boulder Ridge Country Club in San Jose, California
Appetizers:
- Assorted crackerbread & gourmet cheese plate
- Crostini sampler
Salad:
- Roast corn, heirloom tomatoes and organic micro-greens
Entree:
- Pan-seared filet mignon with Jack Daniels reduction flambé, sauteed seasonal green vegetables & broiled yukon gold potatoes
Dessert:
- Fresh Oregon apple cobbler & "home"-made ice cream
O.A.R.S. Wilderness Gourmet Trips
August 4 & September 1: Chef Bob, as he's affectionately known by his patrons, will accompany our first trip on the Wild and Scenic Rogue River in Oregon. Just a short drive from the renowned Oregon Shakespeare Festival in Ashland, our Wilderness Gourmet trip on the Rogue will include instruction on how to prepare black pepper rosemary broiled prawns, a crisp dinner salad, pan-seared filet mignon with a Jack Daniel’s reduction sauce, seasonal vegetables and a porcini risotto along with a variety of other Chef Bob specialties. Featured wines for our Rogue River culinary adventure trip will include an eclectic selection of California, Oregon and Washington wines hand selected by Bob’s wife and loveable bartender, Mary Anderson.
