Wilderness Gourmet: 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 two distinctly different regions of the Pacific Northwest. 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 or from the comfort of a luxury lodge, 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.
Featured Chefs
Featured Chefs include Executive Chef, Bob Anderson and "seasoned" Chef, Rebecca Dawson. Anderson is a graduate of the Culinary Institute of America, former chef of the Ahwahnee Hotel in Yosemite, and he now owns and operates “V” restaurant in Murphys, California. Chef Dawson is better known for developing menus for the Rain Tree Restaurant in Vancouver and for her years spent working in Europe for the presidents of Disney and Northwest Airlines.
O.A.R.S. Wilderness Gourmet Trips
Just north of the border, the new Lodge at Chilko Lake is the first stop on our Wilderness Gourmet Series and in 2008 our September 7th -11th Chilko Multi-Sport will feature cooking classes with renowned Vancouver chef, Rebecca Dawson. True to its roots, in the Chilcotin, no one ever eats alone as the lodge serves up extravagant family style dining in a spectacular dining room with breathtaking views.
Chef Bob, as he’s affectionately known by his patrons, will accompany our September 1st – 5th 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.
“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.”
Have you run the wild ones?
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