By Catharine Livingston
Outfitters are raising the stakes, and steaks, on rafting trips by placing added emphasis on food preparation and cooking. Now you can hone your culinary skills while also sharpening your backcountry chops. New this year, professional chefs are joining O.A.R.S. for foodie trips down Oregon’s Rogue River and Idaho’s Main Salmon, teaching rafters how to make dishes such as pan-seared filet mignon with Jack Daniel’s reduction sauce and black pepper rosemary broiled prawns.