Fine Dining on the Banks of the Middle Fork Salmon
Delicious Camp Cuisine
We are meticulous about the food we serve on our trips and the way we prepare meals. Our produce is fresh. We carry plenty of fresh fruits and vegetables and a local butcher hand-picks our meats and fish. Our guides are terrific camp chefs and trained in food handling. The photos on this page are from a feature article about our trips and food at Starchefs.com.
Lunches: All lunches include a fresh salad.
|Day 1||Deli Style Lunch & Homemade Potato Salad|
|Day 2||Fresh Taco Salad with Chicken|
|Day 3||Pepper Turkey Sandwiches & Bistro Salad|
|Day 4||Tarragon Chicken Salad|
|Day 5||Cherry Tomato Couscous Salad and Salami Sandwiches|
|Day 6||Brick Oven Ciabatta Black Forest Ham Sandwiches and Cucumber Salad|
|Day 1||Cajun Marinated Chicken|
|Day 2||Grilled Cedar Plank Salmon|
|Day 3||Dutch Oven Horseradish Pork Loin Roast w/Spicy Apricot Sauce|
|Day 4||Dutch Oven Homemade Lasagna|
|Day 5||Filet Mignon and Pancetta Pasta|
|Day 1||Dutch Oven Egg Strata|
|Day 2||Salmon Bagel Bar, Fresh Fruit Salad, Scrambled Eggs|
|Day 3||French Toast and thick Country Bacon|
|Day 4||Southwest Scramble with Sausage and Corn Bread|
|Day 5||California Creek Blueberry Pancakes|
“Everyone loves what you do. We truly believe that Dutch Oven cooking is the classic culinary skill in Idaho.”
-Ed Sinott, Co-Founder of the
Sun Valley Harvest Festival
Every lunch has homemade cookies. They’re not your typically packaged, chemical laced cookies. Ours are made from scratch and are delicious. Want the recipe? Send us an email.