How did I get started cooking in the outdoors? I have been lucky enough to cook in and dine at some of the finest restaurants in the world. On top of that, I have had some amazing wilderness adventures. Put the two together, and you end up with what inspires me: making great food outdoors in kitchens with limited tools. Here are some of the highlights of my travels.
Recipes Inspired by Travel
Blog Post with Travel Tips
- Aguas Calientes Peru // Peruvian-Inspired Roast Wild Boar with Crispy Potatoes and Aji Huacatay Sauce
- Kyoto Japan // Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette
- Niseko, Kiroro and Hakuba Japan // Miso Clam and Pork Belly Ramen
- Morro Bay, CA, USA // Sake Poached Oysters with Pickled Shallot and Tobiko
- Rogue River, OR, USA // Venison Eggs Benedict with Adobo Hollandaise Sauce
- Singapore // Pumpkin Laksa, Singaporean Style
- Sun Valley, ID, USA // Hearty Bison Chili
International Cities Where I have Cooked
Favorite National Park Adventures
Wrangell – St.Elias National Park, Alaska, USA
America’s largest National Park! Wrangell-St. Elias is 13.2 million acres. That is 6 times larger than Yellowstone. This gem is filled with peaks and glaciers, historical landmarks, wildlife, rivers, and streams. The plants found here are a foragers’ dream. The park is best experienced by bush planes, landing in river beds for unique camping, hiking, and backpacking experiences. Start with Kennicott Wilderness Guides to plan your trip.
Grand Teton National Park, Wyoming, USA
When I die, I want my ashes spread at String Lake, Grand Teton National Park, Wyoming. This small lake at the base of the majestic Tetons is perhaps my favorite spot in the entire world. The idyllic setting is a great spot to picnic, paddleboard, and enjoy the local wildlife.
Yosemite National Park, California, USA
If you read the About Me section of this site, you will know that Yosemite is where it all started. Climbing down the cables of Half Dome at night is still the single scariest thing I have ever done.
