Posts Tagged Middle Fork rafting

Its simple really…..Food & Guides

Rocky Mountain River Tours maintains an enviable reputation on the Middle Fork of the Salmon.  A common question from potential guests…“why choose Rocky?”  Its true, all of the outfits on the Middle fork benefit from the amazing beauty of the Frank Church, the pristine waters of the Middle Fork and the magic that occurs from spending 6 days away from civilization with a small group of new friends.   In the end its simple,  three factors are at play.

Guides, Gear & Food

Middle Fork Guides for Rocky
The Rocky Guides

 

The Guides

Middle Fork guides belong to an upper echelon in the guiding community.  They have been tested by the high waters of Spring, the technical boating of August and all the variables that pop up while leading 24 experienced guests through the largest Wilderness in the US.  The one thing that sets the Rocky crew apart from the competition is tenure.  The current crew of Rocky guides has been working together for 10 seasons.  They are well oiled machine when it comes to camp duties and on the on-water program.  But the most distinguishing factor is their chemistry, like characters in a movie.  Each with unique strengths & personalities that combine to result  in the best crew on the Middle Fork.

The Gear

Rocky pulls out all the stops when it comes to gear.  New sleeping bags and pillows are purchased annually while large river mattresses, spacious new Mountain Hardware tents and comfortable chairs are the norm.  Rocky provides a sanitary and private bathroom system with running water hand wash, solar showers and purified water.

The Food

Excuse us while we brag.  Rocky offers the best food on the river, period.  This is not a new thing, its a tradition. Sheila Mills, Rocky founder is the genius behind the menu design while Rachel B. is the culinary artists that puts all the pieces together.  The result is the most divers, fresh and healthy menu on the river.  Sheila has made a career at designing dutch oven entrees and amazing deserts.  She has published three Dutch-Oven cookbooks and continues to push the limits of what can be created in a riverside kitchen.    The Rocky menu is so diverse and impressive that it has its own fan club.  In an effort to keep the groupies happy we will be posting our 2013 recipe’s over the next few weeks.

SMOKED TROUT APPETIZER

1 pkg.(1#)                 SMOKED TROUT, arranged on parsley
2 boxes                     Breton crackers
2 boxes                     Blue Diamond crackers (gluten free)
1 container             Smokehouse Almonds
1 wedge                     English Cotswold cheese
1 bag                       Red Grapes (displayed around or next to the cheese)

BLEU CHEESE & PECAN  SALAD

1 bag                       Mixed Baby Greens
1 zip (3 cups)             Toasted pecans, in Ziploc
1 container                 Bleu cheese, crumbled
2 bottles                   Earth & Vine Honey Pear Vinaigrette
5                           Green Apples, chopped at the last minute & tossed in.
(toss salad with dressing & serve immediately)

SPICY PESTO LASAGNA – 3 DO’S (1 VEGGIE)

1 pkg.(3#)                 Jody Maroni Yucatan chicken & duck bulk sausage
1-container                Pesto
18-20 lg..                 Tomatoes, sliced
3 pkg                      Sfoglia
1-32 oz.+2 cups           Plain yogurt
1 ziplock(3#)              Jack cheese, grated-use all
1 zip                      Parmesan cheese, grated (4 C.)

Arrange pasta sheets in bottom of 3 DO’s.
Spread each sheet with pesto.
Break up sausage thinly & evenly on pesto.
Put on layer of tomato slices.
Spread with yogurt.
Sprinkle with Jack cheese & Parmesan
Put on another sheet of sfoglia.
Repeat all of above.
Top with sheet of pasta covered with sliced tomatoes and small amount of Parmesan.
Bake till golden & bubbly.

THYME-PARMESAN FOCACCIA

1 ziplock              Dry ingredients, mix well
3 Pkg.                 Yeast
3 cups                 Warm water
½ cup                  Olive oil
1 zip                  Parmesan, grated
Mix well.  Turn out onto floured surface and knead dough until soft and sticky about 5 minutes.  Divide in half and roll out & punch into rounds the size of DO bottom. Let rise about 20 minutes and sprinkle with Parmesan, salt and pepper.  With lightly oiled fingertips make indentations, about ½ inch deep and 1 inch apart all over dough.  Bake with the lid covered with hot coals for about 20 minutes until golden.

1 ½                    Caramel Fudge Pecan Tortes-slice into 30 wedges