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Four Day Menu Planning:

Fine Dining at the Bottom of the Grand Canyon

or

The Jogging LaBella Brothers Eat 15 Pounds

of Moldy Dehydrated Fruit, Vegetables and Meats

Chef DeBoot

Blister's Gourmet Corner of the Woods

          On January 1st, The Jogging LaBella Brothers had their gear packed for their return trip to the Canyon on May 1st. One detail remained unfinished: The menu.

          "g" assumed the task of meal planning, pre-testing new recipes on his children and packaging their food. For three weeks straight, "g" holed up in the basement with his food dehydrator, cookbooks, boxes of Zip-lock freezer bags, and a refrigerator filled with fresh vegetables, fruits and meats to prepare in dehydrated form.

          Cooking for two meant an attempt at one burner, one pot cooking. Moreover, it meant trying to cook with "home-made" dehydrated ingredients in the backcountry for the first time! Oh-Oh. The Jogging LaBella Brother's might have to eat rattle snake!

Many of these recipes have been taken from or modified from

Cooking the One-Burner Way: Gourmet Cuisine for the Backcountry Chef  (2nd Edition)

By: Melissa Gray & Buck Tilton

2000

4-Day Grand Canyon Menu for The Jogging LaBella Brothers

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