River Cooking 101

Ask returning guests what surprised them most about their first trip and the answer is rarely the rapids. It’s dinner. A full camp kitchen comes down the river with you, and the standard for what comes out of it was set by Sue Holladay back in 1966.

Guides set the kitchen on the beach within an hour of landing: prep tables, dutch ovens, and a menu planned around the trip. Mornings start with coffee, tea, and cocoa before a hot breakfast; lunches are laid out riverside; and dinners have a way of turning into the evening’s main event.

Dietary needs are part of the plan, not an afterthought. Send in your guest data sheet at least 30 days out and the provisioners will build your trip’s menu around it.