If your idea of backcountry cuisine is wieners on a stick and bottle of firewater you wouldn’t stand a chance against these two. Heather Kelly, owner of Heather’s Choice Meals, and Brad Harris, head chef at MUSE, faced off in an “Iron Chef” style competition only using camp stoves in this annual spring tradition held outside the Anchorage Museum.
Heather kept it a little more realistic with a meal consisting of deviled eggs, salmon, green beans and rice. While Brad went a gourmet direction (gourmet but still achievable in a camping situation) with sausage, shrimp, strawberries and honey drizzle.
Something tells me there are people reading this that know a recipe or two that could compete with these two. Would love to see more events like this popping up in mountain towns.