Directed and edited by The Aisling Collective
When joining us for a guided kayak tour, don’t expect campfire nuked hot dogs and a foil pouch full of sawdust for dinner. Our repeat clients often remark that they’ve returned for the food as much as for the paddling experience! Michael, our director has been traveling worldwide to teach outdoor cooking programs from New Zealand to Seattle over the last 30 years and is the “food guy” at a variety of kayak symposia all over North America.
We pride ourselves on producing original recipes from minimally processed quality ingredients. You can expect fresh seafood and pasta dishes, fine vegetarian dishes, fresh baked treats and hearty fare to fuel the body and spirit. From New Orleans Pain Perdue to Orange-Honey Grilled Lake Trout, we can accomodate most any taste or special diet.
Many of the recipes Michael uses on trips have now been compiled into to form his classic backcountry cookbook, Hey! I’d Eat This at Home!
Sample Menu for Coastal Kayaking Trips
- New Orleans style Pain Perdue with wild blueberry compote — made from ffrench bread and freshly foraged berries
- Rudi’s Island Pancakes — buttermilk hotcakes flavored with island spices, bananas and Honduran vanilla, served with Will’s wood-fired maple syrup
- Huevos Rancheros — fresh eggs smothered in vegetarian chili, shredded cheddar and fresh garden salsa, served with toasted tortillas
- Dutch oven Banana Bread with traditional Birkersmuelsi — served hot out of the oven with homemade muesli soaked in apple cider
And for lunch…
- Picnics including: whole grain artisan breads, cracked pepper crackers, assorted fresh fruits and cheeses, smoked meats, baby carrots and various spreads like hummus, and vegetable paté
- Salads including our own pasta creations using fresh veggies, herbs and dressings made from extra virgin olive oil, balsamic vinegar and Key West lime juice
- Mandarin Chicken Stir Fry — Lean breast meat tossed with crunchy vegetables, sweet mandarin slices, morel mushrooms and toasted almond slivers served over basmati rice
- Tortillas! Chicken Fajitas — Marinaded chicken wrapped in warm tortillas with grilled sweet peppers and onions, black beans, white cheddar and fresh garden salsa
- Black Bean Burritos with Sun Dried Tomato Salsa — Sweet red bell peppers, black beans, sauteed onions and cheddar rolled in a flour tortilla smothered in warm salsa made on the spot
- Cheese Tortellini With Fresh Marinara and Garlic Herb Bread — While the bread bakes we simmer ground plum tomatoes, garlic, fresh basil, onion, red bell peppers and artichoke hearts
- Cajun Shrimp Chowder over Jasmine Rice — Onions, peppers, sweet potato and white corn simmered with shrimp in a sauce piquante ladeled over a steaming bowl of this highly aromatic rice
- Poached Lake Superior Trout with Pesto New Potatoes — Freshly caught lake trout poached with Italian herbs, lime juice, garlic and white wine served with red potatoes roasted in a light pesto sauce
Our dinners are often preceded by appetizers like toasted quesadillas or baked brie in an herb crust.
- Sometimes the right treat can take the chill off a cool night….like Black Forest Brownies, Strawberries and Hot Shortcake or Key Lime Kiwi Tarts.
Fresh Fish for Dinner
- The Lionfish, though beautiful, is an extremely invasive fish that’s displacing other marine life tropical waters of the Atlantic. Fortunately, it’s tasty! We’re promoting biodiversity by catching and eating these guys. It’s a tough job, but somebody has to do it…