I’ll never forget my first taste of Geoduck. It was sweet with a soft flavor of the sea and the texture of pasta cooked to a perfect al dente. Shina from Chelsea Farms prepared this simple dish to highlight one of the Pacific Northwest’s most sought after (also quite possible the ugliest) sea creatures.

Besides sitting near the warmth of the embers I can think of no better way to warm up after a midnight shellfish adventure. Served straight in the shell you can leave the space in your backpack you would have taken up to pack glassware for more tequila.

It’s a bit intimidating preparing shellfish dishes for the people who have dedicated their lives to raising some of the best shellfish around. But I could not have been more pleased (and perhaps even a bit surprised) with how delicious this combination is.

While far from the classic this carbonara is quite possibly the most satisfying meal by the fire. Clams slowly steam and smoke by the fire scented with the residual bacon and garlic cooked in the same pan. Eggs and Parmesan miraculously submit into a creamy sauce with the help of a bit of heat the starchy water that the pasta cooked in.

This one is a show-stopper. Smoky roasted pumpkin becomes a serving dish for fondue with a spicy mushroom cap. Don’t fear the char that will inevitably coat the exterior of the pumpkin but do keep an eye on it while it roasts so that the char doesn’t go beyond the skin. You can roast the pumpkin completely in the cast iron pot but it will take quite a bit longer. Bring along the cheese already grated to save yourself from doing that work on the campsite.

This soft dimpled dough has become the house standard for fluffy crusted pan pizzas and freckled focaccia. Use it for the Roasted Grape and Taleggio Focaccia or our Smoked Mozzarella Stuffed Crust Pizza or create your own family favorite.

Whisk together the honey, mustard, and vinegar. Continue to whisk while pouring in the oil. Alternatively, combine all the ingredients in a jar and then shake until combined. Add the salt and pepper. Taste and adjust seasonings to your desire.

Pizza over the fire is a thrill. An intensely bronze crust, scented with smoke somehow makes pizza even more exhilarating. Prepare your pizza dough at home then keep in your cooler until your ready to cook. Didn’t bring a rolling pin to the campsite? Use a wine bottle or simply press into a round and gingerly stretch the elastic dough with your hands. The beauty of fire cooking is the rustic look and feel of it all.  

The deeply caramelized, nearly charred warm mushrooms soften the bitter leaves under their heat. This simple salad comes together quickly particularly if you’ve taken the time to prepare the vinaigrette back at home. If not, it’s easily done in the woods with the help of a knife and cutting board or simply dress with olive oil and a splash of sherry vinegar.