LIVE TO EAT, DON'T JUST EAT TO LIVE!
I have the wonderful opportunity to meet anglers from all over the world. I have the privilege to see my home waters anew through the eyes of new comers day after day. This never gets old.
Over the winter months we get e-mails and phone calls from past season’s visitors. Some just want to keep in touch; others are looking for new bookings. Then others simply like to reminisce about the time we spent together. Over the years, I came to a realization that some of the stand-out memories clients and friends take away from their visit are the meals!!
A midday meal is also an excellent way to rest up for the coming late afternoon and evening session!
There is an art to sleeping on a picnic table bench!
Granted, some of the spreads we lay out do merit special mention: Like the 4 course Fondue of Snow Geese, venison, moose and wild boar! Other meals are pretty simple, it’s the company that makes them special! A stand out for me is a shore lunch with Deanna and JC in 2006: we feasted on a freshly caught brook trout. One trout was enough for the three of us!
A long while ago, I started fishing the late season on the Ste-Marguerite river here in Central Quebec. Juvenile sea run Brookies. These lovely trout come into the river in late summer and early fall to get out of the cold water the Saguenay Fjord. Of course, back then the season closed on October 31st, so day time temperatures could easily be below freezing. After having eaten cold, frozen and squashed sandwiches for decades doing forestry exploration work, I sure wasn’t going to do that on my weekends off while fishing!
With very few extra purchases, I cobbled together a portable kitchen setup:
A white gas stove (which was later upgraded to a double burner);
A good coffee maker;
Some pots and pans ‘n a small dish set;
A good gas lantern.
Everything fits into one big “Rubbermaid” box and all the fixin’s go into a second box (keeps the mice out at night). I add a 14’x12’ tarp to ward off rain or sun and I’m all set to prepare a nice shore lunch or a hearty breakfast. Of course, weather permitting; I usually just set up on the tail gate of the truck. If I need shelter, the tarp attaches quickly to the roof rack.
A quick lunch on the #8 pool
Of course, I don’t go off bush whacking much, so the truck or pontoon boat is always less than a few hundred yards away. This lets me make meals more of a break than a quick bite while on a trail somewhere.
JP and I set up a tarp in about 5 minutes with some scrap wood we found. It’s a nice break from the sun.
Even then, a little bit of preparation at home will take the drudgery out of fixin’ a nice shore lunch or supper after a long day on the river. A few tricks:
Just like in Scout camp, pre-mesure ingredients into zip-lock bags so you don’t end up using ALL the macaroni on the first day;
Bring TWICE as much coffee as you think you usually use. Friends and visitors can go through a lot of coffee;
Put a gallon of water in the truck or a container of some sort. It’s so much easier to have water on hand instead of trotting down to the river every 5 minutes;
If it’s going to be warm, go for lighter “finger food” menus: bagel bites, smoked salmon and cream cheese is a favourite of mine for warm days;
Paper plates are a good standby for extra guests. I prefer my enamel ones for general duty
Plastic is hard to wash as grease and oil will bind to it. I prefer enamel, stainless or wood. It makes cleanup so much easier;
Find a non-stick fry pan instead of the little ones in most camp cook sets;
Have BIG coffee cups in your kit as they double as soup mugs instead of hauling around bowls;
I like my plastic gear boxes. This way, I can stack gear and the bread and chips don’t get all smashed up;
Some of my stand-by menus which have proven themselves season after season (even got Deanna’s approval!!)
Standard lunch: Chicken pot pie: heated (fried) up in a skillet with baked beans and salad.
Quick meal: Stir fried beef tenderloin strips and veggies (I cut the strips at home and let them marinate in oyster sauce in a zip-lock; the veggies are pre-cut and stored in water in another Ziploc; Rice is precooked and stir fired to re-heat);
Hearty lunch: Beef stroganoff: Pre-cut strips of beef, pre-cut onion and fresh mushrooms: Sour cream and garlic sauce on egg noodle. (the egg noodle cook really fast so not much fuel is needed)
Quick lunch: Bavarian Smokey’s grilled over a camp fire, hot mustard and sauerkraut. Best “hotdog” you’ll ever find!
Breakfast: Most important meal of the day. I like to fish for an hour or two then come back to camp for a real breakfast: Western omelette (omelettes are easier to make and keep warm longer than individual eggs over easy), baked beans, toast, coffee and juice. I can do this on a two burner stove for 4 people easily. (a couple brook trout add nicely to this breakfast!).
Best river side supper: Mongolian hot pot or Fondue. Up here in Quebec, we are very fond of our beef bouillon fondue. Bring the bouillon to boil and dip thin strips of meat, broccoli heads, and fresh mushrooms, whatever. Served with Caesar Salad, baked potatoes, crusty bread and (optionally) a deep full bodied red wine.
2001 office get-together
Lastly, take the time to have a nice meal while out on the water. With a tiny bit of preparation, you can go from seeing food as a biological obligation to a moment in time to savour and share with friends.
Tight Lines!
Christopher Chin – Proulxville Quebec