Trail Food for the Win
A few years ago, my wife and I were invited to dinner at a four-star restaurant located in a beautifully restored 1880s building. The ambience was luxurious and tranquil, and the food was impeccable. The first course was scallops with almond couscous, romesco, and black olive. Round two was butternut ravioli with prosciutto, apple brandy sauce, maitake mushrooms, and parsnip puree. The third go-round was golden beets with blue cheese, pistachio, sherry gastrique, fennel chips, and arugula. Plate four had short ribs with a white ale mustard sauce, asiago polenta, capers, and fried brussels sprouts. Concluding the meal was a triple dessert of almond raspberry cheesecake, chocolate lavender truffles, and a hazelnut brûlée. No question about it—the meal was gastric nirvana. “THAT PIPING HOT, WOODSMOKE-SATURATED, TUBULAR HUNK OF MAGIC MYSTERY MEAT…