WOW THE JUDGES
Derek Sullivan, a double winner at BACKPACKER’s last camp cookoff (September 2004), shares his secrets.
Don’t get carried away with untested ingredients or cooking methods.
Adapt home-cooked meals by substituting pack-friendly ingredients and adjusting techniques—such as shepherd’s pie with instant mashed potatoes, dried veggies, and dehydrated ground beef.
Practice preparing the meal at home a few times, using only your camp stove and cookware, to fine-tune details.
PAIR THE PERFECT WINE
Grilled trout Riesling, gewurztraminer
Hearty chili Malbec, Shiraz
Grilled steak Cabernet sauvignon, Shiraz
Pasta with red sauce Pinot noir, Sangiovese, Beaujolais
S’mores Muscat, reserve port
Try: PlatyPreserve wine carrier ($13, platy.com)