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Filson Food: Surf & Turf Alaskan Style

Angela Becia — Thu, 01 Jul 2021 19:00:35 +0000

Anchored to Alaska's rainforest-shrouded coastline, Barnacle Foods shares the flavors, sights, and stories of the uncommon delicacies from the surrounding region. Founded in 2016, Barnacle Foods makes pantry goods from Alaskan kelp (yes, seaweed!) sourced through sustainable wild harvest and regenerative rope-grown sea farms. The flavor-boosting kelp is the first ingredient, adding richness and depth to mouthwatering hot sauces, seasonings, salsas, BBQ sauces, and more. At Barnacle, they’re on a mission to share foods that do good for the ocean and coasts, the local communities, and the future. It doesn't get more Alaskan than this.

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Filson Food: Dutch Baby with Morel Mushrooms

Angela Becia — Tue, 30 Mar 2021 23:48:12 +0000

The months of April and May are prime mushroom season. But morels are particularly fickle, requiring conditions to be just right before making their grand debut in spring. Our friends Food for Hunters whipped-up a savory version of a Dutch baby, sometimes known as the German pancake, topped with a handful of freshly foraged morels. Golden and crispy at the edges, it’s warm, tender, and just a little bit “eggy” in the middle.

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Filson Food: Garlic Mustard Potato Salad

Angela Becia — Fri, 26 Mar 2021 21:22:50 +0000

Early European settlers brought garlic mustard to North America for food and medicine. Meeting favorable conditions in the New World, the species escaped from gardens, thrived, and spread uncontrollably. Today, garlic mustard has spread from east to west in the US. While common methods to control garlic mustard include burning, pulling, and spraying, you can also eat it, as the whole plant is edible. Although the plant is much maligned in the New World, garlic mustard holds a longstanding reputation in food history: it is one of the oldest herbs/spices used in Europe.

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Filson Food: Stinging Nettle Quiche with Smoked Alaskan Salmon

Angela Becia — Wed, 03 Mar 2021 18:28:48 +0000

If you’ve ever brushed against stinging nettle, you know it and you remember it. The burn, caused by chemicals in the tiny hairs that cover the plant, can be felt underneath your skin for hours. Fortunately, blanching the plant neutralizes its sting. What’s left is a healthy, green, wild vegetable that can substitute for cooked spinach in all sorts of recipes.

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Filson Food: Pheasant with Tarragon-Lemon Carrots

Angela Becia — Mon, 08 Feb 2021 21:25:25 +0000

“A whole roasted pheasant takes time to pull off correctly. Rush the process and you’ll end up with a dry, lackluster-tasting bird that will make you wonder why you didn't buy a chicken. But take the time and care needed, and the result will be fit for any occasion. There are few sights more glorious than a properly roasted bird at the dinner table – and few tastes as rewarding as an aged and brined pheasant.”

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How to Build an Overland Camp Kitchen

Angela Becia — Sat, 06 Feb 2021 00:26:30 +0000

Brendon and I have been traveling by motorcycle for just over a decade. We’ve ridden on many different style bikes—from a sport bike, to a cruiser, to a big adventure bike. Recently, we’ve moved on to a simpler, and separate, set of Honda dual sports. Our motorcycle travels have taken us through parts of western USA, most of Canada, and an additional 14 countries—with trips lasting anywhere from three hours to three years. Currently, you can find us wintering on Vancouver Island in British Columbia, prepping for the next overlanding adventure. Along with our motorcycles, our goals and priorities have changed over the years. Living close to nature and feeling a strong connection to it is one of our main pursuits. As we explore and experience new places, the methods have evolved to reflect a more sustainable version of travel. Hotels—and, more importantly, restaurants—have been happily substituted for longer trips where we camp and cook for ourselves. Every day brings a new experience, and eating meals packed full of nutrients in order to restore our energy and keep us well fueled is essential.

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Filson Food: Campfire Cajun Rockfish

Will Kutscher — Fri, 08 Jan 2021 01:43:07 +0000

Like many of the other reef fishes on the Pacific coast, rockfish has a mild, white flesh, which makes it a versatile fish that takes on the flavor of any seasoning added. Rockfish is superb fried, baked, or pan-seared, but my favorite way to enjoy it is grilled whole. Early in my evolution as an underwater hunter, I brought home countless rockfish. On late nights at the fillet table, this was our go-to way to produce a mouth-watering meal with just minutes of prep, without having to fillet the fish first.

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Filson Food: Smoked Wild Alaskan Salmon

Will Kutscher — Mon, 04 Jan 2021 18:39:20 +0000

Nearly every Alaskan who harvests salmon has a smoking recipe or two (or a dozen!) Up their sleeves. Including everything from traditional strips to kippers and pressure-canned to frozen, pieces of smoked salmon grace freezers and line pantry shelves in many Alaskan homes. The following is a basic recipe that was passed onto me by my dad and tweaked to suit my own taste. Smoking salmon always involves a learning process no matter how many times it is undertaken, and flavor profiles can easily be adjusted to suit.

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Filson Food: Northwest Cacciucco

Angela Becia — Wed, 23 Dec 2020 01:55:30 +0000

This version of cacciucco uses seafood sourced from the Pacific Northwest instead of from the Mediterranean, as would be typical in Italy. The seafood used in this dish was caught along the coast from Seattle to Alaska. When I think of Filson I think of heartiness, and this dish is definitely hearty and rich and tastes of the sea. On a cold, wet, or snowy day, this stew will hit the spot. This is Filson’s take on an Italian classic.

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The Smokejumper – Filson Hard Eggnog

Will Kutscher — Sat, 05 Dec 2020 03:07:38 +0000

In this version, I set out to make an eggnog drink that calls to mind sitting around a campfire out in the forest. I found Westland Peated Single Malt Whiskey to be the perfect match for what I call the Filson Smokejumper. It has a unique taste and a nose of smoldering campfire, with just a hint of pine (resiny) smoke. The smoke is mild and acts as an essential seasoning. The Smokejumper is garnished with finely chopped spruce needles, which not only add brilliant color but also a nice, mellow conifer taste, perfect for the holidays.

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