Hello Dear Friends and Fellow Foodies,
Gourmet Girl Gail here writing from Santa Barbara. If you recall from one of our past posts, the GGs auctioned off a culinary glamping weekend at the Santa Barbara Wild event last summer. They chose the venue at Blue Sky Center in New Cuyama, and it entitled the winner to two nights stay in a Shelton Hut.
Blue Sky Center is a rural, place-based nonprofit organization with the mission to strengthen their rural communities within the Cuyama Valley by supporting entrepreneurs and building their regional creative and economic resources. They list themselves as both a Hipcamp and an Airbnb.
The gift certificate specified that Gail Kearns (moi!) of Gourmet Girls on Fire would offer guidance on a make-ahead meal for them to bring Friday night (they opted for the Cuyama Buckhorn restaurant) and demonstrate setting up the camp kitchen with our gear. On Saturday they were to assist me with a delicious campfire-cooked dinner and Sunday breakfast. The package included a copy of Gourmet Girls Go Camping Cookbook, and a tour and tasting at Condor’s Hope Vineyard in the area.
The lucky winner was Shannon Karen, and she asked six of her friends to join her on this adventure. Really? Yikes! I was only prepared for two guests, but thankfully Gourmet Girl Lindsey and her boyfriend Mike were available to come up and lend a hand.
We were given access to the food trailer on the premises (more than grateful for that!) and prepared and cooked a lot of our menu there.
The dinner menu consisted of a Perfect Paloma (a GGs signature drink), two appetizers, our bison chili recipe, and two salads. The grilled Caesar salad was a real hit! Here’s Lindsey putting the finishing touches on our Caprese salad appetizer.
We also prepared a vegetarian version of the chili. Both chili versions were done outside on the Volcano and one camp stove.
For dessert we had Shannon and her friends participate in making Maryann’s Campfire Orange Bombs, a recipe in our Gourmet Girls Go Camping Cookbook. We had a great fire going for everyone by this time, and it was a blast to see our guests unwrap the foil from the oranges and dig into the fudge brownie goodness inside. I’m tempted to give away the recipe, but I’ve got to sign off soon and take care of my new rescue dog, Abigail. I think she deserves a blog post of her own in the near future. Do you agree?
For breakfast we made our delicious Apricot-Pecan Pancakes with Maple-Blackberry Syrup. It was a great ending for Shannon and her friends before they left.
The GGs will be keeping in touch with Blue Sky to see what new adventures we can cook up!
In the meantime, we hope you get outside and enjoy the summer months that are about to unfold. I, for one, will be introducing Abigail to the great outdoors!
Gail, Denise and Lindsey
#gourmetgirlsonfire #getoutdoors #blueskycenter