Whether you're hiking, paddling, cycling, or simply windshield touring in a national park, you're bound to get hungry and begin searching for a snack. To the ubiquitous trail mix, jerky, or piece of fruit, there's now another option. The EPIC bar.
Dining in the Parks
For many, mealtime on backcountry treks into national parks usually revolves around freeze-dried offerings from the likes of Mountain House and Backpacker's Pantry. Today we'd like to add Cache Lake to the list.
Last week we took a look at the evolution of dining in the National Park System, and one of the items mentioned was a blackened ahi dish from the Rainbow Room at Glen Canyon National Recreation Area. So you can treat yourself to this dish without heading to Utah, here's the recipe, courtesy of Chef Matt Smith.
Seared ahi tuna with pickled watermelon and a splash of chipotle lime vinaigrette. Scottish salmon tostadas. Bison ribeye. Fish tacos with sustainably sourced seabass. These are some of the entrées you can find in national parks these days, and they’re not the result of the National Park Service’s Healthy Parks, Healthy People initiative and its food guidelines for concessionaires.