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Dining in the Parks: Big Drop Omelets On the Colorado River Through Canyonlands National Park

Submitted by Kurt Repanshek on January 30, 2011 - 1:18am
OK, you've landed your permit for a float trip through Canyonlands National Park, or Dinosaur National Monument, and you're faced with creating a menu for a crowd of famished paddlers. Consider serving up "Big Drop Omelets" for breakfast!

Reader Participation Day: Where Was Your Worst Dining Experience in the National Parks?

Submitted by Kurt Repanshek on September 15, 2010 - 12:36am
So many superlatives swirl around the national parks that at times we forget that things aren't always so rosy. So, tell us where you encountered your worst dining experience in the parks this year.

National Park Restaurants Striving To Raise the Culinary Bar

Submitted by Kurt Repanshek on May 11, 2010 - 12:48am
Like to mix food and national parks? Consider these special food attractions at Shenandoah, Mesa Verde, and Olympic national parks.

Dining in the Parks: Pinon Chocolate Bread Pudding

Submitted by Kurt Repanshek on April 30, 2010 - 12:26am
A day spent hiking along the North Rim of Grand Canyon National Park deserves some rewards. And if you're a chocoholic, one of those should be the Pinon Chocolate Bread Pudding served up at the Grand Canyon Lodge.

Dining in the Parks: High Desert Black Bean Burger with Sunflower Sauce

Submitted by Kurt Repanshek on April 16, 2010 - 12:00am
Stroll into a dining room just about anywhere in the Southwest and you'll find some entree that includes black beans. At the Grand Canyon Lodge on the North Rim of the canyon they've found a way to get black beans into a burger.

Dining in the Parks: Jalepeno Cheese Cake from the Furance Creek Inn in Death Valley National Park

Submitted by Kurt Repanshek on April 2, 2010 - 12:07am
Death Valley National Park is a pretty hot place, so it shouldn't be any surprise that at the upscale Furnace Creek Inn they offer Jalepeno Cheese Cake for dessert in the desert.

Dining in the Parks: Roasted Acorn Squash with Scallops from Lake Quinault Lodge

Submitted by Kurt Repanshek on March 12, 2010 - 3:40am
While scallops can taste great by themselves with a little salt and pepper, this recipe from Lake Quinault Lodge on the southern border of Olympic National Park complements them with the nuttiness of acorn squash. Thanks to Executive Chef Patrick Norris for sharing this recipe.

Dining in the Parks: Elk Chili From Grand Teton National Park's Signal Mountain Lodge

Submitted by Kurt Repanshek on February 26, 2010 - 3:34am
Winter is one of the best seasons -- if not the best -- for chili. Whether you opt for a vegetarian version, or the Elk Chili from Signal Mountain Lodge in Grand Teton National Park, sitting in front of a roaring fire with a bowl of chili and a loaf of crusty bread is hard to beat.

Dining in the Parks: Chicken Riesling From Shenandoah National Park's Big Meadows Lodge

Submitted by Kurt Repanshek on February 12, 2010 - 2:38am
Frequent visitors to the Big Meadows Lodge or Skyland Resort in Shenandoah National Park no doubt are familiar with Executive Chef Peter Bizon's chicken riesling dish. For those who want to try it at home, here's the recipe.

Dining in the Parks: Cinnamon & Chile Rubbed Pork Tenderloin At Mesa Verde National Park

Submitted by Kurt Repanshek on January 29, 2010 - 2:17am
From time to time we try to profile restaurants, and even chefs, in the national parks. Last fall, after we ran a feature on the chef at the Metate Room Restaurant in Mesa Verde National Park, some readers asked about recipes. Well, for all who want to try to master one of the entrees served up there, here's Chef Brian Puett's recipe for Cinnamon & Chile Rubbed Port Tenderloin.

Dining in the Parks: Mesa Verde National Park's Chef Ensures The Southwest Flows Through his Dishes

Submitted by Kurt Repanshek on July 18, 2009 - 2:36am
Talk regional cuisines and when the region that pops up is the Southwest you know the talk is going to get spicy: Chipotle peppers with their rich, smoky flavor, habaneros with their bite, and potentially potent chile rellenos. But Southwestern cuisine is more diverse than its bite might indicate. You can discover that during a meal in the Metate Room at Mesa Verde National Park, where the menu is built around bison, elk, turkey and quail, as well as squash, black beans, and tortillas.