Site DirectoryPreparing for the Outdoor Kitchen NOTE: Since this was written a few years back, I have converted to a vegetarian diet. The meal ideas on the next few pages are still pretty on target, and I still grill a mean steak for my guests, but you'll find me trading in a couple portabella caps for a porterhouse ;)
Now that you have an idea of what to make, you need to decide what you actually will make! I highly suggest to plan a menu, especially if you are going with others. Nothing is worse than having to run out to the store at the last second because you either forgot one lousy item, or worse, you didn’t bring enough food for everyone!
It’s also a good idea, especially with others, so you can discuss likes, dislikes and allergies. What I did in the past is write what I would like to have, and then let everyone decide if that’s satisfactory with them. If not, ask about any suggestions to alternate the basic menu. Hey, if you have the kitchen duties, you might as well enjoy what you’re doing! Remember that if you have a large enough variety, you should be safe with most items. Also, by doing it this way, you’ve cut out a large chunk of everything there is in the world to make. It may be more diplomatic to have everyone write down meals on a slip of paper and drop it in a hat, but someone has to make it! ;)
Once that’s settled, write down a comprehensive shopping list and STICK TO IT! You’ll want to show your group how much you paid so you can get partially reimbursed. Be sure to hunt for sale and generic items as much as possible; gourmet doesn’t have to mean pricey! Go alone, if possible; the more people you bring with, the more likely you are to “give in” and steer away from the shopping list.
The night before you go to the campground or festival, have everyone meet at one location with all of their gear. Have a kitchen party by having everyone pitch in with the prep work and adding their magick to the food! Don’t forget to make a good meal for yourselves beforehand; the less hungry you are, the less likely you are to “graze” in the kitchen! Also remember to bag everything up, either to be refrigerated or frozen. Squeeze out as much air as possible; this prevents spoilage as well as reduces the amount of space you’ll need in the cooler! Remember not to over-pack, either with your gear or your food; that, and all of you, need to fit in the car, too! :) There’s nothing wrong with picking up a few items in town after setting camp, especially perishables and bulky items, such as boxes of pasta and paper towels.
Finally, remember to double-check that you have everything for your kitchen set-up before you drive off! Even if it’s just you, and a couple of your meals are merely cans of ravioli, you’re going to need your can opener to eat it! Be sure you have stuff to cut with and on and that it’s SAFELY tucked away, stuff to cook with and on, stuff to eat with and on, and stuff to prepare and clean up with. Just as you have used your zipped freezer bags to conserve space, so should you with the rest of your kitchenware. If you splurge on one of those nifty wicker picnic baskets with service for four, you can cram your basic cutlery and your tablecloth in there, along with a couple kitchen towels to act as both dish/hand dryers as well as potholders.
One more thing: don’t be a Piggy Pagan - clean up after yourself! Reduce, reuse and recycle! Bring only what you really need, and only what you can wash, rather than throw away. Many festival sites ask you to bring your garbage home with you, so make sure you have as little as possible! Save up a few plastic grocery bags; bring them with as garbage bags, as well as for your dirty and wet laundry. Also, most campsites and festival grounds offer recycling bins - use them! :)
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