EXPLORE OUR EXPERIENCES

"Extraordinary cuisine isn't limited by location."

If you're looking for white tablecloths in a climate-controlled room, you're in the wrong place. Trail Feast is what happens when Michelin-level hospitality meets the dirt, the dust, and the deep timber.

Led by celebrity Chef Chad White, this isn't just an outdoor cooking event — it's an expedition. You drive hard miles into the backcountry, set up camp under a wide-open sky, and then sit down to oysters kissed by ash and citrus, fire-roasted fish finished with bone marrow, and whole peaches thrown straight onto the coals until they caramelize. Every course is pulled from the fire, built from bold, uncompromising flavors, and served at a candlelit table in the middle of nowhere.

That's the thing about Trail Feast. The food is wildly sophisticated — the kind of cooking that would turn heads in any city in the world — but it's prepared primitively, over an open flame, using locally sourced ingredients and techniques that go back a long way. There's no kitchen. There's no shortcut. Just fire, craft, and intention.

But the food is only half the story. Trail Feast is built around connection. It's about breaking bread with strangers who drove the same hard miles you did. It's about Chef Chad working the fire and the room, pulling guests into the fold, and turning a 10-course meal into a gathering that feels like you've known these folks for years.

As one guest put it: "He pushes the experience beyond what you thought was possible and somehow makes it all feel effortless."

This is adventure. This is fire. This is Trail Feast.

• Procured primitive campsite

• Benchmade Bugout with engraved coordinates

• Custom trail route to the secret basecamp

• Welcome refreshments

• Welcome dinner: immersive whole-animal feast

• Morning yoga with Emily from Do Yoga Outside

• Breakfast each morning

• TF trail snacks

• Campfire Old Fashioned demo

• 10-course primitive dinner

• Exclusive Trail Feast x Benchmade Goods

• Transportation

• Tents / Sleep systems

If you need help procuring these items we may be able to help—email: cw@trailfeast.com for more information.

DAY 1: ARRIVAL & THE FIRE

• 2:00 PM – 5:00 PM | Basecamp Check-In

  • Follow the coordinates engraved on your Benchmade blade. When the dirt road ends, our camp host will be waiting with a heavy pour. Check in, claim your patch of ground (first come, first served), and set up your rig before the sun dips.

• 7:00 PM | The Whole Animal Feast

  • Make your way to the fire ring. Chef Chad White and the crew are kicking things off with a primitive, whole-animal roast. Grab a plate, break bread, and get some smoke in your clothes.

• Evening | The Fire Ring

  • The night winds down around the coals. Share stories, pour another round, and get to know the folks you're sharing the timber with. Lights out at 11:00 PM.

DAY 2: THE WILD & THE SPECTACLE

• Sunrise | First Light Yoga (Optional)

  • Wake up with the sun. If you need to stretch out the miles from the drive in, join the camp host for a sunrise session to get the blood moving.

• Morning | Cast-Iron Breakfast

  • Head back to the fire. The chefs will have a heavy-duty, open-flame breakfast waiting to fuel you up for the day.

• Afternoon | Earn Your Appetite

  • The day is yours. Hike the ridgelines, explore the riverbanks, or just kick back at camp and listen to the wind. Take it easy or go hard—just be back before dark.

• 7:00 PM | The Trail Feast

  • This is what you came for. Pull up a chair at our table in the wild for a wildly sophisticated, 10-course tasting menu. Every dish is forged over the campfire using the finest local provisions we could lay hands on.

• Evening | Campfire Revelry

  • When the plates are cleared, the night is just getting started. Back to the fire for music, a few laughs, and the kind of stories that only get told in the dark.

DAY 3: BREAKING CAMP

• Sunrise | Final Stretch

  • One last sunrise. One last chance to stretch it out with the camp host before we break camp.

• Morning | Farewell Breakfast

  • The culinary team will have a final, heavy-duty breakfast waiting on the coals. Eat up. You've got a drive ahead of you.

• Late Morning | Down the Mountain

  • There’s no rush to hit the trail. Take your time, soak in the quiet, pack your gear when you’re ready (leave no trace) and head back to civilization at your own pace.

OSTION | Onion. Ash. Citrus.

• Oysters kissed by the smoke. We balance the brine with the sharp bite of citrus and the deep, earthy bitterness of burnt onion ash.

FUNGI | Agliata. Chapulin. Lettuce.

• Earthy, wild mushrooms grounded by a bright garlic agliata, served with crisp lettuce and the unexpected crunch of toasted chapulines.

PESCADO | Roe. Vinegar. Marrow.

• Fire-roasted fish elevated with the rich, heavy fat of bone marrow, cut perfectly by sharp vinegar and the salty pop of cured roe.

TOMATE | Recado Negro. Chive.

• Charred tomatoes rolled in the dark, complex heat of traditional recado negro, finished with fresh chive to lighten the smoke.

SWINE | Papaya. Xnipec. Coriander.

• Slow-cooked pork shoulder met with the bright, tropical sweetness of papaya and the habanero bite of fresh xnipec salsa.

CARROT | Aguachile. Pistou. Fromage.

• Carrots roasted whole over the coals, hit with a sharp aguachile broth, an herbaceous pistou, and the creamy finish of local fromage.

FOWL | Toast. Gremolata. Berries.

• Wood-fired fowl served over thick, ember-charred toast, cut with a bright gremolata and the tartness of wild summer berries.

CARNE | Guanciale. Tobacco. Achiote.

• Heavy, uncompromising cuts of beef wrapped in the earthy warmth of achiote and tobacco leaf smoke, finished with rich guanciale fat.

PULPO | FYS. Raisin. Padron.

• Tender, fire-charred octopus balanced against the sweet depth of roasted raisins and the mild, blistered heat of padron peppers.

PEACH | Shishito. Charcoal. Crema.

• Summer peaches thrown straight on the coals until caramelized, served with the subtle heat of shishitos and cooled by sweet, rich crema.