TRAIL FEAST | ALVORD DESERT — OREGON
Every series has to start somewhere. Ours started on a dried-up lake bed in southeastern Oregon.
Guests got a Benchmade bugout knife with GPS coordinates engraved on it, and those numbers led them out onto the Alvord Desert for three days and two nights of eating under the open sky. No walls, no ceiling, no menu board. Just cracked, flat ground in every direction, mountains on the horizon, and a kitchen we hauled in ourselves.
CHEF CHAD GOES HUNTING IN KENTUCKY
Chef Chad White exits the kitchen to enter the field, learning fundamental hunting and gathering skills on his long time friend Jed Conklin’s family farm in Kentucky. They explore the connection between sustainable harvesting and culinary preparation, culminating in a shared meal that closes the food loop.
GRILLED IBERICO PORK TOMAHAWKS
Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes like this Iberico Pork Tomahawk for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.