Tyler Wright | Special to the 51暗网
It鈥檚 a crisp holiday Monday morning. A dusting of snow lingers over the town from the previous day.
While Thanksgiving is all about the turkey dinner, this year, I wanted to try something new. Sitting in O鈥橲heas restaurant, I am starting the day off over a hot cup of coffee and an interview with Estelle Blanchette, owner of Jasper Food Tours.
Operating at 50 per cent capacity this summer as per COVID regulations, Jasper Food Tours still saw the busiest turnout in the tour group鈥檚 history.
Now, with summer over and winter here, things will not necessarily be slowing down anytime soon for both Blanchette and Jasper Food Tours.
鈥淧ack less, bring more wine鈥� is the mantra and inspiration behind Blanchette鈥檚 newest venture, a backcountry cookbook.
After a particularly difficult hike during her early years in Jasper, Blanchette was determined to find ways to bring hearty and delicious meals camping, without all the added weight and waste.
While there is freeze dried food one can bring camping, those meals are not exactly known for taste. Armed with a food dehydrator, a vacuum sealer and love of gourmet food, Blanchette has been penning her cookbook and experimenting with ways to bring gourmet dishes to the backcountry.
Taking the tours beyond main street, those with a true love of outdoors could partake in the Peak-Nic hike and cook out. A 3.8 kilometre hike culminating in a picnic on the side of Old Fort Point featuring one of the recipes from the cookbook.
It was on this tour that I got to experience firsthand just how tasty these meals can be. Paneer makhani, fresh brewed chai tea and naan bread to be exact. All made on the spot.
The hike starts off on the back trail of Old Fort Point, the trees and greenery all coated in a slick layer of ice.
I am joined by Derek Herritt, our guide and fellow tour group attendees Sandy and Ed Steinbring of Edmonton. As we ascend the first climb, we are greeted with a sunny, panoramic view of Jasper and area.
The hike continues with much conversation and admiration of the scenery around us. Reaching our destination on the hill, Herritt sets up his outdoor kitchen and we commence cooking. Because it鈥檚 dehydrated, the food is both lightweight, pre-portioned and ready to cook. Keep in mind, these ingredients are all fresh and not processed.
The result, a hot plate of paneer makhani, naan and fresh Basmati rice. The subtle heat and spices from the paneer warm us up on this sunny, but still cool day.
The aptly named Backcountry Cooking, So You Can Pack More Wine will have recipes ranging from flamb茅ed crepes suzette to Jacques Lake crab cakes and mashed, to classic favourites like beef stroganoff and chili con carnes with cheesy bannock.
The book has recipes that cover all three meals of the day, and then some.
Anyone with a base knowledge of cooking will be able to follow along. While some recipes may require a few extra steps than others, the book is made for anyone to access regardless of culinary skill level.
Basically, you can eat like royalty on your next backcountry trip and not have to overpack. Remember鈥� pack less, bring more wine!
I鈥檇 like to thank Estelle and Jasper Food Tours for this great experience! Visit them on social media for updates and future food tour dates. Head over to on Instagram for more photos and videos from the day.
