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Innovation Within Reason Seattle legend-in-the-making Monque Barbeau looks to expand the boundaries of trailworthy cuisine Seattle legend-in-the-making Monique Barbeau looks to expand the boundaries of trailworthy cuisine One of the reigning queens of the current Northwestern culinary scene is Monique Barbeau, head chef of Seattle’s acclaimed Fullers restaurant. “I just try to be innovative without going over the edge,” says the 31-year-old French Canadian, whose award-winning creations capitalize on her region’s bountiful palette of salmon, shellfish, mushrooms, and berries. When she’s not Breakfast Before leaving home: In a saucepan, heat oil, maple syrup, and honey until boiling. Reduce heat. Add vanilla, cinnamon, cardamom, and orange peel, and simmer for 15 minutes. In a bowl, mix oatmeal, wheat germ, coconut, hazelnuts, pumpkin seeds, and almonds. Pour the liquid on top and stir well. Spread the mixture onto two ungreased cookie sheets and bake in a 325-degree oven Barbeau likes to get moving in the morning, and this heavenly sweet power pack requires zero trailside preparation-you’ll have already concocted it before you hit the woods. “Just add strawberries or some other fresh fruit,” she recommends, “and you’re set to go.” Lunch Before leaving home: At camp: Cut the cucumbers lengthwise in quarters, slice, and generously dust with salt. Let stand for 20 minutes and then rinse well under cold water. Place all other ingredients in a bowl, mix in cucumbers, and season with salt and pepper. Brush the pita with olive oil and grill until warm and well marked. Cut into quarters. Warm chickpeas in frying pan over low heat, then Dinner Before leaving home: Combine yogurt, shallots, biryani paste, lemon juice, and one tablespoon of olive oil in plastic container. Mix and season with salt and pepper. Freeze until just before trip. Double-wrap fresh salmon in resealable plastic bags, cover in newspaper, and pack in a brown paper bag. Keep on ice until you reach the trailhead. At camp: Season salmon with salt and pepper, coat with oil, and grill to desired doneness. Set aside. Once cooled, shred into small pieces. Soak raisins in warm water until plump. Mix chopped greens and raisins in bowl. Set aside. Grill the papadoms separately, constantly turning them as they begin to brown and puff up. This will make them pliable. Hand-mold each papadom into “Tacos are just fun to eat,” says Barbeau. “Especially outside.” And especially if you can land the filling yourself. Trout, pike, or bass, she notes, can be substituted for the salmon, but even confident anglers should plan a backup. “I bet I could catch a fish if it was the only way to get dinner on the table,” she says.”But it’s wise not to count on it.” At camp: Season salmon with salt and pepper, coat with oil, and grill to desired doneness. Set aside. Once cooled, shred into small pieces. Soak raisins in warm water until plump. Mix chopped greens and raisins in bowl. Set aside. Grill the papadoms separately, constantly turning them as they begin to brown and puff up. This will make them pliable. Hand-mold each papadom into “Tacos are just fun to eat,” says Barbeau. “Especially outside.” And especially if you can land the filling yourself. Trout, pike, or bass, she notes, can be substituted for the salmon, but even confident anglers should plan a backup. “I bet I could catch a fish if it was the only way to get dinner on the table,” she says.”But it’s wise not to count on it.” |
Innovation Within Reason
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