Wild Food Menu

Wild Food Menu

In addition to live music and lodging, the Alfresco Concert Tour also serves at least one meal per event. All meals are prepared by gourmet chefs using wild ingredients currently in season. Wild meats include salmon, steelhead, trout, lobster, crab, oysters, grouse, quail, turkey, venison, elk, and bison. Wild mushrooms include morels, chanterelles, king boletes, lion’s mane, chicken of the woods, matsutakes, hedgehogs, candy caps, and more. Wild plants include stinging nettle, watercress, miner’s lettuce, huckleberries, strawberries, thimbleberries, persimmons, rose hips, fiddlehead ferns, and more. Some of the following menu items may change seasonally.

Appetizers

Bacon-wrapped Morels – Morel mushrooms wrapped in wild boar bacon & pan-fried in butter.

Summer Amaranth Salad – Wild amaranth grains, nuts, seeds, micro-greens, vegetables, and berries.

Sasquatch Charcuterie – An assortment of wild meats (salmon, grouse, venison, elk), mushrooms (morels, candy caps, king boletes, chanterelles), edible plants, and cheeses from Rogue Creamery served on a Bigfoot-shaped bark plate.

Dinner Courses

The Holy Meal – Wild salmon served with honey comb, capers, mustard greens, and unleavened bread.

Trout a la Meuniere – Wild trout dredged in flour and cooked in meunière sauce (brown butter, parsley, and lemon juice), served with wild asparagus, porcini mushrooms and micro-greens (miner’s lettuce, watercress, & stinging nettle).

Fish & Chips – Fried salmon, steelhead or trout served with cambium bark fries and tartar sauce.

Oregon Fried Grouse – Panko fried grouse served with wild amaranth, carrots, broccoli, and chanterelle mushrooms.

Rotisserie Quail – Spit-roasted quail served with mashed potatoes, morel mushrooms, and micro-greens.

Thankful Turkey – A traditional thanksgiving meal prepared with wild turkey and edibles.

Drinks

Wild Wines – Oregon grape, elderberry, huckleberry, rose hip, or strawberry.

Wild Teas – Pine needle & rose hip, dandelion & peppermint, fireweed & snowflower, chamomile & chaga, or cacao & 10-mushroom blend.

Alkaline Spring Water – Fresh spring water bottled at the source of a volcanic aquifer and infused with cucumber, lemon, and rose essence.

Desserts

Gourmet S’mores – Marshmallows made from wild marshmallow root, artisanal chocolate, and cinnamon-dusted graham crackers.

Acorn Cake – Cake made from wild acorns and drizzled with wild berry jam.

Campfire Apple Crisp – Wild apples, cinnamon, brown sugar, bourbon, and granola baked in a cast-iron skillet.

Breakfast Courses

Off-grid Omelette – Grouse & quail eggs, morels, sautéed nettle greens, tomatoes, chives, and goat cheese w/optional boar-bacon or elk sausage.

Country-style Crepe – Wild potatoes, wild boar bacon, quail eggs, and goat cheese wrapped in a crepe and drizzled with boar-gravy.

Oregon Oatmeal – Wild fruits and berries, greek-style yogurt, and hot oatmeal.

Lunch Courses

Deli-style Sandwiches – Deli turkey, ham, or hummus (vegetarian) sandwiches with cheese, wild lettuce, onion, tomato, bell pepper, sprouts, and pickles. Served with potato chips.

Wild Quail Wraps – Wild quail meat or hummus (vegetarian) wraps with cheese, wild lettuce, onion, tomato, bell pepper, sprouts, and pickles. Served with potato chips.

Gourmet Bratwurst – Elk, venison, boar, or bison bratwurst in a pretzel bun and topped with kimchi, shredded pepper jack cheese and your choice of ketchup, mustard, and/or mayo.


Wild Chefs

This image has an empty alt attribute; its file name is 66516-875cb732-4300-4e68-bd07-9740da1ea0e1.jpeg

Tye Austin – Wild Chef

In addition to being the CEO and a featured musician at Oregon Outdoor Tours, Tye Austin also serves as a wild chef, wilderness guide, and sports coach. Since the pandemic, Austin has been studying wilderness survival, the science & art of tracking, plant & mushroom identification, fishing & hunting, and bushcraft techniques from world-renowned survival expert, Tom Brown, Jr. Austin is currently studying wild cooking techniques from famous chef, Danielle Prewitt & Meat Eater TV host and hunter, Steven Rinella. In an effort to de-stigmatize and de-mystify wild game animals and edible plants, Austin’s culinary aspirations aim to prepare gourmet meals using only wild ingredients cooked over a campfire.


In addition to gourmet dining, the Alfresco Concert Tour includes live music & lodging. Click below for more information.

Musical Acts
Lodging