FROG LAKE BACKCOUNTRY HUTS KITCHEN
One of the best parts about skiing or hiking into a hut is preparing meals and eating as a group – both with the folks you came with and other visitors – swapping stories from the day. Truckee Donner Land Trust is proud to offer guests a fully stocked commercial-grade kitchen for meal preparation. We consulted local chef Billy McCullough on the kitchen to make sure it has everything you could need. We have everything from a six-burner stove with a 24” griddle, 30” ovens, and a huge refrigerator and freezer to crepe pans and zesters.
Cooking is not allowed in the sleeping huts.
Pots, pans, a wok, a dutch oven, silverware, utensils, mugs, glasses, plates, bowls and more are all available. Spices, cooking oil and condiments will be on hand for your convenience.
Meals can be as simple or as involved as you care to make – but remember, you’re packing it all in and out. Remove excess packaging at home to minimize the trash you’ll need to carry out. Please don’t bring in glass. Here’s a few suggestions:
Pre-cut vegetables at home. Veggies make grains and meat dishes taste better. A red bell bell pepper goes a long ways.
Stir-frys, curries, pastas are well tested favorites.
Simple herbs like basil and cilantro make a huge difference.
Aprés favorites: Cured meats (salami, jerky, summer sausage, etc), cheeses, smoked salmon. You’ll be hungry.
Quick-cooking grains like couscous or quinoa are convenient.
For breakfast, You can pack cracked eggs in a Nalgene. (And store in our fridge when you arrive.)
