Life is full of surprises. I går ettermiddag tok jeg en liten spasertur på stranden, på Butterfly Beach. Der så jeg Lisa. Hennes bil var parkert like under et tre, og hun var i ferd med å dekke bord til to, vis a vis 5 stjerners hotellet Four Season Resort The Biltmore.
Middag ved havet i skjønn Glamping – stil
«Hvilken fabelaktig ide» – tenkte jeg. Å dekke til sin egen gourmet aften i solnedgangen. Da jeg kom tilbake med junior etter spaserturen var borddekking klar med romantisk belysning, gul duk og matchende blomster.
Et Glam bord for to med naturen som inspirasjon
Men jeg spottet ingen kavaler, så jeg gikk bort og stilte henne noen spørsmål og det viste seg at Lisa B. Martin slett ikke ventet romantisk besøk. Lisa er eventyrer, skribent og glamping-chef og har den siste tiden reist hele kysten rundt i USA på let etter ideelle «camping cooking steder» og «farm to table» opplevelser. I kveld var hennes «grand finale» – og Lisa har reist fra Seattle via Oregon, hele California kysten på let etter glamping steder, hun har kokt og stylet og tatt bilder til verdens første glamping kokebok . Under et tre i solnedgangen ved havet med et lite glass sprudlende i hånden kunne Lisa fortelle meg hva en glamping chef egentlig er:
A Glamping Chef is first and foremost an adventurer. He/she travels – camps and cooks simply or elegantly, and cooks for fun and pleasure on the road, or even in their backyard patio. Glamping chefs have the basic tools they need at hand (cookware, knives, spices, oils, etc.) take delight in the challenge of using what they find, getting creative as to how and when they will prepare something really delicious, often on short notice. Having fun with presentation is essential – location, lighting, creative table settings. I like to use vintage items and cook on cast iron. Simple cooking techniques and fresh ingredients can be so visually elegant and so tasty!
Lisa har vært på veien i flere måneder. Bilen har hun innredet med pene møbler og et lekkert lite kokekjøkken som kan skape store retter.
What did you prepare of food on the table today?
Glamping Chef likes to source local, do farm-to-table where possible and whip up what she has on hand. The Butterfly Beach Champagne Sunset Dinner was a cold supper of frittata (pan-sauteed potato, red pepper, spices, egg and cream) and fresh fruit from the Thursday Carpinteria, CA Farmers Market which I passed through at 3 pm today: kiwi, strawberries, and satsuko tangerines. Dessert was shortbread cookies made by the nuns at the Mission of San Juan Capistrano, which I visited during my travels about a week ago. Champagne: Conundrum 25 year anniversary edition (Healdsburg, CA), discovered in the Montecito Bottle Shop.
Har du lyst til ålage en frittata? Her får du min oppskrift:
https://monicaoien.no/2016/09/09/beach-picnic/
How did you come up with this idea?
I have been traveling and working on the Glamping Cookbook idea for one month solid, traveling the entire West Coast of WA, OR, and CA to find sites, cooking, and being inspired by local ingredients. The book and the journey idea came to me this past summer when I began «Glamping» in my converted Dodge Grand Caravan, and cooking in the field, in a range of stunning settings from beaches to the Redwood forests, to mountains.
How will you use your experience?
I am writing a book to be the first Glamping Cookbook. I will do cooking and sourcing demonstrations as well as custom events to show how easy it can be to make your outdoor meals memorable and fun. I can also recommend basic tools, equipment, and a travel «larder» of ingredients so you can be ready to pull over and cook anytime, anywhere.
How does people respond to you?
People are curious and delighted by my creativity and sometimes I invite them to eat, taste, tell their favorite Glamping recipes, and always to celebrate food, a clever setting, and sharing. Food is love, and expressing that magic is part of my joy as Glamping Chef.
Det er glam i bagasjerommet – også.
Hun har redd opp sengen sin pent og laget den om til en koselig liten sitteplass for sene kvelder. Det har blitt mange timer på veien
Mikkel fikk smake cookie bakt av nonner hun møtte på veien
What would you like to teach people by travelling and exploring like you do?
Be free! Experiment! Share the joy that is food, farming, travel, and life. Savoring regional ingredients and sharing food are connected, heartful, soul activities. I like to help people feel comfortable mastering the basics of cooking and I wish to inspire them take outdoor cooking to a more lovely, fresh level. Why just camp when you can be a Glamper?!
Om du ønsker å følge Lisa´s eventyr kan du sjekke inn her:
På instagram: Zihuawriter
På Facebook: lisa.b.martin.writer.
Soon www.glampingcookbook.com and www.glampingchef.com are coming by January 1 with the images and recipes from this recent one month trip as well as a blog.
When is book ready?
I expect to have a publishing contract in early 2017 and be available for Glamping Chef events and book signings in late summer, 2017.
Håper du fikk litt inspirasjon til å dekke til et annerledes – feelgood – måltid nå i adventstiden. Kanskje på sauseskinn foran et bål på den hviteste vinternatten?
Klem fra Monica