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Great Food Washington Outdoor Adventures (WOA) offers outdoor catering with many options. One of the most enjoyable aspects of a successful outing is great food cooked by skilled chefs in remote locations. We offer this service as a separate item or along with an exclusive WOA outing.
WOA is concentrating on offshore charters from LaPush and will not have time to do catering unless an exceptional opportunity presents itself. We recommend our friends Kathy and Bill at: Flavor Zone Barbecue Catering. 360-956-3297. flaverzone@comcast.net Website www.flavor-zone.com I assisted Flavor Zone with a barbecue for the Littlerock Fire Department January 22, 2005 because I wanted to learn how Bill Buckles worked his magic with his Texas smoker. The Prime Rib and Pork Ribs were outstanding, with that quality smoke flavor and juiciness that only comes from several hours of slow cooking! Kathy had the table presentation looking superb and with her home made baked beans, scalloped potatoes, and salad the meal was a rousing success! Shrimp appetizers, rolls, and dessert rounded out a great meal for the hungry young firefighters and their dates. I learned a lot from the experience and wish I owned Bill's Texas smoker."
Both Jay Hunter and Rosanne Thompson are exceptional cooks with many diverse and tasty experiences.
Jay has cooked for many Dept. of Game/Wildlife parties and retirement functions, and was the main cook for most Region 6 and Fisheries Management functions during the 1980’s and 1990’s. Jay still continues these activities cooking pigs, salmon, chicken, etc. for weddings and misc. functions. Jay and Rosanne were the “Kitchen Chairmen” for Capitol City Bowmen for two years, working large archery shoots and club functions. An outstanding camp cook, Jay has prepared mouth-watering meals at archery and muzzleloader camps from Matheney Ridge to Cathlamet.
Rosanne has had an interest in “Dutch Oven” cooking for several years. Many of our group fishing or riding adventures with our friends provide the opportunity for multiple delicious Dutch Oven meals. Rosanne competed in the Dutch Oven competition at 2003 Backcountry Horseman of Washington Rendezvous earning an honorable mention. Rosanne and Jay have taken two classes from the Dutch Oven Society to guide their field experience.
Our cooking equipment includes several charcoal and propane barbecues, stoves, Dutch ovens along with one large cooker.
It is basically a large wood heated oven with a lid that lifts off. This is large enough for pig halves or lots of salmon, chicken, pork loins, ribs, etc.
The wood fired heat gives the juicy meat an outstanding outdoor flavor. The whole thing fits between the wheel wells of a pick-up truck so it is easily transported to remote sites. Add a couple ice chests of food and beverages, a couple armfuls of wood and one only needs a location with companions to set up a party . Prices: $300 per day for Jay plus $.50/mile and costs of food, ice, beverages and supplies. $35/hour for partial days including preparation time . Complex cooking or items that take a long time (Ex: 10+ hours to cook a half pig, pig preparation with the butcher, flavor injections, thawing, etc.) may add to the cost. Most pig barbecues require a short day of preparation, a long day of cooking and a short day of clean up, separate from pig acquisition and preparation.
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Jay was raised by the best “horse pack-trip cook” from the
old Game Department, his dad Wes Hunter.
The large wood fired
cooker has 4’ X 5’ of flat cooking space and can have two levels.