The Elakah Food

recipes      ethnobotany

Our guides are equally adept with the spatula as with the kayak paddle.   On the multi-day trips, you and your guides will work together to create gourmet dishes such as Kelp Chowder, Smoked Salmon Pasta with Roasted Red Peppers, Thai Noodles, and Shepard's Pie, all tastefully augmented by locally grown and produced Horsedrawn Farm fresh vegetables, Lopez Vineyard wine, and the world famous Holly B's Bakery bread!

Granted, pretty much everything is going to taste good after a day on the water, breathing fresh air and communing with nature.   But with an ethnobotanist as a founder, we take special care to feed you well with a local flair.

For those of you who have tasted our faire and wish to try them at home, below are a few of our recipes.

SALMON AND ROASTED RED PEPPER PASTA

COOKING' INSTRUCTIONS:
Start 1/2 pot of water to boil on HIGH but start making White Sauce before boiling the noodles.
White Sauce-"Balsamella"

• In pan melt 3-5 TBL spoons of butter (do not brown)
• Remove from heat and add 3-5TBL spoons of flour
• Add canned milk and powder milk mixed with water if needed
• Whisk together so that it is smooth
• Put it back on stove stirring constantly until thick and smooth
• Add roasted peppers and salmon and 1tsp salt
• Blend and simmer on low until flavors have blended

When pasta is tender, drain, and quickly stir the white sauce into the warm noodles.
Top with Parmesan cheese.

more recipes are coming soon

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