Frisch - Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors

acknowledgments

My daughter, Ayla, and the offer for Feast by Firelight arrived at nearly the same time, after nine months of hard work and anticipation. And for both, a village of extraordinary people was indispensable in helping me nurture each to where they are today: a toddler and a published cookbook. I feel privileged to be the one to tell this marvelous story, and I owe infinite gratitude to those who supported me, namely the team at Ten Speed Press, family and friends, recipe testers, and the Firelight Camps staff. If I forget any names on these pages, please know you are not forgotten in my heart.

The first champion of my proposal was Dennis Hayes, my book agent and an avid hiker from the Finger Lakes. Dennis introduced me to editor Veronica Fuzzy Randall, who, like me, was an identical twin with blonde curls and a deep reverence for the outdoors. She helped me refine this proposal and saw the offer through before losing her battle with cancer. Her spirit lives on in these pages.

The talented women at Ten Speed Press and the photography teamall avid outdoors(wo)menhave carried on that legacy. Clara Sankey, who helped me craft the final proposal; Kelly Snowden, my cunning, considerate editor and fellow outdoor junkie; Kara Plikaitis, whos clear, creative vision brought the book to life; Doug Ogan and Jane Tunks Demel for copy editing with a fine-toothed comb; Jane Chinn for overseeing production; Christina Holmes, for her transporting photography and devotion to the perfect shot; Kaitlyn Du Ross Walker, for her authentic, Herculean prop styling; Chris Lanier, for preparing fuss-free, soulful food in the field; and rock-star assistants, Spencer Wells, John Lingenfelter, and Chandley Logsdon.

To my enthusiastic recipe testers, who gave invaluable feedback. Im indebted to Tess Le Moing, my culinary assistant, for her unflagging and exceptional work every step of the way, and to Alice Makl, Greg Tumbarello, Jason Rubenstein, Jessica Buckley, John Rowden, Jordan Bass, Kenny Lao, Kevin Buchanan, Liz Kitney, Nico Tedeyan, Rhonda Sod, and Victoria Yee.

The support from Aylas grandparents and co-mothers was immeasurable. Olina, Aylas substitute mom, joined our family with exuberance, and loved and cared for our daughter as if she were her own. Thank you for giving me that rare peace of mind. Thank you to Gma Alice, Grandpa Dan, Jen Benjamin, Mamma Bear Jill, Nonna Nella, and Regina Randall for your love and reinforcement.

To my mother, Fenella Pearson, who was on-call throughout this book, and whose unconditional love and devotion are two of the greatest gifts I have ever known. I aspire to be the same kind of mother.

To Bobby, my husband, partner, best friend, and true love. Feast by Firelight was inspired by our business, where I was able to express my true self. Thank you for making so much daddy-daughter time so I could cook and write, and for testing and tasting countless recipes with me.

To my radiant daughter, Ayla. There is nothing more amazing than being a mother and I was aware of every moment away from you while working on this book. I hope this will be a meaningful and enjoyable gift for you one day.

To my big, incredible, international familyyoure an integral part of my identity and have opened my eyes to the world. Thank you, Dimity, my identical twin and other half, for having my back no matter what . Your love and solidarity has allowed me to be daring and bold and you constantly inspire me. And to my siblings and best friends: Rony, Francesca, Sebastian, Lilly, Felicity, and Ophelia. Thank you, Papa, Laurence Kirwan, for encouraging me to flourish as an entrepreneur and an artist, and to my Frisch and Oppenheimer family for always believing in me.

Profound thanks to the steadfast team at Firelight Camps, who kept the fire stoked and our guests enchanted. Special appreciation for our beloved partners and ringleaders, the Wiggins Family, Greg Tumbarello, and Elaine Bobkowskiwe couldnt do it without you.

To my tribe who inspired these recipes, kept me grounded, and helped me grow personally and professionally: Allison Usavage, Amber Boyd, Ana Jimenez-Kimble, Annie Brewer, Annie Farrell, Cindy Kramer, Coley Gaffney, Danielle Narveson, Dolores Siegel, Elizabeth Herendeen, Emily Gold, Emma Silverman, Ethan and Rachel Ash, Evan and Katie MerStone Hallas, Jessica Buckley, John Hallas, Hannah Volpi, Heather Lane, Kate Leslie, Katie Bowes, Katie Kris, Laura Winter Falk, Leslie Bode, Lewis Freedman, Matteo Lundgren, Mark Titus, Miguel Barrios, Peaches Lyon, Pia Litz, Priscilla Timberlake, Ravi Walsh, Sara LaTorre, Sarah Swoop Kelsen, Shanti and Steve Mignogna, Shanshan Mei, Susan Fleming, Shoshana Perrey, and Tess Pendergrast.

I hope this book serves to honor and recognize the people, places, and natural abundance in my heart-home of the Finger Lakes. I continue to be amazed by the generosity and support of my community. Thank you to the stewards of New York State Parks for allowing us to photograph in Buttermilk Falls State Park and Taughannock State Park. The spirit of our gorges land is alive in this book!

Thank you to several of my favorite brands and partners who generously provided gear and food, specifically, Alaska Gold Brand, Barebones Living, Minnetonka, Narrative Space, prAna, RosieApp, The Piggery, and JAM Media Collective who provided gear from Alite Designs, BioLite, Glerups, Light & Motion, Miir, Osprey, Sunski Sunglasses, and Vuarnet France.

Finally, to Mother Earth. I hope this book encourages more people to love and care for her in the same way she cares for us.

the

essential

outdoor

kitchen

When Annie Farrell took me under her wing at Millstone Farm in Connecticut, she taught me something that was more important than how to grow vegetables: Use it up, wear it out, make it do, or do without. I learned the value of repurposing common objects that I had been throwing away. She turned an old clothes dryer into a salad spinner, empty water jugs into tiny greenhouses, and ratty T-shirts into sweatbands. This philosophy stuck with me. There are so many shiny new things to buy for camping, but if theres one place you dont need something shiny and new, its the great outdoors. So patch your tents, clean your grandmas cast-iron pan, and be resourceful with food storage.

My outdoor kitchen is tried, true, and minimalist and perfectly equipped to prepare any recipe in this book. If you want to pare down your kitchen even more, cross-check this list with the tools and equipment called for in your chosen recipes. If a recipe requires a special tool that is not included here, I will mention it in the recipe.

how to pack your outdoor kitchen

With the exception of the large items under Stove, Grill, and Open Fire, all of your gear will fit in one 54-quart plastic tub. If you choose space-efficient nesting pots and pans with pot lifters, youll have even more wiggle room. Its nice to have a picnic table or portable camp table for laying out your gear once you arrive at camp; your tub can then be repurposed as an on-site sink or for storing dirty dishware. Wrap greasy or dirty items, like cast-iron pans or a grill brush, in newspaper before packing them in the storage tub. The optional items depend on the recipes you choose. Bring a shovel if youre planning to dig your own campfire pit or cook with coals.

Tip: Wrap sharp tools in a dish towel and secure with rubber bands. Wrap again in your apron.

TOOLS AND SERVINGWARE

• Multipurpose pocket knife with corkscrew, bottle opener, and scissors
• Chefs knife, sharpened
• Paring knife, sharpened
• Cutting board (bring two if preparing meat and veggies; silicone boards are lightweight and packable, while wood are nice for serving)
• 12 by 17-inch rimmed baking sheet
• Serving spoon
• Wooden spoon or stainless-steel slotted spoon