Hut Trip Recipes

Skiers will be hungry after a long day of skinning. Fill them up with a healthy dose of carbs topped with a hearty meat sauce. Make the sauce ahead of time, and reheat it while you boil the pasta at the hut. If you’re feeling fancy, garlic bread warms easily over the wood stove.

Boxed wine pairs nicely with an Italian dinner, but ditch the box. Just carry the inner bag with you. When the party starts to get rowdy, pass it around and sip straight from the spout. (Don’t forget to give the bag a slap.) Or, French Rabbit or Bandit wine comes in a lightweight, recyclable carton.

Burritos are the easiest way to feed lots of hungry skiers first thing in the morning. The day before your excursion, have everyone in your group over for a burrito-making party (tequila optional).

You’ll need:

tortillas

scrambled eggs

bacon or sausage (or both)

potatoes, onions, red bell peppers

salsa or green chile

 

Roll the ingredients up tightly in a tortilla, then wrap them in aluminum foil. Toss them in your backpack. At the hut, whoever’s up earliest can make breakfast— just reheat them by placing them on top of the wood stove.

Don’t forget coffee— you’ll have access to boiling water and gas burners, so a French press or percolator is the best option. Many huts have percolaters, but bring a press if you want to get fancy.

Prepare the fillings ahead of time— sauté steak or chicken with onions, red, green, and/or yellow bell peppers. Reheat the meat and veggies in the hut, and let people build their own fajitas. Don’t forget tortillas, cheese, sour cream and salsa.

Tip: Ziplock bags are lighter than Tupperware. Pack your food in gallon-size resealable bags.

Lunch and Snacks

For lunch, sandwiches or tuna packages work well. Cheese, sausage, and crackers (and beer) make a tasty après-ski treat.

Drinks

Boxed wine, a bottle or flask of whiskey, Nalgenes filled with margaritas. And of course, PBR tall boys.