Food & Recipes

Filson Food: Surf & Turf Alaskan Style

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Food & Recipes

Renee Erickson: Award Winning Chef

A true trailblazer in her field, Renee Erickson is an award-winning chef, author, and co-owner of Sea Creatures restaurants in Seattle, Washington.

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Food & Recipes

Pork Chile Verde

Guisado, or stew, is a staple food on ranches in Chihuahua, Mexico, particularly among my family. In the early 1900s, my great-grandmother would make this pork chile verde recipe on...

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Food & Recipes

Filson Food: Surf & Turf Alaskan Style

Anchored to Alaska's rainforest-shrouded coastline, Barnacle Foods shares the flavors, sights, and stories of the uncommon delicacies from the surrounding region. Founded in 2016, Barnacle Foods makes pantry goods from...

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Food & Recipes

How to Build an Overland Camp Kitchen

Brendon and I have been traveling by motorcycle for just over a decade. We’ve ridden on many different style bikes—from a sport bike, to a cruiser, to a big adventure...

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Food & Recipes

Filson Food: Pheasant with Tarragon-Lemon Carrots

“A whole roasted pheasant takes time to pull off correctly. Rush the process and you’ll end up with a dry, lackluster-tasting bird that will make you wonder why you didn't...

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Food & Recipes

Filson Food: Garlic Mustard Potato Salad

Early European settlers brought garlic mustard to North America for food and medicine. Meeting favorable conditions in the New World, the species escaped from gardens, thrived, and spread uncontrollably. Today,...

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Food & Recipes

Filson Food: Stinging Nettle Quiche with Smoked Alaskan Salmon

If you’ve ever brushed against stinging nettle, you know it and you remember it. The burn, caused by chemicals in the tiny hairs that cover the plant, can be felt...

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Food & Recipes

Filson Food: Smoked Wild Alaskan Salmon

Nearly every Alaskan who harvests salmon has a smoking recipe or two (or a dozen!) Up their sleeves. Including everything from traditional strips to kippers and pressure-canned to frozen, pieces...

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Food & Recipes

Filson Food: Campfire Cajun Rockfish

Like many of the other reef fishes on the Pacific coast, rockfish has a mild, white flesh, which makes it a versatile fish that takes on the flavor of any...

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Food & Recipes

Filson Food: Northwest Cacciucco

This version of cacciucco uses seafood sourced from the Pacific Northwest instead of from the Mediterranean, as would be typical in Italy. The seafood used in this dish was caught...

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Food & Recipes

The Smokejumper – Filson Hard Eggnog

In this version, I set out to make an eggnog drink that calls to mind sitting around a campfire out in the forest. I found Westland Peated Single Malt Whiskey...

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Food & Recipes

Filson Food: Chukars & Sagebrush Recipe

There may be no greater way to enjoy a meal than by going into the bush and cooking your harvest in the field from where it came. Although not native...

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Food & Recipes

Life Amidst the Tundra: Susie Jenkins-Brito

I was born and raised in southcentral Alaska to parents who instilled in me an appreciation of the natural world early on with a backyard sled dog team and a...

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How To's, Food & Recipes

How to Make Farmer’s Cheese

If cheesemaking sounds a little outside of your wheelhouse, rest assured that we’ve got the perfect way to get started. Farmer’s Cheese is widely enjoyed across Europe and can be...

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Food & Recipes

DIY: Campfire Smoked Venison Jerky

When it comes to classic trail foods, jerky is always on the list. Whether purchased at a gas station on the way to the trailhead or made from a deer...

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Food & Recipes

Watering Holes & Eats

The bars & restaurants where we're regulars, plus the recipes & beverages that keep us coming back for second helpings.

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Food & Recipes

Filson Food: Spicy Duck Wontons

One of the common misconceptions about hunting is that every time a hunter goes out into the bush or the blind, they come home with food for the table. Although...

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Food & Recipes

Filson Food: Homemade Venison Chili

In my book, there is only one type of chili and it isn’t packed with beans and a scant amount of low-quality ground meat. A real chili should have chunks...

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Food & Recipes

Filson Food: Black Bear Currywurst Sausage Recipe

Most people may not know that bear meat is not only edible but also delicious. The meat is similar to beef in appearance and makes amazing stews and sausages. Although...

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Food & Recipes

Filson Staff: Campfire Cocktail Recipes

A summer evening spent around the campfire is incomplete without something to take the edge off. We turned to Filson's staff for a few fresh takes on our tried-and-true tin...

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Food & Recipes

DIY Camp Chuck Box

One of the biggest challenges of any camping trip is having a proper cooking loadout. The solution is one that dates back to the 1800s Oregon Trail: the chuck box....

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Food & Recipes

Filson Food: Drunken Bacon S'mores

You know what a s'more is. They've been a camping staple around the fire for as long as any of us can remember. But what we have here today is...

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Food & Recipes

Filson Food: Pork Shoulder with Foraged Asparagus & Wild Spring Onions

Spring onions are truly wild and much more abundant than asparagus. They can be found in drier climates in open clearings and among sparsely treed Douglas Fir forests. The challenge...

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Food & Recipes

Filson Food: Dungeness Crab Cakes

If you have only ever eaten crab cakes at a restaurant, then you have not had amazing crab cakes. It's a bold statement, so allow me to explain. Crabmeat is...

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How To's, Food & Recipes

How to Kill, Cook, & Eat Dungeness Crab

One of the best seafood the West Coast has to offer is without a doubt Dungeness crab, and when it comes to seafood, fresh is always best. This recipe isn’t...

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Food & Recipes

Filson Food: Cure Your Own Venison Bacon

Before you start licking your chops imagining sitting down to venison bacon and eggs in the morning, we must disclose that this is not that kind of bacon. If you...

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How To's, Food & Recipes

Filson Food: Basic Cut, Carve, & Processing Techniques

There are a few ingredients that every home cook should know how to properly prepare. Today professional chef Connor Gabott walks us through how to cut, carve, and process each....

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Food & Recipes

Filson Food: Cast Iron Blueberry Pancakes

This recipe works equally well camping, as it does on a lazy weekend morning. Pancakes are pretty perfect already, but this version takes it to whole other level, topped with...

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Food & Recipes

Longest Acres Farm: multigenerational Vermont homestead

Deep in the hills of central Vermont lies Longest Acres Farm, a 220-acre, multigenerational homestead. Delivering directly to the consumers, the homestead raises farm-to-table chicken, pork, beef, and other products...

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How To's, Food & Recipes

Filson Food: Elk Heart Tacos with Mojo de Ajo

Heart is without a doubt the most underappreciated cut of meat in any game animal. The specific game animal makes no difference; from mallard duck to Shiras moose, I would...

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Food & Recipes

Rogue’s Brewmaster Joel Shields - What are you drinking?

“As we enter our third week of social isolation nostalgia for simple things like lunch out with coworkers or an afterwork drink at our neighborhood bar is setting in. Times...

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Food & Recipes

Filson Food: Buck & Black Bear Game Stock

As a hunter, I pride myself on using as much as possible from the animals I kill. One great way to really maximize the yield from a game animal is...

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Food & Recipes

Filson Food: Eggs in Purgatory

Eggs in purgatory. It's a simple and humble dish made with few ingredients yet still delicious. Despite the limited ingredients, it's a synch to make and easy on the wallet....

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How To's, Food & Recipes

Filson Food: Santa Maria Venison Sirloin

When we think of American BBQ, we tend to think of Southern BBQ: slow-cooked brisket, pulled pork, pit beans, coleslaw, etc., but there are a lot of other BBQs to...

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How To's, Food & Recipes

Filson Food: Roasted Pheasant Jalapeño Poppers with Bourbon Red Pepper Jelly

A version of this recipe can most likely be found in every single hunter’s recipe rolodex from the Florida Panhandle to the Olympic Peninsula and everywhere in between. It is...

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How To's, Food & Recipes

Filson Food: Whole Salt Crusted Fish with Horseradish Cream

Cooking in a salt crust is essentially a method of steaming, but instead of using water to steam, the salt crust holds in the natural moisture from the fish to...

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Food & Recipes

Q & A With the Open-Fire Chefs of Portland's Tournant

Tournant is an open fire cooking and events company. Based in Portland, OR, their business serves as a homage to the Pacific Northwest, to one another, and to all the...

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Food & Recipes

You Take What You Can Get: Or Suffer the Consequences

The stampede for gold into the Klondike of the Yukon territory reached a peak in 1898. In that same year, 1,200 other miners set out for other regions of the...

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How To's, Food & Recipes

Filson Food: West Coast Seafood Chowder

Chowder is a dish that can be found up and down both coasts of the United States and each regional interpretation has its own unique local style. Regardless of the...

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How To's, Food & Recipes

Filson Food: Duck Cassoulet

Some of the best things in life require the most time and effort to do them right. This recipe is one of those things.

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How To's, Food & Recipes

Filson Food: Fire Baked Mac & Cheese with Boar Bacon Burnt Ends

Here is a grown-up version of a dish we all loved as kids—and some of us never really grew out of. With the addition of a few spices, aged Gruyere...

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Food & Recipes

How to Choose & Care for Cast Iron Pans

One of the most basic and versatile pieces of equipment that every kitchen must have is a large cast-iron pan. The beauty of this piece is its simplicity. With all...

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How To's, Food & Recipes

Filson Food: Apple Braised Pork

This Pork Shoulder recipe is sure to never disappoint. Make this in the cooler months and make sure to make extra—it gets better as the flavors have time to hang...

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How To's, Food & Recipes

Filson Food: The Perfect Cast Iron Steak

There are many ways to cook an amazing steak, but none beat the simplicity of a cast-iron seared steak basted in herbed brown butter. Try it once and you will...

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How To's, Food & Recipes

Filson Food: Beef Carpaccio with Horseradish Sauce and Kale Salad

All meat is a reflection of the land the animal was raised on, genetics, and, of course, the feed they ate. To truly appreciate the complexities of a great cut...

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How To's, Food & Recipes

Filson Food: Apple Galette with Salted Bourbon Caramel

A simple riff on an American classic. This galette is both super simple and looks great on the table. The more rustic-looking, the better, so don’t spend a lot of...

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Food & Recipes

Filson Food: Smoked Garlic Venison Shanks

Ask a dozen hunters what their favorite cut of meat is on wild deer and you will likely get a handful who tell you it is shanks. The shank is...

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Food & Recipes

Filson Food: Nashville Hot Chicken

There’s a heat wave slowly spreading across the country, and that heat wave is Nashville Hot Chicken. There is most likely a joint in your town that is serving up...

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How To's, Food & Recipes

Filson Food: Beer Brats

The German roots run deep in this dish, but you don’t have to wait for Octoberfest to enjoy it. The next time you are hosting a group of people and...

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Food & Recipes

Filson Food: Wood Shop BBQ - Seattle's Source for Craft BBQ

Good BBQ in Seattle is not an oxymoron and the guys at Wood Shop are here to prove it. We sat down with owners James Barrington (Seattle native) and Matt...

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How To's, Food & Recipes

How to Open an Oyster without a Shucking Knife

While a shucking knife is always recommended to open oysters, it's not the only way. If a fresh bivalve opportunity presents itself while you're without a shucking knife, you might...

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Food & Recipes

Filson Food: New Age Peppercorn Venison Steak

Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle & harvesting his first deer in 2010, Connor...

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Food & Recipes

Montauk Brewing Company

When Vaughan moved back to town in 2010, the two built a home brewing system from an igloo cooler (which they still have) and started brewing. Initially, making beer was...

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Food & Recipes

Filson Food: Pheasant Saltimbocca

Like the act of pheasant hunting itself, pheasant meat is also very approachable to non-game eaters and a great way to introduce them to wild game. Saltimbocca is best eaten...

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Food & Recipes

Westland Distillery: Seattle's Source for Single Malt Whiskey

Seattle's Westland Distillery has made a name for itself by focusing on creating spirits that are a representation of it's Pacific Northwest roots. While much of whiskey in America trends...

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Food & Recipes

Filson Food: Jon Wipfli - Cooking from the Bog

Minneapolis-based chef and outdoorsmen Jon Wipfli spends most of his time cooking food around the city, writing or in the woods looking for critters. His passion for hunting and cooking...

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How To's, Food & Recipes

Filson Food: Game Meat Start to Finish

While it’s not for everyone to harvest an animal, it certainly opens your eyes to what goes into a respectful hunt, the emotions and efforts that go into being an...

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Food & Recipes

Filson Food: Bringing Fish to the River with Chef Kevin Davis

For Seattle chef Kevin Davis of Steelhead Diner and his crew of charismatic anglers known as the “Good Guys," catching fish on the river is seen as a plus, but being out...

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How To's, Food & Recipes

How to Shuck an Oyster with Taylor Shellfish

The 4 easy steps to open an oyster from the 120-year old shelfish farm

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Food & Recipes

Upland Game Recipe: Tim Hayward's Partridge Escabeche

Tim Hayward is a renowned food writer and photographer based in London as well as a long-time Filson fan. With the upland bird season upon us, we're always curious about...

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