Fire Away: A chef’s tour of the joy and agony of cooking over a live fire

This is the fourth installment of Off the Map, a column by chef JD Fratzke. It appears monthly at growlermag.com and occasionally in print. Cooking outdoors over an open fire has become, over the years, my favorite way of preparing a meal. Whether it’s a few pork chops, a chicken, a pile of brats, or just … [ Read more]

Minnesota Spoon: Back to base camp with J.D. Fratzke

J.D. Fratzke tucks a brown paper bag under a small teepee of sticks. It’s been raining here, last night and early this morning. He searches for drier kindling, finding only a little. The chef will make do. We’re perched at a campsite above the St. Croix River, surrounded by scraggly trees and a cool wind … [ Read more]

Swedish Egg Coffee for Backcountry Camping

By Christopher Ferguson While in the Boundary Waters, you’ll want a cup of coffee to enjoy with the misty sunrises. My personal favorite is Swedish egg coffee, a delicious, mellow cup of coffee, just the way the Swedes used to on the boat. The old Swedes were sick of percolated coffee, which tasted horrible, so … [ Read more]