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Portland, OR —  Chef Ryley Eckersley has launched a new Happy Hour menu at Quaintrelle, featuring updated favorites as well as daily seasonal specials. Happy Hour service has also expanded from the bar to the entire restaurant, including the patio, and runs from 5:00 p.m. to 6:30 p.m. Wednesday to Saturday, and Sunday, 5:00 p.m. to 9:00 p.m.  Nightly Happy Hour is also available during the last hour of dinner service at the bar.

Eckersley’s most notable changes are the addition of more seafood to the Happy Hour menu. From chilled oysters with lemongrass, ginger and chili, to baked mussels and clams in a Dijon cream sauce with a hearty baguette, there’s a seafood delight for every size appetite. True to Quaintrelle’s mission, all the seafood is sustainably sourced and from local waters when possible. Pacific Northwest-grown vegetables still play a leading role on the menu, with new fiery-or-not Padron peppers nestled in romesco sauce, and the signature vegetable tempura consisting of seasonal produce, drizzled with chili honey and adorned with a sprinkling of pecorino cheese.

“The menu is very bright right now. It’s full of colors and fresh flavors, with nothing too heavy, which is how I like to eat this time of year,” says Eckersley. “It’s food that’s made for enjoying in the sun.”

Behind the bar, Camille Cavan has created some new summer cocktails, including the tropical and bold “Amour Propre” featuring pisco, verjus, orgeat, falernum, lemon, lime, and garnished with pink peppercorn. Her daily Prohibition Punch continues to be a favorite during Happy Hour.

Current Happy Hour menu (subject to change, and supplemented with daily specials)

Daily cheese $5

Cheese plate $12

Garlic chive toast, parmesan $4

Padrons, radishes, green garlic $5

Oysters, lemongrass, ginger, chili $2 each

Asparagus, bay shrimp, peanut, chili $5

Beef carpaccio, peanuts, ponzu, wasabi $8

Little gems, blue cheese, radishes, seeds, pistachio, cured egg yolk $9

Octopus, piccalilli, potato, olive, aioli, agretti $10

Asparagus, squash tempura, chili honey, pecorino $11

Mussels, clams, merguez, dijon, laurel, baguette $13

Prohibition Punch $6

 

About Quaintrelle

Located in Portland’s bustling N. Mississippi neighborhood, Quaintrelle serves cuisine inspired by the Pacific Northwest and made with passion and intention, working with purveyors to ensure the best seasonally available local ingredients. The restaurant is located at 3936 N. Mississippi Ave. in Portland.  Reservations may be made through OpenTable, www.quaintrelle.co, or by calling (503) 200-5787.

Camas, WA — When The Hammond Kitchen and Craft Bar opened its doors several weeks ago, it was the fulfillment of a dream for co-owner George Hammond Goodrich, whose meticulous attention to detail is evident when you walk in the door.

“This has been his lifelong dream,” said his daughter, and co-owner, Gwen Goodrich. “We had this opportunity and he knows Matt Olson well, who said ‘hey do you want to open a restaurant here?’ Then everything just fell into place. This is his dream, but he’s really modest about it.”

So, what is The Hammond Kitchen and Craft Bar?

“It’s a casual upscale grill — we are closest to that,” said George. “We have a Gaucho wood-fired grill. Everything is cooked over an open flame on wood — either cherry or alder wood. The Gaucho grill has pulleys and roller wheels that allow you to increase or decrease the height based on the intensity of the coals.”

The Hammond has a good and varied menu that was planned out well in advance of the restaurant’s opening.

“We thought out the items and researched for a year how to best approach everything,” said George. “We worked closely with Dylan Reish, our Head Chef. “We had this foundation of ideas, and we played with each menu item to get just the right flavor. We took classics and did a fun twist on them. Our Caesar salad is a small head of romaine and is smoked a bit, with house-made croutons, fresh made dressing, and watermelon radish that’s been pickled. It’s a new twist on old traditions.”

Hammond

George Goodrich stands at his craft bar.

The Hammond has a good mix of pasta, chicken, fresh seafood offerings. Steaks are choice prime beef. Burgers are a brisket and chuck blend. They also serve delicious brick oven pizzas. And source local, sustainable when possible.

They serve Oregon country beef, and a local farmer in Washougal is coming online for Spring.

The menu has several healthy items like fresh fish that is prepared simply, and doesn’t use a lot of creams. The Quinoa cake is a great-tasting three-blend veggie item that can be made vegan.

“We listen to our customers and created a healthy bowl that only uses olive oils and veggie stock,” said Gwen. “We also offer gluten-free by request, and brought in a gluten-free bun.”

From the dinner menu, we sampled the Gaucho-grilled (wood-fired) salmon with ponzu and honey glaze with fennel and orange relish, served with double cream mashed potatoes, and sautéed Brussels sprouts with bacon shallots and balsamic vinegar. It adds a nice sweetness. Their sustainable king salmon is fresh.

Hammond

Wood-grilled sustainable salmon fillet with ponzu and honey baste, orange fennel relish, mashed potatoes and brussel sprouts.

The Hammond has unique starters, such as the deviled eggs. The yolks are fine pressed then blended with mustard aioli, pickled relish, scallion, salt and pepper with creamed cheese. They got the idea from a German chef.

George has been in the restaurant business his whole life, working for large hotel corporations, and he was a partner at Beaches. The Hammond is his 39th opening.

“Coming here is an experience,” said George. “I want guests to come here and be comfortable with business, family, or any social event. I want you to have a great time and escape from the world. We are about high quality products and a high level of service. We’re all trained to offer higher level of service. Our team members are friendly, and engaging. They have a high level of food knowledge, and can put a meal together for you. We want people to have a great time and tell others.”

The Hammond has options for large groups, with a private dining room that seats 50. They also have an outside deck for the warmer months that are coming. Their prices are reasonable, and there are options for everybody. There are 24 items on the social hour menu.

Their Craft Bar features small nano breweries, with wine offerings from Willamette Valley, Walla Walla, Columbia Valley, Napa Valley, Australia, South America, and France.

Drinks that appeared in our photo shoot include:

  • Spring Manhattan — the Hammond’s twist, with a splash of Aperol.
  • Gin with muddled lime, cucumber and cilantro — it’s becoming more popular by the day. Where there’s smoke there’s fire— has a nice maskal Chile flavor without being too hot.

And don’t forget dessert. We sampled the Crustless Coconut Cream Pie, which is a childhood fix of what you used to get. It is gluten-free. Plus, we had the bread pudding with lemon curd and put some on the outside. It’s excellent and served warm.

They’re located at 4857 NW Lake Road, Camas, Washington, 98607. Online at: www.thehammondkitchenandcraftbar.com

Photo Gallery

Camas, WA — The highly anticipated opening of Grains of Wrath Brewing in downtown Camas happens this weekend, and beer drinkers, foodies, and people who-love-anything-Camas are pretty excited about it.

Operators Mike Hunsaker, an accomplished brewer who loves his craft, and Brendan Greenen, gave us a tour of the well-adorned and functional brewery, which seats more than 100. Sitting in the old Lemon-Aid Automotive location, Grains is a total remodel, and a major site improvement in the beloved downtown Camas area.

Hunasker launched Grains, with partners Greenen, Brendan Ford, and Shawn Parker, to bring a new dimension to the growing Camas area.  Hunsaker was the Head Brewer at Fat Head’s Portland, where he established himself with original IPA recipes, including the GABF Gold Medal winning Blitzkrieg Bock. His team has been working round the clock for 14 months to bring Grains online.

Hunsaker showed off his shiny new 10bbl JVNW brewhouse that was built to his own specifications.

“Before we do anything, we test the water, and balance the chemistry to get everything just right,” said Hunsaker.

Hunsaker said they have nine beers on tap, and will offer these staple beers year-round:

  • Lulu: A tart peach golden ale
  • Lugar: German style Pilsner, floral black tea, crackery malt, hay, crisp finish
  • Papermaker Pale: Light, biscuit malt, grapefruit, pineapple, balanced bitterness
  • EGA IPD: Melon, pine, soft tropical fruit, papaya
  • Overkill PA: Stonefruit, diesel, passion fruit, citrus, piney, dank

The team has created a fun punk pub with fun options for everyone. The new pub also has a large patio seating area that will be a great place to relax during the warm, summer months.

Greenen comes from Caps N’ Taps, also in downtown Camas, and he works the back-end of the business.

He said the beer-making process takes two to six weeks, depending on the style. The whole process begins and ends at Grains. Everything in the brewery is state-of-the-art.

Grains

Mike Hunsaker gives a tour.

Grains Food

Grains of Wrath Executive Chef, Fabiola Ponce-Wyatt brings 14 years of Pacific Northwest cooking experience, being a veteran of Roman Candle Baking and Southpark Seafood. A graduate of Western Culinary, Fabby, as she likes to be called, is excited about the elevated pub food that Grains is serving.

They make everything onsite, except for the bread, and serve lunch and dinner daily. They even have an assortment of pickles made in their kitchen, which has two cooking lines.

We sampled the Fried Chicken Sandro, which is on a potato bun, with ranch dressing, iceberg lettuce, zucchini pickles, and cheddar cheese. It’s delicious!

 Grains

Fried Chicken Sando.

They also offer a great brisket and chuck patty burger with cheddar, iceberg lettuce, aioi and zucchini pickles on a sesame brioche bun. Fabby recommends the Carnitas Torta with black bean puree, cotija cheese, cascabel chile aioli, and pickled carrots. The roasted bone marrow with onion jam served on grilled flatbread is also on the top of the list.

Vegetarians will have options, as well: Try the Veggie Burger, which is made with beet, carrot, white bean and a quinoa patty with a pumpkin seed spread. It’s good stuff.

Happy hour is 3-6, and 9-close on weekdays.

They are located at 230 NE 5th Ave. Camas, WA 98607

www.gowbeer.com

Grains

Casey Taylor

Portland, OR – On Wednesday, February 14th, Quaintrelle is the place for couples as chef du cuisine Bill Wallender offers delicious Valentine’s Day specials such as scallops and a rib eye for two with Oregon black truffles, in addition to the regular dinner menu. Bar manager Camille Cavan will be mixing up cocktails for two, served table-side.

New sous/pastry chef Matt Ives is serving up a chocolate dessert that not only indulges the senses but feeds the conscience as he participates in the 5th Annual Chocolate for Congo. All month long, Quaintrelle and 12 other Portland restaurants and bakeries will serve up chocolate desserts made with Theo Chocolate. Ives’ creation is a Theo Chocolate Bombé with Salted Caramel Bananas – a flourless chocolate cake with dark chocolate mousse, salted caramel bananas, and chocolate-dipped cashew brittle with coconut.

One dollar from the sale of each dessert will go to Eastern Congo Initiative, a non-profit working on grant-making and advocacy with and for the people of eastern Congo. The dessert will be available on Valentine’s Day and throughout the month of February.

Have you experienced Quaintrelle?

Dinner service starts at 5:00 pm and reservations are strongly recommended by calling 503.200.5787, through OpenTable, or at www.quaintrelle.co

Hood River, OR — This February kicks off the inaugural Hood River County Foodie February, a month-long celebration of the area’s outstanding dining scene that gives visitors and locals alike the chance to support local restaurants and discover some of the best food and menus in the region.

Located in the agriculturally rich Hood River Valley, Hood River has an innovative, regionally inspired food scene that rivals its big-city neighbors but is infused with small-town charm. (Heads-up on great Valentine’s Day destination idea!)

Foodie February specials include:

  • Camp 1805: Taco Tuesday! Happy-hour tacos all day, along with $6 Mt. Hood Mules and $6 margaritas
  • Full Sail Brew Pub: On February 8 (5-8 PM), join the February Brewmaster Dinner, which features five courses paired perfectly with five tasty beers. $45 per person, limited seating. Reservations: 541-386-2247.
  • Riverside: 2-for-1 Winter Pasta Special, Sunday-Thursday
  • Hood River Farmers’ Market: Go right to the source every first and third Saturday of the month (1-4 pm), when the winter farmer’s market is held indoors at Springhouse Cellars (1st and Cascade Streets). The market features a variety of local food, including local produce, veggies, meats, eggs, cheese, baked goods honey and other artisanal food stuffs. Customers can also shop for unique products from local artists and makers. Foodie February live music: Feb. 3 – Henry Schifter; Feb. 17 – Ole Rusty
Foodie

Come join the fun!

Portland, OR – With Mardi Gras falling the day before Valentine’s Day this year, there two delicious evenings worth of excellent dining available at Acadia Bistro.

On Tuesday, February 13th, chef/owner Seamus Foran will offer a 3-course dinner for $25, including special Mardi Gras entrees, a house greens salad, and King Cake bread.

Mardi Gras Entrees
Louisiana Wild Catfish cornmeal fried with black-eyed peas and deviled tasso
Cajun Jambalaya with smoked chicken, andouille sausage, house-made tasso and smoked tomato relish
Louisiana White Shrimp Creole with black kale, button mushrooms and spinach
Crawfish Linguine shrimps, sherry-tomato cream and spinach
Smoked Pork Cheeks white bean cassoulet
Smoked Pork Cheeks white corn grits, apples, red chili honey
Crawfish-Andouille Mac & Cheese

The regular dinner menu will also be available, and the above Mardi Gras entrees are available as a la carte options. As is Acadia’s tradition, the lucky finder of a toy baby in a slice of King Cake will win a $50 gift certificate.

On Wednesday, February 14th, the restaurant will serve a 4-course Valentine’s Day dinner for $70 per person:

Lagniappe
Smoked Tomato Soup

First Course
Hush Puppies orange-horseradish marmalade
Louisiana BBQ Shrimp lemon, butter, black pepper and rosemary
Wild Mushroom Ragout pearl onions, fresh herbs and puff pastry
Cornmeal Fried Willapa Bay Oysters jalapeño waffle, buttermilk dressing

Second Course
Field Greens Salad crumbled egg and Creole mustard vinaigrette
Roasted Beet Salad arugula, frisee, feta, pumpkin seeds

Louisiana Blue Crab Bisque crawfish toast and watercress
Seafood Gumbo blue crab, crawfish tails andouille and okra with white rice

Acadia

Seafood Gumbo. Photo by Aubrie LeGault.

Third Course
Filet of NY Striploin garlic whipped potatoes, Oregon truffle butter and red chile jus de veau
Louisiana Seabream skillet bronzed with blue crab, mandarins, spinach Madeleine, and almonds
Smoked Pork Cheeks white cheddar grits, apple, and pecans
Blackened Shrimp Acadian crawfish stuffing, celery root remoulade, smoked tomato beurre blanc
Goat Cheese Gnocchi apples, sage, chanterelle mushrooms, pecans, and butternut squash

Dessert
Bread Pudding bourbon caramel sauce, pecans, whipped cream
Banana Crème Trifle candied peanuts
Buttermilk Chocolate Cake chocolate ganache, brown butter-sea salt ice cream

Acadia

Bread pudding. Photo by Aubrie LeGault.

Dinner service starts at 5:00 p.m. Reservations are highly recommended and can be made by calling (503) 249-5001 or through OpenTable.com.

About Acadia
Located in the Sabin/Irvington neighborhood of Portland, Acadia has been serving modern American cuisine rooted in Louisiana food traditions since 2001. The restaurant uses locally-grown fruits, vegetables and meats, as well as exclusively wild caught seafood from the Gulf coast and Pacific Northwest. The restaurant is located at 1303 NE Fremont St. in Portland. For reservations, please call (503) 249-5001. www.acadiapdx.com

Camas, WA – Varo Interior Design just announced that the Motor Yacht Chasseur has won best power yacht in the 40m to 65m category by the International Superyacht Society.

The M/Y Chasseur was built by local Vancouver, WA based Christensen Shipyards and designed by Tonya Lance of Varo Interior Design, a Camas company. Chasseur was also the recipient of a ‘Special Achievement’ award at the at the Showboats Design Awards earlier this year.

“When we started the process, I met with the owner to see his vision, and learned he loves the modern design,” said Lance. “I got his reaction to every sample, which included fabrics, carpets, wood, and stone. I brought as many materials as I could for him to view, and then started to build pallets for each room. We selected every piece of wood and stone, and every door is custom.”

Lance said most communications with the owner were by email, but that major presentations were made at Christensen Shipyards, which is located right on the Columbia River. The project took 36 months to complete.

The yacht’s interior really is the pinnacle of refined luxury. Each detail was mindfully designed to pleasure the most selective connoisseur. Milk glazed figured Sycamore walls filled with an abundance of impressive windows graciously surround Chasseur’s light, modern, elegant interior. Her classic teak interior flooring is beautifully accented with holly inlays and adorned with plush silk area rugs. Each piece of furniture is customized to offer the highest level of comfort and performance.

Her handcrafted Santos Rosewood casegoods are embellished with elements of polished stainless steel and shagreen. Chassuer’s main stairwell is a sculptural work of art showcasing glass and woven leather walls with floating glass treads. Her six luxurious staterooms with en suite bathrooms comfortably accommodate 12 guests. Each stateroom is equipped with autonomous control of an extensive movie and music library, U.S., Caribbean and European satellite television, iPad interface, and the fastest internet speeds available. Every guest bathroom aboard the vessel is clad in exotic onyx stones sourced from the finest quarries around the world. The interior and exterior bar surfaces are composed of backlit crystal agate and mirrored glass. The outdoor living areas provide abundant opportunities for dining, entertaining and basking in the sun. The Sun Deck arrangement features a full height bar, large Jacuzzi tub and lavish lounge areas. The bridge deck will offer two alfresco dining arrangements as well as a chic open air lounge area. The main aft deck provides a lavish seating arrangement and a full height service bar area. All exterior decks will be fully equipped with ample room designated for a helipad and toys.

“The yacht has a natural progression from the outside to the inside,” said Lance. “There’s no tinting on the windows, which keeps it in harmony with nature.”

The yacht is owned by a U.S. resident, but will be docked in the Mediterranean, and is currently en route to France.

M/Y Chasseur is 160 feet long, has a range of 4,000+ nautical miles, and has a maximum speed of 16 knots.  It is powered by two CAT 3512C series engines with a C-rating 1650 HP at 1800 RPM maximum continuous rating.

Yact

Chasseur Sky Lounge.

About Varo Interior Design

Varo Interior Design was started in 2007 in Vancouver, WA by Lance. Varo Interior Design’s mission is to gracefully design, plan and manage optimal environments through inspired collaboration and interactive process. Varo Interior Design takes a client-driven approach to every project.

“We are guided by integrity to create designs that will last and be loved,” said Lance. “We accomplish this by carefully detailing interiors in ways that encourage the highest levels of flexibility, durability, performance and appreciation. Our designs capture the spirit and vitality of the surrounding context, focusing on the integration of the project goals with the heritage of the built and natural environment.”

She said from client to client the context may vary, but they always produce designs inspired by the surroundings and reflect the uniqueness of each individual situation. Their inherent nature is to be creative and artistic problem solvers, and believe that only through a collaborative process can excellent design be achieved. To that end they are open and inclusive, welcoming inspiration from all. They also like to challenge the status quo.

About Tonya Lance

With over 17 years of professional experience, Lance is eager to help clients achieve optimal comfort and visual harmony. Tonya is grateful for the opportunity to collaborate with a wide range of clientele. She is noted for achieving high echelons of design within any budget. Tonya continually strives to develop strong working relationships to foster open communication and overall clarity. She is continually developing and in search of innovative design solutions. Her formal education includes a Bachelors of Art in Interior Architecture for Marylhurst University as well as a Certificate in Architectural Project Management from Portland State University.

To learn more, visit www.varodesigns.com

Yacht

John, Oliver, and Tonya Lance, of Camas. Photo by Jennifer Barnes.

About Christensen Shipyards

Christensen Shipyards was founded in 1983 in Vancouver, Washington by Dave Christensen, and builds state of the art yachts of 120’ and more for discerning clients who recognize Christensen’s global reputation. Christensen Shipyards has been a staple in the yachting community and the Pacific Northwest for over 30 years. The shipyard encompasses over 300,000 sq. ft. of climate controlled manufacturing space and employs over 100 craftspeople. State of the Art facilities and modern manufacturing techniques enable Christensen to adhere to high manufacturing standards and build yachts of unsurpassed quality and beauty.

To learn more, visit www.christensenyachts.com

Yacht Image Gallery

All photos by Jeff Brown.

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This month’s Downtown Camas First Friday, to be held November 3 from 5-8 pm will be filled with fun activities centered around being “thankful for pie!”

Start the evening at the Downtown Camas Association (DCA) tables at Journey Community Church at 4th and Birch for your pie passport and activity list.

First Friday activities include:

  • Pie tastings in participating businesses — vote for your favorite pie and be entered to win prizes from the merchants, which include the pies themselves.
  • Pie Walk parties start at 7 pm at Journey Church — you can win a delicious pie, some other treats and have fun dancing. Truly Scrumptious and Cake Happy are donating some of the pies.
  • There will be a pie raffle at the DCA tables inside Journey Church, which is sponsored by Carla Edwards from allclarkcountyhomes.com
  • Kids’ autumn crafts at the DCA tables and painting with The Paint Roller.
  • Family friendly gratitude activities
  • Art shows at Camas Gallery, located at 408 NE 4th Avenue; Second Story Gallery, located at 625 NE 4th Avenue (featuring Annette Jackson); and Attic Gallery, located at 421 NE Cedar, featuring Mike Smith and Terri Axness.
  • S’mores roasting at Journey (weather permitting).

And, be sure to stop by at the fine restaurants in downtown Camas.

To learn more, visit www.downtowncamas.com

Pie

Summer berry tart with custard cream, food

Washougal, WA — Who doesn’t love a good tamale? Well, this Saturday afternoon you will get a chance to try a whole bunch of them at the  Southwest Washington Tamale Festival, which will be held in downtown Washougal at Reflection Plaza (the Town Square), from 1-9 pm.

Hosted by the Southwest Washington League of United Latin American Citizens, the family friendly event celebrates great cuisine and the tradition of Latino culture. General admission is free, though patrons will have to pay for their food and other purchases.

The fun event features tamale contests for two groups: Homestyle — which is for individuals to show off their own family recipes; and Professional — which is for restaurants, caterers, and food trucks.

Contest winners will be based on the following criteria:

  • Technique
  • Taste
  • Appearance
  • Quality

The festival also features a craft area for children, tamale demonstrations, food vendors, a beer garden, craft vendors, music, as well as dancing.

Entertainers include Gerardo and Nekla Calderon with a “Leyendas de Mexico” show at 3 pm; Hudson’s Bay High School’s Las Bonitas y Los Caballeros Ballet Folkloric at 4:30 pm; and Son de Cuba Quartette at 6 pm.

Proceeds and donation collected from the festival will support future scholarship stipends for local youth. To learn more, email the festival organizers at swwatamalefest@gmail.com

Tamales

Tamales cooking: beef, chicken, and pork.

From multiple hurricanes to major catastrophic wildfires, the United States and neighboring nations have been dealing with a string of natural disasters in recent weeks and months. Millions have been without water and/or electricity, and have had to evacuate their beloved homes. Some can never go back.

While first responders do their absolute best, government agencies, such as the Federal Emergency Management Agency (FEMA) and charitable groups, such as the American Red Cross, instruct citizens to have at least 72-hour emergency kits on hand to sustain life until help can arrive. Given the extent of these catastrophes many say one to two weeks is better for planning.

“A family that plans ahead isn’t part of the problem when disaster strikes,” said Laurie Burkons, a Portland designer. “They are part of the solution. Let’s all be part of the solution.”

So, how to do that?

Start with the 72-hour kit, which should include at least the following:

  • Water — one gallon of water per person per day for at least three days, for drinking and sanitation
  • Food- at least a three-day supply of non-perishable food, per person
  • Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert
  • Flashlight
  • First aid kit
  • Extra batteries
  • Whistle to signal for help
  • Dust mask to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
  • Moist towelettes, garbage bags and plastic ties for personal sanitation
  • Wrench or pliers to turn off utilities
  • Manual can opener for food
  • Local maps
  • Cell phone with chargers and a backup battery

Prepared families generally store food that has a long shelf life, such a freeze dried foods, but Meals Ready to Eat (MREs) are another option to consider. The U.S. military has mastered the MRE, and outdoor enthusiasts take MREs on long hikes or camping trips.

But, what’s best for you?

MRE

MRE stands for Meals Ready to Eat.

MRE’s

According to the The Ready Store, many preparedness suppliers sell the same MREs the US military feeds its soldiers. These are top quality, delicious meals that are ready to eat. You can eat them as-is, or you can use the heater included in the packaging to heat them up to eat. This makes them a great solution for short-term food storage.

Camping/Hiking- MREs have a higher calorie count (and usually protein content) so they will keep you full longer. They are also tightly packaged, minimizing space.

Bug-Out Bag- MREs are perfect for bug-out bags. For the same reasons they are good for hiking and camping, they are good for 72 hour preparedness packs. A full meal is about 15 oz and takes up minimal space, while its 1055 calories can be spread out through the day. Two full meals can feed you for a day.

Cons of MREs

  • MREs are not as shelf-stable as freeze-dried foods. They have a shelf life of only 1-5 years, making them unsuitable for long-term storage.  (The cooler and drier the environment, the longer the shelf life.)
  • MREs are packaged to feed one person instead of multiple servings in freeze-dried packaging.

MREs are a smart emergency preparedness option that requires some rotation.

Freeze-Dried Foods

Freeze-dried foods are healthy and full of flavor. Fruits and vegetables are freeze-dried as they are picked. Meats and entrees are freeze-dried as soon as they are cooked. When freeze-dried, the foods retain almost all of their nutrition and flavor.

Where Does Freeze-Dried Food Belong in Emergency Preparedness?
Freeze-dried foods are made for long-term storage. With a shelf life of up to 30 years (in optimal cool, dry conditions), they are perfect for building an emergency reserve. However, freeze-dried foods don’t have to be used solely for long term food storage.

Daily use– A #10 can (about the size of a large coffee can) or a pouch of freeze-dried food, once opened, will actually stay good for 6-12 months, if stored covered and in a cool, dry place. That means you can use your storage food for every-day recipes.

Convenience Meals– Freeze-dried foods are just-add-water convenient. For instance, breakfast can be as easy as adding hot water to freeze-dried bacon and eggs.  Entrees, fruits, and vegetables are easy to reconstitute, making mealtime easy and fast.

Cons of Freeze-Dried Foods

The main con is that freeze-dried foods requires hot water to hydrate. While you can eat the food without the water, it is dry. Also, some foods don’t constitute back to their original form (although they constitute to original nutrition).

MREs and freeze-dried foods both have important places in your emergency preparedness. But, the key is being prepared for any emergency, and how you choose to do that is up to you.

To learn more, visit www.ready.gov