Philadelphia

Camp cooking with Philadelphia chef Katie Briggs

Cofounder, Head of Creative
Philadelphia

Camp cooking with Philadelphia chef Katie Briggs

Cofounder, Head of Creative

Katie Briggs of Eclectik Domestic

Fall is the busy season for Katie Briggs, the chef and owner of Eclectik Domestic, who will be curating and serving the dinner at Bikeout: New Hope 2019.

With the fall harvest in full tilt in autumn, she’s cooking nearly every weekend at her pop-up dinners, typically focused on fresh farm ingredients. And just last week, she was featured in the Philadelphia Inquirer with a guide on camp cooking – one we’d recommend to any bike camper.

It is Briggs’ vision and creativity that sets her apart.

This summer, Briggs curated a series of classes and events at Rowhouse Grocery, a community market in South Philadelphia, with lessons on cheese, sustainable florestry, home bartending and more.

When she handed us a flyer showcasing the events this summer, we were excited by what we saw: deep explorations of complicated food topics. It told a story about how more than ever, people are rethinking their relationship with food and going deeper to understand the journey.

We recently scoured Briggs’ recipe box to see what would work for other lightweight bike camping trips. We came across her recipe for a Pennsylvania classic to share exclusively with New Hope attendees for your next trip.

Endless Summer Succotash

This modified version of Briggs’ succotash is a perfect camp dish for hungry, traveling cyclists. A simple vegetable stew, it’s filling and fresh, and easy to put together with produce from a local farmstand or grocery along your route.

The Native American dish, known originally as sohquttahhash by the Narragansett tribe in Rhode Island, was a hearty staple of dutch settlers in Pennsylvania, and later became a family favorite during the Great Depression because of the wide availability of corn and lima beans.

In the summer, take advantage of the bountiful farm produce harvest. For the fall, add squash or pumpkin.

Serve over rice for a more hearty, carbohydrate-rich camp dinner.

Ingredients
1 can lima beans or fresh
2 cobs of corn, kernels cut
1/2 cup brocoli florets
3 tablespoons butter
1 tablespoon olive oil
Juice of 1 lemon
1/2 jalapeño, minced
Basil, chopped
Salt, Pepper to taste
Optional: 1/2 cup grated cheese (gouda, manchego, and pecorino are all excellent)

Directions
Sauté onions in oil until soft, add beans, corn and broccoli and cook until till tender. Stir in butter, herbs, lemon, jalapeños to finish. Top with cheese and basil.

Words and modifications by Bikeout. View Briggs’ original recipe here.

Brian James Kirk is the head of Bikeout's creative team, in charge of brand and marketing.

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Camp cooking with Philadelphia chef Katie Briggs
Katie Briggs of Eclectik Domestic shares a classic Pennsylvania vegetable dish perfect for the hungry bike camper.
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