Sierra Mountain Center (SMC) is proud to provide food logistics for Reds Meadow pack trips. SMC responds to questions about pack trip MEALS and COOKING only. Any questions about trip logistics, location & directions, timing, how much alcohol to bring, bag weights and sizes, pricing, mules, elevation changes, etc etc. should be directed to Reds Meadow.

Food questions not answered by information at the bottom of this page? Please call or text Caroline at 76o-291-47oo.

Please Fill Out a Food Request Form

The Menu

Breakfast

Tea and French press coffee out at every breakfast. Make sure to let us know if you have decaf drinkers.

Quick morning meals (for if headed out early fishing, hiking, etc.)

  • Granola (various flavors and GF option), berries & bananas, milk/yogurt
  • Breakfast cereals (GF Cheerios, Raisin Bran, Frosted Flakes), milk (soy or almond/etc on request)

Long breakfasts:

  • Scrambled eggs, toasted english muffins
  • Pancakes and syrup, veggie sausage links
  • French toast and syrup, bacon
  • Huevos Rancheros (corn tortillas, black beans, fried eggs, salsa, feta)
  • Bagels & cream cheese (served with lox, capers and red onions)
  • Thick rolled oatmeal with coconut and apricot, raisins, milk and honey on side

Lunch

DIY lunch (sandwich) table is set out immediately after breakfast, and includes:
Sandwich bread (variety throughout trip usually includes sourdough/wheat/rye), lunch meats (usually includes roast beef, turkey, ham, pepperoni/salami), cheese (usually includes swiss, cheddar, provolone, pepper jack), lettuce, tomato, cucumber, bell pepper, mayo, mustard.
Peanut butter and jelly (substitutions: Nutella, almond butter)

Apples & oranges, dried fruits and nuts, and snacks like: Babybel cheese, bagged chips, Goldfish, mini pretzels, cookies (Oreos, Fig Newtons, Cowgirl Cookies), M&Ms

Dinner

First two nights of trip (or any night if made vegetarian):

  • Chicken pesto bowtie pasta with cherry tomatoes. Green salad
  • Burgers, buns & fixins. Cole slaw
  • Mex banquet: tortillas, ground beef or chicken, spanish rice, refried beans, lettuce, grated cheese, black olives, avocado, cilantro, salsa
  • Chicken or tofu vegetable stir fry with rice
  • Yellow curry with chicken, veggies (bamboo shoots, bell pepper, zucchini) and rice

Any night:

  • Fettuccine with alfredo sauce, salmon and zucchini. Spinach salad
  • Mediterranean-style penne w/artichoke hearts, sun dried tomatoes and garlic. Garden salad
  • Spaghetti with onions, mushrooms, bell pepper and veggie “meatballs.” Garlic bread.
  • Hatch chili mac n’ cheese and green beans
  • Beef chili OR vegetarian black bean soup, with cornbread

Dessert

  • Key lime pie
  • Cheesecake
  • Banana cream pie
  • Apple pie
  • No bake peanut butter chocolate bars
  • Lindt and Ghirardelli dessert chocolates
  • Rice krispie treats
  • Watermelon (a favorite)
Make Your Food Requests

Condiments on hand:

The following are condiments which SMC cooks keep on hand. Availability not guaranteed, and some may be reserved for specific meals. If you think you’ll use a lot of any of the following items, please mention it.

  • Butter
  • Olive oil
  • Coconut oil
  • Garlic
  • Fresh lemons and lime
  • Cilantro
  • Spices incl. salt/pepper, thyme, red pepper flake, cumin, cinnamon
  • Sriracha sauce
  • Cholula
  • White sugar
  • Maple syrup (if pancakes/french toast)
  • Parmesan cheese
  • Honey
  • Sour cream squeezie
  • Catsup squeezie
  • Mayo squeezie
  • Balsamic and Ranch salad dressing

More information

Lunches: Each day, a “DIY” sandwich and snack table is made available for a period immediately after breakfast. Please take advantage and make yourself a sack lunch for the day before the lunch goods are restored to the coolers. Various snacks and hors d’oeuvres will also be left out on a communal table while folks are in camp. We need to know if you eat large amounts (or none) of any particular food item mentioned in the Lunch menu section, or if you have other (similar) snack or sandwich filling suggestions.

Meat: Keep in mind several traditional options (e.g. steak) have been removed from the menu due to forest fire restrictions. Fire bans in the Sierra prevent grilling and roasting, as well as dutch oven cooking. Cooking is limited to gas stovetop. Large pieces of meat (e.g. steaks, pork chops) will be difficult to prepare for more than 1-2 people at a time because of cook space and stove style, and so must be broken down and cooked in bite-sized pieces such as in a stir fry, etc. Meat won’t last very long in coolers in high summer temps, even at elevation; therefore, uncured, non-canned meat is only served the first two days of any trip. We will not risk food poisoning our guests. Expect trailing days to be vegetarian or to include preserved meats. Requests to cook fresh caught fish or personal foods will be fielded by the cook on duty and only during dinner time and only if you can show a valid fishing license – ask nicely and remember your cook is kept busy sunup to sundown!

Drinks: Bring your own alcoholic beverages and drink mixes. We provide filtered water (from a nearby river or lake), lemonade/ice tea mix, coffee, black tea, and cocoa. If you anticipate needing ice for drinks, make sure to let us know before day 1.

Personal food items: You may bring personal food items but please understand cooking surfaces, prep and cook containers, and cook tops are limited and we will not be able to cook your separate meals while cooking the main meal (or before or after). You will not be permitted to use our kitchen items. To maximize fun and relaxation, please think carefully before bringing anything other than your clothing, sleeping bag and pillow, your sundries and fun stuff, and your alcohol. We find that guests are pleasantly surprised by the food made available by SMC, busy having a great time, and do not end up eating much of the food they brought along. Let us know what you are bringing (if other than small items such as your favorite snack bars and tea bags or Via coffee mixes or other water flavoring) and how much, so that we can make sure we will have bear-and rodent-proof food storage and or cooler space prepared.