Chuckwagon Catering
Campfire Cuisine

story by Jeanne Anderson

If a hot dog roasted over an open fire is your idea of dinner in the great outdoors, preparing a more sophisticated open-air meal-especially for a crowd, may seem intimidating. But wait. Before you move the party inside, consider enlisting the help of a culinary cowgirl who will make you wonder why anyone would ever cook indoors.
Regional caterer Debbie Robinson can specialize in unique foodfare, packed into the backcountry to be cooked and served from a chuckwagon or in your very own backyard. A menu that combines creativity and planning, spiced with tradition and nutrition, goes a long way, they say.
Bedecked in a custom-made beaver cowgirl hat, a range-riding skirt and boots, Debbie Robinson serves tasty, hearty provisions in just about any setting from her century-old converted Canadian supply wagon.
Her company, 3/4C Chuckwagon of Victor, specializes in old-time feasts reminiscent of the days when cowboys rode the range and were kept well-fed by a trusted fellow often affectionately called Cookie.
Robinson takes Western history seriously. Nearly everything rings with authenticity, including the kettles hanging over open flames and the Texas-size enamel-ware serving platters. The cast-iron Dutch ovens and skillets, ranging from 8 to 18 inches in diameter, dangle from wrought-iron tripods or nestle over beds of coals. For a really big feed, Robinson hauls out her 25-gallon bean pot.
Her crew wears period clothing, including long cotton aprons, pioneer dress, jeans and bandannas. And they can even rustle up some cowboy poetry or old-time pickin' and grinnin' music.
Robinson, who assisted a Cordon Bleu representative for six years in Colorado, has been catering for nearly two decades. She does a great deal of prep work before moving on-site for an event, and she figures portions on the generous side. "There's always enough to come back for seconds".,she says with a grin.
From her traditional sourdough biscuits to meat that's slow-smoked then slow-simmered, Robinson's 3/4C Chuckwagon serves up real old-fashioned flavor. She starts with a „basic cowboy menu, then adapts it to the serving site, the number of guests she's serving, the host's and hostess's wishes for a gourmet touch, an event theme and even the ages of the crowd. For example, for an older group she might tone down the spice in her homemade sauces. For fish-loving diners, she might make salmon en croute or steamed in parchment paper as an entrée.
Robinson started her Teton Valley company to cater for groups of 50, but she's served up to 300 at one time, all from the chuckwagon and on-site cooking pits and portable grills.
"It's not a total re-enactment of a cattle drive, but we don't have any electric appliances, either, Robinson says. "We come with the whole package. We're very self-contained."
For help planning your next backyard bash or river-side reunion, give Robinson a call at (208) 787-2584.
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© 2007 all rights reserved
3/4 C - Chuckwagon catering
P.O. Box 743, Victor Idaho 83455
208.787.2584

debonaire@tetontel.com